5 unusual and easy ideas to use coconut milk in the kitchen

Sweet, creamy, slightly sweet, coconut milk is a real ally of our kitchens. We offer you some easy ideas to use with delicacy and originality.

Coconut milk has many advantages in cooking and is a perfect replacement for cow’s milk or fresh cream. It is a perfect substitute for lactose intolerants but also for gourmets looking for original recipes. Discover some tips from Suzi Wan to take advantage of them on all occasions (and do not do without them!).

1. A comforting soup

For a comforting and creamy soup, you can replace fresh cream or cow’s milk with coconut milk that will bring, as a bonus, a slightly sweet flavor. Yum!

Ingredients for 4 people:

  • 75 g carrots
  • 1 onion
  • 1 cube of broth
  • 20 g butter
  • 25 cl coconut milk
  • 75 cl of water
  • salt and pepper

The preparation steps:

  1. Sauté the chopped onion in a saucepan.
  2. Add the carrots cut into slices and then pour the water, coconut milk, broth cube, salt and pepper.
  3. Cook for 20 to 25 minutes and mix everything.

2. A creamy bechamel

Gratins, croque-monsieur, lasagna… these traditional dishes based on béchamel can reinvent themselves thanks to coconut milk! Discover without further delay the basic recipe (which will never leave you!)

Ingredients for 4 people:

  • 25 g butter
  • 25 cl coconut milk
  • 15 g corn
  • Salt and pepper

Preparation steps

  1. Let the butter melt in a saucepan and gradually add the cornstarch, stirring constantly with the help of a wooden spoon
  2. Add the coconut milk slowly while mixing and then add the salt and pepper.
  3. Let it take in consistency on low heat without stopping to stir until the bechamel is thick enough.

3. Lactose-free pancakes

To satisfy everyone at the snack, we offer you to prepare lactose-free pancakes, and no less delicious. Just replace cow’s milk with coconut milk and water (or another vegetable milk) and voila.

Ingredients for 4 people:

  • 250 g flour
  • 3 eggs
  • 250 ml coconut milk
  • 250 ml of water (or vegetable milk)
  • 1 cuil. soup of oil
  • 1 pinch Salt

The preparation steps:

  1. In a large bowl, pour the flour and form a well.
  2. Stir in the eggs, salt and oil, and mix gently.
  3. In another container, pour the milk and water, then pour this mixture little by little into the bowl until you get a smooth dough.
  4. Your pancake batter is ready!

4. A revisited quiche with leeks

To give your leek quiche a touch of originality, replace the usual milk with coconut milk and let your guests guess this mystery ingredient!

  • 1 broken dough
  • 3 leek whites
  • 350 g smoked bacon
  • 3 eggs
  • 25 cl coconut milk
  • 25 g butter
  • 50 g grated cheese
  • 1 pinch of nutmeg
  • Salt and pepper

The preparation steps:

  1. Wash and cut the leek whites into thin slices.
  2. Unroll the dough and darken it into a suitable mold (keeping the baking paper) then prick it with a fork.
  3. Sauté the leeks in a buttered pan for 15 min.
  4. In a second step, cook the bacon in a pan and drain it on absorbent paper.
  5. In a large bowl, whisk the eggs and add the coconut milk, nutmeg, salt and pepper. Then pour the leeks and bacon back in the pan.
  6. Pour everything into the moulded dough, cover with grated cheese and bake for 35 min in an oven preheated to 180 °C (th. 6.°).

5. Mussels rich in flavor

To cook mussels as tasty as in a restaurant, it is also enough to replace the fresh cream with coconut milk. Don’t have a recipe in mind? We offer you one that is easy to prepare.

Ingredients for 4 people:

  • 800 g to 1 kg of mussels per person
  • 2 shallots
  • 15 cl dry white wine
  • 100 g butter
  • 3 cloves garlic
  • 50 cl coconut milk
  • 1 bunch of chives
  • Pepper

The preparation steps:

  1. Slice the shallots and cook them in a large pot until they become slightly translucent.
  2. Add the mussels and pour in the white wine, butter, and pepper.
  3. Pour the resulting juice into another saucepan (filtering it through a sieve) and keep the mussels warm by closing the pot with a lid.
  4. In the juice saucepan, add the chopped garlic, coconut milk and chiseled chives and cook over medium heat (without boiling) until thickened.
  5. Pour the resulting sauce on the mussels in the pot and cook for 2 minutes, stirring. Serve immediately!

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