[john] crispy coconut tofu tacos [lauren] just don't forget about slaw.
[lauren] just say crispy coconut tofu tacos [john] with an avocado-
[lauren] with a coconut avocado crema
[john] crispy coconut crusted tofu
[john] avocado crema? [lauren] coconut chia parfaits.
[lauren] coconut avocado crema.
[lauren] hey guys, it's lauren.
[john] and john from hot for food.
[john] and today we're gonna show you
[john] three unique ways to use coconut milk
[john] in easy everyday cooking using
[john] Thai Kitchen Organic Coconut Milk.
[lauren] that's right. we're really gonna show you
[lauren] how coconut milk can be used in more than just Thai cuisine,
[lauren] it can become your go to dairy substitute,
[lauren] and it's really good for baking,
[lauren] and if you're looking for more recipes,
[lauren] using Thai Kitchen Coconut Milk,
[lauren] click the flavour.ca link in the description below
[lauren] today the recipes we're gonna share with you
[lauren] though, are really good.
[lauren] first up, it's our coconut chia parfaits
[lauren] that you can whip up for breakfast
[lauren] or brunch.
[john] my fav dinner, crispy coconut tofu tacos
[john] with a coconut avocado crema.
[lauren] and a sweet and simple dessert,
[lauren] it's our coconut lime cheesecake bites.
[lauren] Thai Kitchen Organic Coconut Milk is our go to coconut milk
[lauren] because of its great taste and quality.
[lauren] of course, it's vegan.
[lauren] and it's organic but it's also gluten free
[lauren] and has no added sugar.
[lauren] which gives it that perfect balance of nutty and sweet flavours
[lauren] we also like it cos it's got a higher fat content,
[john] which is a good thing,
[lauren] exactly. which gives it a thick texture and makes everything really creamy.
[john] let's start with the most important meal of the day
[john] breakfast! [lauren] breakfast!
[john] i said it faster.
[john] to make the coconut chia parfaits,
[john] you'll need a whole can of coconut milk,
[john] a third cup of chia seeds,
[john] half a teaspoon of vanilla powder,
[john] or you could just throw a whole vanilla bean in there,
[john] give it a good stir,
[john] cover it, and refrigerate it overnight.
[john] and the next day, it's gonna come out looking like this
[john] you can see it's gotten nice and thick,
[lauren] so you can top it with things like granola,
[lauren] or fresh berries or other fruit of your choice
[lauren] we have coconut flakes as well as
[lauren] a little bit of maple syrup we're gonna drizzle on top.
[john] you're an adult, you can do whatever you want,
[john] and you don't have to put these things on it
[john] if you don't like these things so
[lauren] but we do and we're hungry
[lauren] so let's make these.
[john] good call.
[lauren] you don't much maple syrup
[lauren] cos the coconut's pretty sweeet.
[lauren] there you go, coconut chia parfaits,
[lauren] you're gonna love chia pudding if you haven't tried it before.
[lauren] mm,
[john] this is good and all, but,
[john] i'm already thinking about dinner.
[lauren] that's what we usually do.
[lauren] we think two meals ahead.
[lauren] that's okay, cos we're making your favourite
[lauren] tacos. it's our crispy coconut tofu tacos
[lauren] with coconut avocado crema
[john] let's do it .
[lauren] to start you're gonna take
[lauren] one brick of medium firm or firm tofu,
[lauren] and cut it into small cubes.
[lauren] in one bowl, you're gonna put half a cup of all purpose flour
[lauren] in another bowl, you're gonna whisk together
[lauren] one cup of coconut milk and one and a half tablespoons of lime juice.
[lauren] and in a third bowl,
[lauren] have one and a half cups of breadcrumbs,
[lauren] and combine those with
[lauren] a quarter cup of shredded unsweetened coconut,
[lauren] one and a half teaspoons of garlic powder,
[lauren] one teaspoon of chili powder,
[lauren] and one teaspoon of sea salt.
[lauren] okay, now have a baking sheet
[lauren] standing by that's lined with parchment paper
[lauren] so you can coat a bunch of cubes of tofu with flour,
[lauren] and then do a piece at a time
[lauren] in coconut milk,
[lauren] and then breadcrumbs,
[lauren] and then on the baking sheet.
[lauren] so bake these in an oven preheated at 450F
[lauren] for twenty minutes.
[lauren] and flip them halfway through so that all sides get golden brown.
[lauren] so while the tofu is baking,
[lauren] you can prepare the elements for your taco,
[lauren] i'm gonna make a quick slaw out of
[lauren] purple cabbage, red pepper,
[lauren] lime juice and cilantro but you can add any veggies that you wanted.
[john] for the avocado crema,
[john] you're gonna combine in a blender
[john] two thirds of a cup of coconut milk,
[john] one and a half ripe avocadoes,
[john] one garlic clove,
[john] one teaspoon of your favourite hot sauce,
[john] juice from two limes,
[john] a quarter teaspoon of onion powder,
[john] a quarter teaspoon of sea salt,
[john] and a quarter teaspoon of ground pepper.
[john] so you're gonna blend this till it's really smoooth,
[john] and then refrigerate it until you're ready to serve your tacos.
[lauren] okay, so our tofu's all crispy,
[lauren] crunchy and ready.
[john] i need to try some on its own.
[john] this piece right here.
[lauren] yes.
[john] and this is our sweet little bundle of joy.
[john] what is it?
[lauren] it's tortillas. let's make these tacos already!
[john] there you have it. crispy coconut tofu tacos
[john] with avocado crema.
[lauren] they're kind of like a vegan friendly fish taco,
[john] baha style.
[lauren] mhm. what? baha?
[john] baja. b-j [lauren] baja!!
[john] bahahahahaha
[lauren] the question is, do you still have room for dessert, john?
[john] mm.
[john] we don't have to eat all this, do we?
[lauren] no,
[john] then yes.
[lauren] well, you can whip up our coconut lime cheesecake bites
[lauren] real quick,
[lauren] in advance and pop them out of the freezer
[lauren] anytime you want a dessert.
[lauren] the coconut lime cheesecake bites are
[lauren] super easy, so we're gonna start with the crust.
[lauren] you need a food processor,
[lauren] you're gonna add half a cup of walnuts,
[lauren] and then pulse the walnuts until it's a coarse meal.
[lauren] and then you're gonna add three medjool dates,
[lauren] make sure to take the pits out,
[lauren] two tablespoons of unsweetened shredded coconut,
[lauren] and just a pinch of sea salt.
[lauren] and then process this until it's sort of a fine crumb mixture.
[lauren] this mixture needs to be a texture so that
[lauren] when you pinch it, it comes together.
[lauren] so you're gonna take a mini muffin pan,
[lauren] but i have a little trick for you.
[lauren] you're gonna cut strips of paper,
[lauren] to put underneath the crusts,
[lauren] so that you're able to lift them out easily.
[lauren] so pick out a little bit of crust,
[lauren] and press it into each cup like this.
[lauren] so you can put these in the freezer
[lauren] while you make the filling.
[lauren] for the filling you're gonna take a little zest from a lime ,
[lauren] this is gonna go on top of the cheesecakes.
[lauren] then take a third of a cup of raw, whole cashews
[lauren] that you've soaked for three hours,
[lauren] rinse them and then drain them
[lauren] and then add them to a blender.
[lauren] add half a cup of coconut milk,
[lauren] two tablespoons of agave nectar,
[lauren] tablespoon of coconut oil,
[lauren] and then add all the juice from the lime.
[lauren] and then you're gonna blend this until
[lauren] it's really smooth.
[lauren] now you're gonna fill your mini cups with the coconut lime cheesecake filling.
[lauren] now take your lime zest,
[lauren] and just put a little sprinkle on top.
[lauren] now you're gonna freeze this for at least two hours
[lauren] until they're mostly solid,
[john] these look amazing.
[lauren] coconut lime cheesecake bites.
[john] i want a whole one of these to myself.
[lauren] you could put a whole one in your mouth
[lauren] they're that small.
[john] one bite.
[lauren] these are better than real cheesecake, everybody.
[lauren] just fyi.
[lauren] so now you've seen how versatile
[lauren] Thai Kitchen Coconut Milk really is,
[lauren] from meals throughout the day, whether it's breakfast,
[lauren] dinner or dessert so we hope you'll try our recipes
[lauren] or get creative in your own kitchen
[lauren] and make up your own.
[john] check the description below for full recipe details
[john] and find out where you can buy Thai Kitchen Coconut Milk
[john] and if you like the video,
[john] please share.
[lauren] please share. we post videos every wednesday here at hot for food
[lauren] so subscribe
[lauren] and if you start making any of these recipes,
[lauren] please share them with us on social media.
[lauren] we're @hotforfood on instagram and twitter.
[lauren] and we know we got you real hungry
[lauren] so it's time for you to get cooking as well.
[lauren] we'll see you guys soon!
[lauren] bye! [john] got you real- got you real hungry-like.
[john] i'm gonna have another one.
[lauren] i'm gonna eat the whole plate.
[lauren] cos they're melting.