Canned Coconut Milk What do you guys do with it?

[nmcowgurl]

I got a can of coconut milk, And im kinda at a loose as what to do with it. Can i make a pudding with it? ice cream? any suggestions?

[Soobee]

Yes and yes. Tell me what you are interested in making, and I an find a recipe for you.

[ravenrose]

it's usually used as the background liquid in a Thai curry or something like that.

[buttoni]

Great in curry sauces; great in a lot of chicken and seafood soups and chowders to give them a tropical or Asian flavor.

[rosethorns]

Soobee has lots of recipes for canned coconut milk. And coconut anything.
Tell us what you want.

I make ice cream and fudge from it. And a base for making chocolate frosting.

[pocahontas]

I would love a pudding or ice cream recipe for it.

I have only used it in my shakes/smoothies and it is delish!

[Dottie]

I really like it in coffee in place of milk products. I use mostly almond milk, but if I want the additional calories, I use coconut milk
You can also pop the can in the fridge and, when it's cold, scoop out the thick part and add some cocoa powder, vanilla and sweetener to make a "pudding" like concoction.

[Soobee]

Ice Cream Recipes.
Frozen Chocolate Pudding Nicki
1/2 Cup Xylitol
1/3 Cup Baking Cocoa
1/8 teaspoon finely ground sea salt
2 cups coconut milk
2 large egg yolks slightly beaten
1 tbs. vanilla
Mix xylitol, cocoa and sea salt in a saucepan. Gradually stir in coconut milk. Cook over medium heat stirring constantly until mixture starts to bubble and boil. Stir and boil for another minute. Gradually stir 1 cup of the hot chocolate mixture into beaten egg yolks. Stir back into hot mixture in saucepan stirring the whole time. Boil and stir until slightly thickens .
Turn off heat and leave mixture to cool a bit before placing it in the ice-cream maker. Mixture should be at least room temp before putting in the ice-cream maker.
Coconut Vanilla Custard Ice Cream Katie
4 cups of canned regular unsweetened coconut milk (2 cans + the solid part of the 3rd can)
¼ cup high quality unrefined, organic coconut oil
½ cup truvia
Pinch salt
5 large egg yolks
2 teaspoons good vanilla extract
In a medium saucepan set over medium-low heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring the mixture just to a boil.
While the coconut mixture is heating, whisk the egg yolks until pale and aerated. Once the coconut mixture has come to a slight boil, whisk about 1/3 of the mixture into the yolks. Add another 1/3 of the mixture to the yolks, whisking quickly, then return the combined mixture to the saucepan.
Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, about 2-3 minutes. Do not boil or the eggs can coagulate. Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract.
Cover and refrigerate overnight in the lowest part of your refrigerator.
Follow your ice cream makers instructions to freeze your ice cream.
Chocolate Almond Chip Coconut Milk Ice Cream Adrienne
4 cups coconut milk
1/2 – 3/4 cup sweetener
3/4 cup cocoa powder
1 tsp. glucomannan
1 tsp. vanilla
1/4 tsp. salt
3/4 cup chocolate chips
3/4 cup chopped almond
Add coconut milk, sweetener, cocoa or carob powder, arrowroot, vanilla and salt in blender or food processor. Mix well. Add mixture to ice cream maker and process following manufacturer’s instructions. When mixture starts to thicken, add almonds and chocolate chips.
Chocolate Almond Chip Coconut Milk Ice Cream Whole New Mom
4 cups coconut milk (I recommend full fat
1/2 – 3/4 cup sweetener**
3/4 cup cocoa or carob powder (I recommend roasted carob)
1 Tbsp. arrowroot (for added creaminess. Cornstarch can be substituted.)
1 tsp. vanilla
1/4 tsp. salt
3/4 cup chocolate chips
3/4 cup chopped almond
Add coconut milk, sweetener, cocoa or carob powder, arrowroot, vanilla and salt in blender or food processor. Mix well. Add mixture to ice cream maker and process following manufacturer’s instructions. When mixture starts to thicken, add almonds and chocolate chips.
CCK’s Fro-Co Katie Frozen hot chocolate1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)
2 tbsp. cocoa powder
scant 1/16th tsp. salt (do not omit this)
1/2 tsp. nunaturals stevia or 1 tablespoon agave, maple syrup, or sugar (or more, if you have a sweet tooth)
Optional: for an even richer flavor, try adding a little melted chocolate
Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. Freeze. Once frozen, pop the mixture into a blender and blend! (I used my Vita-Mix.)

[Soobee]

Pudding recipes.
Creamy Coconut Milk Pudding Lisa
½ cup unsweetened shredded coconut
¾ cup Splenda or liquid equivalent
4 ounces cream cheese, cut into pieces
1 egg, beaten
½ cup heavy cream
½ cup coconut milk
1 teaspoon coconut extract
½ teaspoon vanilla extract
In microwave safe bowl, mix 1/4 cup of cream with coconut, sweetener, and extracts. Microwave on high for one minute. Let stand.
In separate small bowl, beat egg with 1/4 cup of cream then set aside. Place coconut milk and cream cheese into sauce pan. Cook and stir on medium heat until the cream cheese melts. Add the coconut mixture and continue cooking until mixture is heated throughout. Add the beaten egg mixture and stir constantly until pudding thickens.
Pour into 4 small baking dishes and cool in refrigerator.
Strawberry Frosting Shots or Strawberry Mousse Katie
1 can full-fat coconut milk
2-5 strawberries (more will yield a thinner mousse)
1/4 tsp. pure vanilla extract
sweetener to taste (stevia)
tiny pinch salt
Open the coconut milk, and if it isn’t yet as thick as in the above photo, leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic.) Once thick, transfer just the thick part to a bowl (leave out the watery bit at the bottom of the can, for a thicker mousse) and blend with all other ingredients. Stored uncovered in the fridge, the mixture gets even thicker.
Rice Pudding Maria
1/2 cup finely grated (riced) RAW cauliflower
1/4 cup Truvia (to taste or liquid stevia to taste)
4 oz. cream cheese
2 egg yolks
1/2 cup coconut milk or Heavy Cream
1/2 cup unsweetened vanilla almond milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Prepare the Cauliflower by placing it in a food processor and pulsing until small, rice-like pieces. Place in a microwave-safe bowl and add 1/4 cup coconut milk with sweetener, extracts, cinnamon. Heat in microwave for 1 1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of coconut milk; set aside. Pour remainder of coconut milk and almond milk in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Add cauliflower mixture and egg mixture to pan and stir to rethicken. Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours