the good housewife

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.

4 thoughts on “the good housewife

  1. j Post author

    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.

  2. j Post author

    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.

  3. j Post author

    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.

  4. j Post author

    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.

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