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Entries tagged with 'coconut milk'

One-Pot Wonders: Coconut Rice With Chicken Thighs

One-Pot Wonders Yasmin Fahr 3 comments

Why I don't cook everything in coconut milk is beyond me. It adds a rich flavor, creamy texture, and a sweetness that's perfectly at home in savory dishes. This particular one-pot recipe, made with tender chicken thighs, fresh, crunchy snow peas, and lightly spiced rice cooked in coconut milk is not from any particular tradition, but it sure is a tasty way to make a quick, weeknight meal. More

Scooped: Taro Ice Cream

Sweets Max Falkowitz 10 comments

Making taro ice cream in the home kitchen with real-deal taro is more than worth the small effort: the root's delicately sweet, vanilla-coconut flavor is brought out well by dairy, and the texture is as creamy as can be. More

Taro Ice Cream

Serious Eats Max Falkowitz 2 comments

Taro's light, nutty flavor works especially well in ice cream, and cooking it releases so much starch that your ice cream won't need any eggs. More

Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'

Kate Williams 7 comments

As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success. More

Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'

Serious Eats Kate Williams Post a comment

As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success. More

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook'

Kate Williams 2 comments

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent. More

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook'

Serious Eats Kate Williams 2 comments

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent. More

Video: Eating the Coconut from Nose to Tail in Sri Lanka

Daniel Klein 2 comments

Without the coconut, things in Sri Lanka would be very different. Not only is it the main ingredient in most Sri Lankan dishes, but the entire coconut tree also plays a major role in the non-culinary ways of life. We spent the day with a family of eight on their coconut plantation outside Negombo, where they showed us all the coconut has to offer. We were delighted to eat it in rice, sambal, roti and all that contained this miraculous coconut. More

Skillet Suppers: Mussels with Coconut Milk and Curry

Yasmin Fahr Post a comment

Every time I cook with coconut milk, I chide myself for not doing it more. It's packed with flavor from the creaminess of the coconut milk and goes really well with seafood. This recipe uses both mussels and shrimp but you could also toss in some scallops or squid. The dish would be great spooned over rice noodles or rice, but dipping just bread itself is fantastic. More

My Thai: Banana-Coconut-Sesame Cake

My Thai Leela Punyaratabandhu 1 comment

Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds. More

DIY Dairy-Free Coconut Yogurt

Molly Sheridan Post a comment

Starting with dried coconut flakes results in a non-dairy yogurt that tastes fresh and bright—without you having to break a sweat or crack a coconut. More

Pumpkin Glutinous Rice Balls in Sweetened Coconut Cream (Bua Loi Fak Thong)

Serious Eats Leela Punyaratabandhu Post a comment

Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make. More

Naomi Duguid's Coconut Sauce Noodles

Kate Williams 2 comments

Poached chicken plus broth and noodles is nothing new. Most of us eat chicken noodle soup on a more than regular basis throughout fall and winter. But Naomi Duguid's Coconut Sauce Noodles in Burma is far from ordinary. In its most basic form, egg noodles are boiled and then dressed with a thick soup of chicken, cracked coconut milk, and shallots. More

Naomi Duguid's Coconut Sauce Noodles

Serious Eats Kate Williams 1 comment

Poached chicken plus broth and noodles is nothing new. Most of us eat chicken noodle soup on a more than regular basis throughout fall and winter. But Naomi Duguid's Coconut Sauce Noodles in Burma is far from ordinary. In its most basic form, egg noodles are boiled and then dressed with a thick soup of chicken, cracked coconut milk, and shallots. More

Adam Bernbach's Piña Colada

Serious Eats Rachel Tepper Post a comment

D.C. mixologist Adam Bernbach tends the bar at Estadio and Proof, but he's also a frozen drink aficionado. The classic piña colada doesn't have to be cheesy—so long as it's made with top-notch ingredients. More

Blackened Salmon with Crunchy Coconut Couscous

Serious Eats Kerry Saretsky Post a comment

Hot New Orleans blackened salmon meets cool Miami coconut couscous with mint, parsley, green onions, and pumpkin seeds. The perfect original one-pot dinner for two in fifteen minutes. More

My Thai: Coffee-Coconut Agar Dessert

My Thai Leela Punyaratabandhu 12 comments

While the idea of putting coconut milk in coffee is not entertained by many people, when the two ingredients are put together this way, they form one of the most-loved flavor combinations for agar dessert among the Thai people. More

Coffee-Coconut Agar Dessert

Serious Eats Leela Punyaratabandhu 10 comments

While the idea of putting coconut milk in coffee is not entertained by many people, when the two ingredients are put together this way, they form one of the most-loved flavor combinations for agar dessert among the Thai people. More

Breakfast Black Rice Porridge with Coconut Cream

Serious Eats Leela Punyaratabandhu 5 comments

A popular Thai dessert/snack of black sticky rice pudding is reinterpreted as a wholesome breakfast porridge that happens to be made of whole grain, vegan, and gluten-free. More

My Thai: Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce

My Thai Leela Punyaratabandhu 3 comments

What we have here is the tart, sweet flavor of pineapple that's intensified through the process of grilling and amped up by the smoky aroma, covered in a sweet creamy sauce with a hint of coconut. It's a cook-out favorite. More

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