I use coconut milk often and liberally in my kitchen. Its exotic flavor packs quite a punch and enhances a myriad of dishes — from soups and stews to curries and baked goods. I also love using it in smoothies or simply sipping it on its own with a dash of cinnamon.
Up until recently, I was tethered to buying it in a can. But did you know you can easily make your own coconut milk at home with only two ingredients? It’s so easy! Let me show you how.
While I really love to use coconut milk in my cooking, I don’t always love the additives I find when reading the back of the can labels. I’ve been known to compare and contrast all the various cans while at the market in order to find the rare version that does not contain any gums or other things I can’t pronounce. Straight coconut milk is surprisingly difficult to find, so I usually just opt for the can with the least amount of added extras.
This was why it was a real game changer when I was tipped off to the fact that I could easily make my own coconut milk at home. Now I know exactly what’s going into my coconut milk. There’s no comparing of labels and no sneaky extras.
There are so many ways that I love to use coconut milk in my kitchen! Most often, I use it as a substitute for regular milk. You might find me dunking the corner of a brownie into a glass of this stuff, or simply drinking it plain. However, its uses are vast and variable. You can go traditional and use it in curries or in other Asian fare, or even just to flavor a pot of rice. Add it to a smoothie to make it rich and thick or use it in place of milk when baking. The possibilities are endless.
Need more coconut inspiration? Here are some ways you might use your finished product and change up your cooking game!
