Coconut Milk Recipe Suggestions...

Still_Sossy

I have been reading about the benefit of coconut milk so I bought some. Any suggestions as far as recipes and uses?

Cella30

This recipe is to DIE for!

http://www.skinnytaste.com/2010/03/thai-coconut-curry-shrimp.html

Still_Sossy

This recipe is to DIE for!

http://www.skinnytaste.com/2010/03/thai-coconut-curry-shrimp.html

OMG! I read the recipe that looks amazing! Thank you!

DHalaby73

Double Coconut Cake

Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

Yield: 14 servings

Ingredients
Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut, divided
Preparation
Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

(Totals include Fluffy Coconut Frosting.)

Nutritional Information
Calories:
298 (24% from fat)
Fat:
7.9g (sat 5g,mono 1.7g,poly 0.3g)
Protein:
3.4g
Carbohydrate:
53.8g
Fiber:
0.4g
Cholesterol:
42mg
Iron:
1.6mg
Sodium:
273mg
Calcium:
52mg

DHalaby73

Caribbean Rice

This recipe was born when I was tossing around ideas for different side dishes for when we grilled. It's wonderful with jerk-style meats and with seafood because the sweetness of the coconut milk works well with the spices.

Yield: 6 servings (serving size: about 1 cup)

Ingredients
1 1/4 cups fat-free, less-sodium chicken broth
1 cup light coconut milk
1 cup long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
1 cup chopped onion
1 3/4 cups (1/4-inch) cubed peeled butternut squash
1 teaspoon chopped fresh or1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
Preparation
Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes.

Reduce heat to medium. Add squash; cook 8 minutes or until tender, stirring occasionally. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, stirring to combine.

Nutritional Information
Calories:
186 (14% from fat)
Fat:
2.9g (sat 1.5g,mono 0.7g,poly 0.1g)
Protein:
5.3g
Carbohydrate:
36.8g
Fiber:
3.3g
Cholesterol:
0.0mg
Iron:
2.3mg
Sodium:
502mg
Calcium:
32mg

DHalaby73

Vanilla Bean Pudding

Vanilla beans can be expensive, but their superior flavor is worth the investment. Substitute vanilla paste or one teaspoon real vanilla extract if necessary. Stir extract in with the butter.

Yield: 6 servings (serving size: 1/2 cup)

Ingredients
2 1/2 cups 2% reduced-fat milk
1 vanilla bean, split lengthwise
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup half-and-half
2 large egg yolks
4 teaspoons butter
Preparation
Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.

Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Peanut Butter Pudding Variation: Omit vanilla bean, salt, and butter; stir in 1/4 cup reduced-fat creamy peanut butter after custard is cooked. Yield: 6 servings (serving size: about 1/2 cup).

CALORIES 257 (30% from fat); FAT 8.6g (sat 3.3g, mono 3.6g, poly 1.6g); PROTEIN 6.9g; CARB 39.2g; FIBER 0.7g; CHOL 80mg; IRON 0.5mg; SODIUM 170mg; CALC 142mg

Coconut Pudding Variation: Omit vanilla bean. Omit 3/4 cup milk, and replace it with 3/4 cup light unsweetened coconut milk. Omit butter; stir in 1/2 cup toasted sweetened flaked coconut after pudding is cooked. Yield: 6 servings (serving size: about 1/2 cup).

CALORIES 224 (30% from fat); FAT 7.5g (sat 5.3g, mono 1.5g, poly 0.4g); PROTEIN 4.1g; CARB 36.8g; FIBER 0.3g; CHOL 77mg; IRON 0.5mg; SODIUM 115mg; CALC 105mg

Nutritional Information
Calories:
216 (30% from fat)
Fat:
7.1g (sat 4.1g,mono 2.2g,poly 0.4g)
Protein:
4.6g
Carbohydrate:
34.2g
Fiber:
0.0g
Cholesterol:
86mg
Iron:
0.2mg
Sodium:
125mg
Calcium:
142mg

eandskp

Berry Smoothie:
1/3 can coconut milk
1 scoop protein powder or 2 raw eggs (cage free organic)
1 c. frozen berries (no sugar added)
1/2 tsp. ground cinnamon
Stevia to taste

DHalaby73

Pad Thai with Tofu

Yield: 5 servings (serving size: 2 cups)

Ingredients
Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges
Preparation
To prepare sauce, combine first 5 ingredients, stirring with a whisk.

To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.

Nutritional Information
Calories:
385 (29% from fat)
Fat:
12.5g (sat 3g,mono 4g,poly 4.2g)
Protein:
13.5g
Carbohydrate:
55.8g
Fiber:
4.6g
Cholesterol:
0.0mg
Iron:
7.1mg
Sodium:
868mg
Calcium:
365mg

PegasusDeb

What kind of coconut milk are you guys talking about?? I bought some for a recipe, and it was gross. Not sweet at all. I noticed there was "sweetened" milk but the cals were high, so I got the regular (50 cal) kind. Plus, is this supposed to be refrigerated? I see nothing stating either way. I don't think I'll keep it long enough though, I'm ready to toss it.

muth3rluvx2

Any white fish - soak in milk, coat with unsweetened coconut flakes and lightly fry in olive oil (to prevent sticking & help the coconut to stick). Makes for a slightly sweet, light but tasty dish.

hroush

My friend posted this the other day, easier to post the link than to retype :laugh:

http://www.myfitnesspal.com/topics/show/184514-rice-coconut-shrimp-and-pineapple

muth3rluvx2

What kind of coconut milk are you guys talking about?? I bought some for a recipe, and it was gross. Not sweet at all. I noticed there was "sweetened" milk but the cals were high, so I got the regular (50 cal) kind. Plus, is this supposed to be refrigerated? I see nothing stating either way. I don't think I'll keep it long enough though, I'm ready to toss it.

Depends on what you're doing with it and you want to refrigerate after opening in a plastic container (don't leave any product in aluminum/tin). Use probably within a week.

Sweetened milk is good for dessert type dishes or beverages, unsweetened is better for cooking primary foods like fish, shrimp, curry, etc.

Still_Sossy

Wow, you guys rock, thank you so much!

MeliciousMelis

Hi Sossy!! I made a quinoa breakfast last week for my kiddos-

1 C. quinoa
1 C. coconut milk
1 tsp. brown sugar (optional)
2T shredded coconut
2T Walnuts.

The kids loved it!

Still_Sossy

Hi Sossy!! I made a quinoa breakfast last week for my kiddos-

1 C. quinoa
1 C. coconut milk
1 tsp. brown sugar (optional)
2T shredded coconut
2T Walnuts.

The kids loved it!

Mel to the rescue!!!!!! Another awesome one! Thanks!

Aslanswake

Basically anytime a recipe calls for MILK I replace it with coconut milk!

mwilson57

Thai-Oh-My Coconut Chicken Noodle Soup (taken from the Hungry Girl website)
Serves 6
Ingredients:
2 bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 1/3 cups chopped onion (about 1 onion)
1 cup sliced mushrooms
1 tbsp. canned diced green chilies, drained
1 1/2 tsp. chopped garlic
1 tsp. ground ginger
1/2 tsp. cayenne pepper, or more to taste
4 cups reduced-sodium fat-free chicken broth
10 oz. raw boneless skinless lean chicken breast cutlets
1/2 cup canned lite coconut milk
1 tbsp. reduced-sodium/lite soy sauce
1 tbsp. lime juice
1/2 cup chopped fresh cilantro, divided
Optional: salt, black pepper

Directions:
Use a strainer to rinse and drain noodles well. Pat dry. Place noodles in a large microwave-safe bowl, and microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you’ve got ’em), and set aside.

Bring a medium-large pot sprayed with nonstick spray to medium-high heat on the stove. Add onion, mushrooms, chilies, garlic, ginger, and cayenne pepper. Stirring occasionally, cook until onion is soft, about 4 minutes.

Add broth and bring to a boil. Add chicken and return to a boil. Reduce to a simmer and cook for 15 minutes.

Add coconut milk and soy sauce, and mix well. Continue to cook for an additional 10 minutes, or until chicken is cooked through.

Remove chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the pot.

Stir in noodles, lime juice, and 1/4 cup cilantro. Continue to simmer until noodles are hot, about 2 minutes.

If you like, season to taste with salt, black pepper, and additional cayenne pepper.

Evenly top each serving with remaining 1/4 cup cilantro (2 tsp. each) and enjoy!

Nutrtional Info (1/6th of recipe, 1 heaping cup): 99 calories, 2.5g fat, 532mg sodium, 7.5g carbs, 2g fiber, 2g sugars, 12.5g protein

Sirenism

Basically anytime a recipe calls for MILK I replace it with coconut milk!

This. I've stopped buying dairy milk and only use almond and coconut milk. I've never noticed a flavor change (with the exception of my cereal being a bit sweeter, but breads and mac and cheese nothing).