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1/2 can of Coconut Milk...What to do?

s
sds May 24, 2007 11:24 AM

I made an indian shrimp curry, but only used 1/2 a can of coconut milk. Now I need to use it before it goes bad, but in a vegetarian dish (no fish)...Here is what I have handy...

Zucchini
Tomato
Onion
Frozen Broccoli, Spinach and Corn

I could go to the grocery store, but would like to avoid it, if possible!

Thanks!

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  1. AmyH RE: sds May 24, 2007 11:30 AM

    You can freeze it for next time you need a half a can of coconut milk. I freeze mine in those little ziploc plastic containers. Works just fine.

    1 Reply
    1. re: AmyH
      r
      rainey RE: AmyH Aug 27, 2011 06:14 PM

      I have a favorite curried chick pea recipe and a red lentil dal that use half a can. I do the same. Freezes and thaws beautifully.

    2. foxy fairy RE: sds May 24, 2007 11:35 AM

      How about creamy zucchini-tomato soup? Sautee up the zucc, tomato, onion and then blend with the coconut milk and some water or veggie broth. Make a small batch and you should have enough coconut milk to infuse the flavor.

      1. Candy RE: sds May 24, 2007 11:36 AM

        Basmati rice with fried shallots is very good prepared with some coconut milk in the liquid

        4 Replies
        1. re: Candy
          scubadoo97 RE: Candy May 26, 2007 10:55 AM

          That was my first thought. Toss it in with the rice

          1. re: scubadoo97
            a
            ashes RE: scubadoo97 May 26, 2007 09:33 PM

            I often make my white/jasmine rice with coconut milk. Add 1 cup coconut milk and 1 cup water to 1 cup rice and prepare as usual. But, watch as it simmers as the sugar content in the coconut milk will sometimes cause it to boil over.

            1. re: ashes
              financialdistrictresident RE: ashes Aug 27, 2011 01:56 PM

              Ditto.

              I'd use it instead of some of the water to make coconut jasmine rice. Toast some coconut flakes and sprinkle on top before serving. Put a large piece of peeled ginger in the pot while the rice cooks, remove when rice is done. Delicious and freezes well.

              1. re: financialdistrictresident
                Becca Porter RE: financialdistrictresident Aug 27, 2011 04:02 PM

                Agreed. I make coconut milk rice for a lot of beans and rice dishes. It is especially good with red beans and rice or black beans.

        2. Sam Fujisaka RE: sds May 24, 2007 11:37 AM

          Vegetable soup, Thai style.

          1. Melanie Wong RE: sds May 24, 2007 03:21 PM

            Tomato saar, a Maharashtrian soup.

            5 Replies
            1. re: Melanie Wong
              rcallner RE: Melanie Wong May 24, 2007 03:23 PM

              You describe the makings of a nice curry there. Cook all and stir through the coconut milk at the end.

              1. re: rcallner
                s
                sds RE: rcallner May 24, 2007 03:39 PM

                I have all the indian spices; and would know what to do with those; but what spices would I use to get a Thai flavor?

                1. re: sds
                  l
                  Louise RE: sds May 24, 2007 03:56 PM

                  lemongrass, shallots, kaffir lime leaves finely slivered, ginger, galangal.

                  1. re: Louise
                    Sam Fujisaka RE: Louise May 24, 2007 04:10 PM

                    Plus fresh hot chilis to taste. Lime juice & lime zest if you don't have lemongrass and kaffir lime leaves. Ginger only if you don't have galangal.

                    1. re: Sam Fujisaka
                      l
                      Louise RE: Sam Fujisaka May 24, 2007 04:12 PM

                      Have you taken any of Kasma's classes?

            2. j
              jsaimd RE: sds May 24, 2007 03:36 PM

              Smoothies!

              1. o
                ozhead RE: sds May 24, 2007 04:13 PM

                In parts of Micronesia they saute strips of eggplant with onion and maybe a little hot pepper, then add coconut milk for 10 minutes or so at the end. I would think you could do that with your zucchini.

                1. h
                  HillJ RE: sds May 24, 2007 05:27 PM

                  Flan.

                  1. p
                    piccola RE: sds May 24, 2007 06:17 PM

                    Freeze it. Buy an avocado. Make avocado shakes.

                    1. cafecreme RE: sds May 24, 2007 06:20 PM

                      I use coconut milk to add that extra flavor in coconut layer cake frosting. Just add some to traditional buttercream recipe and it's delicious. Can also throw it in with some rice and milk to make a very simple, comforting sweet rice congee type pudding (stovetop).

                      1. andytee RE: sds May 24, 2007 08:58 PM

                        Coconut rice and peas -

                        Saute diced onion/shallot in butter or oil,
                        add some rice,
                        add cooking liquid that is some blend of coconut milk, broth, and water
                        and, at the end when the rice is almost done, add some frozen peas.

                        Its quick, simple and good.

                        1. m
                          markethej RE: sds May 26, 2007 09:03 AM

                          Have some leftover rice too? How about rice pudding?

                          1 cup cooked long grain or basmati rice
                          1 cup whole milk
                          1/2 cup heavy cream
                          3/4 cup coconut milk
                          2 ounces sugar, approximately 1/4 cup
                          1/4 teaspoon ground cardamom
                          1 1/2 ounces golden raisins, approximately 1/3 cup
                          1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

                          In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
                          Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

                          1. s
                            smartie RE: sds May 26, 2007 11:00 AM

                            sometimes it's better to throw a small amount of something out. I find if I get creative to use up the half can, half packet or whatever I end up making too much of the next creation and then that has to be slung out.

                            I have done this with overripe bananas - made too much smoothie or banana cake and then we don't finish it which means other ingredients get thrown.

                            2 Replies
                            1. re: smartie
                              b
                              boskof RE: smartie Aug 27, 2011 01:45 PM

                              Don't throw out bananas if you can't use them right away! I put my over ripe bananas in the freezer. Then when I want to make banana bread, I just take them out and let them thaw. You don't have to mash them, because over ripe + frozen = mushy. They don't look too awesome when you peel them after thawing, but they work and taste great in recipes!

                              1. re: boskof
                                BananaBirkLarsen RE: boskof Aug 27, 2011 05:16 PM

                                Absolutely! Mushy freezer bananas make the best banana bread. And even if you make too much banana bread, it also freezes well and thaws out wonderfully in a low oven (especially if you cut it into single servings before freezing).

                                I almost never throw anything out, unless it is rotten or spoiled. If I don't want to eat it now, I either freeze it or cook it into something that can be frozen for later. It's really quite useful for the all-too-frequent times I blow my grocery budget on something stupid and run out of food two days before I get paid. I still have a freezer full of treats and ingredients I can live off of.

                            2. puppymomma RE: sds May 27, 2007 05:35 AM

                              Red Beans and Coconut Rice

                              I used to eat coconut rice and beans in Costa Rica. Here's a recipe that looks like it fits the bill from http://www.cheapcooking.com/Recipes/r...
                              I think I want to make it myself!

                              I've done this a few times and it always comes out tasting great. This time I used a recipe from The Vegetarian Family Cookbook. One of my kids loves it. The other finds it "too bland." You can use white rice or brown, although I think the brown rice adds a nice bit of flavor if you've got the time. You can always cook the rice ahead of time. If you haven't used coconut milk before, my store has it in the Asian food section so start by looking there. I used a bit less onion than the recipe calls for and used kidney beans rather than small red beans.

                              1 Tbs oil
                              1/2 cup diced onion
                              3 cloves garlic, minced
                              3 cups cooked rice
                              2 15-oz cans of kidney beans or small red beans if you can find them, drained and rinsed
                              1 15-oz can coconut milk
                              1/2 tsp thyme
                              salt and pepper to taste

                              Heat the oil in a large pot and cook the onion until soft, then add the garlic and cook a few more minutes. Add everything else and bring to a simmer. Cook about 15 minutes, letting the rice absorb most of the coconut milk.

                              Meryl
                              http://theoccasionalcook.blogspot.com/

                              1. PotatoHouse RE: sds Aug 27, 2011 05:02 PM

                                A small batch of Tom Kha Gai? Or how about Coconut Panna Cotta?

                                2 Replies
                                1. re: PotatoHouse
                                  k
                                  karykat RE: PotatoHouse Aug 28, 2011 09:26 AM

                                  I like the panna cotta idea.
                                  I make coconut pops based on a recipe from Pichet Ong. You heat some coconut milk, a little sugar, and toasted unsweetened coconut. Then add a little whipped cream and some vanilla. I freeze in ramekins. Makes a great snack at night.

                                  Let me know if anyone wants proportions.

                                  1. re: karykat
                                    h
                                    HillJ RE: karykat Aug 28, 2011 09:35 AM

                                    karykat, I'm a big fan of Ong's; especially his take on desserts and (although unrelated to the use of coconut milk) this recipe is one of my fav Ong desserts:

                                    http://www.saveur.com/article/Recipes...

                                    http://blog.pichetong.com/recipes/tha...

                                    and this dessert, which does include coconut milk, is light and delicious!

                                2. e
                                  elynbeth RE: sds Jan 4, 2014 03:33 PM

                                  This peanut sauce recipe is delicious and I will eat it on anything. It uses a small amount of coconut milk :)
                                  http://foodwishes.blogspot.com/2013/0...

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