Type what you have

Ingredients

• ✓ coconut milk
• olive oil
• baby bella mushroom
• shallot
• garlic
• spinach
• white wine vinegar
• salt
• black pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
2. 2 Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
3. 3 Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
4. 4 Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

By lutzflcat

Ingredients

• ✓ coconut milk
• short-grain white rice
• chicken stock
• white sugar
• sea salt

Instructions

1. 1 Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
2. 2 Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).
3. 3 Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.

By michele pruett

Ingredients

• ✓ coconut milk
• long-grain white rice
• water
• pineapple
• red pepper flakes
• lime

Instructions

1. 1 Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
2. 2 Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.

By lutzflcat

Ingredients

• ✓ coconut milk
• long-grain white rice
• water
• white sugar
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
3. 3 Bring the mixture to a simmer then reduce heat to medium-low. Cover the saucepan and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes.
4. 4 Leaving the saucepan on the burner, turn the heat off and let rice steam until sticky, 5 to 10 minutes more.
5. 5 Garnish with shredded coconut.

By Melucy

Ingredients

• ✓ coconut milk
• jasmine rice
• long-grain white rice
• ginger
• red chili flake
• turmeric
• salt
• water
• bay leaf
• coconut

Instructions

1. 1 Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
2. 2 Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

By John Mitzewich

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
• 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
• 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