Recipes With Light Coconut Milk - Cooking Light

Photo: Brian Woodcock

We have tasty ways to use up the leftovers, whether you have a little or a lot left in the can.

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Spicy Thai Red Curry Beef

Photo: Jennifer Causey

View Recipe: Spicy Thai Red Curry Beef

This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.

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Coco-Zucchini Bread

Photo: Victor Protasio

View Recipe: Coco-Zucchini Bread

Super-moist and super-easy, this quickbread gets a triple hit of coconut goodness from coconut sugar (you can sub light or dark brown sugar), canned coconut milk, and melted coconut oil—but the finished bread tastes deliciously subtly of the fuzzy nut. (No worries—it does not taste like tanning lotion!) For extra richness, you can stir in a teaspoon or two of vanilla extract, or top the batter with shredded unsweetened coconut before baking, but the simple loaf tastes pretty great as is.

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Chicken Adobo

Photo: Jennifer Causey

View Recipe: Chicken Adobo

Complete the meal with hot cooked brown rice and thinly sliced cucumber and carrots.

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Sautéed Snapper with Curried Greens

Photo: Greg Dupree; Styling: Lindsey Lower

View Recipe: Sautéed Snapper with Curried Greens

The greens become wonderfully silky and aromatic once stirred into a fragrant broth of coconut milk, curry powder, garlic, and fresh ginger. Since the greens are already cooked, they only need to be warmed through in the sauce. If you haven't made a batch of greens, stir in fresh spinach until wilted. Top with any mild, firm white fish, chicken, or shrimp. Chicken or shrimp would be fine substitutes. Serve each bowl with a lime wedge; a squeeze brings the whole dish together.

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Chicken Chowder

Photo: Victor Protasio

View Recipe: Chicken Chowder

A generous splash of light coconut milk enriches this dairy-free chowder, making it creamy while offering a faint sweet flavor that enhances the sweetness of the corn. A spoonful of flour also helps to thicken the broth; for a gluten-free version, you can try substituting 11/2 teaspoons cornstarch (you might need to simmer longer to get it to thicken). If you have leftover chicken or a rotisserie bird on hand, you can always use that instead of starting with raw chicken; you’ll want to use about 2 cups shredded or chopped chicken.

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Coconut-Lemongrass Chicken Bowls

Photo: Jennifer Causey

View Recipe: Coconut-Lemongrass Chicken Bowls

Marinated chicken simmered in an aromatic coconut broth = flavor building at its finest. This Southeast Asian-inspire bowl is all about big flavor with minimal effort. When working with lemongrass, give the stalk a couple of whacks with the back of a knife before chopping to release its flavorful oils.

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Poached Chicken Thighs with Ginger-Coconut Quinoa

Photo: Jennifer Causey

View Recipe: Poached Chicken Thighs with Ginger-Coconut Quinoa

We cook the quinoa twice—once to absorb the liquid, and again to make it wonderfully creamy. Top that with chipotle and soy glazed chicken thighs for an irresistible meal.

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Sweet and Spicy Peanut Sauce

Photo: Greg Dupree

View Recipe: Sweet and Spicy Peanut Sauce

Stir into ground turkey for a savory burger, or toss with rice noodles and thinly sliced veggies for an Indonesian-style salad.

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Slow Cooker Chicken Tikka Masala

Photo: Jennifer Causey

View Recipe: Slow Cooker Chicken Tikka Masala

We love the heat level in this slow cooker take on tikka masala to fend off winter chill. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor layers.

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Soft Serve Nice Cream

Photo: Jennifer Causey

View Recipe: Soft Serve Nice Cream

If you’re unfamiliar with the term “nice cream,” it refers to an ice cream–like concoction made by pureeing frozen bananas. This version takes on a smooth, creamy, soft-serve texture with the addition of a little coconut milk. A handful of soft, sticky dates and a sprinkling of salt also enhance the flavor, lending the dessert a caramel-like richness. The final touch is a crunchy coconut flake topping that adds an irresistible textural contrast that both counters and enhances the soft, creamy texture of the nice cream.

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Breakfast Quinoa

Photo: Johnny Autry

View Recipe: Breakfast Quinoa

Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.

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Mile-High Coconut Cupcakes

Photo: Iain Bagwell

View Recipe: Mile-High Coconut Cupcakes

A mound of creamy whipped topping crowns these Mile-High Coconut Cupcakes and complements the light and fluffy base.

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Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

Photo: Christopher Testani

View Recipe: Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

Tart lime and tangy yogurt provide a necessary fresh, bright kick to balance robust earthy notes from spices like curry.

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Sweet and Spicy Carrot Soup

Photo: Jennifer Causey

View Recipe: Sweet and Spicy Carrot Soup

The combination of carrots, Fresno chili, brown sugar, fresh ginger, and green onions give this soup a sweet and spicy flavor.

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Tropical Fruit Nachos

Photo: Johhny Miller

View Recipe: Tropical Fruit Nachos

Who says nachos are solely meant for salty chips and oniony salsa? This sweet reinvention replaces tortilla chips with crispy cinnamon wontons, salsa with chopped tropical fruit, and the cheesy drizzle with silky coconut sauce. You can bake the chips ahead, cool, and place in an airtight container; store in a cool, dry place for up to three days.

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Fruit and Nut Smoothie

Photo: Victor Protasio

View Recipe: Fruit and Nut Smoothie

This easy, satisfying sipper will likely keep you full until lunchtime. A small splash of coconut milk adds satiating richness (and, admittedly, a fair amount of saturated fat), but the walnuts balance with a big boost of heart- and brain-healthy omega-3 fats. Fresh orange juice sweetens the smoothie naturally (there’s no added sugar), and frozen mango contributes creaminess when blended. Feel free to sub any berry for the strawberries; blueberries or raspberries would be particularly good here.

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Almond Butter Chicken Satay

Photo: Justin Walker

View Recipe: Almond Butter Chicken Satay

You can make the dipping sauce and add the chicken to the marinade before you leave for work in the morning, so you only need to skewer the chicken and grill when you get home.

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Sesame Seed Crackers

Photo Courtesy of Oxmoor House

View Recipe: Sesame Seed Crackers

Sesame seeds have a long and established history; they were once highly valued for their oil in ancient times. The famous phrase "open sesame" from The Arabian Nights refers to the unique feature of the sesame seed pod, which bursts open when it reaches maturity. Serve these crackers with hummus, peanut butter, or slices of cheese.

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Warm Coconut Rice Pudding

Photo: Johnny Autry

View Recipe: Warm Coconut Rice Pudding

This sweet and creamy treat comes together in a snap with a little help from instant rice. You'll love the crunchy pistachio topping.

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Chili-Garlic Shrimp with Coconut Rice and Snap Peas

Photo: Jennifer Causey

View Recipe: Chili-Garlic Shrimp with Coconut Rice and Snap Peas

This recipe yields enough shrimp for three globe-trotting meals: a fragrant Thai-inspired sauté, a cool Mexican-style salad, and a quick Chinese stir-fry.

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Thai Shrimp Scampi

Photo: Jennifer Causey

View Recipe: Thai Shrimp Scampi

There are lots of sustainable shrimp options available; ask at the seafood counter to ensure you're making the right choice. If you have trouble finding lemongrass, substitute ½ teaspoon grated lemon rind.

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Wilted Kale with Coconut, Ginger, and Lime

Photo: Becky Luigart-Stayner

View Recipe: Wilted Kale with Coconut, Ginger, and Lime

This sweet and nutty dish is ready to go in just 10 minutes.

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Quick Chicken and Vegetable Curry with Garlic Naan

Photo: Jennifer Causey

View Recipe: Quick Chicken and Vegetable Curry with Garlic Naan

Curries are often served over rice, but this version is served like a stew with a side of naan bread for a hearty complete meal.

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Chicken Stir-Fry with Peanut Sauce

Photo: Randy Mayor

View Recipe: Chicken Stir-fry with Peanut Sauce

Save time, money, and calories by making this simple stir-fry in the comfort of your own kitchen. Want more for later? Try doubling the batch of peanut sauce and using it as a dip for grilled chicken kebabs tomorrow night!

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Thai Butternut Soup

Photo: Brian Woodcock

View Recipe: Thai Butternut Soup

If you can't find frozen pureed squash, you can cook this soup with 4 cups cubed butternut squash. Just add 5 extra minutes to the cooking time in step 2.

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Use It Up: Light Coconut Milk

1 of 25

Spicy Thai Red Curry Beef

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Coco-Zucchini Bread

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Chicken Adobo

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Sautéed Snapper with Curried Greens

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Chicken Chowder

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Coconut-Lemongrass Chicken Bowls

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Poached Chicken Thighs with Ginger-Coconut Quinoa

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Sweet and Spicy Peanut Sauce

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Slow Cooker Chicken Tikka Masala

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Soft Serve Nice Cream

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Breakfast Quinoa

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Mile-High Coconut Cupcakes

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Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

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Sweet and Spicy Carrot Soup

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Tropical Fruit Nachos

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Fruit and Nut Smoothie

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Almond Butter Chicken Satay

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Sesame Seed Crackers

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Warm Coconut Rice Pudding

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Chili-Garlic Shrimp with Coconut Rice and Snap Peas

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Thai Shrimp Scampi

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Wilted Kale with Coconut, Ginger, and Lime

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Quick Chicken and Vegetable Curry with Garlic Naan

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Chicken Stir-Fry with Peanut Sauce

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Thai Butternut Soup

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