This is an authentic Indonesian Yellow Curry recipe that I learned in Lombok, Indonesia– super spicy and absolutely delicious! I eat homemade curry at least once a week, not only do I find it extremely nourishing and even medicinal with all the fresh spices, but I find homemade curry to also be my comfort food of choice!
If you like nut butters like almond butter, peanut butter, cashew nut butter, etc., you’ll love coconut butter! And, it’s so much easier to make!! Not only can you use it as a spread, but you can also cook with it! Check out today’s video to see how to make fresh coconut butter and all the different ways you can use it.
In today’s video I’ll be showing how to make Coconut Palm Sugar Syrup which is a perfect topping for the homemade Coconut Ice Cream I showed how to make yesterday. Combine the two together and you’ll have the most perfect sundae!!!
Using a juicer to extract coconut cream from fresh coconut meat is the easiest way of getting smooth, rich, and thick coconut cream!!! This is the best coconut cream you will ever have!!!! In today’s video I go through all the steps of preparing the coconut meat to put through a juicer and how to yield the most cream from the coconut meat.
Coconut milk and coconut cream is delicious when fresh! If you can buy mature coconuts, I highly recommend making your own coconut milk and coconut cream over buying it in a can or powdered. In today’s video I show just how easy it is to make it from scratch, all you need is a mature coconut, some plain water, a grater, and a strainer. Easy!!!