I always have some coconut milk at home. I love to make different dishes with it and I like the subtle coconut taste. But I have a thing with unrefined coconut oil and the taste and smell of it. I just can't stand it. About a month ago I bought a vegan tropical ice-cream that had that taste and for the first time in my life I threw it away! But I love regular coconut milk. Weird, I know! Note to self - try refined coconut oil.
I usually buy coconut milks in bulk when they are on sale. They tend to be pretty expensive or full of unpleasant ingredients. But lately I have discovered the ones that only contain coconut and water. Perfect!
There's often a delicious curry simmering on our cabin's gas stove. I have a huge jar filled with basmati rice, just for dinners like these. I actually have a curry planned for tonight. My mom sent me some beautiful homegrown veggies and these pretty zucchinis are just screaming to go into a curry dish. I have some delicious curry recipes HERE if you are interested.
But coconut milk is also amazing when you are in the need of simple white sauce. I've made this recipe for many times now and it's wonderful. Hearty, creamy, comforting and familiar yet something completely different. A dash of lemon juice balances out the taste and nutritional yeast gives it some depth and umami. If you don't have nutritional yeast, you can leave it out. But I warmly recommend it. This white sauce is ready in 5 minutes, contains only 5 ingredients and goes perfectly with boiled or mashed potatoes.
Preparation time: 5 minutes
Serves: 4 people
- 14 oz / 400 g canned coconut milk
- ½ - ¾ tsp salt
- pinch of ground black pepper
- ½ Tbsp lemon juice
- 2 Tbsp nutritional yeast flakes
Mix everything in a sauce pan and boil on a medium heat for 5 minutes. The sauce also thickens a bit after sitting for 10 minutes.