Coconut Milk
Courtesy of Jessica Espinoza @ Delicious Obessions
  • 2 pounds of chicken breast or thighs, chopped into bite-sized pieces
  • 6 carrots, chopped into bite-sized pieces
  • 1 medium white onion, diced
  • 1 cup diced mild green chiles
  • 1 quart chicken stock
  • 1 tsp. granualted garlic
  • 1 tsp. sea salt
  • 1/2 tsp cumin powder
  • 1/2 tsp. coriander powder
  • 1/4 tsp. fresh ground black pepper
  • 2-3 tbsp. coconut flour
  • 1 cup coconut milk or coconut cream
  • cilantro, for serving
  • lime, for serving
  • Dice chicken into bite-sized pieces and plave into crack pot.
  • Dice your onion and carrots and add to chicken.
  • Add diced chiles, chicken stock, garlic, salt, cumin, coriander, and black pepper to the crock pot.
  • Stir until well combined.
  • Cover and cook on low for 5 hours.
  • About 10 minutes before serving, stir in your coconut milk or cream and the coconut flour. The coconut flour will help to thicken the soup just a bit.
  • Taste for salt and adjust as needed.
  • Garnish with fresh cilantro and a splash of lime juice.
  • Serves: 6.