Here is a recipe straight from the farm using our own green bananas and coconut cream.
Remember that you can buy our freshly squeezed cream at Green Supaul’s in Punta Gorda.
This is a wholesome vegetarian dish made from green bananas and lentils cooked in creamy coconut cream. The green bananas taste like yam and so adds an interesting texture to the taste experience. If you would like to view the recipe, click on this link to Green Banana and Coconut Cream Lentils.
Hi Guys, we have delivered a fresh batch of coconut cream to Green Supaul’s in Punta Gorda. This information might be useful to you:
Usage and Storage of Coconut Cream:
Our coconut cream is sold in the frozen state. Store in the freezer. When you are ready to use, simply use it in the frozen state. If you only require a small amount, cut off a chunk with a knife and store the remaining cream in the freezer. The shelf life of this product is 6 months if stored properly in the freezer.
Look at our beautiful coconuts:
The coconuts are grated and then squeezed by hand. All our own hard work to help maintain the coconut plantation.
Freshly Grated Coconuts.
Green Supaul’s; the coconut cream is still in the ice-cream freezer!
For the people of Punta Gorda, we have a fresh batch of coconut cream at Green Supaul’s. You can’t miss it…it’s in the same freezer as the ice cream and the almond Snickers bars. Here is a snapshot to remind you!
You can use the coconut cream for soups, stews and curries. Also try making shakes and desserts with it. Here is a recipe for a cooling coconut dessert for the hot Easter weekend (well, it’s going to be hot here). Haupia is a Hawaiian dessert; if you are using our coconut cream in this recipe, just use half a coconut cream bag mixed in water to make 1 and 1/2 cups (as a substitute for the coconut milk). This is a great recipe for gluten-free people because it is a delicious recipe made from cornstarch.
The sun is back out and we didn’t get any rains the last few days despite the great promises from weather forecasts. I did hear that Punta Gorda and a few other villages got some rains…it is interesting (and infuriating!) that the weather is so regional. Anyway, we must press on and besides, no amount of whining on my part is going to bring the rains on!
Tonight we have a Bengali style curry. Thank-you Rumpa for the priceless cooking lessons back in the good old days in Glasgow. This curry has our own coconut cream (which you can purchase at Green Supaul’s in Punta Gorda).
I love cooking up curries because the wonderful aromatic herbs pervade through the house. This is when the dogs and the cat start sniffing around because it smells so delicious! Even the cat gets curry sauce on his gizzard!
Herbs and Spices used; cardamom, star anise, cumin seeds, mustard seeds and bay leaves.
Powdered spices used; curry powder, yellow ginger (tumeric), green chili (home-made), cinnamon and clove.
Ooooh…look at this. A “quick” curry in 2 hours (most other curries take about 12 hours!) with fresh coconut cream!
Check out the recipe for Coconut Cream Chicken Curry in Belize Wild Recipes. Mmmmm…yum!!
Hello Everyone!! We went into Punta Gorda today to deliver a fresh batch of coconut cream to Green Supaul’s. Just in case you are wondering, we make it by grating the coconut:
Next, we add some hot water to the grated coconut and squeeze the liquid out. The liquid is then left to sit for some time to allow the cream to separate and come up to the top (the coconut milk is at the bottom). The cream is skimmed off and sold in these bags. One coconut cream bag (about 4oz) is equivalent to one coconut.
This is fresh, organic, vegetarian, gluten-free, locally produced and politically correct in every way! 😉
!Sabor Natural! Ja-Ja!! 😉
Just the other day, Gnome was asking me if I could make some sort of dessert which wasn’t heavy like cake but something light and sweet.
We have been processing a lot of coconuts lately so I tried to think up of something with this ingredient.
Then I suddenly remembered that a long time ago (10 years to be exact) when we first came to Belize, a Hawaiin- Filipino couple had invited us to their farm and served us this delicious dessert made from coconut milk. I had forgotten about it until now and so I rummaged through my personal recipe books and found that I had written it down. I recall that my friends had mentioned that there are variations of this dessert Haupia and that some people like to add fresh fruit to it. I have opted for simple and pure coconut milk squares. They are soft, silky and melt in your mouth.
Gnome was very pleased with the dessert and scoffed off the whole lot in one sitting. This is very unusual for him because he does not have a sweet tooth.
Check out the full recipe for Haupia: Coconut Dessert in Belize Wild Recipes. It is soooo easy to make and it is made from simple ingredients including cornstarch and sugar. If you live in Toledo, you can purchase our coconut cream from Green Supauls (Punta Gorda) to use for this recipe. Otherwise, use fresh or canned coconut milk.
You only need to use a 1/4 of this bag, diluted with water to make up the coconut milk component of the recipe.
Enjoy!!
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