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 I recently partnered with them to bring you our brand new video: 3 unique ways to use coconut milk.
I’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. This makes it a versatile player in the kitchen. I hope you try these recipes and get creative making your own.
It’s totally normal for it to separate in the can. In that case, just shake it up or give it a good stir before using! Sometimes I 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!
coconut chia parfaits
try this simple and filling breakfast parfait made with coconut milk and chia seeds.
- 1 x 400ml can Thai Kitchen Organic Coconut Milk
- 1/3 C chia seeds
- 1/2 tsp vanilla powder (you can also use the inside of a whole vanilla bean or vanilla extract)
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.
Create parfaits by layering coconut chia pudding with your choice of toppings.
Coconut chia pudding will last 5 days in the fridge.
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.
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
- 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
- 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)
- 24 corn tortillas
Pre-heat oven to 450°F.
Cut tofu into cubes approximately 3/4”-1” in diameter.
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.
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.
For the slaw, combine the slaw ingredients together in a bowl and refrigerate until serving tacos.
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.
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
these little bite sized desserts are sweet and tangy with fresh coconut and lime in the mix!
- 1/2 C whole raw walnuts
- 3 pitted medjool dates
- 2 tbsp unsweetened shredded coconut
- pinch of sea salt
- 1/3 C whole raw cashews (soaked for 20 minute in hot water)
- 1/2 C Thai Kitchen Organic Coconut Milk
- 1 lime, zest & juice
- 2 tbsp agave nectar
- 1 tbsp coconut oil
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.
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.
Zest the lime and set it aside, as it will be used as the topping.
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.
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.
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.
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: