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what do do with leftover coconut milk

I have some coconut milk left over and am just wondering if this can be used for baking or if there are other better uses for it.

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  1. Drizzle over mango and eat. Mix into yogurt. Make coconut rice. Make coconut/lime/cinnamon/pineapple rice pudding. Add some spices, veggies, broth, & noodles for a curry soup. Toss chunks of butternut squash with coconut milk & s&p and roast at 375 for an hour. Add to your morning smoothie. (Can you tell I go through a lot of this stuff?)

    4 Replies
    1. re: Emmmily

      What Emmmily said! And if all else fails, freeze it until you're inspired!
      Great in cocktails too :)

      1. re: Emmmily

        One of my cookbooks calls for an Indian spiced, coconut milk squash gratin, like Emmmily suggested. I think it called for cinnamon and cardamom, among other things. Saffron?

        1. re: Emmmily

          how do you make the coconut lime cinnamon pineapple rice pudding? That sounds awesome

          1. re: aussieinsantamonica

            for just coconut/lime:
            http://www.epicurious.com/recipes/foo...

            or for coconut, cinnamon & pineapple (and you can sub lime for the lemongrass):
            http://www.luuux.com/entertainment/ch...

        2. I use it for baking all the time. It makes a great substitute for milk, or mix it up and use 50% milk, 50% coconut milk. I've tried it in waffles, pancakes, muffins, and banana bread (YUM) with excellent results.

          Both Emmmily and HillJ have excellent suggestions, and I second coconut rice, smoothies, and cocktails.

          Another great idea is homemade ice cream (if you have an ice cream maker) - coconut is by far my favourite flavour and coconut milk gives a great coconut base. Adding fresh or frozen / thawed young coconut, ripe banana, vanilla, and palm sugar makes for absolute heaven, but even just the coconut milk itself is sufficient for a delicious ice cream.

          Alternatively, cut up bananas or, even better, berries; mix with generous amounts of sugar; and serve with coconut milk poured overtop. Delicious.

          I personally don't like freezing / thawing, so I don't do it; you can, however, and coconut milk is actually sold frozen sometimes. (No thank you!)

          4 Replies
          1. re: vorpal

            Ice cream is a great suggestion. But you made me smile vorpal ie: no to frozen but you like coconut ice cream! Your ice cream recipe sounds great.

            I semi freeze coconut milk for smoothies & cocktails beforehand and then there is no need for ice.

            1. re: HillJ

              LOL! I feel silly. That hadn't even occurred to me! I do find, though, that freezing coconut milk can affect the texture when it comes to things like curry. Your mileage may vary, and perhaps it depends on brand.

              Let me point out, though, that you still definitely need whipping cream in your ice cream recipe. I don't think it would turn out properly if you just used coconut milk! (I might be wrong - I haven't dared to try.)

              1. re: vorpal

                vorpal, in other ice cream recipes I've varied whipping cream with half & half but folded in egg yolks to achieve a nice mouth feel. Lots of variations to try yet.

                I agree w/your reference to brand. Not all brands of coconut milk are created equal.

                1. re: vorpal

                  I make vegan ice cream a lot and use just coconut milk - no whipping cream. It may not be quite as creamy but for those of us unfortunate enough to be lactose intolerant, this is close enough and just dreamy :)
                  There are recipes all over if you google it. In fact, I have a recipe bookmarked from the recipe section on Chow for roasted banana vegan ice cream that I can't wait to make.

                  I just made a curry with leftover coconut milk the other night with cauliflower and shrimp and it was very good.

            2. I recently made a panna cotta from coconut milk. Whisked in enough cocoa powder and sugar to make the coconut milk "taste right" as it was heating, then added about 2 tsp gelatin per cup of coconut milk and let is chill in small tupperwares sprayed lightly with cooking spray. They popped right out, looked cute, and tasted great!

              1 Reply
              1. re: 4Snisl

                I like the panna cotta suggestion. I've made coconut milk panna cotta once before for a vegan friend. The richness of the coconut milk really worked well for this dessert.

              2. In addition to baking, it's also lovely in massaman curry, haupia (a Hawaiian coconut milk jelly), beef rendang. Some versions of Keralan avial also call for it.

                How much coconut milk do you have left over, exactly?

                1. the uses for coconut milk are ridiculously long and varied. you just have to look at the cultures that use it often and what they do with it. Thai and Vietnamese cooks are especially adept at transforming it, as well as Indian.

                  Desserts...mango with sticky rice, black sticky rice coconut milk pudding, bua loi (glutinous rice flour dumplings in coconut milk), tapioca pudding, bananas in coconut milk, kabocha squash boiled in sweetened coconut milk (really awesome)

                  Savory.....banh xeo (rice flour crepe with coconut milk batter), indian pulses/dals/chickpeas made into dips and enriched with coconut milk, added to winter squash soup, sweet corn soup, sweet potato soup, or most any other soup in lieu of cream, the same goes for indian curries--many that call for cream can be enriched with coconut milk instead., also, when i have just a little left i love to use it in a southeast asian style peanut sauce with hoisin, chilies, ginger, soy sauce, garlic, etc.

                  the possiblities are endless