Type what you have

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
• 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
• 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
• 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 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
• 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
• 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
• 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
• 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

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
• cocoa powder
• sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Stir coconut milk beverage, cocoa powder, sugar, vanilla extract, and cinnamon together in a saucepan over medium heat until cocoa and sugar are completely dissolved and mixture is heated through, 5 to 10 minutes. Pour hot cocoa into a mug.

By spice and everything nice

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
• pineapple
• cinnamon sugar

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place coconut milk and cinnamon sugar in separate bowls. Dip pineapple into coconut milk, then coat in cinnamon sugar.
3. 3 Grill pineapple slices on the preheated grill, 6 minutes per side.

By PRAISEGOD

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
• banana
• peanut butter
• honey
• ice

Instructions

1. 1 Blend coconut milk, banana, peanut butter, and honey in a blender until smooth, about 1 minute. Add ice and blend again until ice is crushed, 2 to 3 minutes.

By DasNerdherder

Ingredients

• ✓ coconut milk
• spinach
• corned beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
3. 3 Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

By Goddess

Ingredients

• ✓ coconut milk
• brown sugar
• vegan margarine
• vegan margarine
• vanilla extract

Instructions

1. 1 Combine coconut milk, brown sugar, 2 tablespoons plus 2 teaspoons margarine, and vanilla extract in a saucepan. Heat on low, watching carefully and stirring occasionally, until mixture registers 236 degrees F (113 degrees C) on an instant-read or candy thermometer. Remove from heat. Mix in any grease that separated from the mixture, or carefully pour it off.

By atalanta0jess

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
• white chocolate chip
• cream of coconut
• vanilla extract
• coffee

Instructions

1. 1 Place coconut milk, white chocolate chips, cream of coconut, and vanilla in a saucepan. Bring to a simmer, stirring constantly until smooth.
2. 2 Remove from heat and froth.
3. 3 Pour coffee into a large mug. Carefully pour frothed milk mixture over top.

By Yoly

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
• dinner roll
• sweetened condensed milk
• white sugar

Instructions

1. 1 Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
3. 3 Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

By Kasey

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 greek yogurt
• oat
• coconut
• vanilla protein powder

Instructions

1. 1 Mix coconut milk beverage, Greek yogurt, oats, coconut, and protein powder in a bowl until well combined. Divide mixture between 2 Mason jars. Refrigerate for 8 hours, or overnight.

By Yoly

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