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Old 02-02-2008, 02:45 PM   #1
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Coconut Milk

Hello,

What can I do with Coconut Milk? All suggestions are welcome and yes I am doing low carb. Thanks in advance.

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Old 02-02-2008, 04:42 PM   #2
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Coconut milk is great to use in pudding mixes that need a bit of coconut flavor. I used one can of milk with a bit of water/CCmilk to make a yummy chocolate pudding pie with an Oopsie crust. It is great to use in your homemade protein shakes, in custards..Anywhere you would use real milk..
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Old 02-02-2008, 05:42 PM   #3
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Mmm chicken korma yum yum yum
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Old 02-02-2008, 07:25 PM   #4
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Does Coconut milk taste like . . .coconut? I've had coconut water before, tasted like coconut . . . water.

Not trying to be stupid, I just have such an aversion to dried coconut , and I just recently started using the oil. I wondered about the rest of the fresh products. I want to be flexible.
So what does it really taste like?

Last edited by metqa; 02-02-2008 at 07:27 PM..
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Old 02-02-2008, 07:38 PM   #5
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I am not sure either, but I bought a can in hopes of making something yummy with it. What is chicken korma?
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Old 02-03-2008, 04:53 AM   #6
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It is a very mild and creamy curry. If you Google it you find tons of recipes.
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Old 02-03-2008, 05:28 AM   #7
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Here's one of my favorites:



CHANDRAN'S CHICKEN CURRY
2 tablespoons oil
1 large onion, sliced thin, 5 1/4 ounces
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 medium tomato, diced, 4 1/2 ounces
1/2 cup water
2 pounds boneless chicken thighs, cut in 1" cubes (see my comments below)
1/2 cup coconut milk
2 tablespoons fresh cilantro, chopped

Spice Mixture:
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt
1/4 teaspoon xanthan gum

Combine the spice mixture in a small bowl; set aside. Have all of the remaining ingredients chopped, measured and ready to add when needed. Heat the oil in a Dutch oven or wok. Cook the onion over medium heat until browned around the edges, about 7 minutes. Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute. Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.

Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally. Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done. Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, if desired.

Makes 4-6 servings
Do not freeze

Per 1/4 Recipe: 263 Calories; 19g Fat; 16g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 175 Calories; 13g Fat; 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
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Old 02-03-2008, 05:30 AM   #8
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This sauce is great for dipping Chicken Satay into, but you could dip just about anything in it.

CHUTATIP'S PEANUT SAUCE
3 tablespoons oil
2 tablespoons red Thai curry paste
1/2 teaspoon ground coriander
1/2 teaspoon cumin
3/4 cup skinless unsalted peanuts, 3 ounces *
13.5 ounce can coconut milk
2 tablespoons granular Splenda or equivalent liquid Splenda
2 tablespoons lime juice, 1 lime
1 teaspoon salt, or to taste

Grind the peanuts in a food processor until dry and crumbly but not quite to peanut butter consistency. Heat the oil in a large skillet; add the curry paste and fry on medium heat until fragrant, but do not let it burn. After about 30 seconds or so, whisk in the dry spices and fry briefly. Add all but the lime juice and salt and whisk until smooth. Bring to a boil and cook a few minutes until slightly thickened. Season to taste with the lime juice and salt. Serve warm as a dipping sauce with Chicken Satay.

Makes about 2 cups
Do not freeze

* I could only find lightly salted peanuts, but they worked fine and I still added the full teaspoon of salt. I ground my peanuts until they were like a very thick, coarse peanut butter, but Chutatip says they should be more dry and crumbly. My sauce is still good, but next time I will try to get it the way she suggests.

Per Tablespoon: 56 Calories; 5g Fat; 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 2 Tablespoons: 111 Calories; 11g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/4 Cup: 223 Calories; 22g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
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Old 02-03-2008, 10:20 AM   #9
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I make a beef stew based on a recipe from one of my cookbooks. Put one can of coconut milk and 2 T of Thai red curry paste into a crockpot. Cube your beef ( I do about 3-4 pounds at a time), add salt to taste, and cook for 6 hours until tender. It's a little hot.
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Old 02-03-2008, 12:31 PM   #10
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I'd vote for Linda's chicken satay with peanut dipping sauce! I don't make it as spicy as she does (I'm a wimp) but I swear I could drink a gallon of the peanut sauce. My ds requests that recipe whenever he's coming home from college.
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Old 02-04-2008, 04:20 PM   #11
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Coconut Milk Pancakes

Here is a recipe that I LOVE for pancakes! I think it came from Bruce Fife's book, Cooking with Coconut Flour. They are a little delicate, but worth it, IMO. This recipe always makes me 11 pancakes, and I can eat about 3 and I'm pretty well full.

Coconut Milk Pancakes

2 eggs
2 Tbls coconut oil or butter, melted
1/4 tsp coconut or vanilla extract
1/2 cup coconut milk
1 tsp sugar or rapadura [COLOR="Blue"](I use 1 pkt Splenda)[/COLOR]
1/8 tsp salt [COLOR="blue"](I usually omit this)[/COLOR]
3 Tbls sifted coconut flour
1/8 tsp baking powder

In a bowl, blend together eggs, oil, extract, coconut milk, sugar and salt. In another bowl, combine coconut flour and baking powder and mix thoroughly. Combine dry ingredients with wet to form a smooth batter. Heat 1 Tbls of oil in a skillet or on a griddle. Spoon batter onto hot surface, making pancakes about 2 1/2 - 3 inches in diameter.


Here's what my shot at nutritional info comes to:

For whole recipe: Calories-554, Protein-16.5, Fat-53.75, Net Carbs-7.7

For 1/8th recipe: Calories-69, Protein-2.1, Fat-6.7, Net Carbs-1

For 1/10th recipe: Calories-55, Protein-1.7, Fat-5.4, Net Carbs-.8


These are so yummy, I even made sure to bring the ingredients with me camping over the summer so I could have my LC pancakes while everyone else was having their "regular" pancakes.

Laters!

Andrea =)
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Old 02-04-2008, 09:44 PM   #12
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My God - these all sound so good - especially the last two.

If you click on my Sneaking Vegetables link, there's a recipe for pumpkin coconut milk custard - very yummy, quick, & easy to make.
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Old 02-05-2008, 08:57 AM   #13
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Coconut milk in smoothies make 'em nice and creamy.

I made frosting with mine when I needed something sweet. It is so rich and satisfying!
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Old 12-20-2009, 06:58 PM   #14
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Laska

You can make a Laksa
What you will need

Can coconut milk
Laksa paste (i use green curry paste and it works just fine)
2 cups of stock (chicken of vegetable works best)
1 tablespoon Corriander paste
1 tablespoon fish sauce
1 tablespoon soy sauce
half a limes juice
What ever vegies you like
What ever type of meat, poultry or seafood you like

What to do
Brown meat in fry pan with paste, corriander, soy, lime juice and fish sauce
Add vegetables cook until completely coated
Add coconut milk
Mix until paste corriander etc. are combined in the milk
Add stock
Cook until vegetables are cooked to your likings
Serve with lime wedge and toated cashews if you wish



Or pakrika Chicken

Ingredients

Chicken breasts (one per person)
Onion
smoked pakrika
Coconut milk
canned tomatoes crushed
Chicken stock
what ever vegies you like


What to do

Brown chicken in a large pan
remove from heat ( the chciken doesn't need to be cooked properly only on the outside)
Sautee onions and paprika
Add vegies coat in paprika
Add crushed tomatoes and stock
Return chicken to pan
Cook with lid on until chicken is done
Remove chicken from pan and add coconut milk
stir until combined
Return chicken to pan and cook for a further 2 mins
Remove and serve


Chicken/beef/lame/seafood/vegetarian Curry
Same as laksa except you do not add the stock, resulting in a thicker sauce, rather than a soup type dish

Last edited by happychic; 12-20-2009 at 07:15 PM.. Reason: spelling
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Old 06-18-2010, 12:31 PM   #15
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Coconut milk

I have just started South Beach again, and today bought some coconut milk to make an iced espresso! It was delicious, creamy, yummy!!! I did South Beach June of last year, and lost about 30 lbs that I have kept off for the year, but I didn't continue with it very strictly at all, and now am back on the wagon. Last year, I started drinking iced coffee to take the place of coca cola...I have not had a coke since June of last year, but my iced coffee habit has remained. It's a good one, though. I use a little xylitol and half and half, normally, but the coconut milk was a silky, tasty option.
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Old 06-20-2010, 12:00 PM   #16
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I'm outta here. Off to buy some coconut milk!!
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Old 06-23-2010, 11:09 AM   #17
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Quote:
Originally Posted by metqa View Post
Does Coconut milk taste like . . .coconut? I've had coconut water before, tasted like coconut . . . water.

Not trying to be stupid, I just have such an aversion to dried coconut , and I just recently started using the oil. I wondered about the rest of the fresh products. I want to be flexible.
So what does it really taste like?
I would say yes, it tastes like coconut...milk. Traditionally the coconut taste in a pina colada comes from coconut milk. I sub coconut milk for cream or almond milk in recipes where I want more coconut flavor. If you don't like the taste of coconut, you might be better off with almond milk or a 50/50 mix of cream and water.
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Old 06-23-2010, 11:29 AM   #18
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I'm going to make pink gulaman with coconut milk that I will make on my own. So... wish me luck? heehee
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Old 06-24-2010, 12:49 PM   #19
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Mix coconut milk and curry...reduce for a great sauce to pour over grouper. I had this at 3030 in FLL on the beach several years ago and now do it myself. I don't have a recipe. It's to taste. Nice match with the fish.
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Old 03-18-2012, 11:44 AM   #20
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I use coconut milk to make my low carb protein smoothies:

1 cup frozen unsweetened strawberries
1-2 scoops low carb protein powder, strawberry flavor
1 packet Splenda
6 oz cold coconut milk (I buy in 1/2 gal cartons in dairy case, "Silk" brand)
If too thick, add a little cold water.
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Old 03-18-2012, 12:34 PM   #21
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Quote:
Originally Posted by metqa View Post
Does Coconut milk taste like . . .coconut? I've had coconut water before, tasted like coconut . . . water.

Not trying to be stupid, I just have such an aversion to dried coconut , and I just recently started using the oil. I wondered about the rest of the fresh products. I want to be flexible.
So what does it really taste like?
Yep, coconut milk tastes like coconut. Coconut Water does not taste like coconut. I've always loved all things coconut except coconut water because it does not taste like coconut. LOL! - However, its very good for you. Its also not as low in carbs as coconut milk. But its nature's gatorade! I just don't like the taste unless I am back home in Jamaica and the island sun is beating me up, then ice cold coconut water is divine!
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Old 03-18-2012, 12:36 PM   #22
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I use coconut milk in
Soups
Curries
Shakes
Porridge
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Old 03-18-2012, 07:36 PM   #23
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subbing
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Old 03-18-2012, 07:51 PM   #24
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There are awesome recipes in this thread! Thanks to everyone for sharing.
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Old 07-27-2012, 05:55 AM   #25
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Use coconut milk (the non sweetened kind) for
morning green smoothies

2 cups blueberries
2 cups watermellon
4 cups frozen spinach/kale
1 can coconut milk
and enough water to blend!
Delicious!
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Old 07-27-2012, 08:08 AM   #26
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Here's another curry using coconut milk or coconut cream you might like: http://www.lowcarbfriends.com/bbs/lo...kan-curry.html

Or perhaps this recipe, which can be a soup or thickened for curry: http://www.lowcarbfriends.com/bbs/lo...ilk-curry.html
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Old 07-29-2012, 08:17 PM   #27
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google chocolate covered katie. she has a recipe for chocolate frosting shots which uses coconut milk. they are so yummy.
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