Coconut milk recipes are ideal for making the most of a versatile ingredient that's a great alternative to dairy milk or cream. From Thai-style curries and pancakes to sweet treats and your bedtime hot chocolate, Lucy Bee serves up some delicious ways to use it (and other tasty coconut products) in everyday cooking and baking.

Coconut Milk Tofu & Aubergine Green Curry 

Serves 4, preparation time 10 minutes, cook time 45 minutes

Curry.jpg

Ingredients

  • 1 medium aubergine, cubed
  • 1 clove garlic, minced
  • 1 thumb size piece ginger, peeled
  • 1 small cauliflower, cut into florets
  • 2 carrots, sliced, ribbons or chopped
  • 280g firm tofu
  • 700ml Lucy Bee Coconut Milk
  • 200ml water
  • 1 tbsp. Lucy Bee Coconut Oil
  • 3 large handfuls kale
  • 1 ½ tbsp. Thai green curry paste


Method

  1. On a medium to high heat add your Lucy Bee Coconut Oil, then add in the aubergine and cook for 3-5 minutes until the aubergine begins to soften.
  2. Add in the garlic, ginger, cauliflower, stir, and cook for a further few
    minutes.
  3. Add the tofu, carrots, Lucy Bee Coconut Milk, water, and Thai green curry paste.
  4. Bring to the boil, then cover and simmer for 30-40 minutes.
  5. Serve with brown rice, and top with red chilli, spring onion, coriander and lime juice.

 

Cacao, Coconut Hot Chocolate

Serves 1, preparation time 5 minutes

Choc.jpg

Ingredients

  • 250ml Lucy Bee Coconut Milk
  • 1 tbsp Cacao
  • 1 tsp Coconut Sugar – optional

Method

  1. Add all ingredients to a saucepan and heat through.
  2. Whisk with a hand whisk or frother, before serving to mix the coconut milk and cacao.

 

Coconut Milk Chocolate Mousse

Serves 1-2, preparation time 5 minutes

Mousse.jpg

Ingredients

  • 1 medium ripe banana
  • 1 ripe avocado
  • 100ml Lucy Bee Coconut Milk
  • 1 ½ tbsp. Lucy Bee Cacao
  • Optional: 1 tsp. sweetener of your choice

Method

  1. Blitz all of the ingredients together using a blender of a food processor until all the ingredients have combined.
  2. Top with your favourite toppings, we’ve gone for raspberries, blueberries and desiccated coconut.
  3. Enjoy straight away, or place in the fridge for 1 hour to firm up.

Coconut Milk Pancakes

Serves 1 or 2, preparation time 5 minutes, cook time 1-2 minutes for each pancake

Pancakes.jpg

Ingredients

  • 100g Plain white flour (I used gluten free)
  • 1 large egg
  • 250/300mls Lucy Bee Coconut Milk
  • Coconut Oil to fry in

Method

  1. Hand whisk the ingredients together in a bowl, making sure all the flour is stirred into the coconut milk and egg.
  2. Add Lucy Bee Coconut Oil to a pan, once hot, add the pancake mixture, cook through on one side and turn over.
  3. Add your favourite toppings - try Lucy Bee Coconut Sugar and Lemon.