One 14-ounce can unsweetened coconut milk 1 1/2 teaspoons Thai green curry paste, or more to taste 1 cup chicken stock or low-sodium broth Four 1-inch strips of lemon zest (see Alternatives) One 1 ...

1) Cook Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, coconut milk, and salt.

Place the coconut oil in the skillet, and once it has melted, add the onions. Sauté until they are starting to turn golden brown, and then transfer them to a high-speed blender.

Melt coconut oil in a large (12 inch), deep skillet or a large Dutch oven over medium. Add garlic and chile; cook, stirring often, until softened and fragrant, about 2 minutes.

1/2 cup coconut milk1/2 cup plain Greek yogurt (we use Chobani)1 cup spinach1 large banana, peeled1 large green apple, cored, peeled and chopped2 tablespoons shaved coconut1 cup ice Directions ...