What to make with leftover coconut milk?

[Benjamin]

So made a curry last night and have around 3/4 of a can of coconut milk left.

I don’t want to waste it, but also don’t want to make another curry just yet. I’m having a look online but anyone know of easyish suggestions/recipes to use it (can’t be dairy or gluten based ideas).

[Ammi]

…sweet potato and coconut soup…


https://www.bbcgoodfood.com/recipes/speedy-sweet-potato-soup-coconut

[thesheriff443]

The sh1ts

[Ammi]

…you could make a rice pudding with coconut milk also…I know it’s not really a summer thing but it’s also something that would be nice chilled…


…or also if you have any vanilla ice cream in the freezer, whisk some into that and re freeze…

[Ammi]

…also could be added to a smoothie…

[Benjamin]

…you could make a rice pudding with coconut milk also…I know it’s not really a summer thing but it’s also something that would be nice chilled…


…or also if you have any vanilla ice cream in the freezer, whisk some into that and re freeze…

I can’t have regular ice cream at the moment. But a good shout with making an ice cream of sorts. There’s bound to be recipes using coconut milk!

[Crimson Dynamo]

Hot & Sour Coconut Noodle Soup (Vegan)

https://healthynibblesandbits.com/wp-content/uploads/2018/04/Hot-Sour-Coconut-Noodle-Soup-FF2-200x200.jpg

Prep Time: 10minutes mins
Cook Time: 25minutes mins
Total Time: 35minutes mins

Ingredients
2 stalks of lemongrass
1 1/2 tablespoons virgin coconut oil
1 medium yellow onion, chopped (about 1 1/4 cups)
2 to 5 bird's eye chili/Thai chili, sliced
2 tablespoons minced ginger
4 cloves garlic, minced
1 medium tomato, diced (about 1 cup)
1 teaspoon ground coriander
1 teaspoon kosher salt
zest from 2 limes
6 cups vegetable broth
5 to 6 ounces mung bean threads/noodles
3/4 cup full-fat coconut milk (see note 1)
2 scallions, sliced
4 to 5 tablespoons lime juice, add more to taste
12 to 14 ounces fried tofu, sliced (see note 2)
1 large carrot, julienned (see note 3)
1 cup snap peas
sesame seeds for garnish

Instructions
Trim off the bottom of the lemongrass stalks and peel the outer leaves (about 2 layers). Slice the stalks in half and discard the thinner, woodier portion. Slice the remaining stalks into 3-inch chunks. Bash the lemongrass with the flat side of your knife or a kitchen mallet. Set the lemongrass aside.
Heat a heavy-bottomed pot with the coconut oil over medium-high heat. Add the onions and bashed lemongrass chunks and cook for 3 to 4 minutes, until the onions start to soften. Mix in the chiles, ginger, and garlic. Cook for a minute, until the ginger and garlic is fragrant. Add the tomatoes, coriander, and salt and cook for 2 minutes. Add the lime zest and vegetable broth, cover the pot, and bring the broth to boil.
Reduce the heat a little. Add the noodles and cook them for 5 minutes, partially covered. Add tofu, carrots, and snap peas to the dish, add them to the pot. Cook for an additional 2 to 3 minutes, until the snap peas turn vibrant green and the noodles are fully cooked. Add the coconut milk and scallions and stir to combine. Turn off the heat and mix in the lime juice.
Taste the soup and adjust the seasonings to your liking, adding more salt or lime juice.
Serve the noodle soup in bowls. Garnish with sesame seeds if you like.

[Ammi]

I can’t have regular ice cream at the moment. But a good shout with making an ice cream of sorts. There’s bound to be recipes using coconut milk!



Leftover Coconut Milk Ice Cream…


Ingredients

1 cup leftover coconut milk, sweetened or unsweetened
1 TBSP honey
1 tsp vanilla or 1 tsp pineapple juice
Optional add ins: chocolate chips, nuts, fresh fruit
Instructions

Add coconut milk, honey, and extract or pineapple juice to a bowl. Mix well.
Pour contents into a shallow freezer container. Freeze for 3 hours.
Using a metal spoon, break up mixture and transfer to a food processor. Pulse until smooth.
Stir in any optional add ins. Put mixture back into freezer container. Freeze for at least 1 hour.
Enjoy!


https://makeovermyleftover.com/leftover-coconut-milk-ice-cream/

[Cherie]

Always find that annoying they should have smaller tins I usually end up firing the whole tin in and having leftovers the next day

[Ammi]

…ice lollies would be fun, especially with the predicted high temperatures coming soon…


…STRAWBERRY COCONUT MILK ICE LOLLIES…

https://searchingforspice.com/strawberry-coconut-milk-ice-lollies-vegan/

[Benjamin]

…ice lollies would be fun, especially with the predicted high temperatures coming soon…


…STRAWBERRY COCONUT MILK ICE LOLLIES…

https://searchingforspice.com/strawberry-coconut-milk-ice-lollies-vegan/

Oooh nice

[Benjamin]

Hot & Sour Coconut Noodle Soup (Vegan)

https://healthynibblesandbits.com/wp-content/uploads/2018/04/Hot-Sour-Coconut-Noodle-Soup-FF2-200x200.jpg

Prep Time: 10minutes mins
Cook Time: 25minutes mins
Total Time: 35minutes mins

Ingredients
2 stalks of lemongrass
1 1/2 tablespoons virgin coconut oil
1 medium yellow onion, chopped (about 1 1/4 cups)
2 to 5 bird's eye chili/Thai chili, sliced
2 tablespoons minced ginger
4 cloves garlic, minced
1 medium tomato, diced (about 1 cup)
1 teaspoon ground coriander
1 teaspoon kosher salt
zest from 2 limes
6 cups vegetable broth
5 to 6 ounces mung bean threads/noodles
3/4 cup full-fat coconut milk (see note 1)
2 scallions, sliced
4 to 5 tablespoons lime juice, add more to taste
12 to 14 ounces fried tofu, sliced (see note 2)
1 large carrot, julienned (see note 3)
1 cup snap peas
sesame seeds for garnish

Instructions
Trim off the bottom of the lemongrass stalks and peel the outer leaves (about 2 layers). Slice the stalks in half and discard the thinner, woodier portion. Slice the remaining stalks into 3-inch chunks. Bash the lemongrass with the flat side of your knife or a kitchen mallet. Set the lemongrass aside.
Heat a heavy-bottomed pot with the coconut oil over medium-high heat. Add the onions and bashed lemongrass chunks and cook for 3 to 4 minutes, until the onions start to soften. Mix in the chiles, ginger, and garlic. Cook for a minute, until the ginger and garlic is fragrant. Add the tomatoes, coriander, and salt and cook for 2 minutes. Add the lime zest and vegetable broth, cover the pot, and bring the broth to boil.
Reduce the heat a little. Add the noodles and cook them for 5 minutes, partially covered. Add tofu, carrots, and snap peas to the dish, add them to the pot. Cook for an additional 2 to 3 minutes, until the snap peas turn vibrant green and the noodles are fully cooked. Add the coconut milk and scallions and stir to combine. Turn off the heat and mix in the lime juice.
Taste the soup and adjust the seasonings to your liking, adding more salt or lime juice.
Serve the noodle soup in bowls. Garnish with sesame seeds if you like.


That sounds delightful. Gonna give that a bash this week.

[Glenn.]

…you could make a rice pudding with coconut milk also…I know it’s not really a summer thing but it’s also something that would be nice chilled…


…or also if you have any vanilla ice cream in the freezer, whisk some into that and re freeze…

Coconut rice pudding sounds amazing

[Beso]

https://straighttothehipsbaby.com/the-creamy-coconut-pearl-paloma/#wprm-recipe-container-33730

[Benjamin]

https://straighttothehipsbaby.com/the-creamy-coconut-pearl-paloma/#wprm-recipe-container-33730

That sounds really nice as a cocktail :clap1:

[Beso]

That sounds really nice as a cocktail :clap1:

And you need to fatten those hips up after all that walking. Win win.:dance: