Coconut Milk Recipes

Soothing Hot Carob

Soothing Hot Carob
Soothing Hot Carob
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 4 ounces coconut milk
  • 4 ounces coconut water
  • 1 teaspoon granulated (or ground) ginger
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon carob powder
  • 1 teaspoon raw honey

In a saucepan, combine milk, water, ginger, turmeric and carob.

Heat until just boiling, stirring frequently to prevent scorching.

Pour into a large mug and stir in honey.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Matcha Green Tea Frappuccino

Matcha Green Tea Frappuccino
Matcha Green Tea Frappuccino
photo by recipe author

 

Servings: 2
Preparation Time: 3 minutes

  • 2 1/2 cups coconut milk
  • 1/2 avocado
  • 1 tablespoon honey or 5 dates
  • 1 teaspoon matcha green tea powder
  • 5-6 ice cubes

Put all ingredients in a blender and blend until smooth.

Kelly from Culpeper, Virginia won $50 for this recipe and photo! Submit your recipes and photos here for a chance to be our next winner!

Thyme for Mushroom Stew

Thyme for Mushroom Stew
Thyme for Mushroom Stew
photo by recipe author

 

Servings: 4
Preparation Time: 25-30 minutes

  • 1 pound mixed mushrooms, sliced (tough portion of stems removed)
  • 1/4 cup coconut oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • handful fresh thyme, leaves picked
  • 1 cup beef broth
  • 1 cup coconut milk
  • 2 green onions, chopped
  • salt and freshly ground black pepper, to taste
  • 1 whole lemon, sliced, for serving

Rinse and pat dry the mushrooms before slicing. Set aside.

In a large pot, on medium heat, melt the coconut oil. Add the onions and garlic to the pot and cook until soft, about 7 minutes.

Now add the mushrooms, sea salt and freshly ground black pepper, to taste. Cook mushrooms until soft.

Pour in the coconut milk and beef broth and whisk well. Allow to simmer for a few minutes and then toss in the thyme and green onions.

Serve with fresh slices of lemon to squeeze into the stew, if desired, this tangy pop of citrus brings the flavors forward.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Creamy Cauliflower Soup

Creamy Cauliflower Soup
Creamy Cauliflower Soup
photo by recipe author

 

Servings: 8-10
Preparation Time: 45 minutes

  • 2 heads cauliflower florets, steamed
  • 4 cups chicken broth or water
  • 1.5 – 2 cups coconut milk*
  • 2 tablespoons coconut oil
  • 2 tablespoons grass-fed butter
  • 2 tablespoons Himalayan salt
  • 1 tablespoon black pepper
  • 1 tablespoon turmeric powder
  • 1 tablespoon parsley flakes (or fresh parsley, chopped)
  • 2 teaspoons garlic powder (or 2-3 fresh cloves garlic, pressed)
  • juice 2 lemons

Blend steamed cauliflower with water, divided in several batches if needed. Add to soup pot. Add coconut milk and seasonings. Warm to desired temperature. Add fresh squeezed lemon juice.

Serve in bowls with garnish, if desired, or enjoy as is.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Almond Flour Raspberry Coconut Chocolate Tart

Almond Flour Raspberry Coconut Chocolate Tart
Almond Flour Raspberry Coconut Chocolate Tart
photo by recipe author

 

Servings: (1) 9 inch tart
Preparation Time: 15 minutes + chilling time

Crust:

Filling:

  • 1/2 cup coconut milk*
  • 6 ounces bittersweet chocolate chips
  • 1/4 cup organic raspberry preserves
  • 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Grease a 9 inch tart pan, with a removable bottom, with coconut oil.

Combine all crust ingredients in a bowl and mix well. Press crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over chocolate and allow to sit for one minute, then stir until smooth. Add raspberry preserves, combine well.

Pour chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the fridge to cool completely for 1-2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe and photo by Orissa. Submit your own creative coconut recipes here for a chance to win $50!

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Coconut Milk Sweet Potato Breakfast Custard

Coconut Milk Sweet Potato Breakfast Custard
Coconut Milk Sweet Potato Breakfast Custard
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 15 minutes

  • 1 1/2 pounds sweet potatoes – baked, cooled and peeled
  • 14 ounces coconut milk*
  • 4 large eggs
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Heat oven to 350° F.

Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes – 1 hour. The center should be set and jiggly.

Cool before serving. Keep in the refrigerator.

Make Your Own Homemade Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Matcha Cardamom Frappe

Coconut Matcha Cardamom Frappe
Coconut Matcha Cardamom Frappe
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 8 ice cubes
  • 1/4 teaspoon cardamom powder or 4 cardamom pods cracked open, use seeds
  • 1 1/2 teaspoons raw honey
  • 1 cup coconut milk*
  • 1 teaspoon matcha powder
  • 1/2 teaspoon vanilla extract

Blend everything together until smooth. Top with whipped cream, if desired (not pictured).

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe by Orissa. Photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Coconut Cardamom Cinnamon Refresher

Coconut Cardamom Cinnamon Refresher
Coconut Cardamom Cinnamon Refresher
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes + steeping time

  • 3 cardamom pods
  • 1 tablespoon maple syrup
  • 1 cup coconut milk*
  • 1/2 stick cinnamon

Crack open the cardamom pods and remove the seeds. Discard the pods.

In a small saucepan combine all ingredients, including cardamom seeds, and bring to a boil then immediately remove from heat and allow to steep for 30 minutes.

Halfway fill serving glass with ice and then strain contents of saucepan through a mesh sieve into prepared glass cup.

Discard cinnamon stick and cardamom pods.

Add a fresh stick of cinnamon to glass and enjoy. Recipe can be multiplied to serve more than one.

Note: In cooler weather, after steeping time is complete, reheat the milk and then strain into a mug and enjoy warm!

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!