Step 1Place a rack in middle of oven; preheat to 375°F. Bring condensed milk, coconut milk, and ½ tsp. salt to a boil in a small saucepan over medium-high heat. Scrape mixture into a 13×9″ baking dish and bake, stirring every 15 minutes or so, until very thick and a light caramel color, 40–50 minutes.
This double-decker pie stacks two forever favorites—chocolate and coconut cream—in a toasted graham cracker crust for a best-of-all-worlds situation. One big batch of warm coconut pudding gets split two ways: mixed with dark chocolate for a deep, intense bottom layer, while the rest is lightened with whipped cream for a duvet-soft top. Coconut milks vary
Makes one 10 inch pie Author Notes I watched a French coconut pie being made on Food Network where a milk based filling was poured into store bought frozen pie crust in an aluminum pan, baked, cooled a bit, sliced right through the foil pan and then served = Ms. Paula Deen style. Seriously, right
Philippe Desnerck/Getty Images An easy raw food coconut soup recipe made from a young coconut and plenty of Thai spices, including ginger (or Thai galangal if you can find it), lime juice, curry powder, cilantro, and chile. Fill it up with as many or as little veggies as you like. Perhaps some shredded greens or
The Spruce Eats / Christine Ma This sticky rice dessert is super easy to make, yet looks and tastes very gourmet. A great make-ahead dessert to serve guests, this sticky rice treat is also a healthy low-fat dessert recipe (both gluten and lactose free). And there’s no baking or steaming involved. Simply boil up a
In this one-pot meal, fragrant basmati rice simmers with chicken, spices, and coconut milk until it’s absorbed all of the delicious flavors in the pot. It’s inspired by recipe developer and food writer Shayma Owaise Saadat’s love of pulao, a rice dish with variations all over the world, including her native Pakistan. (Find Saadat’s Chicken
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With coconut-cream-infused rice, glowing ripe mango slices, and a sweet coconut sauce, khao niaw mamuang, or Thai mango sticky rice, is easy to fall for. This recipe is inspired by the classic preparation (traditionally cooked in a bamboo steamer) but made differently. While some sticky rice recipes call for a strainer or cheesecloth-lined colander, this saucepan method eliminates the need for
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These moist cupcakes get their coconut flavor from coconut milk and chopped coconut. Just spoon the easy coconut glaze over the top. Why this recipe works: Very soft butter allows you to easily whisk it with the sugar. Coconut milk adds rich and natural coconut flavor. The icing glaze is an easy alternative to a…