How to make coconut sancoche

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein alternative.

yuca

🥗Healthier: cauliflower

💰Cheaper: potatoes

Cauliflower is lower in carbs and calories.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: bananas

Sweet potatoes are nutritious and similar in texture.

Break open the coconuts using the back of a knife and remove the coconut meat.

Grate the coconut meat using a fine grater to extract more milk.

Pour warm water over the grated coconut and squeeze to extract the milk, repeating the process to get all the milk out.

Cut the papaya in half and remove the seeds using a knife.

Peel the papaya using a knife or a potato peeler.

In a pot, melt a spoonful of yellow butter and add 1.5 tablespoons of curry powder, stirring to mix.

Add 1 tablespoon of all-purpose seasoning to the pot, being cautious of the saltiness from the cod fish.

Scoop the coconut milk from the top of the extracted liquid and add it to the pot, stirring well.

Add the green bell pepper to the pot and stir, then cover and cook for a few minutes.

Add the rest of the coconut milk to the pot, scooping from the top for the cream.

Add the cooked cod fish to the pot and let it simmer in the coconut gravy.

Sprinkle ground clove into the mix for flavor without the texture of whole cloves.

Add fresh thyme and scallions to the pot, removing any previous thyme used.

Mix some cornstarch with leftover coconut milk to thicken the gravy and add it to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary