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Coconut Milk Recipes?

Answered on August 19, 2014
Created February 21, 2011 at 9:46 PM

I jsut bought some 100% Coconut Milk--full fat-- does anyone have any good recipes. So far I have just been putting it in my coffee--yes I drink lotsa coffeeeeeee yummm-oooo!

1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 22, 2011
at 12:15 AM

That sounds really good.

1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 21, 2011
at 11:47 PM

Gasp!...that sounds wonderful and I'm going to try it with rump roast.

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8 Answers

3
D67e7b481854b02110d5a5b21d6789b1

on February 21, 2011
at 10:24 PM

If you have a cut of tough meat, like a buffalo roast, put the roast in a crock pot, then cut up a bunch of onions, sweet potatoes and some garlic cloves and throw in the pot. Then mix approx 2 cans of coconut milk (enough to just cover the roast and potatoes completely) with a couple of TBS of curry powder, pour over the roast. Cook on low for 8 hours. It really will tenderize a tough cut of meat very well.

1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 21, 2011
at 11:47 PM

Gasp!...that sounds wonderful and I'm going to try it with rump roast.

0
22d5d148a3ac8071a50f90e416860494

on March 28, 2013
at 05:10 AM

  1. Break up a whole cauliflower, cook it in about 3-4 cups of water until soft, transfer to a blender and blend until smooth. Return to pot, add one can of coconut milk and sea salt to taste ... makes a DECADENT cream of cauliflower soup. It's so simple and soooo good.

  2. Do the same with asparagus, broccoli ... or whatever vegetable you like actually.

  3. Brown ground beef (or chicken or pork) with garlic and onions, add a can of coconut milk and a handful or two of sliced mushrooms. Cook gently, stirring now and then, till mushrooms are done to your liking. Season to taste. Stroganoff!! Who needs the noodles when it's this good lol.

Hope that starts your creative juices flowing. There's nothing more rewarding than experimenting a little and creating a dish that's out of this world. Cooking paleo style with coconut milk makes it super easy. If you're not feeling creative, substitute it for the dairy in your favorite 'cream sauce' recipes. I find that coconut milk dishes occasionally want extra salt for some reason so you might want to make sure you have a high quality (damp, gray) sea salt on hand rather than kill the dish with the processed stuff.

0
86e631c6164bfdf4221434e2d38125b3

(414)

on February 21, 2011
at 11:58 PM

One of my absolute favorite recipes is mashed cauliflower. I make this almost every week.

Break up a bunch of cauliflower into a microwave safe dish (I have a big corningware I use). Add 3/4 cup of water, cover, and microwave for 10 minutes. Drain the water. Put cauliflower and 1/4 to 1/2 cup coconut milk into the food processor. Process, adding salt and pepper to taste, until it's a creamy texture and tastes good to you. The amount of coconut milk is up to you, depending on how much cauliflower you have, etc.

1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 22, 2011
at 12:15 AM

That sounds really good.

0
1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 21, 2011
at 11:54 PM

You can make a quick and easy dessert. Soften 1 Tablespoon/1 packet of gelatin powder in 3 Tablespoons of cold water for about 5 minutes. Add the softened gelatin to 2 cups of coconut milk and the sweetener of your choice to taste, if desired. Heat just until the gelatin dissolves. Add a couple of teaspoonfuls of vanilla and stir to combine. Put into a baking pan or into 1/2 cup containers and refigerated 'til firm...about 2 hours or so.

0
77e6f56b8be84add967973c8ec6f7fb5

on February 21, 2011
at 10:51 PM

Vegetable and meat curries (coconut milk + curry powder = awesome). Desserts: blend coconut milk with fresh or frozen berries, chill. This creates a light tasty mousse. I also tried this yesterday, and it was epic: http://forum.lowcarber.org/showthread.php?t=350023 I used Xylitol, but I'm sure you can use a more paleo sweetener as well. Paleo pizza crust: http://www.marksdailyapple.com/primal-blueprint-recipe-perfect-primal-pizza/ (this is quite good).

0
Ef9f83cb4e1826261a44c173f733789e

on February 21, 2011
at 10:46 PM

I just use it straight out of the can as a sauce.

EDIT: ...especialy on dry proteins like chicken breasts or canned tuna or salmon.

0
E2b9c679315c7c9c7265783dde89f350

on February 21, 2011
at 10:31 PM

Like texasleah, I make curries with coconut milk. I also do smoothies with banana and berries or banana and nut butter (and a splash of cocoa powder).

I also make a kind of pudding- 1 can of coconut milk with cocoa powder (about 2-3 TBS) and a splash of sweetener (I use maple syrup, but honey or stevia should work fine), whipped hard and then refrigerated. I use a power whisk, but an egg beater or regular mixer should work fine- you want it to about double in volume before refrigerating. It sets up in an hour or two and keeps for about 3 days.

Someone on this forum once recommended coconut milk + garlic for an impromptu Alfredo-like sauce. I tried it, and it was really good, though there was a coconut undertone.

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