Coconut milk is a favorite from Southeast Asia to the Caribbean, adding its rich, creamy texture and unmistakable flavor to everything from soups to cakes to cocktails. From traditional uses like curries to more unusual ones like a creamy take on the Bellini, these are some of our favorite recipes that feature coconut milk. For the best canned varieties, see chef Andy Ricker’s guide to buying coconut milk.
Thai Red Curry with Roasted Duck
For the best results when you’re making this sweet and spicy dish, ask the counterperson at your local Chinese market to cut the roasted duck into pieces. We recommend using the Mae Ploy brand of canned coconut milk; its high fat content makes for a rich and luxurious curry. See the recipe for Thai Red Curry with Roasted Duck »See the RecipeAndré BaranowskiSee the RecipeLandon Nordeman
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés. Get the recipe for Curried Chicken »
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
This coconut cheesecake with a thick whipped cream topping looks typical enough, but it’s perfumed with musky, flowery aromas and flavored with notes of caramel and smoke. Get the recipe for Smoked Coconut Cheesecake »
You can buy the green curry paste to make this Thai classic at any Asian market, but it’s so easy to make, and the results are so fragrant and flavorful, that it’s more than worth making from scratch.
Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice paste, coconut milk, and lemongrass yields an amazingly tender, rich dish that’s great with both white rice or crusty bread. Get the recipe for Beef Rendang »
Steep it for Killer Custard and Ice Cream
Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut ice cream.
The dried spices in this complex, coconut-enriched Thai curry from chef Andy Ricker of Pok Pok reveal its South Asian origins. Ricker’s advice, from his October 2013 article The Star of Siam: “Follow the recipe exactly the first time, then adjust the seasonings and the coconut milk. Put your stamp on it. After all, that’s what the Thai do.”
Thai-style dumplings add a nice, bouncy texture to this green curry. Get the recipe for Green Curry with Fish and Eggplant (Kaeng Khiaw Waan) »
