Coconut Dream

A spoonful of this creamy dessert makes a great topping for fruit salad or a dip for cut-up fresh fruit.

4 ounces reduced-fat cream cheese, softened
½ cup light coconut milk
2 cups thawed, fat-free whipped topping (such as Cool
Whip)
1/2 teaspoon coconut extract
1 tablespoon Splenda (or to taste)

Process the cream cheese and coconut milk in a food processor.
Fold in the whipped topping, coconut extract, and Splenda. Refrigerate until ready to serve.

8 servings (1/2 cup each)

Coconut Ginger Chicken

2 lbs chicken thighs (6 bone-in thighs)
1 14-oz can light coconut milk
2 cloves garlic, minced
1 tsp chili paste (or more, to taste)
1 tbl minced fresh ginger
2 tbl soy sauce
3/4 c. chopped fresh cilantro

Remove and discard the chicken skin. Spray crock-pot with cooking spray. Place the chicken in the crock-pot. Combine the coconut milk, garlic, chili paste, ginger and soy sauce and pour over the chicken. Cover and cook on low 6-7 hours or until chicken is done. Sprinkle with cilantro before serving.

6 servings