Coconut milk recipes

I am a fan of any food cooked in or with coconut milk. But I only know crab, prawns and fish cooked in coconut milk. Does anyone of you know any creative ways to use coconut milk in food? Share your recipes here, please

Coconut Cake

Coconut filling:
About 3 3/4 pounds fresh coconuts, or enough to yield 4 cups plus
2 tablespoons minced coconut meat, in all [be sure to reserve
coconut milk to make the glaze]
2 1/2 cups heavy cream
1 1/2 cups sugar
1/2 pound [2 sticks] unsalted butter
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 teaspoon vanilla extract

Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
1/2 pound [2 sticks] plus 4 tablespoons unsalted butter, softened and
cut into chunks
1 cup evaporated milk
1 tablespoon vanilla extract

Coconut-milk glaze:
1 1/2 cups reserved strained coconut milk [or a mixture of coconut
milk and water]
1/3 cup sugar
1 teaspoon vanilla extract

Frosting:
2 [3-ounce] packages cream cheese, softened
1/4 pound [1 stick] unsalted butter, very soft
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon evaporated milk
1 [1-pound] box powdered sugar, [in all four cups]

For the filling:
Drain the milk from the coconuts by carefully making a hole in each
of the three eyes of the coconuts with a clean, new, and large nail,
an icepick, or a sharp, very sturdy knife point. Strain the milk
through cheesecloth or through a fine mesh strainer lined with a
paper towel and measure out 1 1/2 cups; if necessary make up the
balance with water. Refrigerate until ready to use.

Break coconuts into small pieces with a hammer. Peel the pieces and
remove the brown inner skin attached to the white coconut meat. Rinse
and drain coconut meat well, then process it in batches in a food
processor until minced. You will need 4 cups minced coconut for the
filling, plus 2 tablespoons to garnish the top of the cake. Set aside.
[use leftover coconut as a snack or in another recipe.]

In a heavy 5 1/2 quart saucepan or large Dutch oven, heat together the
cream, sugar, and butter over medium-high heat until mixture reaches a
boil, stirring frequently. Add the four cups of minced coconut, stirring
well. Cook until mixture reduces to 5 cups, about 15 minutes, stirring
almost constantly. Remove from heat and stir in the cornstarch. Place
pan over high heat, and bring to a boil, stirring constantly. Add the
vanilla and cook and stir about 1 minute. Remove from heat and continue
stirring a few seconds more. Cool slightly, then refrigerate until well
chilled. Note: filling will decrease in volume as it cools. Once it is
chilled, measure yield and divide by 5 to determine amount to use between cake layers. Keep refrigerated until just before ready to use.

For the cake:
In a medium-size bowl, sift together the flour, baking powder, and salt;
set aside. In a large bowl of an electric mixer, combine the sugar and
eggs; beat on low speed until smooth, about 1 minute, pushing sides down
with a rubber spatula. Add the butter; beat on low until mixture is
creamy and light colored, about 3 minutes. Beat in the milk and vanilla.
Gradually add the flour mixture, about 1 cup at a time, beating after
each addition just until smooth and pushing sides down as needed. Then
beat on high speed for about 1 minute more, pushing sides down.

Spoon equal portions of the batter [a slightly mounded 1 cup] into six
8-inch round cake pans that have been greased and lightly floured.
Spread batter out evenly in the pans. Bake at 350 degrees F. on the
middle rack of the oven, 3 layers at a time, until centers spring back
when lightly pressed, about 18 to 20 minutes. Remove from oven and let
pans sit about 5 minutes, then loosen sides of cakes with a knife and
remove layers from pans to a wire rack. Bake the 3 remaining layers.
If re-using the same pans, first wash, re-grease, and lightly flour
them. Meanwhile make the glaze and frosting.

After the cake layers have cooled about 15 minutes, glaze one layer
by brushing glaze over the surface and on the sides with a pastry
brush, a little at a time and using one sixth of the glaze [about
2 1/2 tablespoons]. Make holes in the cake with a paring knife so
glaze can sink in. Immediately [before glazing another layer], spread
one fifth of the filling on top of the glazed layer, extending it to
about 1/2 inch from the edge. Then place another layer on top and
repeat procedure of glazing and spreading on filling until all the
layers are glazed and all but the top layer have filling spread on
them.

Let cake cool thoroughly, then frost top and sides. Sprinkle the
remaining two tablespoons minced coconut on top. Let sit 1 hour
before slicing.

Coconut-milk glaze:
Combine the coconut milk and the sugar in a 2-quart saucepan and
bring to a boil over high heat, stirring occasionally. Continue
boiling until glaze reduces to 1 cup, about 5 minutes, stirring
frequently. Remove from heat and stir in the vanilla. Pour into
a glass measuring cup and use glaze as directed in the recipe.
Makes 1 cup.

Frosting:
Combine the cream cheese, butter, vanilla, and salt in a medium-size
bowl of an electric mixer; beat on high speed until creamy, about
1 minute. Turn speed to medium and beat in the milk and 1 cup of
the sugar, pushing sides down with a rubber spatula. Beat in the
remaining 3 cups sugar, 1 cup at a time, mixing until smooth before
adding more. If the frosting becomes too thick for the mixer, do the
last bit of mixing with a spoon.



COCONUT CREAM CAKE

1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream

1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flaked coconut

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

Those recipes sound great but do you have any savoury kind of recipes? I love coconut milk and coconut cream. Do you have any mild curry recipes with coconut milk?

Wali wa Nazi (Coconut Rice)


What you need

* two cups of rice, well-washed, rinsed, soaked in water for twenty minutes, and drained (basmati rice is especially favored)
* four cups coconut milk, (two cups thick, two cups thin) home-made or canned, unsweetened (see below)
* salt (to taste, approximately one teaspoon)

What you do

* Bring the thin coconut milk to a near boil in a saucepan. Add the rice and salt. Cook for about ten minutes, stirring constantly. Reduce heat to very low.


* Stir in the thick coconut milk. Continue stirring for five minutes while the mixture simmers.


* Cover tighly. Make sure the fire is as low as possible. Let steam for twenty to twenty-five minutes.



Akoho sy Voanio (Chicken in Coconut Milk)

What you need

* one chicken, cut into bite-sized pieces
* juice of one lemon (optional)
* one teaspoon grated lemon rind (optional)
* salt, black pepper, cayenne pepper or red pepper (to taste)
* enough oil for frying (coconut oil if possible)
* two onions, chopped
* two cloves of garlic, minced
* two or three tomatoes, chopped
* two teaspoons ground ginger (or one teaspoon fresh ginger, minced)
* one cup coconut milk

What you do

* In a glass dish, marinate the chicken in the lemon juice, lemon rind, salt, and pepper for about an hour.


* Heat oil in dutch oven or any large covered pot. Sauté the onion and garlic for a few minutes. Add the chicken and continue to cook and stir until the chicken is nearly done. Reduce heat. Add tomatoes and ginger and stir for a few minutes.


* Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened. Stir often. Serve over Rice.



Futari

What you need

* one onion, chopped
* one pound squash, peeled and cut into bite-sized cubes (hubbard squash is recommended, sweet pumpkin can also be used)
* a pound or two of yams (sweet potatoes may be substituted), peeled and cut into bite-sized cubes
* oil to sauté
* one cup coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page)
* one-half teaspoon ground cinnamon
* one quarter teaspoon ground cloves
* salt to taste

What you do

* Fry onion in skillet, stir and cook until tender. Stir in all other ingredients, and heat to a boil. Reduce heat, cover and stir occasionally. Cook until vegetables are tender (ten to fifteen minutes).



Maharagwe (Red Beans)

What you need

* two cups (about one pound) dry red beans or kidney beans, soaked in water overnight
* one or two cups of coconut milk or whole milk
* sugar to taste (two to four tablespoons)
* a few cardamom seeds, or a quarter teaspoon ground cardamom (or a few small pieces of stick cinnamon, or a quarter teaspoon ground cinnamon)
* one teaspoon salt
* two onions, chopped (optional)
* two tomatoes, chopped (optional)
* one sweet green pepper, chopped (optional)
* one or two cloves of garlic, crushed and chopped (optional)
* one teaspoon mild curry powder (optional)
* one small chile pepper, cleaned and chopped (optional even for savory beans)

What you do

* Rinse and drain soaked beans. Place beans in a large cooking pot and add fresh water to cover. Bring to a fast boil and cook for ten minutes. Reduce heat and simmer until beans are nearly tender. Add all remaining ingredients. Cover and cook until all is tender, stirring occasionally.