Given how much I rely on it now (and increasingly so, as more people in my life give up dairy), there was a time not so long ago when coconut milk was strictly a do-it-yourself affair.
In this black bean soup, coconut milk's gentleness tempers the earthiness of the beans and cumin, and contrasts with the fiery smack of sliced jalapeno. Coconut milk also leaves the broth elegantly silky and very satisfying. This coconut cornbread can...
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