Coconut Milk

This dairy-free ice cream is infused with matcha and a touch of organic vanilla, and has a rich, sweet flavor.

This rice & veggie skillet was inspired by the traditional Spanish dish paella. Traditional paella is typically made with chicken, rabbit, and vegetables. However, this vegan version still packs a ton of flavor thanks to the fresh vegetables, lemon juice, and Extra Virgin Olive Oil from Spain.

Limonada is most often translated as “lemonade,” but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie.

Chocolate wafer cookies and coconut whipped cream layer up into this impeccable no-bake dessert. Frost the outside of the cake with more whipped cream if you like, or leave it “naked” with the layers visible for all to see.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.

A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.

The gluten-free, dairy-free, and egg-free recipe turns out delicious, full-flavored baked coconut shrimp in record time.

Dairy-free, flourless, kosher for Passover, and pretty in pink—this rhubarb-topped tart is just the thing for all of your spring celebrations.

In this riff on beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.

Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.

Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

Sure, you could use heavy cream instead of coconut milk, but then it wouldn’t be as healthyish.

Braise chicken legs in a golden, aromatic coconut broth, then toss rice noodles with the warmly spiced braising liquid to serve.

With the curry paste prepped ahead, this flavorful Thai-inspired curry comes together in just about 20 minutes.

With three options for plating, you can enjoy these aromatic meatballs plain, in a rich coconut noodle soup, or with added heat from a bit of red curry paste.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.