Tag Archives: coconut milk

One Pot Beef Stroganoff

This is an amazing recipe creation and so satisfying to the tastebuds! 😀 I created this recipe based off of this one and it turned out fabulous! It is rich even though it doesn’t have the same creamy texture as the recipe mom used to use with sour cream. This recipe uses coconut milk and is still very rich in flavor! I made it in a covered skillet on the stove and it worked out very well! One recipe serves 4-6, depending on the serving size.


1 (28 ounce) can of Keystone Beef, drained (reserve the broth in a separate container)

1/2 large onion chopped

1 & 1/2 teaspoon garlic powder

8 ounce package of fresh mushrooms, rinsed well

1 & 1/4 cup beef broth

1/4 cup Bragg liquid aminos

1/4 cup apple cider vinegar

1/2 teaspoon onion powder

1/2 cup coconut milk ( I use Thai Kitchen, full fat)

3 tablespoons tapioca starch

2 tablespoons water

salt and pepper to taste (needs very little if you use liquid aminos)

In a skillet or pan that you can cover, saute the  onions and the garlic powder in 2 tablespoons of olive oil till tender crisp. In a separate container, mix the reserved broth (about 1 cup) and 1/4 cup more of beef broth to make 1 & 1/4 cup. Add the ACV, liquid aminos and onion powder. Pour over the onions in the pan. Add beef (chopped up) and mushrooms. Cook over medium heat for 10 minutes.

Beef stroganoff
Beef stroganoff

In another bowl, mix together the tapioca starch and water. Stir well till it is smooth. Set aside. Shake the can of coconut milk really well. Open and pour out 1/2 cup. After the 10 minutes, slowly stir in the coconut milk, then the tapioca starch. Cover and simmer for 10-15 minutes till thickened, stirring every so often.

Beef Stroganoff
Beef Stroganoff

Serve over cooked brown rice, cauliflower rice, steamed spaghetti squash or zoodles (shredded zucchini).

YUM! 😀

Please share which base you preferred using to pour this over! I’d love to hear your comments!

~Coach Shannon

Creamy Pumpkin Pie

homemade pumpkin pie

Tis the season for all things pumpkin! :) Try this recipe- even if you don’t like pumpkin pie. It is very mild in pumpkin flavor since each pie only has a half cup.  I also do not suggest adding dough leaves to the middle of your pie like I did. It did not set up as well, but if you want to add the decor, roll the dough thinner. 😉  What ways are you enjoying pumpkin this year?  Enjoy this delicious recipe! 😀


Make a pie crust: 1  cup white flour, 1/2 cup whole wheat flour, 1/2 cup butter (1 stick), 1 pinch salt, 1 egg, 1/4 cup water.

Blend together the flour and butter with a pastry fork till it is crumbly. Mix the egg and water together, then pour over the flour. Mix with a sturdy spoon till stiff and blended. Put dough on a floured surface and knead until dough is smooth and elastic. You might have to add a little more flour. Divide into two balls, then roll out into two crusts to fit your two 9-inch pans. Flute the edges as desired. Set aside.


1 cup pumpkin

1 cup Thai Kitchen unsweetened (full fat) coconut milk

1 cup almond milk

2 teaspoons pumpkin pie spice

3/4 cup maple syrup

2 eggs

Blend pumpkin and half of the milk in the blender til very smooth and creamy. Add rest of ingredients: blend till smooth. Pour into two prepared unbaked 9-inch pie shells. Bake at 375 degrees until pies are set up- about 40 minutes depending on your oven.  Serve with whipped coconut cream.


1 (14 ounce) can unsweetened (full fat) coconut milk

1-2 TBSP white sugar (or to taste)

1 teaspoon pure vanilla extract

  1. Refrigerate can of coconut milk, 8 hours or overnight.
  2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

NOTES: Do not use “lite” coconut milk – it won’t whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest(R) or Whole Foods 365 Everyday Value(R) brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping.

Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.

Crust-less Coconut Pie

Crust-less Coconut Pie

By Shannon Beeghley, LPN, NS, CHHC

4 eggs

2 cups coconut milk

3/4 cup sugar

1/2 cup flour

1 stick (1/2 cup) softened butter

1 cup coconut ( add more if desired)

Blend the first four ingredients in a blender on medium- high. Add the softened butter and coconut. Blend 30 seconds more. Pour into 2 greased pie plates and sprinkle with ground nutmeg.  Bake at 350 degrees for 35-40 minutes or until middle is set up. Let cool and enjoy! :)

Chai Chicken

Prep time: 10 minutes
Cooking time: 45 minutes
Yields: 4 people

4 chicken legs
4 to 5 sliced carrots
Salt and pepper
1 cup coconut milk
2 cups chai tea

Preheat oven to 350 degrees. 2.Place chicken and carrots in a casserole dish. Sprinkle with a pinch of salt and pepper. 3.In a pot, combine coconut milk and tea and bring to a boil. 4.Pour over the chicken in the casserole dish. 5.Cover with lid and bake in the oven at 350 degrees for 45 minutes, or until chicken is cooked through. 6.Serve with brown basmati rice and greens. Use coconut milk mixture as a sauce.

Chai is the Hindi word for tea. Masala chai, what we know as “chai” is a tea drink of that is brewed in milk with a variety of spices. You can buy chai tea bags or make it yourself by putting shredded ginger, cinnamon powder and ground cardamom seeds in a pot with 2 cups of water, bringing it to a boil. Cook for 2 to 3 minutes to bring out the flavor of the spices, then add tea and stir.

Green Lift Smoothie

Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 2 people

1 bunch of kale, finely chopped
1-2 grated carrots
3 cups boiled water
1 cup coconut milk

1. Add kale, carrot and water to a blender and puree very well, about 2 minutes.
2. Add coconut milk and blend for 10-15 seconds more.
3. Serve warm or place in the fridge and serve chilled.
• Add a slice of ginger or a dash of cayenne pepper for an added kick.