Type what you have

Ingredients

• ✓ coconut milk
• all-purpose flour
• brown sugar
• pumpkin puree
• vegetable oil
• white sugar
• baking soda
• cinnamon
• salt
• nutmeg
• walnut
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
2. 2 Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a bowl; fold in walnuts and coconut flakes until evenly distributed. Divide batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour and 15 minutes. Set pans on a wire rack, tightly cover pans with aluminum foil, and allow to steam for 10 minutes. Remove the foil and turn out loaves onto the wire rack. Tent lightly with the foil; cool completely.

By Kevin Ryan

Ingredients

• ✓ coconut milk
• coconut oil
• salt
• taro root
• coconut flake

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
3. 3 Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
4. 4 Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.

By Little Bites of Beauty

Ingredients

• ✓ coconut milk
• carrot
• apple
• ginger root

Instructions

1. 1 Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root.

By TwoSkirts

Ingredients

• ✓ coconut milk
• jasmine rice
• jasmine rice
• salt

Instructions

1. 1 Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
2. 2 Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
3. 3 Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

By thedailygourmet

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• granulated sugar
• salt
• black sticky rice
• water
• coconut
• mango

Instructions

1. 1 Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
2. 2 Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
3. 3 Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
4. 4 Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
5. 5 Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.

By berriesandcocoacom

Ingredients

• ✓ coconut milk
• ground lamb
• bread crumb
• steak seasoning
• green curry paste

Instructions

1. 1 In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
2. 2 Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.

By Jon Steiner

Ingredients

• ✓ coconut milk
• water
• pearl sago
• palm sugar
• water

Instructions

1. 1 Bring 10 cups water to a boil in a large pot. Gradually stir in sago so it does not clump. Return to a boil, then reduce heat to low; cook until sago turns translucent, stirring occasionally, about 30 minutes. Pour sago into jelly molds, and refrigerate 8 hours to overnight.
2. 2 Combine palm sugar and 1/2 cup water in a small saucepan. Bring to a boil; cook until sugar has dissolved. Strain through a fine-mesh sieve to remove grit.
3. 3 Unmold puddings; serve with coconut milk and palm sugar syrup (gula melaka).

By bentwookie

Ingredients

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

Instructions

1. 1 Heat coconut milk, water, onion, sugar, and salt in a saucepan. Pour in rinsed and drained rice. Bring to a boil. Reduce heat, cover, and let simmer, stirring occasionally, until fragrant, tender, and liquid has been absorbed, 20 to 25 minutes.

By May Thu Khine

Ingredients

• ✓ coconut milk
• beef flank steak
• green curry paste
• hot chile paste
• basil
• white sugar
• rice

Instructions

1. 1 Slice beef against grain into 1/4-inch slices.
2. 2 Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
3. 3 Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

By Chuck Mac

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
• olive oil
• yellow curry paste
• chicken breast
• chicken stock
• onion
• red potato
• red thai chile pepper
• fish sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2. 2 Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
3. 3 Stir fish sauce into chicken curry mixture just before serving.

By regancooks

Ingredients

• ✓ coconut milk
• vanilla extract
• stevia sweetener
• turmeric
• ginger
• cinnamon
• espresso

Instructions

1. 1 Combine coconut milk, vanilla extract, stevia sweetener, turmeric, ginger, and cinnamon in a saucepan. Heat over medium heat until warm, about 5 minutes.
2. 2 Remove the saucepan from heat. Blend until frothy using an immersion blender.
3. 3 Pour espresso into a serving mug. Top off with frothed milk mixture.

By Yoly

Ingredients

• ✓ coconut milk
• water
• tapioca pearl
• water
• taro root
• rock sugar

Instructions

1. 1 In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
2. 2 Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

By meeshiepoo

Ingredients

• ✓ coconut milk
• pearl tapioca
• water
• banana
• salt
• white sugar

Instructions

1. 1 Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
2. 2 Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
3. 3 When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
4. 4 Cool to room temperature or slightly warmer. Stir again before serving.

By rocketD

Ingredients

• ✓ coconut milk
• chicken thigh
• salt
• black pepper
• red curry paste
• brown sugar
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
2. 2 Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
3. 3 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

By KYALALA

Ingredients

• ✓ coconut milk
• vegetable oil
• firm tofu
• yellow onion
• panang curry paste
• vegetable broth
• potato
• string bean

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
2. 2 While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
3. 3 Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

By rachel

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• red curry paste
• chicken breast
• fish sauce
• brown sugar
• bamboo shoot
• mixed vegetable
• red bell pepper
• orange bell pepper
• thai basil
• lime juice

Instructions

1. 1 Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

By Meghan

Ingredients

• ✓ coconut milk
• cooking spray
• durian
• all-purpose flour
• water
• egg
• white sugar
• salt

Instructions

1. 1 Lightly grease a deep 9-inch cake pan with cooking spray.
2. 2 Combine chopped durian flesh and coconut milk in a bowl.
3. 3 Mix flour, water, eggs, sugar, and salt together in another bowl; mix until well-blended. Add durian mixture and mix until combined. Pour batter into prepared cake pan.
4. 4 Set a round rack in a steamer or large wok or deep skillet over high heat. Pour in water to about 1/2 inch below the rack; bring to a boil.
5. 5 Place cake pan on rack and cover or tent with aluminum foil, sealing edges tightly. Steam, replenishing boiling water as needed, until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Carefully remove and let cool before cutting.

By Shuk22

Ingredients

• ✓ coconut milk
• garlic
• bird's eye chile
• lemongrass
• fish sauce
• peanut oil
• green onion
• green bean

Instructions

1. 1 Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
2. 2 Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

By msxkitty

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• lemongrass
• ginger
• makrut lime leaf
• chicken breast
• fish sauce
• white sugar
• lime juice
• red curry paste
• cilantro
• thai chile

Instructions

1. 1 Bring 1 cup coconut milk, lemon grass, ginger, and lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
2. 2 Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

By ellisreyes

Ingredients

• ✓ coconut milk
• water
• brown rice
• soy sauce
• salt
• vegetable oil
• panang curry paste
• vegetarian fish sauce
• sugar
• makrut lime leaf
• tofu
• broccoli
• red bell pepper
• carrot

Instructions

1. 1 Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
2. 2 Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
3. 3 Serve panang curry over brown rice.

By Van Dana

Ingredients

• ✓ coconut milk
• chicken breast
• lime
• ginger root
• white sugar
• jasmine rice
• sesame oil
• honey
• coconut

Instructions

1. 1 In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
2. 2 In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
3. 3 In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
4. 4 Serve hot with the coconut rice on the side.

By RuggerDucky

Ingredients

• ✓ coconut milk
• cooking oil
• chicken breast
• red curry paste
• russet potato
• pea
• carrot
• fish sauce
• sugar
• makrut lime leaf

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
2. 2 Whisk coconut milk and curry paste together in a skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into curry mixture; simmer until potatoes are soft, about 10 minutes more.

By uwjester

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
• sunflower seed
• red curry paste
• cilantro
• lime
• salt
• elbow macaroni
• broccoli floret
• curry powder
• nutritional yeast
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ coconut milk
• mochiko
• white sugar
• baking powder
• cinnamon
• egg
• vanilla extract
• evaporated milk
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
2. 2 Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
3. 3 Whisk eggs and vanilla extract together in a small bowl.
4. 4 Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
5. 5 Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
6. 6 Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

By AsianHawaiiGirl

Ingredients

• ✓ coconut milk
• vegetable oil
• chicken breast
• red curry paste
• sugar
• red bell pepper
• green bell pepper
• onion
• fish sauce

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat. Stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. Remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for 2 minutes. Pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender, about 5 minutes. Stir in the fish sauce and serve.

By SHURLYGURL

Ingredients

• ✓ coconut milk
• salsa
• peanut butter
• lime juice
• soy sauce
• sugar
• ginger
• chicken thigh
• peanut
• cilantro

Instructions

1. 1 Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
2. 2 Cover and cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.

By sweet-potato

Ingredients

• ✓ coconut milk
• water
• long-grain white rice
• firm tofu
• canola oil
• red bell pepper
• onion
• red curry paste
• lime
• basil

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
3. 3 Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
4. 4 Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
5. 5 Serve over warm rice. Squeeze lime juice over top and garnish with basil.

By Juli Warfel Bitler

Ingredients

• ✓ coconut milk
• butter
• yellow curry paste
• olive oil
• yellow onion
• garlic
• chicken breast
• chicken soup base
• cashew
• water
• jasmine rice

Instructions

1. 1 Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
2. 2 Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
3. 3 Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
4. 4 Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
5. 5 Serve chicken curry over rice. Garnish with cashews just before serving.

By RyWild