Type what you have

Ingredients

• ✓ coconut milk
• lime
• paprika
• salt
• cayenne pepper
• red pepper flakes
• kale

Instructions

1. 1 Heat coconut milk in a small saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir in lime juice, paprika, sea salt, cayenne pepper, and pepper flakes until marinade is smooth.
2. 2 Add kale to marinade; press down to ensure all leaves are covered. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess; discard remaining marinade.
4. 4 Grill kale leaves, in batches, in a single layer on the preheated grill until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

By John Wisman

Ingredients

• ✓ coconut milk
• yellowfin tuna
• cashew
• red onion
• serrano pepper
• cilantro
• ginger
• salt
• lime
• red pepper flakes

Instructions

1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Ingredients

• ✓ coconut milk
• cauliflower
• onion
• garlic
• vegetable stock
• curry paste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.
3. 3 Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

By ACARROLL3

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• sweet soy sauce
• curry paste
• turmeric
• ginger
• vegan fish sauce substitute
• extra-firm tofu
• bamboo skewer
• peanut butter
• chili-garlic sauce
• sweet soy sauce
• lime juice
• ginger
• lime

Instructions

1. 1 Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
2. 2 Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
3. 3 Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6. 6 Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7. 7 Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

By Buckwheat Queen

Ingredients

• ✓ coconut milk
• oat bran
• vanilla extract
• vegetable oil
• honey
• peanut butter
• almond butter
• coconut
• chia seed
• sesame seed
• protein powder
• cranberry
• milk powder
• puffed rice
• pumpkin seed
• almond
• flax seed
• rolled oat

Instructions

1. 1 Cover a large cookie sheet with parchment paper.
2. 2 Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
3. 3 Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
4. 4 Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
5. 5 Place in the freezer until solid, about 1 hour.
6. 6 Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

By Sharon Angel

Ingredients

• ✓ coconut milk
• vegetable oil
• coriander
• turmeric
• cumin
• curry powder
• red onion
• lemongrass
• red chile pepper
• russet potato
• chicken breast
• salt
• puff pastry

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Ingredients

• ✓ coconut milk
• white sugar
• cornstarch
• salt

Instructions

1. 1 Stir coconut milk, sugar, cornstarch, and salt together with a whisk in a saucepan. Place saucepan over medium heat; cook, stirring continually, until the mixture begins to thicken, about 5 minutes.

By LISASLC44

Ingredients

• ✓ coconut milk
• white sugar
• vanilla extract

Instructions

1. 1 Refrigerate can of coconut milk, 8 hours or overnight.
2. 2 Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
3. 3 Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
4. 4 Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

By Karen Gaudette Brewer

Ingredients

• ✓ coconut milk
• cornstarch
• corn syrup
• white sugar
• coconut

Instructions

1. 1 Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

By Kimberly Kahmann Harvey

Ingredients

• ✓ coconut milk
• agave syrup
• peppermint extract
• dark chocolate

Instructions

1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Ingredients

• ✓ coconut milk
• agar-agar
• probiotic capsule
• white sugar

Instructions

1. 1 Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
2. 2 Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
3. 3 Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
4. 4 Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
5. 5 Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
6. 6 Chill yogurt in the refrigerator until set, 4 to 6 hours.

By ChefJackie

Ingredients

• ✓ coconut milk
• basmati rice
• salt

Instructions

1. 1 In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
2. 2 Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

By Emma Maher

Ingredients

• ✓ coconut milk
• cane sugar
• vanilla extract
• long grain white rice

Instructions

1. 1 Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
2. 2 Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

By Bananatini

Ingredients

• ✓ coconut milk
• water
• white sugar
• coconut flakes

Instructions

1. 1 Pour coconut milk into a container. Add water to the empty can, swirl, and pour into the container. Whisk in sugar until dissolved, then stir in coconut flakes. Cover and freeze until chilled, about 30 minutes.
2. 2 Pour coconut mixture into an ice cream maker and churn according to the manufacturer's instructions until soft and creamy, 15 to 20 minutes.

By lpattan

Ingredients

• ✓ coconut milk
• maple syrup
• vanilla extract
• salt

Instructions

1. 1 Combine coconut milk, maple syrup, vanilla extract, and salt in a blender; blend until smooth. Taste; adjust sweetness.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 6 hours.

By Cool Runnings Foods

Ingredients

• ✓ coconut milk
• coconut
• white sugar
• egg yolk

Instructions

1. 1 Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
2. 2 Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
3. 3 Fill a large bowl with ice and cold water; set aside.
4. 4 Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
5. 5 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

By John Wironen

Ingredients

• ✓ coconut milk
• sugar
• pineapple
• banana
• kiwi

Instructions

1. 1 Place coconut milk and sugar in a blender; blend to combine. Add pineapple and banana; blend until smooth.
2. 2 Pour blended mixture into ice pop molds; divide and press kiwi into mixture in molds. Freeze until solid, 8 hours to overnight.

By MsNingyoo

Ingredients

• ✓ coconut milk
• kale
• banana
• strawberry

Instructions

1. 1 Place kale, banana, coconut milk, and strawberries in a blender; blend until smooth.

By Dawn

Ingredients

• ✓ coconut milk
• water
• sugar
• salt
• jasmine rice

Instructions

1. 1 Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves, 1 to 2 minutes.
2. 2 Add rice and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

By Tony Reinert

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• agave nectar
• vanilla extract
• cinnamon
• salt
• chia seed
• strawberry

Instructions

1. 1 Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
2. 2 Stir pudding and top with strawberries.

By Donna Kim

Ingredients

• ✓ coconut milk
• cornstarch
• white sugar
• salt

Instructions

1. 1 Place cornstarch, sugar, and salt into a saucepan; stir in 1/2 cup coconut milk to make a smooth paste. Stir in remaining 1 1/2 cups coconut milk,; bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13-inch baking dish; refrigerate until cold.
2. 2 Cut chilled pudding into 24 squares and serve cold.

By Hawaiian Deelit

Ingredients

• ✓ coconut milk
• pineapple juice
• rum
• white sugar
• ice

Instructions

1. 1 Combine coconut milk, pineapple juice, rum, sugar, and ice in a blender. Blend until smooth. Pour into glasses and serve immediately.

By May and Siv

Ingredients

• ✓ coconut milk
• butternut squash
• water
• cinnamon
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
3. 3 Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
4. 4 Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.

By zbritalia

Ingredients

• ✓ coconut milk
• purple sweet potato
• lime
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Poke holes all over potatoes with a fork. Arrange in a baking dish.
3. 3 Bake in the preheated oven until purple potatoes are easily pierced with a knife, about 45 minutes.
4. 4 Cut purple potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt, and pepper to taste. Beat with an electric mixer until smooth. Serve while still warm.

By Crystal Sanders

Ingredients

• ✓ coconut milk
• steel-cut oat
• yogurt
• blueberry
• stevia powder

Instructions

1. 1 Place oats into the bottom of a 1-pint Mason jar. Stir in yogurt, blueberries, and stevia powder. Pour in coconut milk and stir to combine.
2. 2 Cover the jar and refrigerate, 8 hours to overnight.

By Steven Warren

Ingredients

• ✓ coconut milk
• vanilla extract
• sugar
• cocoa powder
• cinnamon
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together coconut milk, vanilla extract, sugar, cocoa powder, and cinnamon in a large mug.
3. 3 Add boiling water and stir until the sugar has dissolved.

By Heather

Ingredients

• ✓ coconut milk
• white sugar
• cornstarch
• butter
• egg yolk
• coconut extract

Instructions

1. 1 Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Cook, whisking continuously, until thickened, about 4 to 7 minutes.
2. 2 Pour pudding into individual portions and chill before serving, at least 15 to 20 minutes.

By photobug843

Ingredients

• ✓ coconut milk
• avocado
• agave nectar
• lime juice
• vanilla extract
• salt

Instructions

1. 1 Place avocado, coconut milk, agave nectar, lime juice, vanilla, and salt in a blender; blend until smooth, about 1 minute. Pour mixture into ice pop molds. Freeze until solid, 2 to 3 hours.

By Allison Fletcher Acosta

Ingredients

• ✓ coconut milk
• cocoa powder
• white sugar
• raspberry
• almond extract
• popsicle stick
• popsicle mold

Instructions

1. 1 Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high speed until mixture is thick and fluffy like pudding, about 2 minutes.
2. 2 Pour mixture into disposable cups, smoothing over the tops. Insert sticks and freeze until solid, at least 3 hours.
3. 3 To serve, run hot water over the bottoms of the cups until fudge pops slide out easily.

By Myrna Sobernheim

Ingredients

• ✓ coconut milk
• water
• ice cube
• avocado
• spinach
• erythritol
• medium-chain triglyceride oil
• vanilla powder

Instructions

1. 1 Combine coconut milk, water, ice cubes, avocado, spinach, erythritol, MCT oil, and vanilla powder in a blender. Blend until smooth.

By mybwriter