10+ Coconut Milk Recipes to Delight Your Taste Buds

Coconut milk is creamy and dairy-free, adding a smooth texture and a hint of sweetness to just about anything you cook. It works in both savory and sweet recipes, so you can toss it in a bunch of different dishes.

You can use coconut milk to create a variety of meals and treats that are rich and flavorful without using dairy products.

Cooking curries, baking desserts, or making drinks—coconut milk brings out those tropical, cozy flavors. You’ll spot it in most grocery stores, but if you’re feeling ambitious, you can make your own for extra freshness.

Let’s check out some easy coconut milk recipes you can whip up any time.

1) Creamy Thai Green Curry with Coconut Milk

You can make a delicious Thai green curry with coconut milk for that classic creamy texture. The curry paste, coconut milk, and broth come together for a fragrant, balanced sauce.

Fresh garlic, ginger, and a squeeze of lime juice add a bright kick. This curry works with chicken, veggies, or tofu—honestly, whatever you’ve got on hand.

Just simmer everything until the flavors blend and the sauce thickens a bit. Serve it with rice or noodles for a cozy meal.

Ingredients

• 2 tbsp vegetable oil
• 1 cup (250 ml) chicken or vegetable broth, low sodium
• 400 g (14 oz) full-fat coconut milk
• 2-3 tbsp Thai green curry paste
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp lime juice
• 1 lb (450 g) chicken breast, sliced (optional)
• Fresh cilantro, for garnish

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add garlic, ginger, and curry paste; cook for 1-2 minutes until fragrant.
3. Pour in coconut milk and broth; stir well.
4. Add chicken or vegetables, simmer for 10-15 minutes.
5. Stir in lime juice just before serving.
6. Garnish with fresh cilantro and enjoy.

For more details, you can check this Creamy Coconut Thai Green Chicken Curry recipe.

2) Vegan Pumpkin Baked Oatmeal

This vegan pumpkin baked oatmeal is a warm, cozy breakfast that’s super easy to make. Coconut milk keeps it creamy and dairy-free.

Pumpkin brings natural sweetness and that classic fall flavor. Just mix everything in one bowl, bake until golden, and you’re set.

Add nuts or dried fruit for a little crunch if you want. It’s great for meal prep since it reheats like a dream.

Enjoy it plain or top with dairy-free yogurt or whipped coconut cream. Perfect for chilly mornings when you want something filling.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup pumpkin puree
• 1 cup coconut milk
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped pecans or dried cranberries (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix oats, pumpkin, coconut milk, and maple syrup.
3. Add cinnamon, nutmeg, baking powder, and salt. Stir well.
4. Fold in nuts or dried fruit if using.
5. Pour mixture into a greased baking dish.
6. Bake for 35-40 minutes until set and golden.
7. Let cool slightly before serving.

Learn more about this recipe at Vegan Pumpkin Baked Oats.

3) Coconut Milk Rice and Peas

Coconut milk rice and peas is a classic from the Caribbean. It’s an easy, tasty way to make rice with red kidney beans and coconut milk.

The coconut milk gives the rice a creamy texture and just a hint of sweetness. Spices like thyme, garlic, and Scotch bonnet pepper add some kick.

You can make the whole thing in one pot. Just toss in your soaked beans, rice, coconut milk, and seasonings, then let it all cook until tender.

Ingredients

• 1 cup dried red kidney beans (or canned)
• 2 cups long-grain rice
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 2-3 sprigs fresh thyme
• 1 Scotch bonnet pepper (whole)
• 3 cloves garlic (minced)
• 1 teaspoon salt

Cooking Instructions

1. Soak dried beans overnight or use canned beans drained.
2. In a pot, combine beans, coconut milk, water, thyme, garlic, and Scotch bonnet.
3. Bring to a boil, then simmer until beans are tender (about 1 hour if using dried beans).
4. Add rice and salt, stir gently.
5. Cover and cook on low heat for 20-25 minutes until rice is done.
6. Remove Scotch bonnet and thyme sprigs before serving.

4) Quick Coconut Chicken Curry

You can whip up a coconut chicken curry in no time—just a few steps and you’re there. Start by cooking onions, garlic, and bell peppers in a pan until they soften.

Add chicken pieces and let them brown. Then pour in coconut milk and curry spices.

Let everything simmer until the chicken is cooked through and the flavors meld. It’s creamy, comforting, and honestly, pretty hard to mess up.

Serve it with rice or naan bread to soak up the sauce. Toppings like yogurt or mango chutney are optional but highly recommended.

Ingredients

• 1 lb (450 g) chicken breast, cut into pieces
• 1 onion, chopped
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 can (13.5 oz / 400 ml) coconut milk
• 2 tbsp curry powder
• 1 tbsp oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a large pan over medium heat (about 350°F / 175°C).
2. Add onion, red bell pepper, and garlic. Cook 3-4 minutes until soft.
3. Add chicken pieces and cook until browned on all sides.
4. Stir in curry powder, salt, and pepper.
5. Pour in coconut milk and bring to a simmer.
6. Cook for 15-20 minutes until chicken is fully cooked.
7. Serve with rice or naan bread.

5) Coconut Chocolate Pudding

Coconut chocolate pudding is simple, creamy, and totally dairy-free. Use coconut milk, cocoa powder, and a little sugar for a quick dessert.

Heat everything slowly while stirring until it thickens up. That’s the trick for a smooth, rich pudding.

Chill it in the fridge before serving if you want it extra cool. Sprinkle coconut flakes on top for a little crunch.

This dessert is easy and quick, even if you’re short on time.

Ingredients

• 1 (14-ounce) can full-fat coconut milk
• 3 tablespoons cocoa powder
• 1/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• Coconut flakes (optional)

Cooking Instructions

1. Mix coconut milk, cocoa powder, sugar, cornstarch, and salt in a saucepan.
2. Heat on medium low, stirring constantly until the pudding thickens.
3. Remove from heat and let it cool a little.
4. Pour into bowls and chill in the fridge for at least 2 hours.
5. Add coconut flakes on top before serving.

For more details, try this coconut milk chocolate pudding recipe.

6) One-Pot Miso-Turmeric Salmon with Coconut Rice

This dish is perfect when you want something simple but tasty. Miso and turmeric bring a warm, savory flavor to the salmon.

Cooking the rice with coconut milk makes it creamy and fragrant. You cook everything in one pot—less cleanup, more flavor.

The salmon steams right on top of the coconut rice, soaking up all those spices. Add scallions or greens for a pop of color and freshness.

It’s a balanced meal with protein, carbs, and a bit of spice.

Ingredients

• 2 cups white jasmine rice
• 1 (15-ounce) can full-fat coconut milk
• Salt and pepper
• 4 scallions, thinly sliced
• 1 tablespoon miso paste
• 1 teaspoon turmeric
• 4 salmon fillets

Cooking Instructions

1. Rinse the jasmine rice and add it to a pot with coconut milk and 1 cup water. Add turmeric and salt.
2. Bring to a boil, then reduce heat to low and cover. Cook for 10 minutes.
3. Mix miso paste with a little warm water to loosen.
4. Place salmon fillets on top of the rice, brush with miso mixture, cover.
5. Cook for another 10-12 minutes until rice is tender and salmon is cooked through.
6. Garnish with scallions before serving.

Learn more about this recipe at One-Pot Miso-Turmeric Salmon and Coconut Rice.

7) Lemon-Honey Nian Gao (Mochi Cake)

This lemon-honey mochi cake is soft, chewy, and uses coconut milk for extra richness. You’ll taste subtle lemon balanced by honey’s sweetness.

The cake stays moist thanks to coconut milk and condensed milk. Whisk melted butter, coconut milk, condensed milk, lemon juice, and honey together, then mix with glutinous rice flour.

Bake until set and slice once cool. The texture is light and sticky—kind of addictive, honestly.

Ingredients

• 225g glutinous rice flour
• ¾ cup coconut milk
• ½ cup condensed milk
• ⅓ cup lemon juice (reserved)
• ¾ cup honey mixture (reserved)
• Melted butter

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk melted butter, coconut milk, condensed milk, lemon juice, and honey.
3. Mix wet ingredients with glutinous rice flour until smooth.
4. Pour into a baking pan.
5. Bake for 40-50 minutes until set.
6. Let cool before slicing.

Learn more about this recipe at Lemon-Honey Nian Gao (Mochi Cake).

8) Vegan Saag Tofu in Coconut Curry Sauce

This creamy vegan saag tofu brings together spinach and coconut milk for a comforting twist on saag paneer. Instead of cheese, you’ll use tofu, which soaks up the coconut-rich sauce and all those lovely spices.

Start by pan-frying tofu cubes until they’re golden and a little crispy. Set them aside while you cook fresh spinach with garlic, ginger, and whatever curry spices you like best.

Pour in coconut milk and return the tofu to the pan. Let everything simmer together so the flavors meld.

I love serving this with rice or warm flatbread. It comes together pretty quickly, too—perfect for those nights when you just don’t want to fuss.

Ingredients:

• 14 oz (400g) firm tofu, cubed
• 4 cups fresh spinach, chopped
• 1 can (14 oz/400 ml) coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp canola oil
• 1 tsp cumin
• 1 tsp garam masala
• Salt to taste

Cooking Instructions:

1. Preheat a pan over medium heat and add oil.
2. Fry tofu cubes until golden on all sides. Set aside.
3. In the same pan, sauté onion, garlic, and ginger for about 5 minutes.
4. Add cumin and garam masala. Cook for another minute.
5. Stir in chopped spinach and cook until it wilts.
6. Pour in coconut milk and let it simmer for 5 minutes.
7. Add tofu back and cook gently for 5 more minutes.
8. Season with salt and serve warm.

9) Pressure Cooker Coconut Lentil Soup

This soup is warm and filling. Coconut milk gives the broth a creamy texture, no dairy needed.

Lentils and spices make it hearty, and the pressure cooker gets it done fast. Start by sautéing onions, garlic, and ginger to build flavor.

Add lentils, coconut milk, curry powder, and water. Seal the pot and let it work its magic.

After cooking under pressure, you’ll have a thick, rich soup with tender lentils. It’s a solid choice for dinner or lunch, especially when you want something easy.

Ingredients

• 1 cup lentils (red or yellow)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 3 cups water
• 1 tablespoon coconut oil
• Salt and pepper to taste

Cooking Instructions

1. Set your pressure cooker to sauté mode and heat the coconut oil.
2. Cook onion, garlic, and ginger until they soften.
3. Add curry powder and stir for a minute.
4. Toss in lentils, coconut milk, water, salt, and pepper. Stir everything together.
5. Lock the lid and cook on high pressure for 10 minutes.
6. Release pressure carefully and give it a good stir before serving.

10) Coconut Milk Banana Bread

Banana bread turns out moist and soft when you swap in coconut milk for regular milk or oil. It adds just a hint of creaminess without messing with that classic banana flavor.

Mix mashed bananas, flour, baking powder, and coconut milk. If you’re feeling it, toss in some cinnamon or nuts.

Bake at 350°F (175°C) for about 50 minutes. Check doneness with a toothpick—sometimes banana bread likes to trick you.

Let it cool before slicing or it might fall apart. That’s always the hardest part, isn’t it?

Ingredients

• 4 ripe mashed bananas
• 7 1/2 ounces coconut milk (full fat)
• 2 eggs
• 1/2 cup olive oil or melted butter
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon (optional)
• 1/2 cup chopped nuts (optional)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Grab a bowl and mash up those bananas. Pour in the coconut milk, crack in the eggs, and add the oil.

3. In a separate bowl, toss together the flour, baking powder, baking soda, and cinnamon.

4. Now, add the dry ingredients to the wet ones. Fold everything together gently—don’t overmix.

5. If you’re feeling fancy, stir in some nuts at this point.

6. Grease a loaf pan and pour in the batter.

7. Pop it in the oven. Bake for about 50 minutes, or until a toothpick poked in the center comes out clean.

8. Let the loaf cool for 15 minutes before you slice it up.