Coconut Milk Recipes
Pina Coladas, Thai Chicken Curry, Mustard Potatoes and Corn
Coconut milk – not to be confused with coconut water, which is the liquid inside a coconut – is a common ingredient in many foods and drinks around the world in the regions where coconuts are common. It is used extensively in Caribbean, Thai, Indian, and Polynesian dishes. There are many benefits of coconut milk, both in terms of health – only beginning to be truly understood – and in terms of taste, of course. Here is a selection of just a few of the myriad recipes that call for coconut milk. For more information on coconut milk itself, read this Coconut Milk Overview.
Piña Coladas
Piña coladas – one of the most delightful uses of coconut milk – were first invented in the 1950's in Puerto Rico. The basic recipe for the standard frozen "slushie" drink is 3 oz rum to 4 oz each coconut milk and pineapple juice, and 2 cups ice, blended until smooth.
What type of rum is best in a piña colada is a matter of some debate; some say it must be white/light rum, some say it must be dark rum, or spiced rum, and still others say it should be a blend of some combination of the above. Obviously, experimentation is called for!
Other ingredients sometimes added to piña coladas:
- crushed pineapple
- coconut cream (a thicker/richer version of coconut milk)
- heavy whipping cream
- bitters
- coconut flavored liqueur
- lime juice
- unblended ice (on the rocks instead of "slushie")
- pineapple wedge/maraschino cherries (for garnish)
Thai Chicken Curry
- 1 lb boneless skinless chicken, cut into small strips or 1' cubes
- 14 oz. coconut milk
- 1 med. onion, chopped
- 1 red bell pepper, cut into strips
- 1 ½ tsp. brown sugar
- 1 Tbs. fish sauce
- 1 c. chopped seeded tomatoes
- 1 Tbs. lemon or lime juice
- 1/3 c. chopped fresh basil or cilantro
Directions:
- In a deep frying pan, heat ¼ c. coconut milk and curry paste on med.-high stove to a strong simmer for about a minute.
- Add bell pepper and onions and sauté 3-5 minutes.
- Stir in chicken, fish sauce, sugar, and remaining coconut milk, bring to a boil, and cook until chicken is cooked through.
- Add remaining ingredients, holding back a small amount of basil or cilantro for garnish, and simmer for about a minute.
Garnish just before serving.
Mustard Potatoes and Corn
- ¼ tsp. cumin seeds
- ½ tsp. mustard seeds
- ¼ tsp. cayenne pepper (or to taste)
- 1 ½ Tbs. lemon juice
- 2 tsp. roasted ground cumin seeds
- 2-3 cloves garlic, minced
- 2-3 med. red potatoes, cut into ½ inch cubes
- 2 c. corn, fresh or frozen
- 4 oz. coconut milk
- 2-3 ripe tomatoes, diced
- 3 Tbs. finely chopped mint
- 3 Tbs. finely chopped fresh coriander (leaves)
- 2 small green chilies, finely chopped
Directions:
- Boil potatoes until almost fully cooked, then drain.
- Heat a few tablespoons of oil on a medium-high stove in a deep frying pan, preferably nonstick. Add whole mustard and cumin seeds until mustard seeds begin to pop.
- Add garlic and potatoes, and cook until potatoes brown slightly.
- Add fresh mint and coriander, chilies, and tomatoes, and cook for 1-2 minutes.
- Add corn, stir, then add coconut milk, cayenne, lemon juice, and salt to taste (about ½ tsp.) Stir and bring to a simmer, reduce heat to low, cover, and cook until corn is done, about 5 minutes.
- Add pepper to taste, and ground roast cumin seeds. Stir and adjust seasonings if necessary.
Mango Pudding
- 12 oz. mango purée (or approx. 10 oz. fresh mango blended with 2 oz. water)
- 2 c. water
- ½ c. sugar
- 2 tsp. agar-agar powder
- 6 oz. coconut milk
Directions:
- On medium-high heat, combine mango purée, water, sugar, and agar-agar powder and bring to a low boil.
- Remove from heat and add coconut milk.
- Stir well and divide into single servings.
- Place in refrigerator until set.
Many Tropical Recipes Call for Coconut Milk
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