What to do with coconut milk?

I'd really like to know what to make with coconut milk too. I almost bought some at walmart the other day but didn't. Do you just drink it? Make smoothies? Who has tried this and is it good?

Chicken, potatoes, onions, carrots, and butternut squash. Over rice. In a curry sauce. YUMMMM. Not sure how to make it healthy but there are some things that are worth portion control!

I like to make oatmeal with 2% milk, but it adds 130 calories, so i will use coconut milk instead. 1 cup of coconut milk is only 80 calories. It cooks up almost the same, and it adds a tropical taste. :drinker:

Frozen Trout Fillets at Costco have a recipe on the back of the package that's one of my favorites. Heat the coconut milk in a skillet, put in a tablespoon or so of green curry paste. Put the trout in and cook through. Tastes delicious and very healthy too! Mmmm now I have to go get some coconut milk

i bought some cos its low cal, but didnt really use it as its not that much lower cal than skimmed milk, but with none of the protein

I wash my hair with it

but I also use it to make smoothies

Thai Coconut Shrimp

Red curry paste adds plenty of spicy heat to the shrimp while the slightly sweet coconut milk smooths out the flavor for a perfectly balanced meal.

Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors.

Prep Time: 19 minutes

Yield: 2 servings (serving size: 1 cup)

Ingredients
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.

Nutritional Information
Calories:
255 (26% from fat)
Fat:
7.4g (sat 2.6g,mono 1.8g,poly 1.9g)
Protein:
36.1g
Carbohydrate:
10.2g
Fiber:
1.1g
Cholesterol:
259mg
Iron:
4.6mg
Sodium:
740mg
Calcium:
111mg

Thai-Coconut Bouillabaisse

Be sure to reserve the shells after peeling the shrimp; you'll need them to make the broth. Bouillabaisse is a classic Provençal seafood stew.

Yield: 6 servings

Ingredients
Cooking spray
1 pound jumbo shrimp, peeled and deveined (reserve shells)
1 cup chopped celery, divided
1 cup chopped carrot, divided
1 cup chopped onion, divided
2 1/2 cups cold water
3 black peppercorns
1 bay leaf
1 teaspoon olive oil
1 cup chopped red bell pepper
1/2 cup chopped tomato
1 tablespoon minced fresh garlic
1 teaspoon red curry paste
4 (2 x 1/2–inch) lime rind strips
1 (13.5-ounce) can light coconut milk
12 littleneck clams, scrubbed
12 mussels, scrubbed and debearded
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) skinned halibut fillet or other lean white fish fillet, cut into 1-inch pieces
Lime wedges (optional)
Preparation
1. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shrimp shells to pan; cook 3 minutes, stirring frequently. Add 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 1 minute, stirring occasionally. Stir in 2 1/2 cups water, peppercorns, and bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.

2. Heat oil in a large saucepan over medium heat. Add remaining 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 3 minutes, stirring occasionally. Add bell pepper; cook 1 minute, stirring occasionally. Stir in tomato, garlic, curry paste, and rind; cook 2 minutes, stirring frequently. Stir in broth mixture and coconut milk; bring to a boil. Add clams and mussels. Cover, reduce heat, and cook 2 minutes or until clams and mussels open. Remove from heat; discard any unopened shells. Stir in shrimp, basil, and remaining ingredients except lime wedges. Cover and let stand 5 minutes or until shrimp and halibut are done. Discard lime rind. Place 2 clams and 2 mussels in each of 6 bowls. Divide shrimp and fish evenly among bowls. Ladle 2/3 cup broth mixture over each serving. Serve with lime wedges, if desired.

Wine note: In the south of France, bouillabaisse is traditionally served with a dry rosé. And dry rosé is the best choice even with this not-so-traditional version. The kick of the red curry paste and cilantro, plus the exotic thick creaminess of the coconut milk, need a refreshing wine that has more weight and power than a white. Try any number of rosés from California. One of my favorites: Saxon Brown Flora Ranch Rosé 2006 from Chalk Hill ($20). —Karen MacNeil

Nutritional Information
Calories:
226 (27% from fat)
Fat:
6.9g (sat 3.5g,mono 1.2g,poly 1.2g)
Protein:
30.4g
Carbohydrate:
10.4g
Fiber:
1.4g
Cholesterol:
143mg
Iron:
8mg
Sodium:
599mg
Calcium:
96mg

try the curry, its so good. The rest of the world knows about it but westerners are just warming up to it.

Tons of recipes on the net to use with chicken and fish. Just found this yummy one for halibut from cookinglight.com


Halibut with Coconut-Red Curry Sauce

Yield: 4 servings (serving size: 1 fillet and about 1/3 cup sauce)

Ingredients

2 teaspoons canola oil, divided
4 (6-ounce) halibut fillets
1 cup chopped onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

Serve with:

Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Nutritional Information

Calories: 278
Fat: 9.3g (sat 3.6g,mono 2.7g,poly 2g)
Protein: 37.1g
Carbohydrate: 10.9g
Fiber: 1.1g
Cholesterol: 54mg
Iron: 2mg
Sodium: 475mg
Calcium: 102mg