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Open a can of coconut milk - recipes

Published Nov 23, 2015


Coconut milk is ideal for cooking and baking and is a great dairy substitute. Angela Day shows how to use it in five tasty recipes.


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Coconut Harissa Paneer

Chilled Coconut Avocado Soup

Coconut Rice With Chicken

Coconut Tart

Coconut Pineapple Puddings With Rum Sauce

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Serves 4

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60ml olive oil

1 onion, finely chopped

5ml crushed garlic

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2cm piece of ginger, grated

15ml harissa paste

400g tin of coconut milk

250ml vegetable stock

500g paneer, cut in cubes

1 yellow pepper, cut in cubes

salt and pepper

125ml chopped fresh coriander

Heat half the oil in a pot and fry the onion, garlic and ginger for 5 minutes. Add the harissa paste and fry for 2 minutes.

Pour in the coconut milk and vegetable stock and simmer until slightly thickened, about 10-15 minutes.

Meanwhile, heat the remaining oil in a frying pan and fry the paneer cubes until lightly golden. Drain on paper towel.

Then add together with the yellow pepper to the thickened coconut sauce. Simmer for 5 minutes until heated through.

Check for seasoning, add the chopped coriander and serve on a bed of rice.



Serves 8-10

1 large cucumber, peeled, seeded and chopped

2 avocados, peeled and coarsely chopped

5-10ml Thai green curry paste

10ml sugar

10ml finely grated lime zest

30ml lime juice

45ml sweet chilli sauce

30ml fish sauce

400g tin of coconut milk

250ml cold water

60ml Greek yoghurt

a bunch of coriander

salt and pepper


sliced avocado, cucumber and toasted coconut flakes

In a food processor, puree the cucumber until smooth.

Add the rest of the ingredients and process until blended and smooth.

Taste for seasoning and add as desired.

Transfer soup to a large bowl and refrigerate for 30 minutes to allow to chill.

Ladle the soup into serving bowls or small glasses and garnish with sliced avocado, cucumber and toasted coconut flakes.



Serves 6

8-10 chicken thighs

salt and pepper

30ml oil

1 onion, chopped

2 cloves of garlic, chopped

2 carrots, peeled and diced

1 yellow pepper, diced

1 punnet of baby marrows, diced

15ml ground coriander

20ml ground cumin

5ml dried chilli flakes

375ml basmati rice

400g tin of coconut milk

500ml chicken stock

15ml lemon juice

125ml chopped fresh parsley

Season the chicken with salt and pepper.

In a large heavy-based pot, heat the oil and brown the chicken well on both sides. Remove and set aside.

Add the onion, garlic, carrots, yellow pepper and baby marrows to the pot and fry for 5 minutes. Add the spices and fry for a further 5 minutes.

Add the rice and stir to coat with the spices. Fry for 2 minutes.

Add the coconut milk and chicken stock, stir well until combined. Season with salt and pepper.

Then nestle the chicken into the rice, cover with a lid and simmer for 20 minutes, until rice and chicken are cooked.

Stir in lemon juice and parsley and serve.



Serves 8-10

250ml castor sugar

100g butter, softened

250ml flaked almonds, toasted

250ml desiccated coconut

125ml flour, sifted

grated rind and juice of 1 large lemon

grated rind and juice of 1 orange

4 eggs

250ml coconut milk

lightly whipped cream to serve

Preheat the oven to 180C. Grease a 25cm pie plate well.

Place the sugar, butter, toasted flaked almonds, desiccated coconut, sifted flour lemon and orange rind and juice into a food processor.

Whisk the eggs and coconut milk together and add to the food processor. Blend until well combined.

Pour into the prepared pie plate and bake for 1 hour until lightly browned.

Remove and cool completely. Then refrigerate for 1 hour to chill. Serve with whipped cream.



Makes 6

400g pineapple rings, drained

glace cherries

125g butter, room temperature

180ml brown sugar

2 eggs

60ml flour

250ml self-raising flour

125ml desiccated coconut

180ml coconut milk


125ml brown sugar

250ml cream

80ml golden syrup

60g butter

60ml dark rum

Preheat oven to 180C.

Grease and base-line a mega muffin pan. Place one pineapple ring and a cherry in each muffin hole.

Using an electric beater, cream the butter and sugar in a large bowl until pale and creamy.

Add the eggs, one at a time, beating well after each addition.

Combine the flours and coconut and add alternately with the coconut milk to the creamed mixture. Gently mix until combined.

Divide the mixture into the prepared muffin pan. Smooth the surface and bake for 30-35 minutes until golden and a skewer inserted comes out clean.

Remove the puddings from the oven, allow to cool for 5 minutes and loosen with a butter knife around the edges. Then turn out on to a wooden board.

Place each pudding in a serving bowl and smother with the rum sauce.

RUM SAUCE: Combine the sugar, cream, syrup and butter in a pot over medium heat. Stir until the butter melts, then simmer for 15-20 minutes, stirring regularly to thicken. Once thickened, stir in the rum.


* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.

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