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- Atkins Diet (http://forum.lowcarber.org/forumdisplay.php?f=98)

- - Coconut Milk (http://forum.lowcarber.org/showthread.php?t=88306)

Is coconut milk allowed on Induction?

Nutritional Information per 1/4 cup (2 ozs)

Calories: 137

Protein: 1.3 g
Total Fat: 13 g...polysat 0 g....monosat....0 g...sat...13 g
Cholesterol: 0
Total Carbs: 3 g...sugars 0.7 g dietary fibre 0.3 g

Where are the other 2 g of carbs ???

Sodium: 20 mg
Potassium: 98 mg

I want to use it to try and make something thai even though I have never tried making thai food.

Help please...can we have it on induction?

red

Hi,

Its not listed with the allowed foods so I would think not, I have seen people on other stages of Atkins use it though.

:wave:

Thanks Koko :rose: . I was hoping. I will save the can for after Induction.

red

Hi Red & Koko: :wave:

I just checked Atkins' site and he uses coconut milk in his induction recipes. Just make sure you don't get coconut milk with cornstarch filler. My ingredients are just coconut milk and guar gum.

Enjoy.

Wanda

Wanda...can I use mine??? The one described up there.

red

Hi Red:

:lol: Sure! You have Dr. Atkins' blessing. ;)

Dr. Atkins' has a great recipe in his Quick & Easy Cookbook for Coconut Chicken Sates that use coconut milk. You got me craving it so I had it for dinner tonight! :yum:

Wanda

Can you post that recipe?? I don't have the cookbook and that really sounds good right now! ;)

As requested:
From the Quick & Easy New Diet Cookbook:

Coconut Chicken Satés with Peanut Dipping Sauce

1 14 oz can unsweetened coconut milk (reserve 1 T for sauce)
1/3 cup chopped fresh cilantro
1 tsp chopped fresh jalapeno pepper
1 small clove garlic, minced
juice of 1/2 lime
salt & pepper to taste
2 whole boneless chicken breasts, cut into 1 inch strips
10 bamboo skewers (soaked for 30 minutes) or 10 metal skewers

Preheat broiler.

Combine coconut milk, cilantro, jalapeno, garlic, lime juice, salt & pepper in a large bowl and mix well. Add the chicken, stirring to coat. Let the chicken marinate, covered, for at least 20 minutes or up to 1 hour.

Thread 2 pieces of chicken onto each skewer and broil, turning once, for 7 minutes, or until the chicken is lightly browned. Transfer to a serving platter and serve immediately.

Serves 2
Per serving, 3.5 grams of carbs

Peanut Dipping Sauce:
3 T sugar free peanut butter
1 T unsweetened coconut milk (optional)
1 T toasted sesame oil
1/2 cup water
1 T soy sauce
juice of 1/2 lime
1 small clove garlic
1/2 cup chopped fresh cilantro

Combine ingredients and puree until smooth. Store in fridge for up to 4 days. (The marinade & the dipping sauce also freeze well)

Carbs: 13 grams for entire recipe (yields 1 cup)

Notes:

1) I don't like skewering the chicken - it takes too long :thdown: , so I just put them on my broiler pan and broil til browned.
2) For the dipping sauce, I add a little jalapeno pepper to give it some punch
3) Play with the consistency of the sauce. I like mine a little thicker so I cut down on the water and add more oil (or coconut milk)
4) I've been know to throw the leftovers together with baby spinach for a lunchtime salad and use the dipping sauce as my dressing. :yum:

Let me know how you like it. Dr. Atkin's site has a similar Peanut Sauce that is Induction-friendly, so I don't see why anyone on Induction can't have this one either. Just don't start eating the peanut butter out of the jar. :nono: :D Use it responsibly. ;)

Wanda

Thanks Wanda. I am going to make it today. Sounds delicious. I think I will avoid the peanut sauce though until after induction.

red

Hi Red:

That's not a bad idea, especially if you have an addiction to nuts. Always do what you think is best.

For anyone staying on Induction longer than 2 weeks, Dr. Atkins says you can add allowable nuts into your menu instead of waiting for OWL.

Wanda