Coconut milk is wonderful combined with many foods both savory and sweet.

“I use it for baking all the time,” says vorpal. “It makes a great substitute for milk, or mix it up and use 50 percent milk, 50 percent coconut milk. I’ve tried it in waffles, pancakes, muffins, and banana bread (YUM) with excellent results.” He also adds it to the custard base for ice cream.

4Snisl makes coconut-chocolate panna cotta by whisking sugar and cocoa powder into heated coconut milk to taste, along with a dash of salt and some vanilla, then adding 2 teaspoons of powdered gelatin per cup of coconut milk, bloomed in a bit of cold coconut milk, and chilling until set. cimui agrees that the richness of coconut milk works well for panna cotta.

bear loves this coconut milk sticky rice with mangoes, while LauraGrace replaces half the water for cooking jasmine rice with coconut milk for a savory side dish. She likes it with Caribbean-style black beans, Thai-style curries, lechon, or kalua pork.

Emmmily tosses chunks of butternut squash with coconut milk, salt, and pepper, and roasts at 375°F for an hour. Coconut milk is also great in smoothies and cocktails, and stirred into oatmeal, say hounds.

Coconut milk adds a twist to a classic dish in CHOW’s Coconut Tres Leches Cake

Board Link: what do do with leftover coconut milk

See more articles