Are you ready to unleash the tropical magic of Coco Lopez in your kitchen? This creamy coconut cream isn't just for piña coladas; it's a versatile ingredient that adds richness and a delightful coconut flavor to a world of delicious dishes. Whether you're a seasoned chef or a beginner in the kitchen, these easy recipes with Coco Lopez will transport your taste buds to paradise. Get ready to explore the endless possibilities of this culinary gem!
Creamy Coconut Curry with Chicken
This quick dinner idea is perfect for a weeknight meal and showcases Coco Lopez's ability to create a luxuriously creamy curry sauce without heavy cream.
Ingredients:
- 1 tbsp coconut oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup Coco Lopez
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions:
- Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides.
- Add onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
- Stir in bell peppers, diced tomatoes, coconut milk, Coco Lopez, curry powder, turmeric, cumin, and cayenne pepper (if using).
- Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve over cooked rice.
Cooking Tips:
- For a richer flavor, use homemade coconut milk.
- Adjust the amount of cayenne pepper to your spice preference.
- Add other vegetables like peas, carrots, or spinach for a more nutritious meal.
Coco Lopez Mango Sticky Rice
This delightful dessert recipe is a perfect example of how Coco Lopez can elevate simple ingredients into an extraordinary treat.
Ingredients:
- 1 cup sticky rice
- 1 cup water
- 1 can (13.5 oz) Coco Lopez
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 ripe mangoes, diced
- Toasted sesame seeds (for garnish)
Instructions:
- Rinse sticky rice until the water runs clear. Combine rice and 1 cup water in a saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and rice is cooked through.
- While the rice is cooking, prepare the coconut sauce: In a separate saucepan, combine Coco Lopez, sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer for 5-7 minutes, or until sauce slightly thickens.
- Once the rice is cooked, gently fold in half of the coconut sauce.
- Serve warm sticky rice topped with diced mangoes, remaining coconut sauce, and toasted sesame seeds.
Variations:
- Add a pinch of salt to the coconut sauce for a balanced sweetness.
- Use other tropical fruits like pineapple or papaya instead of mango.
Nutritional Information (per serving, approximate):
Creamy Coconut Curry with Chicken: Calories: Approximately 450-500, Protein: 30-35g, Fat: 25-30g, Carbohydrates: 30-35g. Note: Nutritional information is an estimate and may vary based on specific ingredients used.
Coco Lopez Mango Sticky Rice: Calories: Approximately 300-350, Protein: 5-7g, Fat: 15-20g, Carbohydrates: 45-55g. Note: Nutritional information is an estimate and may vary based on specific ingredients used.
These recipes are just a starting point; the versatility of Coco Lopez allows for endless culinary exploration. Experiment with different flavors and ingredients to create your own unique and delicious dishes. Happy cooking!