Coconut milk power... and an e-book!

As most of you know, I work collaboratively with The Real Food Source, developing recipes for their site using their products. It's all good 'real food'... exactly the sorts of foods I believe so strongly in. 

Over the past few weeks I have been busy in the background creating a little e-book that is almost ready for launch. It will be a 'living book' and by that we plan to host it on their site as a free download collating the recipes recipes posted on the blog that will continue to grow over time as more recipes are added. 

The other unique thing about the book is that it is 'ingredient specific'.  It's all about coconut milk powder, demonstrating ways of using this fab (but somewhat unknown) source of dairy free goodness in such a portable form. If this book is well recieved we plan on rolling out more ingredient specific books based on the ingredients they sell... what would you say to a collection of nut butter recipes, or almond product recipes?  We love to hear your thoughts once it is released within the next week or.

Today I simple wanted to share with you a recipe recently posted over on their site and also a sneak preview of the some of the recipes that will be going into the book.


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Recipe: Thai coconut soup

Serves 2


  • ¼ cup coconut milk powder (I used 30%) See the Real Food Source for CMP options
  • 1 cup boiling water
  • 1 small onion- finely sliced
  • 1 stick lemon grass
  • 1 red chilli
  • 2-3 large slices fresh ginger
  • 1 cup endamame beans ( I used frozen)
  • ½ cup packed kale (chopped fairly small and massaged)
  • ½ cup rice noodles (optional)


Saute the onion and kale in a dash of oil for a few minutes until softening.

Add the coconut milk powder, water, lemongrass, garlic and chilli*. Mix to alow the CMP to dissolve and simmer for a further 5 minutes to allow the flavours to infuse.

Add the endamame beans and rice noodles (if using) for a further few minutes until cooked.

To serve, remove the lemon grass, chili and ginger pieces (wash and pat dry and store in the fridge to use again in the next few days if desired) and serve soup immediately.

*Note: to allow the lemongrass, chili and ginger to release most flavour ensure there is plenty of exposed surface are- i.e I scored lines down the length of the lemon grass and sliced the chili in half.

You can find the full post here


Now for a sneaky preview of some recipes the book... all using coconut milk powder as a key ingredient!

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ice cream 6a.jpg
truffles 4a.jpg
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