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.
'coconut milk' on Serious Eats
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.
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.
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.
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.
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.
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.
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.
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.
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.
Palm sugar lends a soft caramel flavor with a tinge of butterscotch that makes this ice cream special. Add coconut milk, eggs, and pandan to the team and we've got a combination of flavors that South East Asians have enjoyed for ages.
[Photograph: Leela Punyaratabandhu] This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in...
This Coconut Custard Pudding from S.H. Fernando Jr.'s Rice & Curry is a tropical take on a caramel custard. Instead of cream or milk, this recipe calls for thick coconut milk, resulting in a rich custard full of caramelized coconut notes, accented with nutmeg and cardamom. A scattering of crushed cashews are sprinkled on just before serving to add a crunch to the creamy custard.
[Photograph: Leela Punyaratabandhu] For maximum flavor, it is best to use bone-in pieces of chicken in this curry. The dried spices are optional, but recommended. Note: Massaman has several spelling variants. Look for anything resembling "massaman" or "masman" on the...
Seashore mussels are stewed in a simple but exotic broth of coconut milk, lime, cilantro, lemongrass, and chilies. Spooned over rice noodles, there is nothing better than this easy, exotic one-pot classic.
[Photograph: Leela Punyaratabandhu] Note: Pandan (or pandanus) leaves are available frozen at most Asian grocery stores. If you can find them, you can leave them out entirely and scent the dip with a teaspoon of vanilla extract. You can also...
Bi-Rite Market's Curried Coconut Sweet Potato Mash does a wonderful job of balancing sweet, spicy, and savory with the Indian-inspired combo of curry, cayenne, coconut milk, and a healthy dose of butter. It's warm with heat and spice but never sugary or desserty, even with a sprinkling of toasted coconut just before serving.
This One-Pot Coconut Chicken over Jasmine Rice from Poulet simmers a whole chicken in a coconut milk with a host of veggies that cook with the chicken, soaking up all of its wonderfully savory flavors. Truly a one-pot meal (if you're not counting the rice), the chicken emerges from the pot incredibly tender.