Coconut milk is the perfect ingredient to have in your pantry this Veganuary. It has a rich, creamy texture that truly makes it a winning replacement for dairy cream – use it to enrich sauces, whip up creamy desserts and make silky-smooth soups. The high-fat content lends itself beautifully to sweet dishes, but with a touch of chilli and ginger, you can quickly create a Thai-inspired savoury dish.
With just one tin of coconut milk, you can cook a delicious meal at any time of day. Use it at breakfast time to make delicious porridges or smoothies. Later in the day, let coconut milk take the spotlight in a creamy soup, or conjure up a fragrant, spicy Thai-style curry with tofu.
We spoke to plant-based nutritionist and businesswoman Tammy Fry, of Fry’s Family Food Co., about the beauty of this versatile ingredient. She shares: “Coconut Milk is a staple in my pantry. For people who are trying to eat more plant-based foods, coconut milk is a brilliant substitute. It adds all the richness and depth of flavour that you would traditionally want in a curry or pasta sauce, plus there is always a little hint of something special that other milks and creams don’t quite bring to the table. A definite for your shopping list!”
If you want a firmer, richer result, it’s best to use coconut cream. If you want a creamy taste, but with a lighter texture, try substituting coconut milk in your recipes.
Breakfast
Warm quinoa porridge with coconut milk
This warm and comforting bowl of quinoa filled with all the nutrients you need to get your day started is perfect for chilly mornings.
Banana pancakes with espresso chocolate sauce
Weekend breakfasts are all about indulging, but that doesn’t mean that you can’t keep your eating healthy. These pancakes are packed with fruit and served with a delicious chocolate-espresso sauce.
Soups
Turmeric, lentil and spinach soup
Turmeric adds vibrant colour to this filling and hearty vegetable soup.
Creamy vegan corn chowder with prawn-style pieces
Add prawn-style pieces to a creamy corn and potato soup to supplement your daily protein and to add a great flavour profile.
Thai-style coconut green curry
Make this easy vegetarian curry as hot (or not!) as you prefer. With ginger and garlic, this comforting bowl of curry is sure to warm you up on even the chilliest nights!
If you have some time to spend in the kitchen, why not make your own tagliatelle? The fresh pasta is served with roasted butternut and a creamy cashew sauce for that extra touch of luxury.
Hoisin mushroom bowls with pak choy and coconut rice
Fresh chillies, lime and ginger bring a bright freshness to this quick Asian-style stir-fry, while the creamy coconut rice adds some richness.
Crispy vegan schnitzels with creamy dill sauce and potato salad
Potato salad doesn’t have to be heavy – this light vegan version is a delicious way to serve potatoes on the side during the warmer summer months. Serve with crispy vegan schnitzels from the oven and lashings of creamy dill sauce.
Milk tart is a South African favourite – this version shows you how to make one at home using plant-based ingredients.
Creamy chocolate and pistachio lollies
Coconut and chocolate are natural best friends, so why not combine them in these creamy ice lollies? Prepare them in advance and you’re always sure to have a plant-based icy snack on hand to enjoy outside in the sunshine.
