Coconut Milk Gratin ~geefee Recipe~

Coconut milk gratin - A comforting dish with a gentle flavor

Introducing a gratin recipe made with white sauce using coconut milk. Perfect for those who want to avoid dairy products or want something a little healthier. When we actually tried it, the slightly sweet coconut flavor blended well with the vegetables and bacon, giving it a satisfying feeling that was different from the usual gratin.

Why use coconut milk?

Coconut milk contains medium-chain fatty acids (MCT), which are relatively easily metabolized and are said to be less likely to be stored as fat. It's also an easy-to-use alternative that even those who are sensitive to dairy products can enjoy. If you are concerned about the scent, it is easier to adjust by choosing a light type of coconut milk.

Ingredients and preparation

Ingredients (for 2 people)

• 150ml coconut milk
• 10g grass-fed butter (or ghee)
• 10g rice flour (in place of plain flour)
• A pinch of salt and pepper
• Nutmeg A little (optional)
• 1/2 bunch of broccoli (approx. 50 g)
• 1/4 bunch of cauliflower (approx. 50 g)
• 2 slices of bacon
• Cashew nuts 5-6 (toppings)

Preparation tips

• Divide the broccoli and cauliflower into florets and quickly boil them in boiling water with a pinch of salt (2 to 3 minutes). The finished product will be delicious if you leave it chewy.
• Frying the bacon in a frying pan to draw out the fat and make it crispy will enhance the flavor.
• Crush the nuts coarsely to add texture.

How to make (detailed steps and tips)

1. Put the grass-fed butter in a frying pan and melt it over low heat, then add the rice flour and stir-fry for about 2 minutes, stirring with a wooden spoon. It's OK if it's no longer powdery and comes together.
2. Add coconut milk little by little to step 1, mix well, and heat over low heat until it thickens. Be careful not to increase the heat too much as it may separate.
3. Season to taste with salt, pepper, and nutmeg, then divide the white sauce into two equal portions. Taste it and add a little salt if you don't like it.
4. Toss the boiled vegetables and chopped bacon with half of the white sauce and arrange in a heatproof container.
5. Pour remaining white sauce over top and sprinkle with crushed cashews. You can also sprinkle a little Parmesan cheese or nutritional yeast on top if you like.
6. Bake in an oven preheated to 200 degrees for about 10 minutes, and it is ready when the surface is lightly colored.

When we tried it, we found that baking for a little longer to brown the outside brought out the nutty flavor, but if you prefer the inside to stay soft, we recommend around 10 minutes.

Arrangement/Storage/Nutrition Notes

• If you want to increase protein, you can also add boiled chicken breast or boiled eggs to make it more satisfying.
• You can make it completely dairy-free by adding flavor with nuts or nutritional yeast instead of using cheese. On the other hand, if you like cheese, add Parmesan at the end.
• Store in the refrigerator for about 2 days. Reheating the surface in the oven or toaster will bring back the deliciousness.
• Coconut milk has calories, so if you are trying to lose weight, be careful about the amount and overall balance. While medium-chain fatty acids can easily be used as energy, consuming too much can result in excess calories.

Summary

Coconut milk gratin is perfect for those who want to avoid dairy products or for days when they want to make a change. By using rice flour, it is easy to make it gluten-free, and you can freely arrange the ingredients. In the version we tried, adding chicken and mushrooms made it more satisfying and added a nutty texture. Please enjoy it with your favorite toppings.

Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.