654 coconut milk recipes

Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce.

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.

Loaded oatmeal cookies with whole wheat flour, coconut, pecans, chocolate chips, and butterscotch chips. Vanilla pudding mix is the secret to extra-soft cookies.

Considered the national dish of Malaysia, nasi lemak is a breakfast staple in Singapore hawker centres, but is also recognised as one of the least healthy breakfast options - no surprise since lemak means 'fatty' and refers to the rich white rice cooked in coconut cream. When served with fried chicken, the dish really does pack a calorific punch. However, with a few tweaks and substitutions it is possible to create a healthier version of the dish to enjoy on weekends at home with family.

Loaded drop cookies with cream cheese, chocolate chips, peanut butter chips, walnuts, raisins and coconut. Rich dairy base creates ultra-soft centers with chewy edges in just 12 minutes.

Hearty Thai chicken wraps stuffed with stir-fried veggies, curried peanut-coconut rice, and a creamy sesame-peanut dipping sauce. A filling, flavor-packed meal rolled up in a warm tortilla.

Chocolate-coconut layer cake with tender buttermilk chocolate layers, flaked coconut folded through, and a rich walnut-chocolate filling between whipped cream layers.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.