Coconut milk creates creamy sorbet with all the richness of ice cream (but none of the dairy). Use a combination of tropical fruit, such as pineapple, mango and kiwifruit.
Tropical Thai flavours give a new twist to wings. Be sure to use regular (not light) coconut milk in order for it to reduce properly. Garnish with lime wedges.
Toasting coconut gives it a nutty flavour that pairs nicely with the lemon custard and sweet coconut cream in this tart. If the coconut milk is separated in the can, give it a whisk.
This refreshing fruit-and-cream concoction makes a great centrepiece for a children's party or a backyard barbecue with tropical food. Although coconut allergies are very rare, make sure your guests know that the punch contains coconut milk.
All over southeast Asia, chicken is marinated with aromatics, such as coriander and lime, then grilled and served with a dipping sauce.
Serve With: Grilled vegetables and coconut rice (replace half of the cooking liquid with coconut milk)
Creamy coconut milk and rich white chocolate, which come together in this velvety-smooth and perfectly sweet custard, are a match made in heaven. For easy slicing, let the tart chill once you've added the custard. Use a vegetable peeler to easily shave the chocolate garnish.
These small sweet steamed buns are popular throughout the Philippines and best served to soak up sauces and broths. Be sure to buy full-fat coconut milk and, before opening it, soak the can in hot water for 5 minutes to melt the solids that congeal on top. Shake before opening.
This is a simple green curry coconut milk stir fry served on a bed of rice with cashews sprinkled on top. You could serve this to hard core vegans as there are no animal parts involved here. I love anything with cashews, and the green curry paste can be adjusted as you make it. You can use less green curry paste for wimps or more for the brave. The spice heat in this recipe should be somewhere on the Goldilocks scale between "this one is too hot" and "this one is too cold". How spicy something is, is always a very subjective thing.
A note about rice: red Thai rice is awesome. I generally use it for this recipe. Most Asian grocery stores carry it. Brown jasmine rice is another great choice. Try to avoid white rice; it's a simple carbohydrate that will shoot your blood sugar levels through the roof. People with diebetes or on weight watchers will be able to enjoy the non-white rice.
Though the origin of this cake is debatable, its melt-in-your-mouth rich, yet light texture is not. The secret lies in an airy sponge and a combination of three kinds of "milk".
