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3 unique ways to use coconut milk

Did you know there’s many ways to use coconut milk in everyday cooking beyond just curries and coconut Thai rice? Thai Kitchen Organic Coconut Milk is a pantry staple here at hot for food HQ and that’s why we recently partnered with them to bring you our brand new video, 3 unique ways to use coconut milk.

We’ve got breakfast, dinner, and dessert covered with delicious coconut chia parfaits, crispy coconut tofu tacos with avocado crema, and coconut lime cheesecake bites.  Check out the video below!

Thai Kitchen Organic Coconut Milk is a great dairy-substitute for everyday use with its premium taste and quality. Not only is it vegan and organic, but also gluten-free and has no added sugar making it a versatile player in the kitchen. We hope you’ll try these recipes and get creative making your own.

It’s totally normal for coconut milk to separate in the can, so just shake it up or give it a good stir before using! Sometimes we even allow it to separate by placing a can in the fridge overnight. Doing this allows the thick cream to rise to the top, while the water will stay at the bottom. You can scoop out the thick cream to make a whipped topping!

Look for Thai Kitchen Organic Coconut Milk in the Asian, ethnic food, or baking aisle of your favourite supermarket. And if you’re looking for more inspiration go to flavour.ca for tons of recipes or follow them on Facebook!

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coconut chia parfaits

try this simple and filling breakfast parfait made with coconut milk and chia seeds.

Course Breakfast
Cuisine American
Keyword breakfast, chia, coconut milk, easy recipes
Prep Time 10 minutes
refigerate 14 hours
Total Time 10 minutes
Servings 4
Author Lauren Toyota

Ingredients

Instructions

  1. Pour coconut milk into a bowl and mix with chia seeds and vanilla powder. Stir until well combined. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.
  2. Create parfaits by layering coconut chia pudding with your choice of toppings. 

Recipe Notes

Coconut chia pudding will last 5 days in the fridge.

crispy coconut tofu tacos
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crispy coconut tofu tacos with avocado crema

these tacos are super delicious with crispy battered tofu pieces, tangy slaw, and a creamy avocado sauce drizzled on top.

Course Main Course
Cuisine American
Keyword avocado, avocado crema, crispy tofu, slaw, tacos, tofu
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 tacos
Author Lauren Toyota

Ingredients

crispy coconut tofu

  • 1 x 350 g brick firm or medium firm tofu
  • 1/2 C all-purpose flour
  • 1 C Thai Kitchen Organic Coconut Milk
  • 1 1/2 tbsp lime juice
  • 1 1/2 C bread crumbs
  • 1/4 C unsweetened shredded coconut
  • 1 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp sea salt

avocado crema

  • 1 1/2 ripe avocados
  • 2/3 C Thai Kitchen Organic Coconut Milk
  • 2 limes, juiced
  • 1 garlic clove
  • 1 tsp hot sauce
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper

slaw

  • 2 C shredded red cabbage
  • 1 red pepper, thinly sliced
  • 1/4 C packed fresh cilantro, finely chopped
  • 1/2 a lime, juiced
  • 1/4 tsp chili flakes (optional)

extras

  • 24 corn tortillas

Instructions

  1. Pre-heat oven to 450°F.

  2. Cut tofu into cubes approximately 3/4”-1” in diameter.
  3. Add all-purpose flour to one mixing bowl. In another mixing bowl combine bread crumbs with shredded coconut, garlic powder, chili powder, and sea salt. In another mixing bowl combine coconut milk with lime juice.
  4. Coat tofu cubes in all-purpose flour. Then take a cube at a time and dredge through the coconut milk and lime juice mixture, then cover in the bread crumb mixture. Set pieces onto a baking sheet lined with parchment paper. Bake for 20 mins, flipping the pieces half way through to get all sides golden brown.  While the tofu is baking prepare the slaw and avocado crema.
  5. For the slaw, combine the slaw ingredients together in a bowl and refrigerate until serving tacos.
  6. For the avocado crema, take the pit out of the avocados and scoop the flesh into a blender. Add the remaining avocado crema ingredients and blend until smooth. Refrigerate until ready to serve tacos.
  7. Assemble each taco on 2 tortillas. Add slaw, 4 to 5 cubes of crispy coconut tofu, and drizzle with avocado crema.

Coconut Lime Cheesecake Bites
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coconut lime cheesecake bites

these little bite sized desserts are sweet and tangy with fresh coconut and lime in the mix!

Course Dessert
Cuisine American
Keyword cheesecake, cheesecake bites, cocount milk, key lime pie
Prep Time 45 minutes
freezing 2 hours
Total Time 45 minutes
Servings 12 bites
Author Lauren Toyota

Ingredients

crust

  • 1/2 C whole raw walnuts
  • 3 pitted medjool dates
  • 2 tbsp unsweetened shredded coconut
  • pinch of sea salt

filling

Instructions

  1. Pulse walnuts in a food processor until it’s a coarse meal. Then add pitted medjool dates, unsweetened shredded coconut, and sea salt and continue processing until it’s a fine meal. When you pinch the mixture it should stick together.
  2. Cut strips of parchment paper approximately 1/4” wide and 4” long and place them in the cups of a mini muffin pan. Then press about 1 1/2 tbsp of crust mixture into each cup on top of the paper. Place the tray in the freezer while you prepare the filling.
  3. Zest the lime and set it aside, as it will be used as the topping.
  4. Drain the cashews from the soaking water and rinse them under fresh water. Let them drain and then add to a high-powered blender. Combine with the remaining filling ingredients until very smooth.
  5. Pour the filling on top of the crusts to the edge of the mini muffin cups and sprinkle a little bit of lime zest on top.
  6. Freeze for 2 hrs until mostly solid. If you leave them longer and they fully freeze in the pan you’ll need to let the pan thaw for a few minutes before you can lift them out. Gently lift the paper tabs to remove the cheesecakes from the cups. 

Recipe Notes

Store cheesecakes in the freezer between layers of parchment paper.

** This was a sponsored post in partnership with Thai Kitchen Organic Coconut Milk

For more recipe ideas using Thai Kitchen Organic Coconut Milk check out these links:

http://bit.ly/ExploreFlavour

helloflavour on Facebook

Thai Kitchen Canada

Thai Kitchen Organic Coconut Milk

10 comments

  • Lisa 3 years ago

    Just made the your Coconut Lime Cheesecake Bites and they were the perfect treat to end the evening with. Super simple and delicious. Thanks for sharing!

    • Lauren Toyota 3 years ago

      awesome! They’re so tasty!

  • Bella 3 years ago

    I don’t see any recipe, just the video? :O

    • Lauren Toyota 3 years ago

      they are linked to the Thai Kitchen site. There are hyperlinks

  • GIA 3 years ago

    Just made the lime cheesecakes… Omg so good. You can’t mess this recipe up. I made my own crust using pecans, maple syrup, flax meal, and it still turned out great!! Love this omg

    • Lauren Toyota 3 years ago

      NICE! So glad you liked them 😀

  • Naomi 3 years ago

    Just made the tofu tacos and they were amazing! I made them with a kale salad instead of the cabbage and it tasted great! The avocado crema is super flavorful with a great kick. Ganna try the butternut squash ones next!

  • veg head 2 years ago

    Could you use Italian bread crumbs for the tacos?

    • Beth 2 years ago

      I did and it turned out great

  • Beth 2 years ago

    I like tofu, I don’t love tofu. This taco recipe is FANTASTIC. I absolutely loved it. I loved the different flavors and textures. This is definitely one of my favorites.

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