3 Awesome Ways To Use Coconut Milk | Explore Flavour

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**NOTE: Coconut milk may separate in the can which is totally normal. Shake well before using.
Creamy Coconut Oatmeal
½ cup rolled oats
½ cup Thai Kitchen Coconut Milk
½ cup water
1 tbsp agave nectar
¼ tsp vanilla extract
cranberries, pistachios and shredded coconut for garnish
In a small saucepan combine rolled oats, coconut milk, water, agave nectar and vanilla extract.
Stir well and bring to a boil.
Reduce heat to medium low and simmer for 5-7 minutes, stirring frequently, until oatmeal thickens to your desired consistency.
Serve with cranberries, pistachios and shredded coconut.
Enjoy!
Pineapple Coconut Rice
1 cup rice
1 cup Thai Kitchen Coconut Milk
1 cup vegetable broth
2 tsp coconut oil
8oz extra firm tofu, cut into ½ inch cubes (optional)
1 orange bell pepper, finely diced
1 red bell pepper, finely diced
1 cup pineapple, finely diced
1 clove garlic
½ tsp ginger, grated
2 tbsp tamari OR soy sauce
1-2 tsp sriracha (optional)
crushed cashews
2-3 green onion, finely chopped
In a small saucepan bring rice, coconut milk and vegetable broth to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Turn off heat and allow rice to sit covered for an additional 5 minutes.
In a large frying pan heat coconut oil over medium high.
Add tofu and cook, stirring frequently, until it’s browned on all sides.
Remove cooked tofu from pan and set aside.
In the same frying pan combine bell pepper and pineapple.
Cook until the ingredients have softened, between 3-5 minutes.
Add the garlic and ginger and allow it to cook for an additional 30 seconds or until it becomes fragrant.
Add the cooked tofu and coconut rice to the pan.
Season it with tamari and sriracha and stir well.
Cook for an additional 2-3 minutes.
Serve topped with crushed cashews and green onion.
Enjoy!
Blueberry Coconut Loaf
½ cup butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
½ tsp salt
1 cup Thai Kitchen Coconut Milk
¾ cup unsweetened shredded coconut
1 cup blueberries
Glaze:
¼ cup Thai Kitchen Coconut Milk
1 cup powdered sugar
Preheat oven to 350°F.
Lightly grease a loaf pan with oil and set it aside.
In a large bowl whisk flour, baking soda and salt together. Set aside.
With a stand mixer or hand mixer beat butter and sugar until they become light and fluffy.
Add eggs and vanilla extract and beat until combined.
Add half of the coconut milk and half of the dry ingredients. Beat until combined.
Add the other half of the ingredients and beat until combined.
Fold in shredded coconut and blueberries.
Pour the batter into the loaf pan.
Bake at 350°F for 60-70 minutes or until the loaf is completely set. If the top begins to brown too quickly, tent it with some aluminum foil.
Allow the loaf to cool completely.
In a small bowl whisk powdered sugar and coconut milk until it forms a glaze.
Pour the glaze over the loaf.
Enjoy!