What I can do with coconut milk?!
Answers: I've never used coconut milk before. I don't know how to use it
Use it to marinate shrimp. Then coat tthe shrimp in bread crumbs and coconut and bake at 350 till done.
Take remaining leftover 1/2 can milk, and mix with 1 c. shredded coconut, 1 sm can pinapple chunks, 2 TBS. Horseradish and stir and chill use as dipping sauce for shrimp!
Look up the recipe for mounds cake, it calls for cocconut milk, whipped cream and coconut flakes. it's real good
Pina Coladas
Make a fantastic Thai Curry ............ mix milk with a couple of teaspoons of either red or green thai curry paste and add chicken pieces ............ simmer till chicken is cooked through and serve with a naan bread ....... Easy Peasy .........
It's great in curries!! I attached a recipe from Tyler Florence off the Food Network to get you started. Everything he does is wonderful!!
Good luck!
Coconut milk or Coco Lopez?
Use to make frostings for cakes and cookies, a substitute for the milk called for in a cake or other dessert, a sustitute for the milk called for in any recipe...if you want that coconut flavor.
Drinks...alcohol or non-alcohol.
Go to foodnetwork.com....this recipe place will give you so many recipes for the use of coconut milk....it'll take you a week to read them all, just pick out the one you want, maybe the easiest and tastiest and have at it!!!
Elysabeth Faslund...Poemhunter.com
it's really good in curries
or you can cook your rice with it, thats really nice, especially with akee and saltfish as a meal... mmm
you can drink it its very good for you
It is used in
* Indian curries
* Appams, a rice pancake from Kerala, India
* custards
* cake
* ice cream
2 kinds:
* an infusion of hot water & coconut
* an infusion of hot milk & coconut
Coconut Custards
1/2 cup sweetened shredded coconut
1 1/2 cups whole milk
1/4 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 cup half-and-half
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350 degrees F. Spread coconut in a single layer on a baking sheet. Toast in oven, tossing once or twice, until lightly browned, 8 to 10 minutes. Reserve 2 tablespoons for garnish.
In a small saucepan over medium heat, cook milk and sugar, stirring often, until sugar dissolves and mixture begins to bubble around the edges, about 5 minutes. Remove from heat; stir in coconut. Cover tightly; let stand 15 minutes.
Meanwhile, in a large bowl, sprinkle gelatin over 1/4 cup cold water. Let soften, about 5 minutes. Strain warm coconut mixture through a fine-mesh sieve into gelatin mixture. Whisk until gelatin dissolves, then whisk in the half-and-half, vanilla, and salt.
Divide among four 8-ounce ramekins or custard cups; refrigerate until set, about 3 hours. When ready to serve, unmold. Sprinkle with reserved coconut.
Yield: 4 servings