Type what you have

Ingredients

• ✓ coconut milk
• acorn squash
• pumpkin
• sweet potato
• chicken broth
• salt
• black pepper
• lime
• ground ginger

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
4. 4 Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5. 5 Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

By SerenaBloom

Ingredients

• ✓ coconut milk
• chicken soup base
• chickpea
• cauliflower
• curry powder
• cilantro
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ coconut milk
• carrot
• chicken stock
• water
• onion
• ginger
• salt
• black pepper
• cilantro

Instructions

1. 1 Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
2. 2 Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
3. 3 Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
4. 4 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

By Ann

Ingredients

• ✓ coconut milk
• butternut squash
• vegetable broth
• potato
• onion
• carrot
• garlic
• salt
• black pepper

Instructions

1. 1 Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
2. 2 Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

By misslittlelady

Ingredients

• ✓ coconut milk
• vegetable oil
• onion
• ginger root
• butternut squash
• carrot
• apple
• vegetable broth
• salt
• pepper
• lemon
• maple syrup

Instructions

1. 1 Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
2. 2 Puree soup with an immersion blender until smooth.
3. 3 Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

By kochbiene

Ingredients

• ✓ coconut milk
• butter
• onion
• jalapeno pepper
• ginger
• butternut squash
• chicken broth
• evaporated milk
• sugar
• salt
• black pepper
• sour cream
• thyme

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion, jalapeño, and ginger; cook and stir until onion has softened and turned translucent, about 7 minutes.
2. 2 Add butternut squash and chicken broth; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes.
3. 3 Stir in evaporated milk, coconut milk, sugar, salt, and black pepper; cook and stir 5 minutes more.
4. 4 Fill a blender halfway with soup. Cover and hold lid down with a folded kitchen towel; pulse a few times before leaving on to purée. Pour into a clean pot. Repeat with remaining soup. Or purée soup with an immersion blender until smooth. Garnish servings with sour cream and thyme.

By davey

Ingredients

• ✓ coconut milk
• vegetable oil
• ginger
• red curry paste
• lemongrass
• chicken broth
• fish sauce
• brown sugar
• shiitake mushroom
• shrimp
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ coconut milk
• olive oil
• onion
• garlic
• red bell pepper
• black bean
• mango
• banana
• cumin
• ginger
• hot pepper sauce
• vegetable broth
• salt
• pepper
• sour cream
• red bell pepper

Instructions

1. 1 Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
2. 2 Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

By Doug Matthews

Ingredients

• ✓ coconut milk
• peanut oil
• onion
• ginger root
• garlic
• fenugreek seed
• red lentil
• butternut squash
• cilantro
• water
• tomato paste
• curry powder
• cayenne pepper
• nutmeg
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
2. 2 Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.

By LabelleChef

Ingredients

• ✓ coconut milk
• cilantro
• yogurt
• saffron
• thai pepper garlic sauce
• lemongrass
• thai chile pepper
• soy sauce
• fish sauce
• white wine
• vegetable broth
• red bell pepper
• broccoli
• carrot
• ginger root
• garlic
• onion
• olive oil
• water
• brown rice

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. 3 Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

By Krista

Ingredients

• ✓ coconut milk
• cilantro
• lemon juice
• tamarind concentrate
• chicken broth
• masoor dhal
• potato
• apple
• carrot
• curry
• cardamom
• turmeric
• cumin
• coriander seed
• clove
• cinnamon
• green chile pepper
• ginger
• garlic
• onion
• vegetable oil
• ghee

Instructions

1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Ingredients

• ✓ coconut milk
• sugar pumpkin
• white sugar
• cardamom

Instructions

1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Ingredients

• ✓ coconut milk
• coconut
• white sugar
• almond flour
• coconut

Instructions

1. 1 Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
2. 2 Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
3. 3 Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

By Annie Douglass Lima

Ingredients

• ✓ coconut milk
• chicken breast
• berbere spice blend
• salt
• butter
• chicken broth
• lime
• tomato paste
• berbere spice blend
• salt
• cilantro

Instructions

1. 1 Season both sides of chicken breast with 1 tablespoon berbere spice and 1 teaspoon kosher salt.
2. 2 Melt butter in a skillet over medium-high heat until it just starts to turn brown. Add chicken breast to the skillet and cook 2 to 3 minutes per side; transfer to a warm dish.
3. 3 Pour coconut milk, chicken broth, lime juice, and tomato paste into the skillet; bring to a simmer while scraping browned bits of food off the bottom of the skillet with a wooden spoon. Add 1/2 teaspoon berbere spice and pinch of salt.
4. 4 Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, 4 to 5 minutes, basting chicken with pan juices as it cooks. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
5. 5 Sprinkle chicken with chopped cilantro; drizzle with sauce.

By John Mitzewich

Ingredients

• ✓ coconut milk
• olive oil
• onion
• garlic
• bay leaf
• tomato
• curry powder
• salt
• chicken
• lemon

Instructions

1. 1 Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. 2 Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

By Valeriekooka

Ingredients

• ✓ coconut milk
• lime
• black pepper
• salt
• chicken stock
• cinnamon
• nutmeg
• coriander
• curry powder
• garlic
• celery
• carrot
• onion
• banana
• honey
• brown sugar
• olive oil
• pumpkin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
3. 3 Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
4. 4 Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
5. 5 Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

By Allrecipes Member

Ingredients

• ✓ coconut milk
• canola oil
• plantain
• pea
• corn
• carrot
• rice
• black pepper
• salt
• herbes de provence
• tomato sauce
• onion
• vegetable oil
• water
• cayenne pepper
• black pepper
• herbes de provence
• curry powder
• garlic
• chicken bouillon
• ginger root
• onion
• chicken drumstick

Instructions

1. 1 Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
2. 2 Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
5. 5 Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
6. 6 Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
7. 7 Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

By Daisy

Ingredients

• ✓ coconut milk
• brown sugar

Instructions

1. 1 Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.

By lola

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• erythritol confectioners sweetener
• coconut syrup
• coconut extract

Instructions

1. 1 Combine coconut milk, coconut milk beverage, sweetener, coconut syrup, and coconut extract in a large Mason jar with a lid. Shake to combine ingredients.

By Yoly

Ingredients

• ✓ coconut milk
• white sugar
• vanilla extract

Instructions

1. 1 Combine coconut milk and sugar in a small saucepan over medium heat. Cook at a gentle simmer, whisking frequently, until volume is reduced to 1 cup, about 45 minutes. Remove from heat and stir in vanilla extract.

By Druhda

Ingredients

• ✓ coconut milk
• coconut
• brown sugar

Instructions

1. 1 In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

By Hunter StClaire

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• brown sugar
• coconut oil
• coconut extract
• coffee

Instructions

1. 1 Combine canned coconut milk, coconut milk beverage, brown sugar, coconut oil, and coconut extract in a saucepan. Heat over low heat until hot. Use an immersion blender to froth milk mixture until foamy.
2. 2 Pour coconut milk mixture into a large mug, holding foam back with the back of a spoon. Pour in coffee and add foam on top.

By Yoly

Ingredients

• ✓ coconut milk
• maple syrup
• vanilla extract

Instructions

1. 1 Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.

By Kira Inman-Morrow

Ingredients

• ✓ coconut milk
• white sugar
• carob powder

Instructions

1. 1 Blend coconut milk, sugar, and carob powder together in a blender until smooth.
2. 2 Pour coconut milk mixture into your ice cream maker and process according to manufacturer's instructions until smooth and frozen, about 45 minutes.

By Michelle

Ingredients

• ✓ coconut milk
• pectin
• soy yogurt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours.
2. 2 Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.

By Allrecipes Member

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
• onion
• banana

Instructions

1. 1 Combine coconut milk and onion in a bowl; set aside.
2. 2 Bring a large pot of water to a boil over medium heat. Boil bananas in their skins for 30 to 40 minutes; drain. Run bananas under cold water until they are cool enough to handle. Remove bananas whole from their skins.
3. 3 Heat a large saucepan over medium-high heat. Place bananas into in the pan. Pour coconut milk and onion over bananas; cook until coconut milk is foamy. Allow to cool for 5 minutes before serving.

By Goddess

Ingredients

• ✓ coconut milk
• dark chocolate
• white sugar
• curry powder

Instructions

1. 1 Heat coconut milk in a saucepan over medium-low heat until warm, 3 to 5 minutes. Add chocolate and sugar; whisk until incorporated and chocolate is melted. Pour mixture into a blender and add curry powder. Cover and hold lid down with a potholder; blend until smooth, about 15 seconds.

By gem

Ingredients

• ✓ coconut milk
• vanilla ice cream
• banana
• honey

Instructions

1. 1 Blend coconut milk, ice cream, bananas, and honey in a blender or food processor until smooth.

By Misty89

Ingredients

• ✓ coconut milk
• maple syrup
• coffee

Instructions

1. 1 Stir maple syrup and coconut milk together in a large mug. Add coffee and stir.

By RachelleBrazil