Coconut Milk

This Filipino-style chicken stew is bright with vinegar, rich with coconut milk, and redolent with the aromas of turmeric, ginger, and bay leaves.

There's a time for a 20-ingredient, four-hour curry, and it's not 5pm on Thursday. This shortcut version yields a hearty crowd-pleaser.

When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.

This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.

Fresh cantaloupe + coconut make for the perfect summer cocktail.

An old classic that relies on a few new tricks to make the most ethereal coconut cream pie imaginable.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

This Thai-inspired curry is ready in just 20 minutes with a little help from a rotisserie chicken.

This warming curry comes together in under an hour with all the deep flavor of a slow-simmered sauce.

Good thing this cake serves a crowd—the creamy key lime topping will have everyone back for seconds.

Unlock the comforting properties of fresh turmeric by infusing it into steaming coconut milk scented with the warm, spicy notes of cinnamon, ginger, and black pepper.

Macaroons that taste like creamsicles? What could be bad?!

Finishing this dish with coconut milk retains its sweet flavor.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

This fast one-pot dinner is rich enough to comfort, but light enough that it won’t weigh you down.

The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan soup is choice for a light meal on a late summer day.