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
• 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
• white sugar
• cornstarch
• cream-style corn
• corn kernel

Instructions

1. 1 Gather ingredients.
2. 2 To make the latik: Bring coconut milk to a boil in a large nonstick skillet over high heat. Continue to boil, stirring occasionally, until oil begins to separate from the milk, about 5 minutes.
3. 3 Reduce heat to medium. Continue to cook, scraping the bottom of the skillet regularly with a heatproof spatula until only golden brown residue and oil is left, about 15 minutes. It will look a bit like ground meat, this is normal.
4. 4 Strain mixture to separate coconut solids from the oil. The coconut solids are the latik and will be served with the pudding. Reserve the oil for another use. Cover and chill the latik until serving time.
5. 5 Line an 8-inch square baking pan with parchment paper, extending the paper up two sides of the pan. Set aside.
6. 6 To make the pudding: Whisk sugar and cornstarch together in a medium saucepan.
7. 7 Stir in coconut cream, cream-style corn, and corn kernels, if using. Bring to a boil over high heat, stirring constantly, about 5 minutes. Reduce heat to medium. Continue to cook and stir until mixture is thick and bubbly, 2 minutes.
8. 8 Pour corn mixture into the prepared pan. Cover and refrigerate until chilled, at least 2 hours or up to 24 hours before serving.
9. 9 Invert pudding carefully onto a serving plate. Remove parchment and discard. Cut into 12 slices. Remove latik from the refrigerator. Chop finely, if desired. Sprinkle latik over each slice.

By laarni

Ingredients

• ✓ coconut milk
• cream-style corn
• rice flour
• sugar

Instructions

1. 1 Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.

By lola

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• glutinous sweet rice
• cocoa powder
• sugar
• salt

Instructions

1. 1 Combine rice and light coconut milk in a large pot; bring to a boil for 10 minutes, while stirring occasionally to keep rice from sticking to the bottom of the pot.
2. 2 Stir cocoa powder, sugar, and salt into rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until rice is tender, about 10 minutes more.
3. 3 Pour thick coconut milk into rice mixture; stir to combine. Serve hot.

By lola

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• rice flour
• coconut
• vegetable oil
• brown sugar

Instructions

1. 1 Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
2. 2 Heat oil in a pot over medium heat.
3. 3 Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
4. 4 Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

By mystinkypete

Ingredients

• ✓ coconut milk
• yuca
• sweetened condensed milk
• evaporated milk
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir yuca, coconut milk, condensed milk, evaporated milk, and eggs together in a bowl until thoroughly combined.
3. 3 Pour into a 2-quart baking dish.
4. 4 Bake in the preheated oven until set, about 1 hour. Turn the broiler on and bake until top of cake is browned, 2 to 3 minutes. Cool completely in the refrigerator before serving, about 1 hour.

By lola

Ingredients

• ✓ coconut milk
• glutinous white rice
• water
• white sugar
• brown sugar
• coconut preserves

Instructions

1. 1 Soak rice overnight in the water.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
3. 3 Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
4. 4 Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
5. 5 Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.

By Catherine S

Ingredients

• ✓ coconut milk
• vegetable oil
• pork
• garlic
• chicken broth
• soy sauce
• apple cider vinegar
• bay leaf
• all-purpose flour

Instructions

1. 1 Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
2. 2 Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
3. 3 Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

By METALMOMMY

Ingredients

• ✓ coconut milk
• ube
• sweetened condensed milk
• brown sugar
• evaporated milk
• butter
• vanilla extract

Instructions

1. 1 Place yams into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until safe to handle, about 20 minutes. Grate yams into the pot.
2. 2 Add coconut milk, sweetened condensed milk, brown sugar, evaporated milk, butter, and vanilla extract to the pot over low heat. Cook, stirring constantly, until thick and sticky, about 20 minutes; mixture should be able to drop into room-temperature water and form a small ball when done.
3. 3 Transfer mixture into greased molds and chill until set, about 30 minutes.

By papaj1952

Ingredients

• ✓ coconut milk
• water
• cornstarch
• water
• white sugar
• sweet corn kernel
• coconut

Instructions

1. 1 Butter an 8-inch baking dish or pie pan and set aside. Mix together 1/2 cup water and cornstarch in a bowl until smooth; set aside.
2. 2 Combine the coconut milk, 3/4 cup water, and sugar in a saucepan over low heat and stir until the sugar is dissolved. Bring to a boil, add the corn kernels, and stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Return to a boil and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish and set aside to cool until firm, about 2 hours.
3. 3 Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

By Your Cooking Papa

Ingredients

• ✓ coconut milk
• canola oil
• ginger
• chicken
• salt
• black pepper
• spinach

Instructions

1. 1 Heat oil in a large skillet over medium heat and stir in ginger. Cook and stir until fragrant and lightly browned. Remove ginger and set aside.
2. 2 Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides.
3. 3 Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 30 minutes.
4. 4 Stir in spinach and simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper.

By daplo

Ingredients

• ✓ coconut milk
• sweetened condensed milk
• butter
• egg
• macapuno string
• heavy syrup
• sweet rice flour
• brown sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
2. 2 Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
3. 3 Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
4. 4 Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

By MattOlay V-H

Ingredients

• ✓ coconut milk
• rice flour
• water
• sugar
• tapioca starch
• yeast
• vanilla extract
• salt
• oil

Instructions

1. 1 Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.
2. 2 Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

By NPFamily Recipes

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• cassava
• butter
• egg
• white sugar
• salt
• vanilla extract
• lemon zest
• mozzarella cheese
• sweetened condensed milk
• all-purpose flour
• mozzarella cheese
• egg yolk

Instructions

1. 1 NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
2. 2 Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
3. 3 To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

By Chinky Viola

Ingredients

• ✓ coconut milk
• butter
• ginger
• garlic
• onion
• acorn squash
• green bean
• shrimp
• firm tofu
• salt
• pepper
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
2. 2 Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

By Vanessa H

Ingredients

• ✓ coconut milk
• chicken leg quarter
• white vinegar
• water
• sugar
• soy sauce
• bay leaf
• black peppercorn
• onion
• garlic
• salt

Instructions

1. 1 Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
2. 2 Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

By lola

Ingredients

• ✓ coconut milk
• olive oil
• onion
• garlic
• curry powder
• chicken leg
• tiger prawn
• ham
• bay leaf
• salt
• pepper
• glutinous white rice

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook for another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Cover the skillet and cook for another 2 minutes.
2. 2 Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.

By lola

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
• garlic
• onion
• ginger root
• curry powder
• water
• olive oil
• yogurt
• milk
• water
• potato
• chicken
• salt

Instructions

1. 1 In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. 2 Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. 3 Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. 4 Season with salt to taste and simmer for another 2 minutes; the curry is ready!

By Siti Ezzeldin