I have some coconut milk left over and am just wondering if this can be used for baking or if there are other better uses for it.
Drizzle over mango and eat. Mix into yogurt. Make coconut rice. Make coconut/lime/cinnamon/pineapple rice pudding. Add some spices, veggies, broth, & noodles for a curry soup. Toss chunks of butternut squash with coconut milk & s&p and roast at 375 for an hour. Add to your morning smoothie. (Can you tell I go through a lot of this stuff?)
I use it for baking all the time. It makes a great substitute for milk, or mix it up and use 50% milk, 50% coconut milk. I’ve tried it in waffles, pancakes, muffins, and banana bread (YUM) with excellent results.
Both Emmmily and HillJ have excellent suggestions, and I second coconut rice, smoothies, and cocktails.
Another great idea is homemade ice cream (if you have an ice cream maker) – coconut is by far my favourite flavour and coconut milk gives a great coconut base. Adding fresh or frozen / thawed young coconut, ripe banana, vanilla, and palm sugar makes for absolute heaven, but even just the coconut milk itself is sufficient for a delicious ice cream.
Alternatively, cut up bananas or, even better, berries; mix with generous amounts of sugar; and serve with coconut milk poured overtop. Delicious.
I personally don’t like freezing / thawing, so I don’t do it; you can, however, and coconut milk is actually sold frozen sometimes. (No thank you!)
I recently made a panna cotta from coconut milk. Whisked in enough cocoa powder and sugar to make the coconut milk “taste right” as it was heating, then added about 2 tsp gelatin per cup of coconut milk and let is chill in small tupperwares sprayed lightly with cooking spray. They popped right out, looked cute, and tasted great!
In addition to baking, it’s also lovely in massaman curry, haupia (a Hawaiian coconut milk jelly), beef rendang. Some versions of Keralan avial also call for it.
How much coconut milk do you have left over, exactly?
the uses for coconut milk are ridiculously long and varied. you just have to look at the cultures that use it often and what they do with it. Thai and Vietnamese cooks are especially adept at transforming it, as well as Indian.
Desserts…mango with sticky rice, black sticky rice coconut milk pudding, bua loi (glutinous rice flour dumplings in coconut milk), tapioca pudding, bananas in coconut milk, kabocha squash boiled in sweetened coconut milk (really awesome)
Savory…..banh xeo (rice flour crepe with coconut milk batter), indian pulses/dals/chickpeas made into dips and enriched with coconut milk, added to winter squash soup, sweet corn soup, sweet potato soup, or most any other soup in lieu of cream, the same goes for indian curries–many that call for cream can be enriched with coconut milk instead., also, when i have just a little left i love to use it in a southeast asian style peanut sauce with hoisin, chilies, ginger, soy sauce, garlic, etc.
the possiblities are endless
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