Crazy for coconut

So, I've been in the mood for warm weather lately. Out of nowhere, we got another 4-5 inches of snow today. As if I wasn't grumpy enough already this morning, (like I am every Sunday morning...), I got snow in my shoes walking up to the church after we'd nearly slid off the road.

Cue Dove chocolates*
 *Of course, when wouldn't there be an occasion to cue Dove chocolates??

Oh heck yes!!!

These were like a little bit of tropical nirvana today. They're big and fat and have a creamy, truffle-y coconut center (made with real coconut oil) that is not only super caloric but super delicious. I got the bag on sale for $3.50 (normally $4.99 with the Easter candy) but it was totally worth the splurge. Less than a trip to Hawaii, anyway.

Speaking of, I first discovered sticky rice when I went to Hawaii with my family when I was 15, and if there is manna from heaven, that's got to be it. I spent the next decade pining over it and finally figured out how to make it myself last year.

If you can get your hands on some sushi rice like this:

(Which I found at Smith's, or you can use Hinode Silver Pearl, found at Walmart, or any high quality shorter grain rice.)

...then the way you prepare it to be truly sticky is to rinse all the starch off the uncooked rice till the water runs clear (which washes away the water soluble vitamins, but whatevs....) and then soak it in hot water for 30 minutes. Then drain off the water and prepare according to package directions. Then you can eat it plain, which is yummy, or try this easy Thai dessert recipe:

(image found here)

Coconut Milk Sticky Rice With Mangoes

from epicurious.com

3 cups prepared sticky rice

2 cups canned or fresh coconut milk

3/4 cup palm sugar, or substitute brown sugar

1 tsp. salt

ripe mangoes

Prepare sticky rice according to package directions. 

Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.

Turn rice out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.

Serve with sliced mango and a dish of the reserved coconut sauce. Serves 8.

Here's a couple more coconutty recipes that I love: Grilled Coconut Shrimp, Coconut Lime Banana Bread.

And now I'm going to go watch my kids launch their sleds off the snow slide Mark built for them. Only three more months of winter!!

(Winter lasts till June here. I wish I was kidding...)