Recipes
Recipes
Ingredients 4 cups canned coconut milk 1/2 cup cornstarch 2/3 cup sugar 1 tablespoon orange blossom water 1/2 teaspoon coarse salt 1 can of Pacha Mango, for garnish Mint leaves, for garnish Directions Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside. Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stir
Ingredients 2 Cans of Heats of Palm 4 medium tomatoes, chopped 1 large red onion, chopped 3-4 jalepenos, deseeded and finely chopped 1 orange bell pepper, chopped 1 yellow bell pepper, chopped 1 cucumber 1 bunch cilantro, chopped 2 avocados juice of 4 limes 1 tablespoon olive oil tortilla chips Directions Drain the water from the hearts of palm and chop it into large chunks. In a medium bowl combine the hearts of palm with the remaining ingredients
Ingredients 6 Garlic Cloves 2 tbsp of Olive Oil 1 Can of Heats of Palm 5 Cups of kale, finley chopped 1/2 Cup Milk 8 oz Cream Cheese 1/2 Cup Sour Cream 1 Cup Parmesan Cheese Preheat oven to 350 degrees F. Heat olive oil in a saute pan and add garlic. Cook for 2 minutes. Add chopped heart of palm and kale and stir. Turn off the heat, add milk and cream cheese and stir. Mix in sour cream, ¾ cup parmesan cheese. Transfer to baking dish. Bake for 25 minutes