3 Surprising Ways to Use Coconut Milk
If you’ve bought coconut milk only for an occasional curry, it’s time to expand your horizons.
It’s a thickener that makes sauces creamy and a secret ingredient in ice pops. The flavor works in sweet and savory dishes, like fudge or even braised vegetables. Open a can and there’s a layer of coconut cream on top. That’s because the milk is an emulsion of coconut cream and coconut water, and the two separate at cooler temperatures. Just transfer the contents to a bowl and whisk to recombine.
This flavorful sauce is deliciously creamy thanks to full-fat coconut milk. It’s excellent tossed with rice noodles and thinly sliced vegetables, or served as a dipping sauce for summer rolls. The sauce will keep in the refrigerator for up to one week.
Get the recipe: Satay Sauce
These pops are a frosty version of golden milk, a lightly sweetened tonic made by dissolving ground turmeric into hot milk. We added cinnamon, ginger, and salt as well, giving these velvety popsicles a wonderful hint of spice.
Get the recipe: Golden Milk Ice Pops
The best part about this creamy dish? It can be served hot, room temperature, or chilled, and it’s great eaten at any time of day. The rice is tender but not mushy, and the coconut flavor is present, but not overwhelming. We like serving it with toasted nuts, or chopped kiwi.
Get the recipe: Coconut Rice Pudding