Welcome to our selection of 20 coconut milk recipes that celebrate coconut milk’s rich and velvety goodness.

We’ve curated a collection of easytomake 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 recipes with curries, soups, and desserts

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 dairyfree canvas, it effortlessly integrates into diverse cuisines, catering to anyone looking to embrace the simplicity of a dairyfree lifestyle or an alternative to heavy cream.

Savory recipes

Discover how coconut milk elevates classic recipes and transforms them into creamy and wholesome dinner ideas that impress your family and friends.

1. Chickpea curry

Chickpea Curry with a spoon and rice

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.

2. Sweet potato soup

sweet potato soup with croutons and a spoon

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.

3. Tofu tikka masala

tofu tikka masala with roti bread and fresh cilantro

You’ll love this tofu tikka masala recipe because it’s easy to makerich 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 creamcashew cream, coconut cream, or coconut milk.

4. Lentil curry

Lentil curry with rice and plant based yogurt

Our lentil curry is an Indianinspired 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.

6. Kabocha squash soup

Kabocha Squash soup with sesame seeds and lime

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.

7. Vegetable curry

Vegetable curry with lemon

Vegetable curry is a cozyeasy, and creamy Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and other simple ingredients.

This vegetable curry recipe is suitable for vegetariansvegans, and people on a gluten-free diet.

8. Sweet potato curry

sweet potato curry with a lemon wedge

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 plantbased protein.

9. Navratan Korma

Navratan korma with cauliflower, rice, and tofu cubes

Make this vegetable korma with your aromatic spicesveggiescashews, and fried tofu for a fantastic vegetarian dinner.

We use coconut or light coconut milk as a nondairy alternative to yogurt or heavy cream. Coconut milk is used in southern Indian cooking, and it’s delicious in this korma.

10. Potato and pea curry

Potato curry in a white bowl with lemon wedges on the side

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.

11. Cauliflower curry

Cauliflower Curry in a bowl with basmati rice

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 reducedfat coconut milk or vegetable broth for full-fat coconut milk.

12. Carrot ginger soup

Carrot soup recipe with fresh parsley

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 creamcoconut cream, or a dollop of yogurt.

13. Eggplant curry

Eggplant curry with rice and lemon

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.

14. Tofu curry

Tofu curry recipe with white rice lemon wedge

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 texturedelicate 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).

15. Butternut squash soup

butternut squash soup with dairy-free cream

Garnish roasted butternut squash soup with a drizzle of coconut or heavy cream and a pinch of fresh thyme leaves or pumpkin seeds.

Alternatively, top with homemade or air-fried croutons and a sprinkle of fresh parsley.

16. Pumpkin curry

Pumpkin curry with rice, spoon and fresh parsley

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 richcreamyaromatic tomato and coconutbased sauce.

17. Thai red curry

Thai Red curry with rice

For this Thai red curry, we soften the bold curry paste flavor with creamy coconut milk and add tofueggplantpeas, 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.

Sweet recipes

With these dairyfree recipes, coconut milk combines simplicity with sophistication and brings creamy goodness to your dessert table.

18. Vegan custard

egg-free custard in a glass with fresh mint

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 smoothcreamy and delicious recipe that you can make in 10 minutes with 5 simple ingredients.

19. Vegan cheesecake

slice of vegan cheesecake

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 fullfat coconut milk, but only the solid part, not the watery part.

20. Fruit tart

Fruit tart recipe and brush with apricot jam

Our dairy-free fruit tart is a delicious and colorful Italian dessert with a crunchy pie crustcoconut 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.

Easy and healthy coconut milk recipes

Coconut milk recipes

By: Nico Pallotta
5 from 2 votes
Our creamy sweet potato soup is a tasty and convenient coconut milk recipe you can make in 30 minutes with simple ingredients.
The sweet potatoes cooked with ginger, garlic, apple, and a splash of vinegar make the soup creamy, sweet, tangy, and aromatic.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Course: Appetizer, Lunch, Main Course
Cuisine: American

Equipment

  • Immersion blender or standing blender

Ingredients

  • 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
  • cup coconut milk
  • 2 tablespoons apple cider vinegar + 4 lime wedges to squeeze on top and cilantro for garnish, optional.

Instructions 

  • 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.
    flavor base for sweet potato soup
  • 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.
    apple and sweet potatoes simmering in a casserole
  • Turn the heat off and blend with an immersion blender until smooth.
    blender in a sweet potato soup
  • Stir in ⅓ cup coconut milk and 2 tablespoons apple cider vinegar, and simmer for five more minutes.
    coconut milk in sweet potato soup
  • Taste and adjust for salt before serving with squeezed lime juice on top, a pinch of cilantro, and a drizzle of chili oil.
    sweet potato soup with chili oil

Video

Creamy Sweet Potato Soup with apple

Notes

Nutrition information is an estimate for one portion of sweet potato soup out of four.
STORAGE
Make ahead: sweet potato soup is excellent for meal prep as it keeps well for days. It will thicken as it sits in the fridge, so you might need to add some water when reheating it.
Refrigerator: let the soup cool down, then transfer it into an airtight container and store it in the fridge for up to 4 days.
Freezer: let the soup cool down completely, transfer to a freezer-friendly container, and freeze for up to 3 months.
Thaw & Reheat: let it thaw in the fridge over several hours. Alternatively, thaw in the microwave. Reheat in a saucepan with a dash of water or the microwave.

Nutrition

Calories: 354kcal, Carbohydrates: 64g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1034mg, Dietary Fiber: 11g, Sugar: 19g, Vitamin A: 37315IU, Vitamin B6: 1mg, Vitamin C: 13mg, Vitamin E: 2mg, Vitamin K: 13µg, Calcium: 100mg, Folate: 41µg, Iron: 3mg, Manganese: 1mg, Magnesium: 78mg, Zinc: 1mg
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Nico and Louise in the kitchen

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.

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