143 coconut milk recipes

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Sambal goreng telor, Indonesian hard-boiled eggs simmered in a spicy coconut milk and red pepper sauce with galangal. A quick 20-minute Southeast Asian egg dish.

No-cook Singapore peanut satay sauce with coconut milk, shallots, garlic, cumin, coriander, and chili. Blended smooth in a food processor in 15 minutes. Serve at room temperature.

Coconut squares with a buttery graham cracker crust, sweetened condensed milk coconut filling, and chocolate icing on top. An easy no-mixer bar cookie recipe.

Samar Codi is a Goan prawn curry built on fresh-ground coriander and cumin, coconut milk, and tangy kokum. A coastal Indian classic with deep spice and gentle sweetness.

Hello Dollys (magic cookie bars) layered with vanilla wafer crumbs, chocolate chips, coconut, pecans, and sweetened condensed milk. No mixing needed, just layer and bake for a gooey, chewy bar.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.

Thai green chicken curry with coconut cream, eggplant, basil, and green curry paste. An authentic Gaeng Kiow Wahn Gai with rich, aromatic coconut sauce.

Blended pina coladas made with cream of coconut, crushed pineapple, light rum, and milk, blitzed with ice until thick and frosty. A tropical cocktail in 15 minutes.

Folded Sri Lankan omelettes get sliced and bathed in a spiced coconut milk gravy with curry leaves, turmeric, and a bright squeeze of lime. Ready in just 15 minutes.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

Steamer clams cooked in a sizzling cast iron skillet over charcoal with coconut milk, lime, ginger, and cilantro. A Thai-inspired grilled seafood dish ready in 30 minutes.

Grilled Hawaiian fish in basil-coconut curry sauce pairs firm island white fish (mahi-mahi, ono, or ahi) with a quick Thai-style coconut curry bright with lemongrass and ginger.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Sri Lankan fish mustard curry simmers fish in coconut milk with cardamom, clove, cinnamon, and turmeric, then finishes with a sharp ground mustard and lime paste. A tangy, aromatic curry ready in about 30 minutes.