Homemade Coconut Milk Recipe
Just like many people, I was under the assumption that dairy-free milk alternatives were always more expensive than regular milk. However, after discovering a few simple recipes online, I realized that you can actually make most dairy-free milks at home for a fraction of the cost. For instance, making oat milk has become a staple in my household, and the homemade version tastes just as good as the store-bought one.
When it comes to coconut milk, you’ll need shredded coconut (unsweetened is preferred, but sweetened can be used as a substitute) and a decent blender. Simply blend the coconut with water until the mixture is thick and creamy, then strain it to remove any lumps and enjoy your freshly made coconut milk.
Creamy Coconut Milk Steel Cut Oats
Beginning your day with a bowl of creamy oats is one of life’s simple pleasures. While cooking oats with water will do the trick, it can be a bit bland. But what if we told you that using coconut milk as a substitute can elevate this classic breakfast dish to new heights? Not only does it provide a rich and creamy texture, but also an added flavor boost to kick-start your day.
If you’re willing to invest some time, cooking oats in a slow cooker will result in a beautifully textured breakfast, although it may take a bit longer. For those in a hurry, using an Instant Pot is the way to go – with a 20-minute cooking time, you can enjoy perfectly cooked oats without breaking a sweat.
Coconut Flour (and milk!) Pancakes
Coconut flour’s unique properties make it an excellent choice for those with gluten intolerance or sensitivity, as it is inherently gluten-free. When paired with coconut milk, a dairy-free alternative, this duo creates a game-changing combination that yields a similar texture and taste to traditional buttermilk pancakes. The only notable difference lies in the absorbency of coconut flour, which necessitates an additional egg or two to maintain the right consistency.
It’s worth noting that these pancakes are surprisingly understated in terms of sweetness, relying on a minimal amount of maple syrup rather than excessive sugar. If you’re eager to try this recipe, I suggest proceeding with it as is and then making adjustments to suit your taste preferences once you’ve experienced the final product.
Coconut Milk French Toast
However, it’s worth noting that while this recipe eliminates dairy products, it doesn’t quite fit into the vegan diet category due to its inclusion of eggs. To achieve a richer and creamier texture in the custard, I suggest substituting full-fat coconut milk or even using coconut cream.
Coconut-Lime Dressing
Highlighting the importance of adapting our diets to changing temperatures, I find that warmer weather calls for lighter meals. This refreshing noodle salad is a staple in my household during such times, thanks to its creamy and revitalizing coconut-lime dressing.All you need to do is whisk all the ingredients together until they’re smooth and fully emulsified, then pour the dressing right over your cooked noodles and choice of protein – whether it’s succulent shrimp or chicken.
30-Minute Coconut Curry
Coconut milk has become an essential ingredient in my kitchen, particularly when cooking curry dishes. Its creamy texture and subtle sweetness perfectly balance out the heat from the spice, creating a harmonious flavor profile that I’ve grown to love. One of the standout features of this recipe is its liberal use of vegetables, which not only adds depth but also a delightful textural element.
Additionally, the simplicity of using a blend of curry powder and cayenne pepper instead of a lengthy list of individual spices makes the entire process feel effortless.
Maple Pecan Vegan Bread Pudding
Finding inspiration in traditional recipes is one of the joys of cooking, and making vegan bread pudding is no exception. While it may seem daunting to replicate a classic dish without eggs, dairy milk, or refined sugar, the process is actually quite straightforward once you understand the necessary substitutions. Typically, bread puddings are made by mixing eggs with milk and sugar, pouring the mixture over stale bread, and letting the oven do its magic.
However, when making vegan versions, it’s essential to create a substitute for the egg-based custard. In this case, we use coconut milk and cornstarch to thicken the mixture, ensuring that it achieves the same creamy texture as traditional bread puddings. By following these simple steps, you’ll be able to achieve a deliciously rich and indulgent vegan bread pudding with a smooth, velvety finish.
Coconut Milk Thai Iced Coffee
Often described as ultra-rich due to its use of condensed milk, Thai iced coffee has a loyal following. One such version is this rich and creamy recipe, which takes the traditional method one step further by making its own condensed coconut milk. This process is surprisingly straightforward – simply bring it to a boil and then simmer for approximately 30 minutes until it reaches the desired thickness before adding your preferred extras.
Anything-You-Have Coconut Curry Soup
Essentially, this versatile coconut curry soup recipe allows you to get creative with various ingredients. One of its standout features is the use of full-fat coconut milk, which adds a richness that’s hard to resist. The clever touch comes from thickening it with pureed vegetables. When it comes to toppings, crispy fried tofu is an excellent choice, providing a delightful contrast in texture.
To achieve the crispiest results, be sure to select extra firm tofu and remove excess moisture by ‘pressing’ it out. This can be done by placing the block on a plate and adding some weight on top. After patting it dry, cut the tofu into cubes for an irresistible addition to your coconut curry soup.
Easy Coconut Chickpea Curry
Taking centre stage in this curry is an impressive array of spices and ingredients, with garlic, onion, ginger, garam masala, turmeric, black pepper, cayenne, and tomatoes all combining to create a truly unforgettable flavor experience. Canned chickpeas offer a convenient shortcut for those short on time, but for those looking to save a few pennies, dried chickpeas are a cost-effective alternative.
However, using the latter does require a bit more preparation effort – simply soak them overnight and give them a good rinse before adding them to the pot.
Starbucks Pink Drink Recipe
Coveted by many and featured on every Instagram feed in recent years, the pink drink has become an undeniable phenomenon. Its irresistible charm can be attributed to its visually appealing color and the adorable packaging that accompanies it. But what truly sets this drink apart is its tantalizing blend of strawberries, passion fruit, and coconut milk. Even when I’ve reached my daily caffeine limit, there’s nothing quite like sipping on this sweet treat to cool down and rejuvenate.
Sweet Potato Coconut Curry Soup
Often, people think of soup as a straightforward dish, but this particular recipe shows just how much complexity and depth can be achieved with a few simple ingredients. One key element is the combination of sweet potatoes, which provide a natural sweetness, and the spices, which add a savory flavor profile that balances out the sweetness.
Obviously, coconut milk plays a crucial role in giving the soup its rich and creamy texture, and it’s always easy to adjust the level of spiciness to suit your taste preferences.
Coconut Creamed Corn
Often associated with Southern cuisine, creamed corn is a versatile side dish that complements a wide range of main courses, from classic comfort foods like chicken and ribs to more adventurous options. The addition of aromatic ingredients such as garlic, lemongrass, ginger, and jalapeños elevates this recipe to new heights, making it a standout in any meal.
For convenience’s sake, I prefer using pre-measured spice bags that eliminate the need for searching through loose garlic cloves, streamlining the cooking process while still delivering maximum flavor.
Thai Broccoli Soup With Coconut Milk
Rendering a vibrant and fresh all-natural soup is no easy feat, but this recipe pulls it off beautifully. When served with a bit of texture, scooping some out before blending really makes the experience come alive. Although the soup itself is quite thick, adding a few crispy shallots on top provides more than enough depth to the dish.
The unique combination of flavors from the jalapeño, lime, lemongrass, and ginger gives this broccoli soup a twist that’s anything but ordinary, yet still manages to warm you up on even the chilliest of days.
Coconut Curried Greens (30 minutes!)
Taking centre stage in many a Southern dish, collard greens are a member of the cabbage family, distinguished by their deep colour and ability to retain their shape even after cooking. Like kale, chard, and spinach, they share some similarities with these leafy greens, making them excellent substitutes in various recipes. By incorporating coconut milk into this recipe, the natural bitterness of the collard greens is expertly balanced, resulting in a smooth and creamy texture.
Malaysian Curry Tofu
Most importantly, feel free to customize this recipe by substituting the tofu with cauliflower – a swap I made myself, and one that added an incredible layer of flavor. If you’re short on time, there’s no need to go through the trouble of forming tofu balls. Simply use extra firm tofu as is, press out any excess liquid, and then pan-fry it for a quick and satisfying meal.
Coconut Rice
Year after year, many of us face the same issue – cooking perfect rice seems like an impossible task! I’m guilty as charged too; my attempts often end in disaster, with a result that’s either dry, mushy, or even burnt. But worry not, dear readers, for today we’ll tackle this common problem together! You’ll begin by rinsing the rice thoroughly until the water runs mostly clear, which helps remove excess starches and any dirt on the surface.
Next up is soaking it in water for about 20 minutes to ensure the grains are nice and hydrated. And here’s a crucial tip: use both coconut milk and water when cooking your rice, as coconut milk doesn’t absorb fully on its own.
Thai Red Curry with Vegetables
Zest for cooking can come from many places, but when it comes to making a quick and delicious meal, using curry paste is a game-changer. I make this dish at least once a week because of its convenience: it’s colorful, tasty, and ready to eat in just 40 minutes. While I appreciate the effort that goes into making homemade curry from scratch, I’m more than happy to take a shortcut when I’m short on time – and even when I don’t have an excuse to be lazy!
The rice we cooked earlier would pair perfectly with this dish, or you can swap it out for noodles if that’s your preference.
Thai Pumpkin Soup with Coconut Milk
Hand-in-hand with sweet potato and coconut milk, pumpkin is another perfect pairing that creates a harmonious balance of flavors. The slightly savory taste of pumpkin is elevated by the addition of lemongrass and ginger, resulting in a more nuanced flavor profile. To give our soup an extra kick, we added a tablespoon of red curry paste to the sautéed onions and garlic, which not only intensified the warmth but also added a delightful reddish tint.
Creamy Coconut Lentil Curry
Keeping in mind that lentils can be polarizing, I was initially hesitant to give them a chance. However, after experiencing their transformation when cooked in curry, my perspective shifted dramatically. The texture, which I had previously found off-putting, becomes remarkably tender and absorbent, capable of soaking up an incredible amount of flavor. This is especially facilitated by the use of canned tomatoes, which significantly reduce cooking time and effort.
Once you’ve successfully softened the onions and toasted the spices, it’s primarily a matter of stirring everything occasionally to prevent sticking to the bottom of the pot.
Coconut Buttercream Frosting
Relying on traditional American buttercream is not my go-to choice when it comes to frosting. I prefer the lighter, airier texture of Swiss meringue or cream cheese frosting for most of my baking projects. This recipe offers a similar consistency to American buttercream but with a few key tweaks that I think make all the difference: coconut milk (or heavy cream for added richness and depth) takes center stage.
The result is a silky smooth, pipable frosting that holds its shape beautifully – even at room temperature. What’s more, the subtle coconut flavor complements an impressive range of flavors without overpowering them.
Coconut Strawberry Banana Smoothie
Taking into account personal preferences when it comes to smoothie texture is essential, as some people prefer a thinner consistency while others enjoy them thick and creamy like me. The latter often involves using liquid ingredients such as milk or ice cream, but there are also vegan alternatives that can achieve the same result without compromising on taste. Coconut milk is an excellent option in this case, providing a rich and creamy base for smoothies.
When it comes to making smoothies with crushed ice, I tend to avoid watering down the flavors by adding too much liquid. Instead, I opt for freezing either the fruit or coconut milk in ice cube trays to maintain the desired consistency without diluting the flavors.
Thai Mango Coconut Pudding
Generally regarded as one of the best fruits worldwide, mangoes bring a unique combination of sweetness, stickiness, softness, brightness, freshness, and versatility to any dish. Whether used in baked goods like cakes or added to savory ingredients like tacos, the appeal of this tropical fruit is undeniable.
Coconut Rice Pudding: Disney Cruise Copycat Recipe
Setting itself apart from other rice puddings on the market, this recipe boasts an impressive combination of four distinct types of milk: coconut milk, regular cow’s milk, condensed milk, and heavy cream. This indulgent blend certainly doesn’t lend itself to a healthy dish, but it yields an unapologetically rich and creamy texture that is bound to be addictive.
The inclusion of golden raisins, while optional, adds a unique dimension to the pudding, particularly when they are first soaked in rum, infusing them with an extra layer of depth and character.
Coconut Milk Hot Chocolate Recipe
Zeroing in on processed foods is a great place to start when it comes to making healthier choices. One item that should be eliminated from our grocery lists are those packs of cocoa that are loaded with sugar and devoid of any real chocolate flavor. If we’re being honest, these types of products are simply not worth the convenience they provide. In contrast, making something from scratch is a much more rewarding experience, and it’s surprisingly easy to do so.
Whether you use regular milk, almond milk, or coconut milk, each one will bring its own unique characteristics to the drink, but coconut milk adds an extra layer of richness that’s hard to replicate with other types of milk.
Coconut Ice Cream
Need a delicious vegan ice cream solution that’s ridiculously easy to make? We’ve got just the thing! This four-ingredient wonder doesn’t require an expensive ice cream maker. Instead, simply blend all the ingredients together and pour them into ice cube trays to freeze. Once it’s solid, give it another whirl in your blender until smooth, much like you’d do with banana ‘ice cream’. Enjoy immediately out of the blender or stash it in the freezer for a later treat.
Banana Tapioca (Che Chuoi)
Worth noting that this unusual dessert combines several textures and flavors to create a truly unique taste experience, with banana providing natural sweetness, coconut milk adding creaminess, and tapioca pearls contributing a delightful chewiness. Before working with tapioca for the first time, it’s a good idea to prepare a small ‘test’ batch, as some people find that they can be finicky to cook with – they may stick together or become overcooked if not monitored carefully.
To avoid any potential issues, try starting with a small amount and adjusting your cooking technique accordingly. Once you’ve mastered the process, this refreshing dessert is an excellent choice for hot summer evenings when something light and sweet is just what you need.
Creamy Coconut and Mixed Berry Popsicles
Pleasing to the taste buds and visually appealing, these stunning coconut and berry pops are perfect for hot summer nights. While blending the berries with coconut milk creates a smooth, creamy texture, I personally love the vibrant color contrast that results from keeping them separate. Moreover, this delightful treat allows you to experience both the richness of the creamy end and the refreshing burst of tart berries in each bite.
Coconut Tres Leches
Sweet-tooths will always have a soft spot for tres leches cake. Its unique blend of sweet and creamy textures is undeniably alluring, especially when paired with an explosion of flavor. Furthermore, its incredibly moist consistency only adds to the delight. If you’re looking to amplify that coconut flavor, consider making your own coconut condensed milk or substituting it in place of traditional condensed milk.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
