In my house, coconut milk most often goes into Thai curries. If you have some left over after making such a dish, transfer it to a glass jar, seal, and keep in the refrigerator for up to three days. I've found that it's a good substitute for yogurt or cream—great if you're cooking for someone who is lactose intolerant or vegan. It works beautifully in creamy soups such as the one here. I also add some to lean ground beef when making sliders (along with toasted ground cumin and coriander seeds). Similarly, my go-to skillet cake recipe calls for 1 cup yogurt, but I find that an equal volume of coconut milk plus a tablespoon or two of lime juice gives equally good results.