Coconut milk is so rich and creamy, you might never guess that its actually dairy free. That makes it a wonderful replacement for cream in so many recipes, from spicy curries to decadent-tasting desserts. If youve been wondering how to use the can of coconut milk thats been sitting in your pantry, were here to inspire you with these delicious recipes.
30 Easy Ways to Use Coconut Milk
Ingredients:
- Homemade Coconut Milk Recipe
- Creamy Coconut Milk Steel Cut Oats
- Coconut Flour (and milk!) Pancakes
- Coconut Milk French Toast
- Coconut-Lime Dressing
- 30-Minute Coconut Curry
- Maple Pecan Vegan Bread Pudding
- Coconut Milk Thai Iced Coffee
- Anything-You-Have Coconut Curry Soup
- Easy Coconut Chickpea Curry
- Starbucks Pink Drink Recipe
- Sweet Potato Coconut Curry Soup
- Coconut Creamed Corn
- Vegan Alfredo Sauce With Coconut Milk
- Thai Broccoli Soup With Coconut Milk
- Coconut Curried Greens (30 minutes!)
- Malaysian Curry Tofu
- Coconut Rice
- Thai Red Curry with Vegetables
- Thai Pumpkin Soup with Coconut Milk
- Creamy Coconut Lentil Curry
- Coconut Buttercream Frosting
- Coconut Strawberry Banana Smoothie
- Thai Mango Coconut Pudding
- Coconut Rice Pudding: Disney Cruise Copycat Recipe
- Coconut Milk Hot Chocolate Recipe
- Coconut Ice Cream
- Banana Tapioca (Che Chuoi)
- Creamy Coconut and Mixed Berry Popsicles
- Coconut Tres Leches
Instruction:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a coconut milk recipe in 30 minutes or less!
How to Make Coconut Milk
A quick, 2-ingredient recipe for homemade coconut milk! Creamy, naturally sweet, and the perfect dairy-free alternative to milk!
Prep: 10min
Total: 10min
Yield: 6
Serving Size: 1 half-cup servings
Nutrition Facts: servingSize 1 half-cup servings, calories 53 kcal, Carbohydrate 2.3 g, Protein 0.5 g, Fat 5 g, Saturated Fat 4.4 g, Sodium 7 mg, Fiber 1.4 g, Sugar 0.9 g
Ingredients:
- 2 cups (~160 g) shredded unsweetened coconut
- 3-4 cups (720-960 ml) water (use less water for thicker, creamier milk!)
- Pinch salt
- optional: 1 date or 1 Tbsp (15 ml) maple syrup for sweetness
- optional: 1/2 tsp vanilla extract
- optional: 2 Tbsp (10 g) cocoa or cacao powder for chocolate “milk” or 1/4 cup fresh berries for berry “milk”
Instruction:
- Add coconut, 3 cups (720 ml) water, salt, and any additional add-ins (optional) to a high-speed blender. Top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 2 minutes or until the mixture seems well combined.
- Scoop out a small sample with a spoon to test flavor/sweetness. Add more dates, salt, or vanilla as needed. Add remaining 1 cup (240 ml) water if too thick.
- Pour the mixture over a large mixing bowl or pitcher covered with a nut milk bag, a very thin towel, or a clean T-shirt. In my experience, it benefits from a single strain either through a very thin towel or nut milk bag. You can save pulp for baked goods or to add to oatmeal, smoothies, or energy bites.
- Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Enjoy cold or hot and shake before use, as it can separate in the refrigerator (due to no preservatives!). Can be used in smoothies, with granola, for golden milk, for matcha lattes, or for baked goods.
