20 Creamy Coconut Milk Recipes for Every Occasion

20 Creamy Coconut Milk Recipes for Every Occasion

Are you a fan of creamy and delicious recipes? Look no further! Coconut milk is a versatile ingredient that can elevate any dish, from savory curries to sweet desserts. In this article, we’ll explore 20 mouth-watering coconut milk recipes that are perfect for every occasion – whether it’s a quick weeknight dinner, a special birthday celebration, or a relaxing brunch with friends.

From classic dishes like Thai Coconut Milk Soup and Coconut Milk Curry, to innovative creations like Vegan Coconut Milk Ice Cream and Coconut Milk Whipped Cream, we’ve got you covered. So go ahead, get creative in the kitchen, and indulge in the rich and creamy goodness of coconut milk!

Coconut Milk Curry with Chickpeas and Spinach

A creamy and nutritious curry that combines the comfort of chickpeas with the health benefits of spinach, all wrapped up in a rich coconut milk sauce.

Ingredients:

– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/2 cup coconut milk
– 1/2 cup water or vegetable broth
– 1/2 cup fresh spinach leaves
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)

Instructions:

1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Stir in coconut milk, water or broth, and chickpeas. Bring to a simmer.
4. Reduce heat to low and let curry simmer for 15-20 minutes or until flavors have melded together.
5. Stir in spinach leaves and cook until wilted. Season with salt and pepper to taste.
6. Garnish with cilantro, if desired. Serve over rice or with naan bread.

Cooking Time: 20-25 minutes

Thai Coconut Milk Soup (Tom Kha Gai)

This creamy and aromatic soup is a staple of Thai cuisine, made with coconut milk, chicken or vegetable stock, and an array of spices. With its rich flavor profile and comforting warmth, Tom Kha Gai is perfect for any occasion.

Ingredients:

– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups coconut milk
– 2 cups chicken or vegetable stock
– 1/4 cup Thai red curry paste
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 teaspoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, combine chicken or vegetable stock, coconut milk, curry paste, garlic, and ginger. Bring to a simmer over medium heat.
2. Add mushrooms and chicken; cook until the chicken is cooked through and mushrooms are tender (about 10-12 minutes).
3. Season with fish sauce (if using), salt, and pepper.
4. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 15-20 minutes

Coconut Milk Panna Cotta with Mango Puree

This creamy dessert combines the richness of coconut milk with the sweetness and tanginess of mango puree, making for a delightful treat. Perfect for warm weather, this recipe is quick to prepare and serves 4-6.

Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tsp kosher salt
– 1/2 tsp vanilla extract
– 1/2 cup mango puree
– Fresh mint leaves for garnish (optional)

Instructions:

1. In a medium saucepan, combine coconut milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat; stir in vanilla extract. Let cool slightly.
3. Pour mixture into small individual serving cups or ramekins.
4. Refrigerate for at least 4 hours or overnight until set.
5. Just before serving, spoon mango puree over the panna cotta and garnish with fresh mint leaves if desired.

Cooking Time: 10 minutes (including cooling time)

Vegan Coconut Milk Ice Cream

Beat the heat with this creamy and dairy-free ice cream recipe! This vegan coconut milk ice cream is a refreshing treat that’s perfect for hot summer days.

Ingredients:

– 1 can (14 oz) full-fat coconut milk
– 1/2 cup maple syrup
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon salt
– 1 tablespoon lemon juice
– 1/2 cup chopped dark chocolate chips (at least 70% cocoa)
– 1/4 cup chopped walnuts (optional)

Instructions:

1. In a blender or food processor, combine coconut milk, maple syrup, cocoa powder, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
3. Once the ice cream is almost set, melt the chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
4. Fold the melted chocolate into the ice cream until well combined.
5. If using walnuts, fold them in at this stage.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Cooking Time: None (as it’s an ice cream recipe!)

Enjoy your creamy vegan coconut milk ice cream!

Coconut Milk Braised Chicken

Transform tender chicken into a rich and flavorful dish with this simple recipe that combines the creamy goodness of coconut milk with aromatic spices. Perfect for a weeknight dinner or special occasion, this braised chicken is sure to impress!

Ingredients:

– 2 lbs boneless, skinless chicken thighs
– 1 can (14 oz) full-fat coconut milk
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Add the chicken thighs and cook until browned, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium-low and add the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Return the chicken thighs to the pot, cover with lid, and transfer to preheated oven.
7. Braise for 2-3 hours or until chicken is tender and falls apart easily.

Cooking Time: 2-3 hours

Serve: Garnish with fresh cilantro leaves, if desired. Serve hot over rice, noodles, or with your favorite sides.

Coconut Milk Rice Pudding

This classic Indian dessert gets a creamy twist with the addition of coconut milk, creating a rich and velvety pudding that’s perfect for any occasion.

Ingredients:

– 1 cup uncooked white rice
– 3 cups coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cardamom (optional)
– 1 tablespoon unsalted butter, melted

Instructions:

1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a medium saucepan, combine the coconut milk, sugar, salt, and cardamom (if using). Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Add the soaked rice to the saucepan and stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and creamy.
5. Stir in the melted butter. Serve warm or chilled.

Cooking Time: 20 minutes

Coconut Milk Smoothie with Banana and Turmeric

Start your day with a boost of antioxidants and anti-inflammatory properties from this creamy Coconut Milk Smoothie with Banana and Turmeric. This recipe combines the natural sweetness of banana, the richness of coconut milk, and the golden warmth of turmeric for a deliciously healthy breakfast or snack.

Ingredients:

– 1 ripe banana
– 1/2 cup coconut milk
– 1/4 teaspoon ground turmeric
– 1 tablespoon honey (optional)
– Ice cubes (as needed)

Instructions:

1. In a blender, combine the banana, coconut milk, and turmeric.
2. Blend on high speed until smooth and creamy.
3. Add honey if desired for extra sweetness.
4. Add ice cubes if you want a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is your desired thickness.

Cooking Time: None!

Coconut Milk Mashed Sweet Potatoes

Transform your sweet potatoes with the creamy richness of coconut milk! This recipe is a delicious twist on traditional mashed sweet potatoes.

Ingredients:

– 2-3 large sweet potatoes, peeled and cubed
– 1/4 cup unsweetened shredded coconut
– 1/4 cup coconut milk
– 2 tablespoons butter or non-dairy alternative
– Salt to taste
– Optional: brown sugar, cinnamon, nutmeg, or other spices of your choice

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with a pinch of salt and spread on a baking sheet.
3. Roast for 20-25 minutes, or until tender when pierced with a fork.
4. In a large mixing bowl, combine roasted sweet potatoes, unsweetened shredded coconut, coconut milk, and butter (or non-dairy alternative).
5. Mash with a potato masher or a fork until smooth and creamy.
6. Season to taste with salt and any additional spices you like.

Cooking Time: 45 minutes

Coconut Milk Chia Pudding

Elevate your breakfast or snack game with this deliciously simple and nutritious chia pudding recipe infused with the richness of coconut milk.

Ingredients:

– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon honey or maple syrup (optional)
– 1/4 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. In a small bowl, mix together chia seeds and coconut milk. Stir well to combine.
2. If desired, add honey or maple syrup and vanilla extract. Mix until well combined.
3. Refrigerate for at least 2 hours or overnight (8-12 hours) to allow the mixture to gel and thicken.
4. Just before serving, give the pudding a good stir to redistribute any chia seeds that may have settled at the bottom of the bowl.

Cooking Time: 2 hours – overnight

Tips:

– For a thicker pudding, let it sit for an extra hour or add more chia seeds.
– Experiment with different flavor combinations by adding cocoa powder, nuts, or fruit to your pudding!

Coconut Milk Pancakes with Berry Compote

Start your day with a delicious and unique breakfast treat: fluffy coconut milk pancakes served with a sweet and tangy berry compote. This recipe combines the creamy richness of coconut milk with the natural sweetness of fresh berries for a delightful breakfast experience.

Ingredients:

– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 1 large egg
– 2 tablespoons melted butter
– Fresh berries (such as blueberries, strawberries, or raspberries)
– Maple syrup (optional)

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together coconut milk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Drop by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for another minute.
8. Serve with fresh berries and a drizzle of maple syrup, if desired.

Cooking Time: Approximately 10-12 minutes per batch of pancakes.

Coconut Milk Hot Chocolate

Coconut Milk Hot Chocolate Recipe

Warm up with a rich and creamy twist on traditional hot chocolate. This Coconut Milk Hot Chocolate recipe combines the comforting flavors of dark chocolate and coconut milk for a delightful treat.

Ingredients:

– 1 cup whole milk
– 1/2 cup coconut milk
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon (optional)
– 2 ounces high-quality dark chocolate chips or chunks (at least 70% cocoa solids)

Instructions:

1. In a medium saucepan, warm the milk and coconut milk over low heat.
2. Add the cocoa powder, sugar, and salt. Whisk until smooth and well combined.
3. Remove from heat and stir in the vanilla extract and cinnamon (if using).
4. Melt the dark chocolate chips or chunks in the microwave in 10-second increments, stirring between each interval, until smooth.
5. Combine the melted chocolate with the milk mixture. Stir until fully incorporated.
6. Pour into mugs and serve immediately.

Cooking Time: 10-12 minutes

Coconut Milk Braised Fish with Lemongrass

Experience the flavors of Southeast Asia with this aromatic and tender fish dish, infused with the warmth of coconut milk and the brightness of lemongrass.

Ingredients:

– 1 pound fish fillets (such as cod or tilapia)
– 2 stalks lemongrass, bruised
– 1/4 cup coconut milk
– 1 tablespoon olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add fish fillets and cook for 3-4 minutes per side, or until browned.
3. Remove fish from skillet and set aside.
4. Reduce heat to medium-low, add sliced onion, minced garlic, and grated ginger to the skillet. Cook for 5 minutes, stirring occasionally.
5. Add bruised lemongrass stalks and coconut milk to the skillet. Stir to combine.
6. Return fish fillets to the skillet and braise for 10-12 minutes, or until cooked through.
7. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Coconut Milk Overnight Oats

Start your day with a deliciously creamy and nutritious breakfast that’s ready in just minutes!

Ingredients:

– 1/2 cup rolled oats
– 1/2 cup coconut milk
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
– Sliced almonds or shredded coconut for topping (optional)

Instructions:

1. In a jar or container, combine the oats, coconut milk, Greek yogurt, and honey or maple syrup (if using). Stir until well combined.
2. Cover the jar with a lid and refrigerate overnight or for at least 4 hours.
3. In the morning, give the oats a stir to redistribute the liquid. Add a pinch of salt to taste.
4. Top with sliced almonds or shredded coconut, if desired.
5. Serve chilled and enjoy!

Cooking Time: 0 minutes (perfect for a quick breakfast)

Coconut Milk and Lime Marinated Shrimp Skewers

Add a tropical twist to your seafood with these flavorful shrimp skewers marinated in a zesty coconut milk and lime mixture. Perfect for a quick and easy appetizer or main course.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup coconut milk
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes

Instructions:

1. In a blender or food processor, combine coconut milk, lime juice, garlic, and ginger. Blend until smooth.
2. Thread shrimp onto the skewers, leaving a small space between each piece.
3. Pour the marinade over the shrimp, making sure they are fully coated.
4. Cover and refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat grill to medium-high heat. Cook skewers for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.

Cooking Time: 8-10 minutes

Coconut Milk Dal with Spinach

This recipe combines the comfort of traditional dal with the creaminess of coconut milk, all while incorporating nutritious spinach. Perfect for a quick and satisfying meal.

Ingredients:

– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1/4 cup grated fresh ginger
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 bunch fresh spinach leaves
– Salt, to taste
– Optional: red pepper flakes or cayenne pepper for added heat

Instructions:

1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, sauté the ginger, onion, and garlic until softened.
3. Add the soaked lentils, coconut milk, and 2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Stir in fresh spinach leaves and cook until wilted. Season with salt to taste.
5. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 30-40 minutes

Coconut Milk Whipped Cream

Add a tropical twist to your desserts with this creamy and delicious coconut milk whipped cream! Perfect for topping pies, cakes, or even using as a dip for fruit.

Ingredients:

– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract

Instructions:

1. Chill the coconut milk in the refrigerator for at least 2 hours or overnight.
2. In a large mixing bowl, whip the chilled coconut milk with an electric mixer on high speed until it begins to thicken and hold its shape (about 2-3 minutes).
3. Gradually add the sugar and vanilla extract while continuing to whip until stiff peaks form (about 5-7 minutes total).
4. Stop and scrape down the sides of the bowl as needed.
5. Use immediately, or refrigerate for up to 24 hours before using.

Cooking Time: None

Coconut Milk and Pumpkin Soup

This creamy soup combines the comforting flavors of pumpkin and coconut milk, perfect for a cozy evening or a soothing meal on-the-go. With just a few simple ingredients, you can create a delicious and nutritious soup that’s sure to become a new favorite.

Ingredients:

– 1 small sugar pumpkin (about 2 lbs), roasted and pureed
– 1 can of full-fat coconut milk
– 2 tablespoons of unsalted butter
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon of ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, salt, and pepper. Cook for an additional minute.
3. Stir in the pumpkin puree and coconut milk. Bring to a simmer and cook for 10-15 minutes or until heated through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 20-25 minutes

Coconut Milk Flan

This Coconut Milk Flan is a twist on the classic Spanish dessert, with the added richness of coconut milk. The result is a creamy, smooth, and utterly delicious dessert that’s perfect for any occasion.

Ingredients:

– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine coconut milk, sugar, egg yolks, and salt. Blend until smooth.
3. Pour the mixture into 6 (1/2 cup) ramekins or custard cups.
4. Place the ramekins in a large baking dish and add enough hot water to come halfway up the sides of the ramekins.
5. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
6. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Cooking Time: 25-30 minutes

Coconut Milk Bread Pudding

Transform stale bread into a rich and creamy dessert with the addition of coconut milk, brown sugar, and warm spices.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine bread cubes and melted butter; mix until bread is evenly coated.
3. In a separate bowl, whisk together coconut milk, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
4. Pour the wet ingredients over the bread mixture and stir until well combined.
5. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until puffed and golden brown.

Cooking Time: 35-40 minutes

Coconut Milk Horchata

This creamy and refreshing drink is a twist on traditional Mexican horchata, with the added richness of coconut milk. Perfect for hot summer days or as a unique addition to your holiday celebrations.

Ingredients:

– 2 cups water
– 1/4 cup long-grain rice
– 1/2 cup shredded coconut
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon sugar
– Pinch of salt

Instructions:

1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and blend it with 2 cups of fresh water until smooth.
3. In a large pot, combine the blended rice mixture, shredded coconut, sugar, and salt.
4. Add the can of coconut milk and stir to combine.
5. Heat the mixture over medium heat, stirring occasionally, until the flavors are fully incorporated (about 10 minutes).
6. Strain the horchata through a cheesecloth or fine-mesh sieve into a large pitcher or jug.
7. Chill in the refrigerator for at least 2 hours before serving.

Cooking Time: 10 minutes

Summary

Discover the versatility of coconut milk with these 20 creamy recipes for every occasion. From savory dishes like Coconut Milk Curry with Chickpeas and Spinach, and Coconut Milk Braised Chicken, to sweet treats like Coconut Milk Panna Cotta with Mango Puree, and Coconut Milk Flan, there’s something for everyone. Try using coconut milk in soups like Tom Kha Gai, or as a creamy base for smoothies, like the Coconut Milk Smoothie with Banana and Turmeric. These recipes are sure to delight your taste buds and inspire new ways to use this delicious ingredient.