Coconut milk is one of those pantry must-haves. Although it’s more commonly used in curries, we’ve decided to get creative. Here are 5 festive uses for coconut milk, plus our new favourite recipe, coconut whipped cream.
5 Festive Uses For Coconut Milk
While most rice puddings call for rice (obviously), surprisingly this cauliflower sub works well. Also loaded with coconut milk, vanilla, coconut, raisins, and cinnamon, this rich and creamy (and healthier) dessert is perfect for the holidays. Picture a nice warm coconutty hug in dessert form.
Coconut milk is the ideal vegan ice cream replacement. If you’d like to make your own vegan ice cream, try our Vegan Chocolate Ice Cream recipe. (For vanilla, sub out the cocoa powder, add sweetener to taste, 2 tsp vanilla, and a pinch of salt.) Or, if you’d like to buy your own (like I often do), try Coconut Bliss coconut dessert.
Our newest obsession, especially in our weekend morning cuppa Joe. Rich in both light AND full-fat coconut milk, strong coffee, and Irish Whiskey, your holiday coffees will never be the same.
If you want to impress your holiday guests this year, try Vegnog. Coconut milk and soaked cashews make this extra creamy, so Vegnog is arguably as tasty (and definitely healthier) than the original. While traditional eggnog will always come first in my heart, this is a close second.
Last but not least, the star of the show: coconut whipped cream. This creamy whip is perfect atop pies, warm beverages (*ahem* vegan Irish Cream, but hot cocoa works too), french toast, ice cream (to take it to the next level, try our 3 ingredient homemade versions) or to eat by the spoonful.
Coconut Whipped Cream Recipe
What you’ll need:
- 1 can full-fat coconut milk – chilled overnight
- 1-2 tablespoons sweetener
- ½ teaspoon vanilla extract
- Optional: a mini pinch of salt*
- Leave your can of full-fat coconut milk in the fridge overnight. This step is necessary, or else your whip cream will become mush. No one wants that. I repeat: chill the coco.
- The next day, place a large mixing bowl in the fridge 10 minutes before whipping. This step is also key.
- Remove coconut milk from the fridge. Do not tip or shake the can. Open the can and scrape out the thick coconutty cream on top (this will be your whip), and leave behind the liquid on the bottom. Use that liquid for smoothies (see photos below)
- Place the hardened coconut cream in your cooled mixing bowl. Beat for 30 seconds with a mixer until creamy. Add vanilla and sweetener and mix. Taste and adjust sweetness as needed. *To enhance the flavour, add a pinch of salt.
- Eat STAT! Or refrigerate. Your choice. It should keep for up to 1 week.
Alternatively, if you don’t feel like making your own, check out CocoWhip. It’s another favourite here in the office, as it’s basically God’s nectar.
These are just some of our festive ways to use coconut milk. What’re yours?