Wht can you use coconut milk for?!
Answers:
Coconut Flan
1/3 cup sugar
3 eggs
1 (14-ounce) can sweetened condensed milk
1 1/2 cups coconut milk
2 teaspoons vanilla extract
1/4 cup shredded coconut flakes
Fresh whipped cream, for garnish
1/4 cup shredded coconut flakes, toasted, for garnish
Preheat oven to 325oF!. In a small saucepan over medium-low heat, melt the sugar until it caramelizes!. Pour it into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom!.
In a large mixing bowl, beat the eggs until foamy with a wire whisk!. Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup coconut!. Pour the mixture into the prepared baking dish!. It will need to bake in a water-bath in the oven!. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides!. Carefully transfer to the preheated oven!. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would!. Remove from the oven and water-bath and allow to cool completely!. Turn the flan out onto a flat serving platter!. Cut into slices for serving!. Garnish with whipped cream and toasted coconut!.
--Paula Dean
---------------------------------
Sticky Rice with Coconut Sauce
This simple dessert is what the Thai would call a "sweet snack!." Dessert is not a popular course in Thailand because of the heat and humidity, but they do enjoy a light treat such as this or simply serve fruit at the end of the meal!.
1? cups Thai sticky rice (khao niao)
1 can (19 ounces) unsweetened coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 mangoes, peeled and sliced
6 sprigs mint
In a large bowl, combine the rice and enough water to cover by 2-inches!. Soak for at least 6 hours or up to 24 hours!. Drain!.
Inside a wok, place a bamboo steamer and line the steamer with parchment paper!. Add enough water to come up just below the bottom steamer rack, 1 to 1 1/2 inches!. Bring the water to a boil!. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender, 20 to 25 minutes!. Remove from the heat and transfer the rice to a bowl!.
Open the coconut milk and skim the thick cream from the top into a small saucepan!. (Reserve the leftover coconut milk for another recipe!.) Add the sugar and salt to the coconut cream and bring to a boil!. Cook, stirring, until the sugar dissolves, about 1 minute!. Pour over the rice, mix well, cover and set aside until liquid is absorbed, about 30 minutes!.
Serve at room temperature with mango slices!. Garnish with mint sprigs!. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours!. Don't refrigerate or the rice will harden!.)
--Emeril Lagasse
--------------------------------
Steamed Glutinous Rice with Coconut and Mango
1 pound glutinous rice (2 1/4 cups)
? cup unsweetened coconut milk
1 tsp vanilla extract
1 large ripe mango, diced
? tsp coarse ground white pepper
1 large banana leaf or cheesecloth
? cup toasted unsweetened coconut
Wash rice until water is clear!. Cover rice with cold water and vanilla extract and soak overnight!. Drain rice and place in steamer lined with banana leaf or cheesecloth!. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out!. This will allow steam to pass through the leaf!. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy!. Transfer hot rice to a large bowl and add peppercorns, mango and coconut!. Serve while hot!. Garnish with toasted coconut!.
--Ming Tsai
----------------------------
Coconut-Lime Pudding Cake
2 tablespoons unsalted butter, softened, plus a bit for the pan
3/4 cup granulated sugar
1/4 cup all-purpose flour
3 large eggs at room temperature, separated
1/2 cup limeade concentrate, thawed
3/4 cup canned unsweetened coconut milk
1/4 teaspoon fine salt
Toasted coconut, for garnish, optional
Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven!. Separate eggs while the lime concentrate thaws in the microwave!.
Position a rack in the center of the oven and preheat to 325 degrees F!. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan!.
Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer!. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt!. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them!.) In another medium bowl whip the egg whites until they form soft peaks!. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks!. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites!.
Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish!. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden!. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm!. Garnish each serving with toasted coconut, if desired!.
Know-How: Baking the cake in a water bath ensures that it will bake evenly and retain its luscious, saucy bottom!.
---------------------------------
Chicken Coconut Curry
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate!.
1 lb!. small red potatoes, halved or quartered
Coarse salt
1? lbs!. boneless, skinless chicken breasts, sliced crosswise into ?” strips
1 Tbsp!. curry powder
3 tsp!. veg!. oil
6 garlic cloves, minced
? tsp!. red pepper flakes
? cup canned coconut milk
1 Tbsp!. tomato paste
1 cup frozen peas, thawed
? cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”!. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes!. Drain!.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp!. salt!. In a large, nonstick skillet, heat 1 tsp!. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes!. Transfer to a plate, repeat with other half of chicken!.
Reduce heat to med-low!. Cooke garlic and pepper flakes in remaining 1 tsp!. oil, about 1 min!. In small bowl, whisk together coconut milk, tomato paste, and ? cup water!. Pour into pan, add peas, and stir until liquid just begins to simmer!.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts!.
--Everyday FOOD
---------------------------------
Thai Coconut Soup
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3”) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-oz) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-oz) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger!. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor!. Strain the infused broth, discard the aromatics and return the broth to the pot!. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through!. Finally season the soup with salt and pepper!. Ladle into serving bowls and top each bowl with some cilantro leaves!. Serve immediately!.Www@FoodAQ@Com
1/3 cup sugar
3 eggs
1 (14-ounce) can sweetened condensed milk
1 1/2 cups coconut milk
2 teaspoons vanilla extract
1/4 cup shredded coconut flakes
Fresh whipped cream, for garnish
1/4 cup shredded coconut flakes, toasted, for garnish
Preheat oven to 325oF!. In a small saucepan over medium-low heat, melt the sugar until it caramelizes!. Pour it into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom!.
In a large mixing bowl, beat the eggs until foamy with a wire whisk!. Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup coconut!. Pour the mixture into the prepared baking dish!. It will need to bake in a water-bath in the oven!. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides!. Carefully transfer to the preheated oven!. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would!. Remove from the oven and water-bath and allow to cool completely!. Turn the flan out onto a flat serving platter!. Cut into slices for serving!. Garnish with whipped cream and toasted coconut!.
--Paula Dean
---------------------------------
Sticky Rice with Coconut Sauce
This simple dessert is what the Thai would call a "sweet snack!." Dessert is not a popular course in Thailand because of the heat and humidity, but they do enjoy a light treat such as this or simply serve fruit at the end of the meal!.
1? cups Thai sticky rice (khao niao)
1 can (19 ounces) unsweetened coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 mangoes, peeled and sliced
6 sprigs mint
In a large bowl, combine the rice and enough water to cover by 2-inches!. Soak for at least 6 hours or up to 24 hours!. Drain!.
Inside a wok, place a bamboo steamer and line the steamer with parchment paper!. Add enough water to come up just below the bottom steamer rack, 1 to 1 1/2 inches!. Bring the water to a boil!. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender, 20 to 25 minutes!. Remove from the heat and transfer the rice to a bowl!.
Open the coconut milk and skim the thick cream from the top into a small saucepan!. (Reserve the leftover coconut milk for another recipe!.) Add the sugar and salt to the coconut cream and bring to a boil!. Cook, stirring, until the sugar dissolves, about 1 minute!. Pour over the rice, mix well, cover and set aside until liquid is absorbed, about 30 minutes!.
Serve at room temperature with mango slices!. Garnish with mint sprigs!. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours!. Don't refrigerate or the rice will harden!.)
--Emeril Lagasse
--------------------------------
Steamed Glutinous Rice with Coconut and Mango
1 pound glutinous rice (2 1/4 cups)
? cup unsweetened coconut milk
1 tsp vanilla extract
1 large ripe mango, diced
? tsp coarse ground white pepper
1 large banana leaf or cheesecloth
? cup toasted unsweetened coconut
Wash rice until water is clear!. Cover rice with cold water and vanilla extract and soak overnight!. Drain rice and place in steamer lined with banana leaf or cheesecloth!. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out!. This will allow steam to pass through the leaf!. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy!. Transfer hot rice to a large bowl and add peppercorns, mango and coconut!. Serve while hot!. Garnish with toasted coconut!.
--Ming Tsai
----------------------------
Coconut-Lime Pudding Cake
2 tablespoons unsalted butter, softened, plus a bit for the pan
3/4 cup granulated sugar
1/4 cup all-purpose flour
3 large eggs at room temperature, separated
1/2 cup limeade concentrate, thawed
3/4 cup canned unsweetened coconut milk
1/4 teaspoon fine salt
Toasted coconut, for garnish, optional
Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven!. Separate eggs while the lime concentrate thaws in the microwave!.
Position a rack in the center of the oven and preheat to 325 degrees F!. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan!.
Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer!. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt!. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them!.) In another medium bowl whip the egg whites until they form soft peaks!. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks!. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites!.
Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish!. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden!. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm!. Garnish each serving with toasted coconut, if desired!.
Know-How: Baking the cake in a water bath ensures that it will bake evenly and retain its luscious, saucy bottom!.
---------------------------------
Chicken Coconut Curry
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate!.
1 lb!. small red potatoes, halved or quartered
Coarse salt
1? lbs!. boneless, skinless chicken breasts, sliced crosswise into ?” strips
1 Tbsp!. curry powder
3 tsp!. veg!. oil
6 garlic cloves, minced
? tsp!. red pepper flakes
? cup canned coconut milk
1 Tbsp!. tomato paste
1 cup frozen peas, thawed
? cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”!. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes!. Drain!.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp!. salt!. In a large, nonstick skillet, heat 1 tsp!. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes!. Transfer to a plate, repeat with other half of chicken!.
Reduce heat to med-low!. Cooke garlic and pepper flakes in remaining 1 tsp!. oil, about 1 min!. In small bowl, whisk together coconut milk, tomato paste, and ? cup water!. Pour into pan, add peas, and stir until liquid just begins to simmer!.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts!.
--Everyday FOOD
---------------------------------
Thai Coconut Soup
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3”) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-oz) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-oz) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger!. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor!. Strain the infused broth, discard the aromatics and return the broth to the pot!. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through!. Finally season the soup with salt and pepper!. Ladle into serving bowls and top each bowl with some cilantro leaves!. Serve immediately!.Www@FoodAQ@Com
everything dish u like!. u can substitute any dish that uses normal liquid such as plain water with coconut milk!. it'll make your dish tastes nicer and yummier!.!.!.!.Www@FoodAQ@Com
Yes, you can use it for indian food, but its also really good in cakes!.Www@FoodAQ@Com
cook rice in it instead of water maybe put it on cereal or tea/coffee make a coconut cake with it !. make drinks with it !.Www@FoodAQ@Com
Pina Coladas
White Rice (cooking in it)
Drink it
some recipes call for it as a sweetenerWww@FoodAQ@Com
White Rice (cooking in it)
Drink it
some recipes call for it as a sweetenerWww@FoodAQ@Com
make ice cream, drinks with alcohol!.!.!.hello pina colada!Www@FoodAQ@Com
in delicious Indian food receipes!.!.!.yummy!.!.!.!.it works so great with spice!.Www@FoodAQ@Com
i agree with kimberly h mixed drinksWww@FoodAQ@Com