Coconut almond milk

Mslmesq
Mslmesq Posts: 1,000 Member
in Recipes
Just bought this for a chia seed pudding recipe I'm trying out. :-)

But what do I do now with the rest of the carton? I'm out of my food element on this one. Help friends....

Replies

  • Myhaloslipped
    Myhaloslipped Posts: 4,317 Member
    I use it in protein shakes and smoothies, as coffee creamer and as cereal milk. Sometimes I will drink a little bit of it straight just for the nutrients. I hate real milk, so this is a good substitute for me.
  • blessdebra
    blessdebra Posts: 7
    It is really good with granola cereal.:smile:
  • leaaa92
    leaaa92 Posts: 164 Member
    Smoothiesss! :love: I normally use almond or coconut milk instead of regular milk anyways, so I use it with everything and anything that I'd use dairy milk with :smile:
  • adiostrasero
    adiostrasero Posts: 127 Member
    I make a lot of Thai/south Asian-inspired dishes that call for coconut milk. The type you get in a can is loaded with calories. I find that substituting Silk coconut milk still gives you some coconut taste. The sauce is thinner, too, but it tastes great. Here is an example from AllRecipes.com of a typical recipe I make:

    1 tablespoon red curry paste
    1 (15 ounce) can coconut milk (I use light)
    1/4 cup fresh basil
    1/4 cup bamboo shoot
    3 tablespoons fish sauce
    2 tablespoons brown sugar
    1/3 cup chicken stock
    1/2 cup mushroom
    1/2 red bell pepper
    1/2 green pepper
    1/2 yellow pepper
    1/2 onion (yellow or white)
    2 chicken breasts (optional)
    10 ounces brown rice


    Directions:

    1. In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).

    2.Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 Tbsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and ****ake). Simmer for 10 to 15 minutes.

    3. While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.

    4. Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

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