Food Maths: Coconut Milk

HERO INGREDIENT: 1 x 400ml tin of Blue Dragon coconut milk

METHOD

1. In a blender, blitz the banana with the coconut milk and honey. If you want to add anything else to the mix – like a pinch of cardamom or cinnamon – now’s the time. 

2. In a saucepan, gently heat the chocolate with the oil. Remove from the heat and let it cool. 

3. Pour the coconut mix into the ice lolly molds. Leave room at the top for the chocolate and for the mixture to expand. 

4. Pour in the cool chocolate. 

5. Freeze for minimum 6-8 hours. 

METHOD

1. In a blender, blitz the marinade. Rub it into the chicken. Leave for a minimum of 30 minutes. 

2. Preheat the oven to 180°C. 

3. In a large casserole pot, place the chicken into the oven with the marinade. Sprinkle the rice around it and pour over the coconut milk. Season with salt and pepper. Stir with a fork to incorporate the rice and coconut milk. 

4. Bake for 30 minutes, checking half way through there is still enough liquid for the rice to cook. If not, pour in 1-2 tbsp of water.   

5. Add the pak choi on top for the final 5 minutes of cooking. Season again, if needed. 

6. Serve.

METHOD

1. Preheat oven to 190°C. 

2. In a large bowl, weigh out the dry ingredients. Beat in the wet with an electric whisk. Add the finely chopped stem ginger, if including. 

3. Grease a square baking tray with butter or oil. Pour in the batter. Bake for 30 minutes. 

4. You could add a layer of frosting by whisking together 200g of cream cheese, 80g of icing sugar, 60g of softened butter and a pinch of cinnamon. 

5. For a speedier option, scatter over crushed pistachios and a smattering of icing sugar.