coconut milk

[princessofgeeks]

I am interested in learning some new recipes that use coconut milk but not curry. The SO can't tolerate curry, but we all love coconut milk. Vegetarian or meat recipes are all welcome.

Comments

[inkstone]

If you're not adverse to shellfish (shrimp, specifically), this is a traditional Filipino dish I love making with coconut milk: http://panlasangpinoy.com/2014/02/02/ginataang-hipon-sitaw-at-kalabasa/

You can use butternut squash and substitute bok choy (or something similar) for the malunggay.

There are many dishes we prepare with coconut milk and it looks like the bulk (or variations thereof) are covered here: http://panlasangpinoy.com/ginataan-recipes/

[loligo]

Would smoothies be too obvious? I like bananas, coconut milk, plus one other fruit, whatever I've got on hand -- raspberries are especially nice. Sometimes I add a spoonful of some sort of nut butter for extra protein.

[the_shoshanna]

Brazilian Salmon Stew (Moqueca)

Marinade:
cloves from 1/2 head of garlic, minced
2 Tbsp lime juice
3/4 tsp coarse salt
1 Tbsp sweet paprika
2 1/2 tsp cumin
1 1/2 tsp black pepper

1.5 - 2 pounds salmon, cut into largish-bite sized pieces
Olive oil
2 medium onions, sliced
1 large bell pepper, seeded, de-stemmed, and sliced
2 medium tomatoes, sliced
Salt and pepper
14 ounces coconut milk
1 bunch cilantro, chopped (1-2 cups)

Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours—the longer, the better.

Coat the bottom of a large pan (a covered skillet or Dutch oven) with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

Bring to a boil, reduce heat to low, cover, and let simmer for 30 minutes to an hour, until the vegetables are cooked through.

Serve with rice; garnish with remaining cilantro.

[drgaellon]

We love tom kha - it's a Thai soup with galangal, lemongrass, kaffir lime leaves and coconut milk (Thai chiles are optional). It can be made with chicken, shrimp, or just with mushrooms. Here's one recipe: http://www.food.com/recipe/tom-kha-gai-8575

[tameiki]

I went to allrecipes.com and did a search by ingredient. Put in must have coconut milk but not curry and got this. That's my go-to place for recipes. If you read the reviews and comments there are a bunch of great tips as well :)

[akatonbo]

I've oven-poached chicken in it. A can of coconut milk is enough for a couple of pounds of chicken, I've done 30min at 400F for 2lbs of tenders and 40min for 2lbs of boneless skinless breasts. I made it to go with this peanut sauce, which you could adapt to not use any curry (I made it with about half what the recipe called for myself and it was so good I wanted to eat it with a spoon): http://shesimmers.com/2009/03/how-to-make-thai-peanut-sauce-my-moms.html

[eleanorjane]

Coconut rice! Just use coconut milk instead of water when you're boiling rice - it works fine in a rice cooker, too. :)

(I usually use half coconut milk and half coconut cream, for richer, creamier rice, but it works fine with just milk too.)

[acelightning]

I like the taste of coconut, but I hate the Brillo-pad texture of flaked coconut in foods.

A couple of quick sweet things. First, combine a can of coconut creme, not milk (make sure to scrape all the white goo out of the can - that's part coconut oil and part finely ground coconut) with an equal volume of heavy cream, and add a little vanilla. Freeze in a home ice cream freezer, and you have coconut ice cream. The emulsifiers and stabilizers in the coconut creme give it a perfect texture. Also, you can use coconut milk instead of regular milk in any cake recipe, reducing the sugar "to taste." Ditto for homemade pudding (the old-fashioned kind you make with cornstarch).

The coconut rice thing works very well, and you can also use coconut milk in the cooking liquid for almost any recipe for fish, shellfish, or chicken. (Although it does taste better with ginger and hot pepper in it - the hot spices and the sweet creaminess sort of balance each other.)

[labellementeuse]

There's a Pacific dish called oka or ika mata. You can google a bunch of recipes, but the gist is that raw fish is marinaded in lime and lemon juice, and then mixed with tomatoes, cucumber, various other vegetables (I do spring onions) and coconut milk for a kind of fish salad. it's really good in summer. here's one recipe and <a href="http://publicaddress.net/cracker/martin-bosleys-ika-mata-and-scott-kellys/>here's another</a>.

[elynross]

I just made a carrot soup that called for just broth, but I used half broth, half coconut milk, just because it sounded good. *g* You could put it in pea soup, or red/yellow lentil soup, or potato soup, or leek soup -- I'd happily use it for at least part of the milk in anything that used milk, and for which it sounded pretty good. For the record, this is the carrot soup, except I couldn't find harissa and didn't want to take time to make it once I found a recipe, so I just mixed up garlic/coriander/cumin/carroway/olive oil/red pepper/red pepper flakes in some proportions and used that. Then added the coconut milk.

And I recommend yummly.com, which has all these recipes with coconut milk. (Smoothies, I forgot about those!)

[ciaccona]

Coconut black beans with mango and avocado! Still tasty even if you don't have mango/avocado.

I know what I'm making for dinner tonight!

[bluemeridian]

I don't have anything to add to the information already provided, but as someone who has two cans of coconut milk in her pantry that she's been staring at for a while and wondering where to start - thank you for asking the question!