Recipes tagged with « Coconut Milk »
Iced Mocha Twist
Cold coffee meets chocolate in a kick of deep, rich mocha syrup married with creamy coconut milk. Quick chill technique, no fuss. Sugar swap options for sweetness control. A splash-based method works when you’re tight on time or tools. Coffee variations from leftover cold brew to instant espresso powder keep prep flexible. Visual cues to look for; hear that liquid hit ice crackle, swirl till colors blend. Avoid watery messes, watch cream fold in gently but fully. A pinch of salt tames chocolate bitterness in syrup. Quick stirring beats rushed blending. Savvy tweaks to old standby, nothing complicated.
Brown Sugar Cream Sauce
Melting butter with dark packed sugar starts the base. Stir to stop scorching. Add coconut milk instead of cream, whisk smooth. Heat medium until bubbles show, simmer barely. Off heat, fold in bourbon and pinch sea salt—bubbling means flavor locked. Cool till thickened and glossy. Swap coconut oil for butter if dairy-free. Burnt sugar smells bitter, scrap and restart. Brown sugar mole granular, break clumps for even melt. Bourbon adds smoky notes, vanilla bean scrap is alternative. Sauce deep chestnut color, velvety sheen. Serve drizzled on ice cream, pancakes, roasting fruit; store tight, rewarm carefully. Timing less than hard, sights and smells guide. More coconut milk thins, less thickens. Salt rounds sweetness balance. Butter’s fat gives body and silkiness; coconut oil lighter mouthfeel, tropical hint.
Coconut Lemongrass Broth
A fragrant broth for fish and seafood fondue, blending chicken stock with coconut milk and herbs. Adjusted quantities, swapped lemongrass for galangal and fish sauce for soy sauce. Light heat from chili paste, balanced acidity from lime juice. Simmered briefly to meld flavors with clear cues on aroma and texture. No nuts, dairy, eggs, or gluten. Practical substitutions included for broth and seasonings. Focus on sensory transitions when boiling and reducing for safety and depth. Efficient, straightforward steps with timing buffers and problem-solving tips.
Spiced Hot Cocoa Mix
Dry mix for hot chocolate, yields about 14 servings. Uses powdered coconut milk and brown sugar instead of milk powder and white sugar. Added cinnamon and pinch of cayenne for warmth and complexity. Cocoa and bittersweet dark chocolate provide richness. Cornstarch thickens the drink just right. Keeps in airtight container up to 2 months. Reheat milk, whisk in the mix until glossy, thickened, and steaming. Optional garnish ideas, raspberry marshmallows suggested. Practical tips on texture, substitutions, and doneness cues included.
Curried Mussels Fusilli
Pasta tossed with smoky grilled mussels in a spiced coconut-curry sauce. Fusilli cooked al dente then combined with a reduction of white wine and mussel broth enriched with coconut milk. Shallots and garlic give a fragrant base while fresh tarragon replaces chives for a slightly anise note. Curry powder swapped for garam masala adds earthier complexity. A squeeze of lemon and sprinkle of toasted pine nuts finish the dish, adding brightness and crunch. Practical, adaptable for stovetop or grill leftover mussels. A balance of creamy, briny, and pungent flavors that hinge on timing pasta to sauce absorption and sauce reduction thickness.
Curried Lobster Coconut
A quick savory curry with lobster chunks cooked in creamy coconut milk and a spice mix featuring cumin and turmeric instead of traditional garam masala. Fresh aromatics pureed for consistency and depth. Finished with shredded coconut for texture and toasts slightly in the pan. Served best over fragrant jasmine rice. Dairy and gluten free. No eggs or nuts. Adjust spice level by varying the curry powder. Lobster can be swapped with shrimp or crab meat in a pinch. Essential to watch the coconut milk simmer and thicken slightly without breaking. Flavor builds quickly—don’t overcook the shellfish. Subtle coconut oil can replace olive oil for added flavor. Salting at the end keeps lobster tender.