Introducing our new Coconut Milk Powder! We must admit, we’re rather proud of this one. Simply mix in some water to create a coconut milk that is as light or creamy as you like. From smooth cereal milk, to creamy coconut milk for adding richness to your curries, and coconut cream for all your baking exploits, our newest product ticks all the boxes and offers an excellent long-life alternative to traditional tinned coconut milk. To demonstrate it’s incredible versatility, we enlisted the help of our lovely contributing chef, Hedi (@hedi_hearts) who once again left us in awe. This mouth-watering mushroom stroganoff recipe is creamy, tasty, and all done in under half an hour. We strongly recommend pairing it with an open fire, wooly socks and a good book. Let’s get cooking.
What you’ll need:
- 300g mushrooms
- 3 tablespoons Coconut Milk Powder
- 1 tablespoon Coconut Oil
- 1 tablespoon chopped parsley
- 1 tablespoon spelt flour (or regular flour)
- ¼ cup water
- 1 pint vegetable broth
- 1 small onion, diced
- 1 teaspoon paprika
- 1 teaspoon mustard
- 2 garlic cloves, finely chopped
- A pinch of salt and pepper
- 3 tablespoons Coconut Milk Powder
- 1 tablespoon Coconut Oil
- 1 tablespoon chopped parsley
- 1 tablespoon spelt flour (or regular flour)
- ¼ cup water
- 1 pint vegetable broth
- 1 small onion, diced
- 1 teaspoon paprika
- 1 teaspoon mustard
- 2 garlic cloves, finely chopped
- A pinch of salt and pepper
Let’s get started!
1. Firstly, melt your coconut oil in a large pan and fry your onion and mushrooms for a couple of minutes. Add the garlic and paprika and cook for a few extra minutes.
2. Pop in the vegetable stock, coconut milk powder and mustard. Season with salt and pepper to taste, then bubble away on a low-medium heat for 10 minutes.
3. Add the water and the flour to the mix, stirring for two minutes until nice and creamy.
4. Garnish your stroganoff with parsley, serve with or without rice, and enjoy.
Find a whole host of coco-creations here: