Coconut Milk Brownies

Coconut Milk Brownies 2

It was the name of these brownies is what caught my eye. Coconut milk? My lactose intolerant dream ingredient.  It’s the rich, decadent, magical little fix that makes everything creamy again!  As it turned out, these still contain two entire sticks of butter in addition to the coconut milk, but there’s nothing a Lactaid pill can’t fix, right? Right (hopefully). So I tried them.

These babies really do pack in the calories– coconut milk, butter, and entire bag of semi-sweet chocolate chips? But more calories can only mean one thing, MORE FLAVOR! Once again, my housemates approve, and I am happy to present to you, another dense, fudgy, and delicious brownie recipe.

Coconut Milk Brownies 1
Coconut Milk Brownies
Makes on 9×13″ pan

1/2 cup (1 stick) butter
2 cups sugar
2 cups semi-sweet chocolate chips
1 cup coconut milk
2 large eggs
1 tsp vanilla extract
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour

Frosting
1/2 cup butter, softened
1 tsp vanilla
1/3 cup coconut milk
1/3 cup cocoa powder
2-2 1/2 cups powdered sugar

Preheat the oven to 350 degrees. Butter a 9×13 baking dish.  In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Add the chocolate chips and stir until melted.

Pour butter mixture into a large bowl or stand mixer and beat in coconut milk, eggs, and vanilla extract. In a separate bowl, combine the cocoa powder, salt, baking powder, and flour. Gradually add to the wet mixture and mix until well combined. Pour into prepared pan. Bake for about 35-45 minutes, until a tester comes out mostly clean. Let cool on a wire rack until completely cool.

While the brownies are baking, make the frosting by whipping the butter until lighter in color. Add the vanilla and coconut milk and beat until combined. Slowly add the cocoa powder and mix until combined. Add the powdered sugar 1/2 cup at a time until frosting has reached desired consistency. Spread over brownies once completely cooled.

Recipe from A Duck’s Oven

Easy Coconut Milk Brown Rice Pudding

This is my favorite rice pudding recipe ever. First off, the traditional rice pudding recipe takes forever to make, and because it is made with milk I feel as if I have to stand at the stove the entire time, stirring constantly, to make sure nothing burns. With this recipe, you can make the brown rice the night before, and throw it all together in 10 minutes whenever you decide you’re in the mood for a creamy treat. Secondly, this recipe is a healthier version than your regular white rice pudding. Though definitely not a low-fat or low-calorie dessert, this recipe is vegan, and chock full of fiber and good fats.

Coconut Milk & Brown Rice Pudding
Serves 4

2 1/4  C cooked short grain brown rice
1 3/4 C coconut milk (1 14 oz. can, I used light)
1/4 C + 2 T almond milk
4-5 T agave syrup (I used regular white sugar)
1 1/4 T corn starch
3-4 T raisins/dried apricot
1 1/2 T vanilla Extract
cinnamon for garnish
(I like heavily spiced things, so I added 1/4 t each of nutmeg, cloves and cinnamon, with a sprinkle of cardamom as well)

In a pan, place the coconut milk, soy milk and agave syrup/sugar-mix. Turn the heat up and whisk in the corn starch. Place the precooked rice and fruit in the milk and bring to a low simmer. Once the mixture begins to simmer, allow it to do so for 3-4 minutes stirring constantly. Remove from the heat and mix in the vanilla. Place in dishes, sprinkle with cinnamon, and serve warm (or chill for an hour and a half before serving).

Recipe from The Witchy Kitchen
Pictures by Emily- check out her portfolio!