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Coconut Milk Recipes

Coconut milk is one of my favorite healthy dairy alternatives. Unlike milk and heavy creams, coconut milk is lighter and contains healthy fats. There are so many health benefits to coconut milk such as weight loss, heart health, skin and hair health and an improved immune system.

Growing up, grocery stories either had whole or 2% milk. Now there’s a whole new wave of dairy substitutes—almond, coconut, cashew, soy, etc. They’ve all become so accessible now!

Here are two recipes (one sugar and one spice) that I found on Pure Wow. Reap in all of coconut milk’s tasty goodness!

Coconut Pops

What You’ll Need:

  • 1 cup of coconut water
  • ½ cup of sugar
  • 3 cups coconut milk
  • ½ teaspoon pure vanilla extract
  • ¼ cup finely shredded coconut
  • 1 cup jam or jelly

Directions:
1. Pour the mixture into ice-pop molds. Place sticks down the center of the pops. Freeze for 3 to 4 hours.
2. Over medium heat, stir the coconut water and sugar until it comes to a simmer.
3. Transfer it to bowl and let it cool. Stir in coconut milk, vanilla and shredded coconut.

Chicken Satay w/ Coconut-Peanut Sauce

What You’ll Need:

Chicken Satay

  • 1 cup yogurt
  • 2 teaspoons curry powder
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • Pinch of cayenne pepper
  • 1½ pounds chicken strips
  • 1 package pre-soaked bamboo skewers (see Finishing Touches)
  • 2 tablespoons cilantro, for garnish
  • 2 tablespoons scallions, for garnish

Coconut-Peanut Sauce

  • 1 cup natural peanut butter
  • ½ cup coconut milk
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 2 garlic cloves
  • One ¼-inch piece fresh ginger
  • 2 tablespoons chile paste
  • Chopped salted peanuts, for garnish

Directions
1. Prepare the satay: Mix the yogurt with the curry powder, cumin, coriander and cayenne in a medium bowl. Add chicken and toss in the marinade. Refrigerated, for at least 1 hour.
2. The sauce: Puree the peanut butter with the coconut milk, soy sauce, rice wine vinegar, garlic, ginger and chile paste until smooth in a blender or food processor. Transfer mixture to a bowl and garnish with peanuts.
3. Cook the satay: Heat a grill, grill pan or large skillet over high heat. While you wait for it to heat, place the marinated chicken onto the skewers. Cook on grill (or skillet) for up to 5 minutes on each side.
4.Serve the chicken skewers with a side of peanut sauce to dip.

[Images via: 1, 2, 3]