Recipes With Coconut Milk

Written by on in Culinary Projects

As the sun sets a little earlier and the air gets crisper, I find myself reaching for ingredients that bring warmth and comfort to my kitchen. Coconut milk, with its rich texture and tropical flavor, has become one of my go-to ingredients. It’s a culinary chameleon, lending itself beautifully to both sweet and savory dishes, and has the unique ability to make every meal feel like an indulgence. I’m excited to share with you a few recipes where coconut milk is the star, bringing its creamy goodness to your table.

Coconut Milk Braised Chicken

This dish is comfort food at its best—tender chicken thighs simmered in a fragrant bath of coconut milk, infused with garlic, ginger, and cilantro.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) coconut milk
  • 1 lime, juiced and zested
  • Fresh cilantro, for garnish

Directions:

  1. Season chicken thighs with salt and pepper. In a large skillet over medium-high heat, brown the chicken in vegetable oil until the skin is crisp. Remove chicken and set aside.
  2. In the same skillet, sauté the onion until translucent. Add garlic and ginger and cook until fragrant.
  3. Pour in the coconut milk, scraping up any brown bits from the bottom of the skillet. Bring to a simmer.
  4. Return the chicken to the skillet, cover, and let it simmer on low heat for about 25 minutes, or until the chicken is cooked through.
  5. Stir in the lime juice and zest, then garnish with fresh cilantro before serving over a bed of steamed rice.

Spicy Coconut Pumpkin Soup

When the leaves start to turn, I can’t wait to make this soup. It’s a hug in a bowl, with the sweetness of pumpkin playing off the heat from the chili and the creaminess of the coconut milk.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 small red chili, deseeded and finely chopped
  • 1 can (15 oz) pumpkin puree
  • 3 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • Salt and pepper, to taste
  • Pumpkin seeds and fresh cilantro, for garnish

Directions:

  1. Heat coconut oil in a large pot over medium heat. Add onion and cook until soft.
  2. Stir in garlic, ginger, and red chili, cooking for a couple of minutes until aromatic.
  3. Mix in the pumpkin puree, vegetable broth, and coconut milk, and bring to a simmer.
  4. Season with salt and pepper, then blend with an immersion blender until smooth.
  5. Serve hot, garnished with pumpkin seeds and cilantro for a delightful texture and freshness.

Coconut Rice Pudding

I have a sweet tooth, and this rice pudding satisfies it every time without being overly sweet. It’s creamy and subtly flavored, making it the perfect canvas for your favorite toppings.

Ingredients:

  • 1 cup Arborio rice
  • 1 can (14 oz) coconut milk
  • 2 cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh mango or toasted coconut flakes, for serving

Directions:

  1. Combine rice, coconut milk, milk, sugar, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer, stirring often, until the rice is tender and the mixture is creamy, about 20 minutes.
  2. Remove from heat and stir in vanilla extract.
  3. Serve warm or chilled, topped with fresh mango or toasted coconut flakes for a tropical twist.

Closing Thoughts

Cooking with coconut milk has transformed my meals into something truly special. It’s a reminder that food can be both nourishing and luxurious, and that the right ingredients can take a simple dish from everyday to extraordinary. I hope these recipes inspire you to explore the versatility of coconut milk and bring a taste of the tropics to your own kitchen!

Vegan-Friendly Recipes Featuring Coconut Milk

There’s something truly magical about the versatility of coconut milk. As someone who follows a plant-based diet, I’ve found that it’s one of those pantry staples that I turn to time and again. Whether I’m looking to add creaminess to a dish or a hint of tropical flavor, coconut milk is my go-to. Here are some of my favorite vegan-friendly recipes that showcase the richness and diversity of coconut milk.

Thai Coconut Milk Soup with Tofu

This soup, inspired by the traditional Thai Tom Kha Gai, is a symphony of flavors—sour, sweet, salty, and spicy—all singing in perfect harmony.

Ingredients:

  • 1 tablespoon coconut oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 stalk lemongrass, tender parts, finely chopped
  • 1 can (14 oz) coconut milk
  • 1 block tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • Juice of 1 lime
  • 1 cup mushrooms, sliced
  • Fresh cilantro and chili flakes, for garnish

Directions:

  1. In a large pot, heat the coconut oil over medium heat. Add shallots, garlic, and ginger, and sauté until fragrant.
  2. Pour in the vegetable broth, add the lemongrass, and bring to a boil. Lower the heat and simmer for 10 minutes to infuse the broth with flavor.
  3. Add coconut milk, tofu, soy sauce, and maple syrup. Simmer for another 10 minutes.
  4. Stir in lime juice and mushrooms, and cook for an additional 5 minutes.
  5. Serve hot, garnished with fresh cilantro and a sprinkle of chili flakes for an extra kick.

Vegan Coconut Curry

Curry is a weeknight staple for me. It’s quick, packed with vegetables, and the coconut milk creates a luxurious sauce that’s perfect over steamed rice.

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 can (14 oz) coconut milk
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups mixed vegetables (such as bell peppers, peas, and carrots)
  • Salt and pepper to taste
  • Fresh cilantro, for serving

Directions:

  1. Heat coconut oil in a large pan over medium heat. Add onion and garlic, and cook until soft.
  2. Stir in the curry powder and turmeric, and cook for a minute until the spices are fragrant.
  3. Pour in the coconut milk and bring to a simmer.
  4. Add the chickpeas and vegetables. Season with salt and pepper, and let the curry simmer for about 20 minutes, or until the vegetables are tender.
  5. Garnish with fresh cilantro and serve over rice or quinoa for a hearty meal.

Vegan Chocolate Coconut Ice Cream

Dessert is non-negotiable in my house, and this chocolate coconut ice cream is decadently creamy without a drop of dairy.

Ingredients:

  • 2 cans (14 oz each) full-fat coconut milk, chilled
  • 3/4 cup cocoa powder
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • A pinch of salt

Directions:

  1. In a blender, combine the chilled coconut milk (solid parts only), cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  3. Transfer the ice cream to a freezer-safe container and freeze until solid, about 4 hours.
  4. Let it sit at room temperature for a few minutes before scooping. Serve with a sprinkle of toasted coconut flakes if you’re feeling fancy.

Closing Thoughts

These recipes are a testament to how coconut milk can be used to create dishes that are both satisfying and aligned with a vegan lifestyle. From soups to curries to ice cream, it’s a jack-of-all-trades in the vegan kitchen. I encourage you to get creative with coconut milk and let its creaminess inspire your next vegan creation!

Refreshing Coconut Milk Beverages to Quench Your Thirst

As the warmth of the sun kisses the horizon and the days stretch out before us, there’s nothing quite like a refreshing beverage to quench our thirst. For me, coconut milk has been a delightful base for many a thirst-quenching concoction. Its creamy texture and subtle sweetness make it a perfect canvas for flavors ranging from the bold and exotic to the comforting and familiar. Here are some of my absolute favorite beverages that feature coconut milk, guaranteed to refresh and invigorate you on even the hottest of days.

Tropical Coconut Milk Smoothie

This smoothie takes you straight to the beach with every sip. It’s a blend of tropical fruits and coconut milk that is not just refreshing but also quite filling.

Ingredients:

  • 1 cup coconut milk (I prefer the lighter version for drinks)
  • ½ cup pineapple chunks
  • ½ cup mango chunks
  • ½ banana, sliced
  • Ice cubes
  • A drizzle of honey or agave syrup (optional)
  • A sprinkle of shredded coconut (for garnish)

Directions:

  1. In a blender, combine the coconut milk, pineapple, mango, banana, and ice cubes. Blend until smooth.
  2. Taste and add honey or agave syrup if you like it sweeter.
  3. Pour into a tall glass and garnish with a sprinkle of shredded coconut. Umbrella straw optional, but highly recommended!

Coconut Watermelon Cooler

This drink is incredibly hydrating and perfect for those days when you’ve been out in the sun and need something to cool down and rehydrate.

Ingredients:

  • 2 cups seedless watermelon, cubed
  • 1 cup coconut milk
  • Juice of 1 lime
  • Fresh mint leaves
  • Ice cubes

Directions:

  1. Puree watermelon cubes in a blender until smooth. Strain through a fine mesh to remove the pulp, if desired.
  2. Return the watermelon juice to the blender, add coconut milk, lime juice, a handful of mint leaves, and ice cubes. Blend until frothy.
  3. Serve in chilled glasses and garnish with extra mint leaves for that pop of color and freshness.

Iced Coconut Matcha Latte

For those afternoons when you need a gentle pick-me-up, this iced latte combines the calming properties of matcha with the sweetness of coconut milk.

Ingredients:

  • 1 teaspoon matcha powder
  • 1 tablespoon hot water
  • 1 cup coconut milk, chilled
  • Sweetener of choice, to taste
  • Ice cubes

Directions:

  1. Sift the matcha powder into a cup to prevent lumps. Add the hot water and whisk vigorously until the matcha is fully dissolved and there’s a bit of froth.
  2. In a glass filled with ice, pour the coconut milk.
  3. Add the sweetener to the matcha mixture if desired, then pour it over the coconut milk. Do not stir; let the layers sit for a visual treat, then stir gently before drinking.

Coconut Chai Cooler

Chai spices and coconut milk come together to create a drink that’s both energizing and soothing, perfect for sipping as the evening winds down.

Ingredients:

  • 1 chai tea bag or 1 tablespoon loose leaf chai tea
  • ½ cup boiling water
  • ½ cup coconut milk
  • 1 teaspoon honey or maple syrup
  • Ice cubes
  • Ground cinnamon (for garnish)

Directions:

  1. Steep the chai tea in boiling water for 4-5 minutes, then remove the tea bag or strain the leaves.
  2. Allow the tea to cool to room temperature.
  3. Fill a glass with ice, pour in the coconut milk, and then the cooled chai tea.
  4. Sweeten with honey or maple syrup, and stir to combine.
  5. Sprinkle a dash of ground cinnamon on top for garnish.

Closing Thoughts

Each of these beverages is a celebration of the versatility of coconut milk, a testament to how well it plays with other flavors, and a promise of a brief respite during the hectic pace of our days. They remind me to pause, take a sip, and savor the moment.

Nutritious Breakfast Recipes Using Coconut Milk

In the gentle quiet of the morning, when the world is just beginning to stir, there is a simple pleasure in crafting a breakfast that not only satiates hunger but also nourishes the body. For me, the inclusion of coconut milk in my morning routine has been nothing short of revolutionary. It adds a creamy richness to dishes while providing a bounty of nutrients. Here, I share with you my go-to breakfast recipes that incorporate this versatile ingredient — each one a hearty, healthy way to start the day.

Coconut Milk & Chia Seed Pudding

I treasure the simplicity of this recipe. Chia seeds soaked overnight in coconut milk result in a pudding that’s both substantial and energizing.

Ingredients:

  • 1/3 cup chia seeds
  • 1 can (14 oz) coconut milk
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • Fresh fruits and nuts for topping

Directions:

  1. In a bowl, whisk together the chia seeds, coconut milk, maple syrup, and vanilla extract.
  2. Cover the bowl and refrigerate overnight, or at least for 6 hours, until it achieves a pudding-like consistency.
  3. Serve topped with a generous amount of fresh fruits and a sprinkling of nuts for added texture and nutrients.

Tropical Coconut Milk Oatmeal

Infusing oatmeal with coconut milk gives it a tropical twist and a creamy texture that feels like a warm hug in the morning.

Ingredients:

  • 1 cup rolled oats
  • 2 cups coconut milk
  • A pinch of salt
  • A dash of cinnamon
  • Diced mango, banana, and a sprinkle of shredded coconut for topping

Directions:

  1. In a saucepan, bring the coconut milk to a low boil. Add the oats and a pinch of salt.
  2. Reduce the heat to a simmer and cook the oats, stirring occasionally, until they’re soft and have absorbed most of the coconut milk, about 5-10 minutes.
  3. Remove from heat and add a dash of cinnamon.
  4. Serve the oatmeal topped with fresh mango, banana, and shredded coconut for a breakfast that tastes like paradise.

Coconut Milk Smoothie Bowl

This is my go-to for a post-morning workout when I need something more substantial than a drinkable smoothie.

Ingredients:

  • 1 frozen banana
  • 1/2 cup frozen blueberries
  • 1/2 cup spinach
  • 1 cup coconut milk
  • Granola, pumpkin seeds, and coconut flakes for topping

Directions:

  1. Blend the frozen banana, blueberries, spinach, and coconut milk together until smooth.
  2. Pour the smoothie into a bowl and decorate with granola, pumpkin seeds, and coconut flakes for a satisfying crunch.

Savory Coconut Milk Quinoa

Who says breakfast can’t be savory? This quinoa dish is a protein-packed option that keeps you full for hours.

Ingredients:

  • 1 cup quinoa, rinsed
  • 1 can (14 oz) coconut milk
  • 1 cup diced vegetables (like bell peppers, onions, and spinach)
  • Salt and pepper to taste
  • Fresh herbs for garnish

Directions:

  1. In a saucepan, combine the quinoa and coconut milk, bringing the mixture to a boil.
  2. Reduce the heat to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender and the coconut milk is absorbed.
  3. In the last few minutes of cooking, stir in the diced vegetables and season with salt and pepper.
  4. Serve hot, garnished with fresh herbs such as cilantro or parsley.

Closing Thoughts

Each of these breakfast options showcases coconut milk’s ability to transform simple ingredients into something special. Whether you’re in the mood for sweet or savory, light or hearty, there’s a coconut milk breakfast waiting to start your day on the right note.

Coconut Milk-Based Soups for Comforting Evenings

There’s a kind of alchemy that happens in the kitchen when the evenings grow long and the air turns crisp. It’s a time for comfort, for warmth, and for the soothing ritual of stirring a pot of soup. Coconut milk has become my secret to transforming simple ingredients into creamy, comforting soups that nourish the soul as much as they do the body. Below, I share with you my cherished recipes for coconut milk-based soups that are perfect for wrapping up your day in a blanket of warmth.

Creamy Coconut & Butternut Squash Soup

This soup is autumn in a bowl. Butternut squash and coconut milk meld together into a velvety concoction that’s spiced to perfection.

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • Pumpkin seeds for garnish

Directions:

  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the butternut squash and curry powder, cooking until the spices are fragrant.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender.
  4. Blend the soup using an immersion blender until smooth. Stir in the coconut milk and season with salt and pepper.
  5. Serve hot, garnished with a handful of pumpkin seeds for a delightful crunch.

Thai Coconut & Lemongrass Soup

Whenever I crave a touch of the exotic, I turn to this Thai-inspired soup. The lemongrass is invigorating, and the coconut milk makes it rich and satisfying.

Ingredients:

  • 1 stalk lemongrass, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) coconut milk
  • 4 cups chicken or vegetable broth
  • 1 cup mushrooms, sliced
  • 1 cup cooked chicken or tofu, shredded (optional)
  • Juice of 1 lime
  • Fresh cilantro for garnish

Directions:

  1. In a pot, simmer the lemongrass and ginger with the broth for about 10 minutes to infuse the flavors.
  2. Strain the broth, then return to the pot and add the coconut milk, bringing the mixture to a gentle simmer.
  3. Add the mushrooms and cooked chicken or tofu, and simmer until everything is heated through.
  4. Just before serving, stir in the lime juice. Serve garnished with fresh cilantro.

Spinach & Coconut Soup with a Ginger Zing

This vibrant green soup is as nourishing as it is beautiful. The zing of ginger gives it a kick that contrasts delightfully with the creamy coconut milk.

Ingredients:

  • 2 cups fresh spinach
  • 1 can (14 oz) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • A swirl of cream or coconut cream for garnish

Directions:

  1. In a pot, sauté the onion, garlic, and ginger until soft and fragrant.
  2. Add the spinach and vegetable broth. Cook until the spinach is wilted and tender.
  3. Using an immersion blender, blend the soup until it’s completely smooth.
  4. Stir in the coconut milk and heat through. Season with salt and pepper to your liking.
  5. Serve with a swirl of cream or coconut cream for a touch of indulgence.

Closing Thoughts

There’s something about a coconut milk-based soup that makes an evening feel complete. It’s the embrace of flavors, the satisfaction of a homemade meal, and the contentment of a day well spent. These soups are my offering to you, a means to bring comfort to your table in the simplest, most delicious way.

Light and Healthy Salads with Coconut Milk Dressings

When I think of a meal that’s both light and satisfying, salads naturally come to mind. But not just any salads – I’m talking about bowls bursting with vibrant greens, colorful veggies, and perhaps most importantly, drizzled with a dressing that ties it all together. Lately, my secret to creating the perfect salad dressing is a splash of coconut milk. It adds a creamy texture and a hint of sweetness that elevates every bite. Here, I want to share with you my favorite salad creations that are dressed to impress with the wholesome goodness of coconut milk.

Tangy Coconut Milk and Lime Cabbage Salad

This salad is a fresh take on the classic coleslaw, but with an exotic twist, thanks to the coconut milk.

Ingredients:

  • 4 cups shredded cabbage
  • 1 carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup coconut milk
  • Juice of 1 lime
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste

Directions:

  1. In a large bowl, mix the cabbage, carrot, bell pepper, and cilantro.
  2. In a small bowl, whisk together the coconut milk, lime juice, honey, vinegar, and season with salt and pepper.
  3. Pour the dressing over the vegetables and toss to coat evenly.
  4. Let it sit for at least 10 minutes to allow the flavors to meld before serving.

Coconut Milk and Herb Potato Salad

A lightened-up version of potato salad that’s as hearty as it is healthy.

Ingredients:

  • 2 pounds baby potatoes, boiled and halved
  • 1/2 cup coconut milk
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped fresh herbs (such as parsley, dill, and chives)
  • 2 stalks celery, chopped
  • Salt and pepper to taste

Directions:

  1. In a large bowl, place the cooked potatoes and chopped celery.
  2. In a separate bowl, mix together the coconut milk, mustard, fresh herbs, salt, and pepper.
  3. Pour the dressing over the potatoes and celery, gently mixing until well combined.
  4. Refrigerate for an hour before serving to let the flavors develop.

Asian-Inspired Coconut Peanut Salad

For those who love a little nuttiness in their salad, this Asian-inspired dish won’t disappoint.

Ingredients:

  • Mixed greens of your choice
  • 1 cup shredded carrots
  • 1/2 cup chopped cucumber
  • 1/4 cup crushed peanuts
  • For the dressing:
  • 1/4 cup coconut milk
  • 2 tablespoons natural peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or agave syrup
  • A squeeze of fresh lime juice
  • 1 teaspoon grated ginger
  • 1 small garlic clove, minced

Directions:

  1. In a salad bowl, toss together the mixed greens, shredded carrots, and chopped cucumber.
  2. For the dressing, whisk together the coconut milk, peanut butter, soy sauce, honey, lime juice, ginger, and garlic until smooth.
  3. Drizzle the dressing over the salad and toss to coat.
  4. Garnish with crushed peanuts just before serving.

Closing Thoughts

Each of these salads, with their coconut milk dressings, offers a different flavor profile and texture, proving that healthy eating never needs to be boring. These dressings, creamy yet light, can be paired with various ingredients to suit any taste, and they always add a special touch to the simplest of salads.