How about including a tropical twist to your weeknight dinners? Coconut milk is the key ingredient that transforms extraordinary meals into creamy, dreamy delights. From fast curries to luscious desserts, these 32 recipes will make your kitchen scent like paradise. Get able to fall in love with this versatile pantry staple—your style buds are in for a deal with!
Thai Green Curry with Coconut Milk
Every residence prepare dinner wants this vibrant Thai inexperienced curry of their rotation. Embrace the fragrant mix of spicy, candy, and creamy flavors that comes collectively in beneath half-hour. It’s the right weeknight dinner that feels restaurant-worthy.
Ingredients
– 2 tbsp vegetable oil (I all the time have this impartial oil available for high-heat cooking)
– 1 lb boneless, skinless rooster thighs, minimize into 1-inch items (thighs keep juicier than breast meat)
– 3 tbsp Thai inexperienced curry paste (Mae Ploy is my favourite model for genuine warmth)
– 1 (13.5 oz) can full-fat coconut milk (don’t skimp—this creates the luxurious sauce)
– 1 pink bell pepper, sliced into skinny strips (provides candy crunch and coloration)
– 1 cup Thai basil leaves (the anise-like taste is essential, so discover it contemporary)
– 1 tbsp fish sauce (this salty-umami punch balances the curry)
– 1 tsp brown sugar (only a trace to spherical out the spice)
– Cooked jasmine rice for serving (I make additional—it soaks up the sauce completely)
Instructions
1. Heat 2 tbsp vegetable oil in a big skillet or wok over medium-high warmth till shimmering.
2. Add 1 lb rooster items in a single layer and prepare dinner undisturbed for 3 minutes to develop a golden sear.
3. Flip rooster and prepare dinner for one more 3 minutes till calmly browned however not totally cooked by.
4. Push rooster to 1 facet of the pan and add 3 tbsp inexperienced curry paste to the empty house.
5. Toast the curry paste for 1 minute, stirring continually, till aromatic—this deepens its taste.
6. Pour in the whole can of coconut milk and use a whisk to completely incorporate the curry paste.
7. Bring the sauce to a mild bubble, then cut back warmth to keep up a simmer.
8. Add sliced pink bell pepper and simmer for five minutes till peppers are tender-crisp.
9. Stir in 1 tbsp fish sauce and 1 tsp brown sugar till dissolved.
10. Return rooster to the sauce and simmer for 3 extra minutes till rooster is cooked by.
11. Remove from warmth and stir in 1 cup Thai basil leaves till simply wilted.
Generous spoonfuls over jasmine rice spotlight the curry’s creamy texture and sophisticated spice. The bell peppers add a slight crunch in opposition to the tender rooster, whereas the basil infuses each chew with freshness. For a dramatic presentation, serve it family-style with additional basil scattered on high.
Creamy Coconut Milk Rice Pudding
Unbelievably creamy and comforting, this coconut milk rice pudding comes along with minimal effort. Using only a handful of pantry staples transforms right into a dessert that feels each nostalgic and unique. Perfect for these nights while you crave one thing candy however don’t wish to fuss.
Ingredients
- 1 cup short-grain white rice – I discover the starchier varieties create the creamiest texture
- 1 (13.5 oz) can full-fat coconut milk – don’t skimp right here, the richness makes all of the distinction
- 2 cups entire milk – I all the time use natural for that pure dairy taste
- 1/2 cup granulated sugar – regulate barely for those who choose much less sweetness
- 1/4 tsp salt – simply sufficient to steadiness the sweetness
- 1 tsp vanilla extract – pure vanilla actually shines by
- 1/2 tsp floor cinnamon – my secret for that heat spice word
Instructions
- Rinse 1 cup short-grain white rice beneath chilly water till water runs clear to take away extra starch.
- Combine rinsed rice, 1 can coconut milk, 2 cups entire milk, 1/2 cup sugar, and 1/4 tsp salt in a heavy-bottomed saucepan.
- Bring combination to a boil over medium-high warmth, stirring continually with a picket spoon to forestall sticking.
- Immediately cut back warmth to low and canopy saucepan tightly with a lid.
- Simmer for 25 minutes with out lifting the lid – this creates the right steaming setting.
- Remove lid and examine consistency – rice must be tender and most liquid absorbed.
- Stir in 1 tsp vanilla extract and 1/2 tsp floor cinnamon till totally integrated.
- Cook uncovered for five extra minutes, stirring frequently, till pudding reaches your required thickness.
- Remove from warmth and let stand for 10 minutes – it is going to proceed to thicken because it cools.
Perfectly creamy with distinct rice grains suspended within the wealthy coconut base, this pudding delivers tropical heat from the cinnamon. Serve it heat with toasted coconut flakes or chilled with contemporary mango slices for contrasting textures. Either approach, the velvety consistency and comforting spices make it laborious to withstand seconds.
Vegan Coconut Milk Ice Cream
Perfectly creamy with out dairy, this vegan coconut milk ice cream delivers wealthy taste with minimal effort. Prep your ice cream maker bowl forward—it must be totally frozen for greatest outcomes. Skip the unreal stabilizers; this recipe depends on pure components for that easy texture.
Ingredients
- 2 (13.5 oz) cans full-fat coconut milk—I all the time chill mine in a single day for simpler whipping
- 3/4 cup granulated sugar, which dissolves higher than options in chilly mixtures
- 1 tbsp pure vanilla extract, my go-to for that heat, fragrant depth
- 1/4 tsp fantastic sea salt, simply sufficient to steadiness the sweetness with out overpowering
Instructions
- Pour each cans of chilled coconut milk into a big mixing bowl.
- Add granulated sugar, vanilla extract, and sea salt to the bowl.
- Whisk vigorously for two–3 minutes till sugar is totally dissolved and combination is easy.
- Tip: Scrape the bowl sides with a spatula to include any undissolved sugar.
- Cover the bowl tightly with plastic wrap, urgent it straight onto the combination floor.
- Refrigerate the bottom for not less than 4 hours or till it reaches 40°F.
- Tip: Chilling prevents ice crystals—don’t rush this step for creamier outcomes.
- Pour the chilled base into your pre-frozen ice cream maker bowl.
- Churn based on producer’s directions, sometimes 20–25 minutes, till thickened.
- Tip: Stop churning when the ice cream holds delicate peaks, like whipped cream.
- Transfer the delicate ice cream to a freezer-safe container with a tight-fitting lid.
- Spread it evenly and easy the highest with a spatula to attenuate air pockets.
- Freeze for 3–4 hours or till firm sufficient to scoop.
Rich and velvety, this ice cream melts easily with out that icy crunch. Serve it topped with toasted coconut flakes or a drizzle of darkish chocolate sauce for additional indulgence. It’s surprisingly scoopable straight from the freezer—no have to thaw.
Coconut Milk Pancakes with Mango
Haven’t all of us had sufficient of boring breakfasts? These coconut milk pancakes with mango will remodel your morning routine. They’re tropical, fluffy, and prepared in minutes.
Ingredients
– 1 cup all-purpose flour (I all the time sift mine first for additional fluffiness)
– 1 tablespoon baking powder (contemporary baking powder makes all of the distinction)
– 1/4 teaspoon salt
– 1 cup canned coconut milk (full-fat provides the very best richness)
– 1 giant egg (room temperature eggs incorporate higher)
– 2 tablespoons melted coconut oil (plus additional for the pan)
– 1 ripe mango, diced (search for aromatic, barely delicate mangoes)
– Maple syrup for serving (the true stuff, by no means imitation)
Instructions
1. Whisk flour, baking powder, and salt in a big bowl till totally mixed.
2. In a separate bowl, vigorously whisk coconut milk, egg, and melted coconut oil for 30 seconds till easy.
3. Pour moist components into dry components and stir with a spatula till simply mixed—lumps are fantastic, overmixing makes robust pancakes.
4. Heat a non-stick skillet over medium warmth (350°F) and brush with coconut oil.
5. Pour 1/4 cup batter for every pancake, spacing them 2 inches aside.
6. Cook for 2-3 minutes till bubbles kind on floor and edges look set.
7. Flip pancakes and prepare dinner one other 1-2 minutes till golden brown on either side.
8. Transfer cooked pancakes to a wire rack—this prevents sogginess from steam.
9. Repeat with remaining batter, including extra coconut oil to pan as wanted.
10. Top heat pancakes with diced mango and drizzle with maple syrup.
Airy and subtly candy, these pancakes have a fragile coconut taste that pairs completely with the juicy mango. Try them with toasted coconut flakes for additional crunch, or layer with Greek yogurt for a protein enhance.
Spicy Coconut Milk Lentil Soup
Mornings like this demand one thing warming but easy. This spicy coconut milk lentil soup delivers each consolation and kick in beneath half-hour. Keep it easy and let the flavors communicate for themselves.
Ingredients
– 1 tbsp coconut oil (my favourite for that additional tropical aroma)
– 1 yellow onion, diced small (I all the time chop mine finer for higher texture)
– 3 garlic cloves, minced (contemporary is essential right here, not jarred)
– 1 tbsp contemporary ginger, grated (preserve the peel on whereas grating—much less waste)
– 1 tbsp pink curry paste (I take advantage of Thai model for genuine warmth)
– 1 cup pink lentils, rinsed (rinsing removes that slight bitterness)
– 4 cups vegetable broth (low-sodium allows you to management salt higher)
– 1 can (13.5 oz) full-fat coconut milk (don’t shake the can—scoop the cream off the highest first)
– 1 tbsp lime juice (freshly squeezed, by no means bottled)
– 1 tsp fish sauce (optionally available however provides depth)
– ½ tsp salt (I start with this and regulate on the finish)
– ¼ cup cilantro, chopped (stems and all for extra taste)
Instructions
1. Heat 1 tbsp coconut oil in a big pot over medium warmth till shimmering.
2. Add 1 diced yellow onion and prepare dinner for five minutes, stirring often, till translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger and prepare dinner for 1 minute till aromatic.
4. Add 1 tbsp pink curry paste and prepare dinner for 30 seconds, stirring continually to forestall burning.
5. Pour in 1 cup rinsed pink lentils and 4 cups vegetable broth, scraping the underside of the pot.
6. Bring to a boil, then cut back warmth to low and simmer uncovered for quarter-hour.
7. Stir in 1 can coconut milk (cream first, then the liquid) and simmer for five extra minutes.
8. Remove from warmth and stir in 1 tbsp lime juice, 1 tsp fish sauce (if utilizing), and ½ tsp salt.
9. Ladle into bowls and high with ¼ cup chopped cilantro.
When you style it, the creamy coconut broth balances the lentils’ earthiness with a slow-building warmth. Try serving it over jasmine rice or with crusty bread for dipping. Leftovers thicken superbly in a single day—simply skinny with a splash of broth when reheating.
Coconut Milk Butter Chicken
Coconut milk butter rooster brings collectively creamy richness with refined tropical notes in beneath an hour. Combining tender rooster with fragrant spices and velvety coconut sauce creates a comforting weeknight meal that feels particular sufficient for firm. This model skips the heavy cream however delivers all of the indulgence.
Ingredients
– 1.5 lbs boneless, skinless rooster thighs (I choose thighs for his or her juiciness)
– 2 tbsp butter (salted works greatest right here)
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced (contemporary garlic makes all of the distinction)
– 1 tbsp grated ginger
– 1 tbsp garam masala
– 1 tsp turmeric
– 1/2 tsp cayenne pepper (regulate primarily based in your warmth desire)
– 1 can (13.5 oz) full-fat coconut milk (don’t use mild—the fats carries the flavour)
– 1/4 cup tomato paste
– 1 tbsp lemon juice
– 1/2 cup chopped cilantro
– 1 tsp salt
Instructions
1. Cut rooster thighs into 1-inch items and pat fully dry with paper towels.
2. Melt butter in a big skillet over medium-high warmth till foaming subsides.
3. Add rooster items in a single layer, working in batches if wanted to keep away from crowding.
4. Cook rooster for 4-5 minutes per facet till golden brown however not cooked by.
5. Remove rooster from skillet and put aside on a plate.
6. Add chopped onion to the identical skillet and prepare dinner for five minutes till softened.
7. Stir in minced garlic and grated ginger, cooking for 1 minute till aromatic.
8. Add garam masala, turmeric, and cayenne pepper, toasting for 30 seconds to launch oils.
9. Whisk in tomato paste and prepare dinner for 1 minute till darkened barely.
10. Pour in coconut milk, scraping up any browned bits from the underside of the pan.
11. Bring sauce to a simmer, then cut back warmth to keep up light bubbles.
12. Return rooster and any collected juices to the skillet.
13. Simmer uncovered for quarter-hour till rooster reaches 165°F internally.
14. Stir in lemon juice and salt, then take away from warmth.
15. Fold in chopped cilantro simply earlier than serving.
A velvety sauce clings to every piece of tender rooster, with the coconut milk offering a refined sweetness that balances the nice and cozy spices. The ultimate squeeze of lemon brightens every part up superbly. Serve over basmati rice or with heat naan to take in each little bit of the creamy sauce.
Coconut Milk Chia Seed Pudding
Forget sophisticated breakfasts—this coconut milk chia pudding requires minimal effort for optimum reward. Fresh components shine by on this make-ahead surprise that’s prepared when you find yourself.
Ingredients
– 1 can (13.5 oz) full-fat coconut milk—I all the time shake it nicely earlier than opening for excellent consistency
– ¼ cup chia seeds—these tiny powerhouses take in liquid superbly
– 2 tbsp pure maple syrup—the true stuff makes all of the distinction
– 1 tsp vanilla extract—splash in that good high quality vanilla you’ve been saving
– Pinch of sea salt—only a sprint to steadiness the sweetness
Instructions
1. Pour the whole can of coconut milk right into a medium mixing bowl. 2. Add chia seeds, maple syrup, vanilla extract, and sea salt to the bowl. 3. Whisk vigorously for 60 seconds till all components are totally mixed—no clumps ought to stay. 4. Let the combination relaxation undisturbed for five minutes on the countertop. 5. Whisk once more for 30 seconds to interrupt up any seed clumps that shaped. 6. Cover the bowl tightly with plastic wrap, urgent it straight in opposition to the pudding floor. 7. Refrigerate for not less than 4 hours, although in a single day yields the very best texture. 8. Check consistency after chilling—it must be thick however nonetheless spoonable. 9. Stir completely earlier than serving to redistribute any settled seeds. 10. Divide into serving bowls utilizing a measuring cup for even parts. Here’s your creamy, dreamy pudding with refined coconut sweetness and pleasant tapioca-like texture. Heap it with contemporary berries for brightness or layer it with granola for crunch—both approach, it’s breakfast perfection.
Coconut Milk and Lime Shrimp
Oozing with tropical vibes, this coconut milk and lime shrimp comes collectively in beneath 20 minutes. Perfect for busy weeknights while you crave one thing vibrant but easy. The creamy sauce clings superbly to every plump shrimp.
Ingredients
– 1 lb giant uncooked shrimp, peeled and deveined (I all the time preserve the tails on for higher presentation)
– 1 tbsp olive oil (additional virgin is my go-to for its fruity notes)
– 3 garlic cloves, minced (freshly minced makes all of the distinction)
– 1 (13.5 oz) can full-fat coconut milk (don’t skimp—this creates the luxurious base)
– 2 limes (zest one first, then juice each)
– 1 tsp pink pepper flakes (regulate for those who’re delicate to warmth)
– 1/4 cup chopped contemporary cilantro (stems eliminated for tenderness)
– 1/2 tsp salt
Instructions
1. Pat the shrimp fully dry with paper towels to make sure a superb sear.
2. Heat olive oil in a big skillet over medium-high warmth till shimmering, about 1 minute.
3. Add shrimp in a single layer and prepare dinner for 1 minute per facet till calmly pink however not totally cooked by.
4. Transfer shrimp to a clear plate utilizing tongs.
5. Reduce warmth to medium and add minced garlic to the identical skillet, stirring for 30 seconds till aromatic.
6. Pour in coconut milk, scraping up any browned bits from the underside of the pan.
7. Stir in lime zest, lime juice, pink pepper flakes, and salt.
8. Simmer the sauce for 3–4 minutes till barely thickened, stirring often.
9. Return shrimp to the skillet and prepare dinner for 1–2 extra minutes till opaque and curled.
10. Remove from warmth and stir in chopped cilantro.
Succulent shrimp swim in a velvety, citrus-kissed coconut sauce that’s neither too heavy nor too skinny. Serve it over jasmine rice to take in each drop, or pile it into heat tortillas for a fast taco night time twist.
Coconut Milk Banana Bread
Baking this coconut milk banana bread transforms overripe bananas into one thing extraordinary. The tropical twist makes it stand out from conventional recipes. You’ll love how moist and flavorful it seems.
Ingredients
– 3 very ripe bananas (the spottier, the sweeter)
– 1/2 cup coconut oil, melted however not scorching
– 3/4 cup full-fat coconut milk (shake the can nicely first)
– 2 giant eggs at room temperature for higher mixing
– 1 cup granulated sugar
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup shredded coconut (I choose unsweetened for steadiness)
– 1 tsp vanilla extract (pure vanilla makes a distinction)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan completely.
2. Mash the ripe bananas in a big bowl till solely small lumps stay.
3. Add melted coconut oil, coconut milk, eggs, sugar, and vanilla extract to the bananas.
4. Whisk the moist components collectively till totally mixed and easy.
5. In a separate bowl, whisk collectively flour, baking soda, and salt.
6. Gradually fold the dry components into the moist combination till simply mixed—don’t overmix.
7. Gently stir within the shredded coconut till evenly distributed all through the batter.
8. Pour the batter into your ready loaf pan and unfold it evenly.
9. Bake at 350°F for 55-65 minutes till a toothpick inserted within the middle comes out clear.
10. Let the bread cool within the pan for quarter-hour earlier than transferring to a wire rack.
11. Allow the bread to chill fully earlier than slicing for clear cuts.
This bread stays extremely moist because of the coconut milk and develops a refined tropical taste. Toasting slices and spreading with coconut butter makes a superb breakfast. The shredded coconut provides nice texture all through every slice.
Pumpkin Soup with Coconut Milk
Ready for cozy fall flavors? This pumpkin soup with coconut milk delivers creamy consolation in beneath half-hour. Rich pumpkin pairs completely with fragrant spices and creamy coconut milk for a satisfying bowl.
Ingredients
– 2 tablespoons olive oil (I choose additional virgin for higher taste)
– 1 medium yellow onion, diced (about 1 cup)
– 2 garlic cloves, minced
– 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
– 1 (13.5-ounce) can full-fat coconut milk
– 2 cups vegetable broth
– 1 teaspoon floor cumin
– 1/2 teaspoon floor cinnamon
– 1/4 teaspoon cayenne pepper (optionally available, for refined warmth)
– 1 teaspoon salt
– Fresh cilantro for garnish
Instructions
1. Heat olive oil in a big pot over medium warmth till shimmering.
2. Add diced onion and prepare dinner for five minutes, stirring often, till translucent.
3. Add minced garlic and prepare dinner for 1 minute till aromatic (don’t let it burn).
4. Stir in pumpkin puree, coconut milk, and vegetable broth till totally mixed.
5. Add cumin, cinnamon, cayenne pepper, and salt to the pot.
6. Bring soup to a boil, then cut back warmth to low and simmer for quarter-hour.
7. Use an immersion blender to puree soup till fully easy (tip: tilt the pot barely to keep away from splashing).
8. Taste and regulate seasoning if wanted (tip: if too thick, add extra broth 1/4 cup at a time).
9. Ladle soup into bowls and garnish with contemporary cilantro.
Nothing beats the velvety texture that comes from mixing whereas scorching. The coconut milk provides luxurious creaminess with out dairy, whereas the spices create heat autumn notes. Try topping with roasted pumpkin seeds or a swirl of coconut cream for additional aptitude.
Coconut Milk Smoothie Bowl
Bold flavors and creamy textures make this coconut milk smoothie bowl my go-to breakfast. It comes collectively in minutes however appears like a tropical deal with. I like how customizable it’s with no matter toppings you’ve gotten available.
Ingredients
– 1 cup full-fat coconut milk (I choose the canned form for additional creaminess)
– 1 frozen banana, sliced (freeze ripe ones for pure sweetness)
– 1/2 cup frozen mango chunks (these add excellent tropical vibes)
– 1 tbsp chia seeds (I all the time add these for fiber)
– 1 tsp honey (native uncooked honey is my favourite right here)
– 1/4 tsp vanilla extract (pure vanilla makes all of the distinction)
– Pinch of sea salt (only a tiny bit to steadiness flavors)
Instructions
1. Measure 1 cup full-fat coconut milk and pour into your blender.
2. Add 1 frozen banana that you just’ve sliced earlier than freezing.
3. Drop in 1/2 cup frozen mango chunks straight from the freezer.
4. Sprinkle 1 tablespoon chia seeds over the frozen fruit.
5. Drizzle 1 teaspoon honey across the blender edges.
6. Add 1/4 teaspoon vanilla extract and a pinch of sea salt.
7. Blend on high pace for 45-60 seconds till fully easy and thick.
8. Stop mixing when no fruit chunks stay and the feel resembles soft-serve ice cream.
9. Pour the smoothie combination instantly right into a bowl. My tip: work shortly so it stays thick.
10. Add your favourite toppings straight away earlier than the floor sets. Much like a superbly thick smoothie bowl must be, this model stays spoonable with out turning soupy. The coconut milk creates an extremely creamy base that pairs superbly with crunchy granola or contemporary berries. Try drizzling with almond butter for an additional protein enhance.
Tom Kha Gai: Coconut Chicken Soup
Aromatic and comforting, this Thai coconut rooster soup delivers complicated flavors with minimal effort. Always my go-to once I want one thing each soothing and thrilling. The steadiness of spicy, bitter, and creamy makes it unforgettable.
Ingredients
– 1 tbsp coconut oil (my most popular alternative for genuine taste)
– 1 lb rooster thighs, boneless and skinless (thighs keep juicier than breasts)
– 4 cups rooster broth (I take advantage of low-sodium to manage saltiness)
– 2 (13.5 oz) cans coconut milk (full-fat for that wealthy, creamy texture)
– 3 stalks lemongrass, bruised and minimize into 2-inch items (bruising releases extra aroma)
– 4 kaffir lime leaves, torn (contemporary if you’ll find them)
– 1-inch piece galangal, sliced (ginger works in a pinch however galangal is conventional)
– 2 Thai chilies, crushed (regulate primarily based in your warmth tolerance)
– 8 oz mushrooms, sliced (cremini are my favourite right here)
– 3 tbsp fish sauce (that is your salt—don’t skip it)
– 3 tbsp lime juice (freshly squeezed for the brightest taste)
– 1 tsp palm sugar (or brown sugar as an alternative)
– ¼ cup cilantro, chopped (for garnish)
Instructions
1. Heat 1 tbsp coconut oil in a big pot over medium warmth till shimmering.
2. Add 1 lb rooster thighs and prepare dinner for five minutes per facet till golden brown.
3. Pour in 4 cups rooster broth and scrape any browned bits from the underside of the pot.
4. Add 3 stalks lemongrass, 4 torn kaffir lime leaves, 1-inch sliced galangal, and a pair of crushed Thai chilies.
5. Simmer uncovered for quarter-hour to infuse the broth with aromatics.
6. Remove rooster thighs with tongs and shred them utilizing two forks.
7. Return shredded rooster to the pot.
8. Stir in 2 cans coconut milk and eight oz sliced mushrooms.
9. Simmer for 10 minutes till mushrooms are tender however not mushy.
10. Mix in 3 tbsp fish sauce, 3 tbsp lime juice, and 1 tsp palm sugar till totally dissolved.
11. Remove pot from warmth and discard lemongrass, galangal, and lime leaves.
12. Ladle soup into bowls and garnish with ¼ cup chopped cilantro.
Unbelievably creamy but mild, this soup has a silky texture from the coconut milk with tender rooster bites. The broth carries refined warmth that builds slowly, excellent alongside jasmine rice. For a twist, add shrimp over the last 5 minutes of cooking or serve with additional lime wedges for squeezing on the desk.
Coconut Milk Braised Collard Greens
Unbelievably creamy collard greens remodel with coconut milk’s richness. This braised model skips the standard pork for a vegetarian twist that also delivers deep taste. You’ll get tender greens in beneath an hour.
Ingredients
- 2 bunches collard greens – I all the time take away the robust stems fully
- 1 can (13.5 oz) full-fat coconut milk – don’t use mild, the fats carries taste
- 1 giant yellow onion, thinly sliced – candy varieties work greatest right here
- 3 garlic cloves, minced – contemporary solely, no jarred substitutes
- 2 tbsp olive oil – additional virgin is my go-to for sautéing
- 1 cup vegetable broth – low-sodium allows you to management salt higher
- 1 tbsp apple cider vinegar – provides brightness on the finish
- 1 tsp pink pepper flakes – regulate warmth to your desire
- 1/2 tsp smoked paprika – provides that smoky depth with out meat
Instructions
- Wash collard greens completely beneath chilly running water to take away any grit.
- Stack 4-5 leaves collectively and slice out the thick central stems fully.
- Roll the destemmed leaves tightly and slice into 1-inch large ribbons.
- Heat olive oil in a big Dutch oven over medium warmth till shimmering.
- Add sliced onion and prepare dinner for 6-8 minutes till translucent and softened.
- Stir in minced garlic and prepare dinner for 1 minute till aromatic however not browned.
- Add collard greens in batches, stirring till every addition wilts barely.
- Pour in vegetable broth and scrape any browned bits from the pot backside.
- Add coconut milk, pink pepper flakes, and smoked paprika, stirring to mix.
- Bring combination to a simmer, then cut back warmth to keep up light effervescent.
- Cover and braise for 35-40 minutes till greens are very tender.
- Stir in apple cider vinegar and prepare dinner uncovered for two extra minutes.
Hearty greens change into meltingly delicate whereas absorbing the coconut milk’s creaminess. The ultimate vinegar splash cuts by the richness completely. Serve this over creamy polenta or alongside black-eyed peas for a whole meal.
Conclusion
Overall, these 32 coconut milk recipes supply unbelievable versatility for on a regular basis cooking. From creamy curries to tropical desserts, there’s one thing scrumptious for each residence prepare dinner to find. We’d love to listen to which recipes change into your favorites—depart a remark under and don’t overlook to share this roundup on Pinterest so different food lovers can take pleasure in these pleasant dishes too!
Discussion about this post