| Prep: 10 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 270 | 20g | 16g | 18g |
| sugars | fibre | protein | salt |
| 15g | 4g | 3g | 0.15g |
Tarragon Infused Coconut Milk is one of those recipes that instantly transports me to my childhood summers in Texas, yet brings a burst of freshness that feels delightfully modern. The combination of creamy coconut milk and the aromatic essence of fresh tarragon in this dish is nothing short of magical. Each spoonful is a harmonious blend of flavors—a little sweet, a touch of zest, and a refreshing pop from the mixed fruits.
The Allure of Fresh Ingredients
Living in Texas, I’ve always had a profound appreciation for fresh, local produce. The strawberries, blueberries, and kiwi in this recipe offer a medley of vitamins and antioxidants that nourish both body and soul. Combined with the fragrant tarragon and the tropical delight of coconut milk, the dish becomes a nourishing treat that you won’t feel guilty indulging in.
The honey and vanilla extract add layers of sweetness and complexity, without overpowering the natural flavors. A pinch of salt may seem like a minor detail, but it truly brings all the ingredients together in a culinary symphony. Toasted shredded coconut adds a final crunchy texture that contrasts wonderfully with the creamy base.
Health Benefits
Besides its irresistible taste, Tarragon Infused Coconut Milk offers numerous health benefits. Coconut milk is rich in healthy fats and can support weight management and boost heart health. Tarragon, known for its high antioxidant content, has been attributed to improved digestion and reduced inflammation. These nutritious qualities make this fruit-based recipe a wonderful addition to any balanced diet.
Pairing Suggestions
This dish pairs beautifully with other light fare, making it an excellent addition to a summer picnic or brunch. Try serving it as a refreshing dessert alongside grilled chicken with a citrus marinade or as a palate cleanser following a hearty Tex-Mex meal like my signature Tex-Mex Lentil Tacos. Its versatility means that Tarragon Infused Coconut Milk can hold its own, whether as a standalone treat or a complementary side.
Recipes like a simple fruit salad or a light panna cotta share a similar essence with this dish, emphasizing the natural sweetness of fruits enhanced by minimal, yet impactful, additional ingredients. For a different twist, you might want to explore a Lemongrass Infused Yogurt, which offers its own distinct yet complementary flavor profile.
The joy of creating Tarragon Infused Coconut Milk lies in its simplicity and the vibrant, fresh experience it brings to the table. My hope is that it becomes as cherished in your home as it is in mine, adding a dash of Tex-Mex charm and a splash of modern zest to your culinary adventures.
What You’ll Need
- 4 cups coconut milk
- 2 tablespoons fresh tarragon leaves, chopped
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups mixed fresh fruits (such as strawberries, blueberries, and kiwi), chopped
- 1 tablespoon lime zest
- 1/4 cup shredded coconut, toasted
- Pinch of salt
Method
Step One
In a medium saucepan, combine the coconut milk, fresh tarragon leaves, honey, vanilla extract, and a pinch of salt.
Step Two
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the honey is fully dissolved and the flavors are well combined.
Step Three
Once the mixture starts to simmer, reduce the heat to low and let it infuse for about 10 minutes. Do not allow it to boil.
Step Four
Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, strain the coconut milk to remove the tarragon leaves.
Step Five
In a large bowl, combine the chopped mixed fresh fruits and lime zest.
Step Six
Pour the tarragon infused coconut milk over the fruit mixture, gently stirring to combine.
Step Seven
Top with toasted shredded coconut. Serve immediately or refrigerate for up to 2 hours before serving. Enjoy!
