Coconut milk, as the very name suggests, is derived from a coconut. The meat of a mature coconut is used to derive the sweet milk, which is widely used as a cooking base. Coconut milk is white in color and has a rich taste, mainly because of its high oil content and sugars. This makes it perfect as an ingredient for tropical cuisines, most notably those of Southeast Asia (especially Filipino, Indonesian, Burmese, Cambodian, Malaysian, Singaporean, South Indian, Sri Lankan, and Thai), as well as West African, Polynesian, Caribbean and Brazilian cuisines. In case you are also looking for coconut milk recipes, the ones detailed below will serve your needs perfectly.
Easy Coconut Milk Recipes
- 1 cup Whole Coconut Milk
- 1 - 2 tbsp Curry Powder
- ½ tsp Fine Grain Sea Salt
- 1/2 large Red Onion, chopped
- 1 medium Garlic Clove, chopped
- 1/3 cup Water
- 4 ounces Firm Tofu, cut into small cubes (optional)
- 1 cup Green Beans, cut into 1-inch segments
- 1½ cups Cauliflower, cut into tiny florets
- 1/3 cup Cashews, toasted
- Handful of Cilantro, loosely chopped
- First of all, you need to put half of the coconut milk in a large skillet and place it on medium flame.
- Bring the coconut milk to a simmer and then whisk in curry powder and salt, making sure to remove any clumps, by stirring constantly.
- Add chopped red onion and garlic to the skillet; mix well and cook the mixture for one minute.
- Stir in the remaining coconut milk and water to the mixture in the skillet and then add the tofu. Let the mixture cook for a few minutes.
- Put green beans and cauliflower in the skillet; cover it with a lid and simmer for 1-2 minutes, or until the vegetables cook through a bit.
- Turn off the flame and remove the pot from heat. Add the toasted cashews and mix well.
- Pour into a serving dish, garnish with chopped cilantro and serve hot.
- 2½ pounds Orange-fleshed Sweet Potatoes
- 1/3 cup Coconut Milk
- 1 tbsp Fresh Ginger, grated
- 1 tbsp Maple Syrup
- 1/2 tsp Fine-grain Sea Salt
- 1/3 cup Grated Coconut, raw and unsweetened
- 2 tbsp Olive Oil/ Melted Butter
- 1/3 cup Macadamia Nuts, toasted and chopped
- Preheat the oven to 350oF.
- Take a single medium-sized casserole dish and grease it well.
- Now, wrap each of the sweet potatoes in foil and, using a fork, pierce them a number of times (all over).
- Place the pierced potatoes in the casserole dish and keep the dish in the oven. Bake for 1-1½ hours, till the time the potatoes are completely baked and easily cut through.
- Remove the casserole dish from the oven and let the potatoes cool down for a few minutes, coming down to the room temperature.
- Now, with the help of a knife, cut each of the sweet potatoes in half and scrap its flesh into a medium mixing bowl.
- Take a large bowl and put the sweet potatoes in it, along with the coconut milk. Mash both of them together.
- Add ginger, maple syrup and salt to the bowl and combine well. Leave the mixture for a few minutes and then mix again.
- Take individual baking dishes and spoon the sweet potato mixture into them.
- Sprinkle the grated coconut on top of the sweet potatoes and drizzle with olive oil.
- Place the baking dishes in the oven and bake, uncovered, for 30 - 40 minutes, or till the time the coconut turn golden.
- Turn off the oven and remove the baking dish. Take out the sweet potatoes, garnish with toasted macadamia nuts and serve.