i am on a roll today. i already prepped the chicken chile verde for dinner. i made coconut pudding. i toasted unsweetened coconut and hand-slivered almonds. i made hibiscus iced tea and hibiscus simple syrup. i am moving on to coconut chai. i have all this silk coconut milk that i must use.
m asked me to start using stuff from the pantry. i call using the unsweetened coconut we bought in 2012 a good use for sure. recipes are in the comments.
now all i have to do is go to the grocery store for mango and vanilla wafers.
whoa! chai is way too sweet! i think i had that problem last time, too. so try only 1 TBSP of sugar. i added more coconutmilk to my finished cup of tea but since the coconut milk is “original” and not unsweetened, it mellowed the tea a bit but it’s still quite sweet. an even better idea is not to add any sugar and add it only to the finished cup.
coconut pudding from the side of the silk coconut milk carton:
1/2 cup sugar
1/3 cup cornstarch
1/2 tsp salt
3 cups Silk coconutmilk
3 TBSP butter (i only had 31 grams – a little over 2 TBSP)
1 tsp vanilla extract
~~~~~
45 vanilla wafers
4 ripe bananas, sliced
Toasted coconut for garnish
Whisk together sugar, cornstarch and salt in a saucepan. Slowly whisk in Silk and bring to a boil over medium heat, whisking constantly. Lower heat and simmer, whisking until mixture thickens, 3-4 minutes. Remove from heat and whisk in margarine and vanilla. Cool.
Layer vanilla wafers, pudding and sliced bananas in a 9″ x 9″ dish, finishing with pudding on top. Cover with plastic wrap and chill overnight.
Serve sprinkled with toasted coconut.
i used the whole hibiscus flowers that ai’s mom gave us. after brewing, they look like squid: their petals are pointy and spread out. i returned to my original recipe of 2 TBSP of tulsi and 6 TBSP of hibiscus (not heaping) for a total weight of 27g for 64oz of water. the whole flower yielded a tea that is not as vibrant. it has a brownish tint to it; more dark garnet and less fuchsia.
chai from whole spice co:
(2 small cups)
1 cup water
1 tsp. loose-leaf black tea
1 1/2 cups whole milk
2 Tbsp. Whole Spice Chai
1 1/2 Tbsp. sugar
In a saucepan, combine the water and the black tea and bring to a boil.
Reduce heat and simmer for 3 minutes.
Add Chai Spice mix, milk and sugar.
Bring to a boil again, then reduce the heat and cover.
Simmer for 20 minutes.
Strain the tea into the cup and discard the spices or loose tea. Serve immediately.