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Coconut milk.

I used to buy store-bought coconut milk and one day I decided to make my own. I wasn't happy about the ingredients that I discovered, so I stop buying it, and I'm happy to say that I will not ever buy the stuff from the store again. I knew that homemade obviously tastes better, but it blew my mind. Do any of you use coconut milk, and if so what are some good recipes for using it? I used to make homemade cakes with it.


Asked by browneyes27 at 6:23 PM on Jan. 22, 2011 in Food & Drink

Level 16 (2,928 Credits)
This question is closed.
Answers (8)
  • Ummm. The coconut milk I buy is just coconut milk.

    No Hurry Vegetable Curry
    Serve over hot cooked basmati rice with chutney on the side. This can easily be made on the stove top; stir and add liquid as needed.
    1 tablespoon peanut oil
    1 to 2 large carrots, sliced on a diagonal
    1 medium-size yellow onion, chopped
    3 garlic cloves, minced
    2 tablespoons curry powder
    1 teaspoon ground coriander
    1/4 teaspoon cayenne pepper
    2 large Yukon Gold potatoes, peeled and diced
    8 ounces green beans, ends trimmed and cut into 1-inch pieces
    1-1/2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed
    One 14.5-ounce can diced tomatoes, drained
    2 cups vegetable stock
    1/2 cup frozen green peas, thawed
    1/2 cup unsweetened coconut milk


    Answer by rkoloms at 7:16 AM on Jan. 23, 2011

  • I make/use it for smoothies. My girls love fresh coconut milk and strawberry/mango smoothies. Never tried making a cake with it though, that's a great idea.

    Answer by Nanixh at 6:26 PM on Jan. 22, 2011

  • I use it in a recipe I have for chocolate pecan pie.

    Answer by Inloveagain at 6:28 PM on Jan. 22, 2011

  • I use it for a pancake recipe. Have never made it homemade but I imagine it would be delicious! Everything tastes better freshly made and is better for you.

    Answer by confused969 at 2:16 PM on Jan. 23, 2011

  • I started buying cans of natural coconut milk several years back and I love it. I find that when I used to make cakes with coconut milk that the cake didn't have that crumbly texture.

    Comment by browneyes27 (original poster) at 6:31 PM on Jan. 22, 2011

  • I like it in curry.

    Answer by lovinangels at 10:43 PM on Jan. 22, 2011

  • Heat the oil in a large skillet over medium heat (i do this in the slowcooker). Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat. Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and
    cook on Low for 6 to 8 hours. Just before serving, stir in the peas and coconut milk and season with sea salt. Taste to adjust the seasonings

    If you don't have a slow cooker, this can simmer on the stove; stir frequently, and add liquid as needed

    Answer by rkoloms at 7:17 AM on Jan. 23, 2011

  • Thanks for the recipe, it sounds so good. I'll be trying it soon.

    Comment by browneyes27 (original poster) at 1:57 PM on Jan. 23, 2011