Transport Yourself to a Tropical Destination with These Fresh Coconut Milk Recipes

RECIPES BY LEANDRA ROUSE | PHOTOS BY SAMANTHA EMMONS 

What better way to transport yourself to a tropical destination in this time of limited travel than with two delicious coconut milk recipes? First up is a fresh coconut milk ceviche tostada. Enjoy!

Healthy Recipe: Coconut Milk Ceviche Tostadas 

Ceviche is a foolproof preparation method for fish because it’s impossible to overcook. And with the additions of cherry tomatoes and avocado to stretch the recipe, it can be an affordable way to incorporate fish into your meals, while also increasing veggie intake. This recipe makes either a light appetizer for eight or a healthy meal for four.

Note: Marinating fish in citrus juice does not kill foodborne bacteria. So it’s important to get the freshest fish available, from a trusted source. When buying fish, always inspect your purchase for freshness. Here are a few guidelines to help you make a smart purchase: 

• There should be no fishy odor. 
• Firm fish is fresh fish.
• Avoid fillets with any cracks or pooling water.
• The flesh of white fish should be slightly translucent. If it’s very opaque or white, it’s a sign that it may not be fresh.

INGREDIENTS: 

1 pound (500 g) fresh white fish (such as snapper, cod, halibut, or kampachi), cut into small cubes

1 cup freshly squeezed lime juice

4 tablespoons canned coconut milk

1 small serrano chili, deseeded and fine diced  

2 tablespoon fresh cilantro, chopped  

10 cherry tomatoes, sliced in quarters  

2 tablespoon red onion, diced

1 avocado, cut into small cubes   

Salt and freshly ground pepper 

8 corn tortillas

1 tablespoon canola oil 

INSTRUCTIONS: 

In a bowl, combine cubed fish, lime juice, and coconut milk. Set aside to marinate until the flesh turns white and feels firm, approximately 20 minutes. When the fish is ready, drain the lime juice and reserve. 

While your fish is curing, preheat your oven to 400℉ (200℃). 

Add the chili, cilantro, cherry tomatoes, red onion, and avocado to the marinated fish and toss to combine. Season with salt and pepper to taste and set aside. Add reserved lime juice as needed.

Rub your tortillas with the canola oil and lightly season with salt. Bake in the preheated oven for 5 minutes, flip, and bake for a further 5 minutes or until crispy like a tortilla chip with light golden brown edges. 

Once the tostada shells are crispy, your dish is ready to plate. Place a single tostada shell on a plate, portion approximately half a cup of ceviche on each shell. Serve with a slice of fresh lime. 

Buen provecho!

Makes 4 servings.

NUTRITION FACTS (PER SERVING): 

Calories 390

Protein 28 g

Total fat 18 g

Saturated fat 5 g

Cholesterol 40 mg

Carbs 32 g

Fiber 6 g

Total sugars 3 g

Added sugars 0 g

Sodium 105 mg  

Healthy Recipe: Slow Cooker Lemongrass & Coconut Chicken 

A slow cooker can turn a daunting whole roast chicken into an achievable dish for any home cook. This Thai-inspired version was modified from Jamie Oliver’s famous Chicken in Milk recipe, but with a lighter and dairy and gluten-free spin. The best part? It can easily be made ahead of time.

The longer the chicken cooks, the more tender it becomes. So, pop the bird in the slow cooker before heading to work, and come home to a fragrant and comforting dinner. Best covered with piles of bright fresh herbs!  

INGREDIENTS: 

3–4 lb (1.5–2 kg) whole chicken 

Salt and freshly ground pepper

3 cups low-sodium chicken broth

1 can (13½ fl oz/400 ml) lite coconut milk 

1 2-inch knob ginger, peeled and thinly sliced 

6 cloves garlic

1 2-inch knob lemongrass 

1 Thai red chile, chopped and de-seeded (adjust quantity based on your spiciness preference)

1/4 cup lime juice, freshly squeezed

For serving

6 cups cooked brown or basmati rice.

1 cup fresh cilantro leaves, roughly chopped

1 cup fresh mint leaves, roughly chopped 

1 cup fresh basil leaves, roughly chopped

4 green onions, roughly chopped

1 lime, cut into 6 lime wedges 

INSTRUCTIONS: 

Preheat the broiler. Wash and dry your whole chicken inside and out. Season chicken with salt and pepper. Brown the whole chicken under the broiler until the skin is golden brown. Approximately 4 minutes on each side. Watch closely to ensure it doesn’t burn. 

Make a broth in your slow cooker using the warm setting. Add the chicken broth, coconut milk, ginger, garlic, lemongrass, and red chilies to the slow cooker. Whisk together for 1 to 2 minutes and then add the browned chicken into the broth, breast side down. Cover, set your slow cooker to low and cook for 6 hours. 

Transfer the cooked chicken to a serving platter to cool. Stir the lime juice into the broth and simmer uncovered in the slow cooker over medium heat to reduce by approximately one third. Carve the breasts and drumsticks and shred the rest of the chicken meat.   

Serve the cooked chicken over rice, a spoonful or two of broth, and a big handful of the combined fresh herbs and a fresh squeeze of lime juice. 

Makes 8 servings. 

NUTRITION FACTS (PER SERVING): 

Calories 470

Protein 27 g

Total fat 22 g

Saturated fat 8 g 

Cholesterol 85 mg

Carbs 40 g

Fiber 3 g

Total sugars 1 g

Added sugars 0 g

Sodium 120 mg

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