Welcome to our selection of 20 coconut milk recipes that celebrate coconut milk’s rich and velvety goodness.
We’ve curated a collection of easy–to–make dishes that showcase the versatility and creaminess of coconut milk.
From savory curries and soups to sweet custards and desserts, these recipes span various culinary traditions and offer diverse flavors.
Coconut milk is derived from the white flesh of mature coconuts and adds a luscious twist to any dish it graces. Its velvety texture and subtle sweetness make it a fantastic ingredient for savory and dessert recipes.
Coconut milk’s adaptability shines through when crafting rich curries, velvety soups, or decadent desserts.
As a dairy–free canvas, it effortlessly integrates into diverse cuisines, catering to anyone looking to embrace the simplicity of a dairy–free lifestyle or an alternative to heavy cream.
Discover how coconut milk elevates classic recipes and transforms them into creamy and wholesome dinner ideas that impress your family and friends.
This chickpea curry is a creamy Indian-inspired dish that combines chickpeas’ wholesome nuttiness with coconut milk’s luscious creaminess.
TIP: Choose full-fat coconut milk; it tastes fantastic with spices and chickpeas; it softens and mellows the flavor of the spices and makes the curry velvety and creamy.
Sweet potato soup needs a “creamer” for a rich, velvety consistency that pleases the mouth.
You can use some full-fat coconut milk or coconut cream for a creamier texture or a low-fat one for fewer calories. Either way, coconut milk and sweet potatoes are an excellent match.
You’ll love this tofu tikka masala recipe because it’s easy to make, rich in protein, and excellent for a weeknight dinner and meal prep.
For a vegetarian recipe, we recommend heavy cream. To make it vegan tikka masala, we recommend a soy-based cooking cream, cashew cream, coconut cream, or coconut milk.
Our lentil curry is an Indian–inspired dahl with split red lentils cooked in a rich, savory sauce with fragrant spices, coconut milk, and canned tomatoes.
The coconut milk adds creaminess and a velvety and rich mouthfeel. It softens up the spices, and it’s delicious with red lentils.
This roasted kabocha squash soup combines the rich and earthy flavors of kabocha squash with the fresh, vibrant, and exotic taste of coconut milk, ginger, and lime.
The creaminess of the squash and coconut milk make this soup velvety smooth and irresistible.
Vegetable curry is a cozy, easy, and creamy Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and other simple ingredients.
Sweet potato chunks become tender and creamy as they simmer in tomatoes, coconut milk, and vegetable broth.
You can put this curry together with little effort in one pot, and it’ll be ready in about 30 minutes. The taste is bold, well-balanced and with chickpeas for plant–based protein.
We use coconut or light coconut milk as a non–dairy alternative to yogurt or heavy cream. Coconut milk is used in southern Indian cooking, and it’s delicious in this korma.
This potato (aloo curry) is a creamy and comforting dish inspired by southwestern Indian cuisine, where vegetables are simmered in a rich and aromatic coconut-based sauce.
The creamy richness of coconut milk perfectly complements the earthy texture of potatoes, creating a symphony of flavors and textures in every bite.
We love full-fat coconut milk in a curry. It adds a creamy, velvety, and slightly coconutty taste that is irresistible with roasted cauliflower, chickpeas, and spices.
TIP: you can substitute reduced–fat coconut milk or vegetable broth for full-fat coconut milk.
Carrot ginger soup combines the natural sweetness of carrots with fresh and zesty ginger into a creamy soup you can serve as an appetizer or a light main meal.
You can enrich the soup with two or three potatoes or opt for heavy cream, coconut cream, or a dollop of yogurt.
This eggplant coconut curry recipe is easy to make, and you can have it as a delicious home-cooked dinner during the week.
We serve this with basmati rice, which is also delicious with flatbread or any other Indian bread.
We simmer baked tofu and spices in a rich sauce of coconut milk, canned tomatoes, and vegetable broth.
This softens the flavors and creates a rich tofu curry with a creamy texture, delicate to the palate.
You can make this tofu recipe from scratch in about 30 minutes in one pot without pressing the tofu (unless you want to).
Garnish roasted butternut squash soup with a drizzle of coconut or heavy cream and a pinch of fresh thyme leaves or pumpkin seeds.
Our pumpkin curry is comforting and with a perfect balance of sweet, tangy, and aromatic flavors, it’s ideal for a weeknight dinner with friends and family.
Pumpkin curry combines tender pumpkin pieces with nutritious chickpeas and a rich, creamy, aromatic tomato and coconut–based sauce.
For this Thai red curry, we soften the bold curry paste flavor with creamy coconut milk and add tofu, eggplant, peas, and bell pepper for a colorful and healthy meal.
TIP: The coconut milk will thicken as the curry sits in the fridge; you might need to add a couple of tablespoons of water to reach your desired consistency.
With these dairy–free recipes, coconut milk combines simplicity with sophistication and brings creamy goodness to your dessert table.
Our vegan custard recipes uses cornstarch as a thickening agent, a tiny bit of turmeric for colour, and plant milk – such as soy, almond or coconut – to replace dairy.
This custard is a smooth, creamy and delicious recipe that you can make in 10 minutes with 5 simple ingredients.
You’ll love this vegan cheesecake because it’s light and creamy, without blending, without cooking, and no tofu or cashews.
For best cheesecake results we use a vegan cream that is made for whipping.
Coconut cream is excellent, alternatively use regular full–fat coconut milk, but only the solid part, not the watery part.
Our dairy-free fruit tart is a delicious and colorful Italian dessert with a crunchy pie crust, coconut custard filling, and seasonal fruit topping.
We make this recipe with simple ingredients, without butter and egg, making it suitable for most diets and any occasion.
Coconut milk recipes
- Immersion blender or standing blender
- 1½ tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 2 cloves garlic grated
- 1 inch ginger grated
- 1 teaspoon ground cumin
- 1 pinch red pepper flakes
- 4 cups vegetable broth add more or less based you your desired consistency
- 2 pounds sweet potatoes peeled and chopped
- 1 large apple peeled and chopped
- 1 teaspoon salt
- 2 twists black pepper
- ⅓ cup coconut milk
- 2 tablespoons apple cider vinegar + 4 lime wedges to squeeze on top and cilantro for garnish, optional.
- Heat 1½ tablespoons extra virgin olive oil in a large pot or Dutch oven. Add 1 medium onion and 2 carrots (both chopped), and fry for 3 minutes, then add 2 cloves garlic, 1 inch ginger (both grated), 1 teaspoon ground cumin, and 1 pinch red pepper flakes and fry one more minute.
- Now add 4 cups vegetable broth, 2 pounds sweet potatoes (peeled and diced), 1 large apple (peeled and diced), and season with 1 teaspoon salt and 2 twists black pepper.Cover with a lid, bring to a boil, then crack the top open and let simmer on medium heat for 20 minutes or until the sweet potatoes are fork tender.
- Turn the heat off and blend with an immersion blender until smooth.
- Stir in ⅓ cup coconut milk and 2 tablespoons apple cider vinegar, and simmer for five more minutes.
- Taste and adjust for salt before serving with squeezed lime juice on top, a pinch of cilantro, and a drizzle of chili oil.
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Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.