There are endless possibilities when it comes to cooking with coconut milk. Whether you are looking for savory or sweet dishes, you will find plenty of recipes for coconut milk. From 24K gold latte to cozy soups, these recipes are sure to be ones you’ll make again. Here are some of the most delicious ways to cook with coconut milk. Hopefully, they’ll inspire you to try new flavors as well. madisonsdish.com
Lemon Coconut Bars
Coconut is not only great for cooking, but it is also a versatile ingredient. This sweet and sour treat can be made without coconut and still be delicious. I recently made some delicious desserts that feature coconut, such as Lemon Coconut Bars. I also posted these recipes on social media, so you can see how easy it is to prepare them. To get started, make a cookie crust in a food processor. Add the wet ingredients and pulse until the crust forms. Spread this mixture in a prepared baking pan and bake until golden. The filling for the lemon bar is whipped up in another bowl and poured over the hot crust. Once baked, let it cool, then serve. https://twitter.com/stevehacks
To make Lemon Coconut Bars, you need butter, sugar, flour, and shredded coconut. You will need egg, flour, and butter to make the crust. You can refrigerate them for up to 3 days, but they will lose their best texture if you refrigerate them. Alternatively, you can freeze them for up to 6 months. You can also keep them in the refrigerator for up to 2 weeks.
Vegan Coconut Chocolate Cream Pie
This dairy free, vegan coconut chocolate cream pie is rich without the added calories from dairy. Instead of using sugar, it is sweetened with a touch of coconut nectar. You’ll find countless variations of this recipe on the internet, but this is one of the originals. To make the crust, combine the walnuts, dates, and dried coconut in a food processor. Pulse the ingredients until they resemble a crumbly dough.
To make the pie crust, you can use a food processor to finely ground the oats and almonds. You can also use a hand or stand mixer to combine the ingredients. If you don’t have one, you can substitute coconut extract with vanilla extract. Refrigerate the crust for at least an hour before serving, or make it the day before. This recipe will keep well for about 2 weeks in the fridge.
To make the filling, you can either use a store-bought or blind-baked pie crust. You can also make your own vegan pie crust. Before baking the pie crust, line it with parchment paper and place 2 cups of dried beans on top. Bake for about 45 minutes, or until golden brown. Allow to cool completely before serving. If you’d like to speed up the cooling process, you can place the mixing bowl in the freezer for 20 minutes.
Coconut Creamsicle Margaritas
You can serve a refreshing margarita with a scoop of coconut cream, and it’s the perfect summer drink. This delicious recipe comes together quickly and can be served cold or chilled. To garnish, serve with orange wedges, and you’ve got yourself a delicious summer drink. A refreshing treat that can be made in under 5 minutes! It’s sure to impress your guests and be a perfect end to the day.
Make your own Coconut Margarita by shaking all of the ingredients together. Alternatively, you can use pineapple juice. This version almost tastes like a Pina Colada. If you’re not a fan of pineapple, add more lime juice and agave. You can also use flavored sparkling water instead of club soda. When you’re ready to serve, use a lime wedge to rim the glass.
To make this Coconut Creamsicle Margarita, simply use tequila and a coconut-based liqueur. The liqueur adds a tropical flavor without being too sweet. Combine the liqueur with lime juice, tequila, and ice to create a delicious, creamy drink. Enjoy! The flavor is well worth the effort!
Chocolate Coconut Pound Cake
The ingredients for this chocolate-covered pound cake are minimal. All you need is a stand mixer, butter, sugar, eggs, and coconut cream pudding. Add the flour mixture alternately with the sour cream, and mix on low speed until completely combined. Stir in the finely chopped white chocolate, and bake for 25 minutes or until a cake tester comes out clean. Once baked, serve and enjoy.
To make a delicious chocolate coconut pound cake, preheat your oven to 325 degrees. Line a baking sheet with parchment paper, allowing the edges to extend slightly. Measure the flour, and make sure that they overlap the sides. Add the coconut extract and shredded coconut, and then drizzle the cake with a thick coconut glaze. Add the remaining ingredients, and bake for about 25 minutes, until the cake is done.
Once the cake is baked, you can customize its taste and serve it as is. Top your Chocolate Coconut Pound Cake with whipped cream, ice cream, nuts, caramel sauce, or fruit sauce. For the ultimate indulgence, you can even serve it to your guests as a dessert. You’ll find that they will gobble it up! One of my favorite ways to cook with coconut is with this rich, delicious dessert!
Chicken Coconut Soup
Thai cuisine has many different uses for coconut and one delicious way to use it is in chicken coconut soup. This dish is very versatile, with white button mushrooms and shiitake mushrooms. If you do not like mushrooms, you can substitute them with oyster mushrooms or other types of mushrooms. You can also leave them out if you don’t like them. One small bottle will last for a long time.
Thai cooking is full of flavor, and one of the best ways to use coconut is to make chicken coconut soup. This Thai recipe uses coconut milk base, chicken stock, lemongrass, pepper, and a sprinkling of fish sauce to give it a tangy umami taste. This soup comes together quickly, and it tastes even better the next day! Just keep in mind to refrigerate it after opening.
Once you have chopped your vegetables, you can now start the soup. Start by boiling water. Add the lemongrass and kaffir lime leaves, then proceed with the rest of the ingredients. Once the vegetables are soft, add the green and yellow curry pastes and continue cooking for five minutes. After that, add the chicken and cook until the chicken is cooked through. Once the soup is ready, add the seasonings to your bowl and enjoy!
Toasted Coconut Frosted Brownies
Toasted coconut adds a tropical flavor to these moist, fudgy brownies. A blend of cream cheese, shredded coconut, sugar, and vanilla creates the perfect filling for this show-stopping treat. To top it off, the brownies are frosted with a toasted coconut frosting. The toasted coconut frosting adds a touch of sweetness, but the recipe can be altered to include other flavors, too.
To prepare Toasted Coconut Frosted Brownies, prepare a 9-inch square baking dish lined with parchment paper. Melt the butter in a microwave and stir in cocoa powder. Once the butter has cooled, add the eggs and beat until well combined. Beat in the sugar and vanilla extract. Mix in the flour and coconut. Bake for approximately 30 to 35 minutes until toothpick inserted comes out clean.
Prepare the brownie mix according to the directions on the box. Mix until a cakelike consistency is achieved. Use a stand-up mixer or hand-held mixer to do this. Once the batter is ready, spread it evenly into the pan. Bake it for about 16 to 18 minutes. Do not over bake the brownies. To top the Toasted Coconut Frosted Brownies with caramels, shaved or grated chocolate, and shredded coconut.
Coconut Milk Ranch Dressing
If you like ranch dressings and dips, you might be interested in making Coconut Milk Ranch Dressing. Coconut milk and olive oil are naturally sweet and make a delicious base for this dressing. Using a blender, you can easily make your own ranch dressing. Just blend four tablespoons of coconut milk and the rest of the coconut water until combined. The extra water can be used to make an additional portion of the dressing. After you’ve made the dressing, refrigerate it for at least an hour before serving.
If you want to make your own ranch dressing, cultured coconut milk is a great substitute for traditional dairy products. This creamy sauce can replace mayonnaise or buttermilk in many recipes. Although it isn’t quite as thick as yogurt, it can work as a dairy-free substitute for ranch dressing. This dressing also works well in smoothies. You can even make your own ranch dressing using other types of yogurt or sour cream.
Coconut Vegetable Curry
This flavoursome and warming curry makes an excellent comfort food. With just 20 minutes of active time and 10 minutes of simmering, this dish comes together quickly and easily. The curry also contains coconut milk and cream, making it both gluten-free and vegan. It can also be served with crisp poppadoms and a dollop of herbed yoghurt. A great thing about coconut vegetable curry is that it can be made quickly, which is a real bonus when you’re short on time.
To make this curry, cook the vegetables and meat. Add the spices, coconut milk and salt. Once the sauce is hot, stir in the cooked proteins and the toasted coconut. Serve the curry with rice or naan and enjoy! You can easily double the recipe for four servings. Alternatively, you can reduce the spice level and cook it for a smaller crowd. Then, reheat the coconut-based curry for another ten minutes, adding the cooked vegetables and protein.
