Wednesday, April 27, 2011

Weekend Fare: Coconut Lime Chicken

I've recently been experimenting with using coconut milk in cooking and baking and I'm excited with the results! (I am referring to the coconut milk in the can, such as Thai Kitchen brand.) In honor of my recent experience with this versatile ingredient, I wanted to share with you two recipes: Coconut Lime Chicken and Chocolate Coconut Milk Ice Cream.

The chicken is incredibly tender (although the photo shows a whole piece of chicken make sure to cube it because the result is much more tender!) and the almond butter dipping sauce adds a delicious twist. The ice cream is amazing and so simple! It's unbelievably creamy. I adapted it slightly from a recipe I found online and promptly forgot where I found it. :)

Both of these recipes are gluten-free and dairy-free.

(from The Whole Life Nutrition Cookbook)
Print This Recipe

2 large boneless chicken breasts, cut into 1-inch cubes
coconut oil, for sauteing

2 Tablespoons coconut milk
2 Tablespoons lime juice
2 Tablespoons wheat-free tamari (or soy sauce)

Almond Lime Dipping Sauce:
6 Tablespoons almond butter
1/4 cup freshly squeezed lime juice
1/4 cup coconut milk
1-2 Tablespoons tamari (or soy sauce)
1 Tablespoon agave nectar or honey
1-2 cloves garlic, crushed

Place the chicken breast pieces into a bowl and cover with the ingredients for the marinade. Stir together to coat evenly. Let chicken marinate for 30 minutes.

Heat a 10-inch skillet or wok over medium-high heat. Add about one Tablespoon of coconut oil. Then add chicken pieces. Saute, stirring frequently, for about 3-5 minutes, or until chicken is cooked through.

Place the dipping sauce ingredients into a bowl and whisk together until mixture is thickened and well combines. Alternatively, sauce can also be warmed on the stove in a small pot over low heat.

To serve, divide dipping sauce into four small bowls and serve alongside chicken. (Brown rice and stir-fried veggies make a great side!) Serves 4.

Print This Recipe

1-14 ounce can coconut milk (not light)
1/3 cup sugar or agave nectar (I used coconut sugar)
2 Tablespoons unsweetened cocoa powder
3/4 teaspoon vanilla extract

Place all ingredients in a blender and blend thoroughly. Refrigerate for 30 minutes.

Pour into the bowl of an ice cream freezer and freeze according to the manufacturer's directions. Serves 2.


  1. Wow, these both look AMAZING! I'm definitely going to try one or both. Is there a difference between the canned coconut milk and the half gallon coconut milk found in the refrigerator section (if it's unsweetened and unflavored)?

  2. The Cooks Next DoorApril 27, 2011 at 6:26 PM

    Good question, Margaret. Yes, there is a difference. You'll want to use canned coconut milk, such as Thai Kitchen brand. The cartons in the refrigerated case are designed as a beverage and I believe have some additives (not sure as I haven't looked at an ingredient label on those for some months). Coconut milk in the can is rich and creamy, and while it could be drunk, I suppose, it makes a fabulous ingredient for cooking and baking. Hope you enjoy the recipes, the chicken is a new favorite of mine and the ice cream will definitely be appearing periodically this summer!


  3. Wow!! That ice-cream looks unbelievably good... mmmm will have to make that. I'm always on the look out for recipes without cream (an ice-cream recipe without cream is harder to find than you'd think!!) as cream is usually sours here in the Tropics in the time you travel home from the grocery store. We used to make our own home-made cream but that's quite an endevour. I'll be sure to try this!! Looks like it'd make a gorgeous dessert for company.. or just a big bowl of icy comfort eating for moi!

  4. Thanks for posting this Stephanie! It looks so good.I think I might try this tonight!