10 delicious cooking tips with coconut milk

Advantageously replaces cow’s milk and lends itself to all kinds of sweet but also savory recipes. Use these tips to brighten up your kitchen.

1. Chicken sauteed otherwise

For 4 people, get 4 chicken cutlets that you dice and sauté in 2 tablespoons of olive oil 1 chopped onion, and 2 cloves of minced garlic. Salt and pepper, add 1 teaspoon of curry powder and 1 teaspoon of ginger powder. Add to the whole 1 can of peeled and crushed tomatoes and 40 cl of coconut milk. Simmer for 10 minutes over low heat when the meat has turned golden brown. Serve hot with basmati rice.

2.Spicy mushrooms

For 4 people, peel and cut into strips about 400g of mushrooms of your choice. Put 2 tablespoons of olive oil, 2 shallots, and 2 finely chopped cloves of garlic in 1 pan. Brown them for 2 minutes then add your mushrooms in strips. Sprinkle them with a teaspoon of powdered sweet pepper, add salt and pepper. Continue cooking for 5 minutes then add 1 small brick of coconut milk (20 cl). Mix well and thicken the sauce. Add a little chopped cilantro at the end of cooking. Serve with meat, fish, or rice for a vegetarian dish.

3.Exotic zucchini

Plan 1 small zucchini per person, 3 tablespoons of coconut milk, 1 tablespoon of olive oil, 1 small onion, and 1 teaspoon of curry powder. Peel the zucchini cut them in half and then into strips, and sauté them in a pan with the onion, oil, salt, and pepper. Add the curry and let the vegetables sear for 2 minutes, then add the coconut milk. Do not mix and wait until the milk has thickened before serving the dish with rice or pasta.

4.Indian lentils

For 4 people, provide 1 box of prepared lentils of 400g (medium) to make your task easier. Brown 2 small onions in 1 pan with 2 tablespoons of olive oil. Add the lentils, 1 teaspoon of sweet pepper, pepper, 1 teaspoon of turmeric, 1 teaspoon of ginger, and 1 teaspoon of ground cumin. Also Add to the lentils 1 can of peeled and crushed tomatoes, adjust the seasoning, and simmer for about 15 minutes. Add 20cl of coconut milk at the end of cooking and let the dish thicken for 5 minutes. Serve immediately with grilled chicken or fish.

5.Revisited pork roast

For 4 people, plan roast pork of about 600g that you brown in a casserole dish with 2 tablespoons of oil. Add 250g peeled and minced mushrooms, 2 finely chopped garlic cloves, and 1 minced shallot too. Let it sweat for 5 minutes then add ½ liter of coconut milk. Add salt and pepper. Close the lid of the Dutch oven and put it for about 40 minutes in a preheated oven kept at thermostat 4. Accompany this exotic dish of basmati rice.

6.Sautéed shrimp

For 4 people, plan on 600g of peeled and frozen shrimp which you sauté in 1 large pan with 2 tablespoons of olive oil. Add salt and pepper and sprinkle the shrimp with a tablespoon of powdered ginger (or 1 piece of fresh ginger, peeled and grated). Cook everything for 5 minutes on high heat. At the end of cooking, add 40cl of coconut milk (or more, depending on the amount of sauce desired) to the dish, cook until the milk thickens, then serve immediately with rice or pasta.

7.Coconut milk jam

For 1 jar of 300g of milk jam, provide 1 liter of coconut milk that you pour into a Dutch oven and to which you add 300g of powdered sugar, 1 teaspoon of vanilla extract, 1 pinch of baking soda and 1 teaspoon of powdered ginger. Simmer everything over very low heat for about 2 hours 30 minutes, stirring the mixture from time to time. The jam is ready when it coats the wooden spoon. Put in a jar and let stand for 2 days before consuming.

8.Tapioca cream

For about 4 ramekins of cream, pour ½ liter of fairly dense coconut milk (38% fat) into 1 pan, add 1 sachet of agar-agar (natural thickener), 50g of powdered sugar and 3 heaped tablespoons of tapioca powder. Heat everything over low heat without stirring. Remove the mixture from the heat when it has become thick and continue to stir it out of the heat. Distribute the cream in the jars, leave to cool on the worktop for ¼ hour then store them in the refrigerator overnight. The next day, sprinkle them with crumbled speculoos or a fruit coulis.

9.The quirky custard

Pour ¾ liter of coconut milk into a saucepan and add to it, 1 small brick of coconut cream (20cl), 4 tablespoons of brown sugar, and 1 tablespoon of vanilla extract. In a bowl, whisk 2 egg yolks and 1 heaped tablespoon of cornstarch. Heat the milk with the cream, remove them from the heat when the mixture simmers, and gradually add the eggs mixed with cornstarch. Return the cream to the heat and whisk everything until you get a thick consistency. Pour the dough thus obtained into a pie pan lined with shortcrust pastry (or homemade). Sprinkle the grated coconut flan mixed with a little sugar and bake for about 25 minutes in a medium oven (thermostat 4). Serve warm or cold with a red fruit coulis.

10.The gourmet smoothie

For 2 people, pour 40cl of coconut milk into the bowl of a blender, add 1 tablespoon of brown sugar, 1 teaspoon of vanilla extract, 1 banana cut into rings, and about 4 ice cubes (depending on their size). Rotate the robot for 1 minute to obtain a creamy consistency. Pour into tall glasses and top each smoothie with a drizzle of salted butter caramel.