A can of coconut milk sits quietly in most pantries until the night you need dinner to taste like a vacation. It thickens curries, smooths out soups, sweetens rice, and turns into pudding with barely any effort. This roundup pulls together the best coconut milk recipes for dinner and dessert, from a quick weeknight curry to a tropical cocktail worth saving for the weekend.
Coconut milk comes in two main forms worth knowing before you shop: full-fat canned coconut milk for rich curries and desserts, and thinner canned or carton coconut milk for drinks and lighter dishes. Full-fat is the better all-around pick for most of these recipes because it holds up to simmering without breaking.
Quick picks:
- Best weeknight dinner: Thai Chicken Coconut Curry, ready in under 40 minutes
- Best comfort soup: Tom Kha Gai, warming and tangy with lemongrass and lime
- Best plant-based main: Coconut Chickpea Curry, hearty and budget-friendly
- Best dessert for guests: Coconut Milk Flan, silky and make-ahead friendly
1. Thai Chicken Coconut Curry
This curry delivers big, bold Thai flavor with pantry-friendly ingredients. Serves 4. Prep: 10 minutes. Cook: 25 minutes.
Ingredients:
- 1 tablespoon vegetable oil
- 1 pound boneless chicken thighs, sliced
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh basil, for serving
Method:
- Heat oil in a large skillet over medium-high heat. Cook chicken until browned, 5 minutes.
- Stir in curry paste, cook 1 minute until fragrant.
- Add coconut milk, bell pepper, fish sauce, and brown sugar. Simmer 15 minutes.
- Finish with lime juice and basil. Serve over rice.
For more inspiration, browse our best curry chicken recipes.
2. Tom Kha Gai
This Thai coconut soup balances creamy broth with sharp citrus and heat. Serves 4. Prep: 15 minutes. Cook: 20 minutes.
Ingredients:
- 4 cups chicken broth
- 2 cans (13.5 oz each) coconut milk
- 3 stalks lemongrass, smashed
- 5 slices galangal or ginger
- 4 kaffir lime leaves
- 1 pound chicken breast, sliced thin
- 8 oz mushrooms, sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 Thai chili, sliced
Method:
- Simmer broth, coconut milk, lemongrass, galangal, and lime leaves for 10 minutes.
- Add chicken and mushrooms, cook 8 minutes.
- Stir in fish sauce, lime juice, and chili. Serve hot.
Find more comforting bowls among our best Thai recipes.
3. Coconut Chickpea Curry
This vegetarian curry turns canned chickpeas into something rich and craveable. Serves 4. Prep: 10 minutes. Cook: 25 minutes.
Ingredients:
- 2 tablespoons oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 cans (15 oz each) chickpeas, drained
- 2 cups spinach
- Salt to taste
Method:
- Sauté onion and garlic in oil until soft, 5 minutes.
- Stir in curry powder, cook 1 minute.
- Add tomatoes, coconut milk, and chickpeas. Simmer 15 minutes.
- Stir in spinach until wilted. Season and serve.
This one sits nicely alongside our best chickpea recipes, including a spicy chickpea and spinach curry recipe if you want another spin on the combo.
4. Thai Green Curry with Tofu
Green curry paste brings herbal heat that pairs beautifully with crispy tofu. Serves 4. Prep: 15 minutes. Cook: 20 minutes.
Ingredients:
- 14 oz firm tofu, cubed and pan-fried
- 2 tablespoons green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup bamboo shoots
- 1 zucchini, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Fresh Thai basil
Method:
- In a pot, simmer curry paste with a splash of coconut milk for 2 minutes.
- Add remaining coconut milk, bamboo shoots, and zucchini. Simmer 10 minutes.
- Stir in tofu, soy sauce, and sugar. Cook 5 minutes.
- Top with basil, serve with rice.
Tofu lovers should also check our best tofu recipes for more weeknight ideas.
5. Coconut Shrimp Curry
Shrimp cooks fast in this curry, so it’s ideal for a speedy dinner. Serves 4. Prep: 10 minutes. Cook: 15 minutes.
Ingredients:
- 1 tablespoon oil
- 1 shallot, minced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 pound shrimp, peeled
- 1 tablespoon fish sauce
- Juice of 1 lime
- Cilantro, for garnish
Method:
- Sauté shallot in oil 3 minutes.
- Stir in curry paste, cook 1 minute.
- Add coconut milk, simmer 5 minutes.
- Add shrimp, cook until pink, 4 minutes.
- Finish with fish sauce and lime juice.
Shrimp fans will want to browse our best shrimp recipes for more quick dinners.
6. Coconut Rice
Coconut rice turns a basic side into something fragrant and a little sweet. Serves 4. Prep: 5 minutes. Cook: 20 minutes.
Ingredients:
- 1 cup jasmine rice, rinsed
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
Method:
- Combine all ingredients in a saucepan.
- Bring to a boil, then reduce heat to low.
- Cover and simmer 18 minutes until liquid is absorbed.
- Fluff with a fork before serving.
This pairs with almost anything on the list above. For more grain inspiration, check our best rice side dishes or our best rice cooker recipes.
7. Coconut Milk–Braised Chicken
Braising chicken in coconut milk keeps it tender and infuses deep flavor. Serves 4. Prep: 10 minutes. Cook: 40 minutes.
Ingredients:
- 4 bone-in chicken thighs
- Salt and pepper
- 1 tablespoon oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon paprika
Method:
- Season chicken, sear in oil until golden, 5 minutes per side.
- Remove chicken. Sauté onion and garlic 4 minutes.
- Return chicken, add coconut milk, soy sauce, and paprika.
- Cover, simmer 25 minutes until chicken is tender.
For another braised favorite, try the sweet and savory honey garlic chicken thighs.
8. Coconut Fish Stew
This stew turns mild white fish into a bowl packed with tropical flavor. Serves 4. Prep: 15 minutes. Cook: 20 minutes.
Ingredients:
- 1 tablespoon oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (13.5 oz) coconut milk
- 1 cup fish or vegetable broth
- 1 pound white fish fillets, cubed
- 1 teaspoon smoked paprika
- Lime wedges, for serving
Method:
- Sauté onion and garlic in oil 4 minutes.
- Stir in tomato paste, cook 1 minute.
- Add coconut milk and broth, simmer 10 minutes.
- Add fish and paprika, simmer gently 8 minutes until flaky.
Serve with lime wedges on the side.
9. Coconut Milk Ramen
Swapping in coconut milk gives ramen broth a creamy, slightly sweet backbone. Serves 2. Prep: 10 minutes. Cook: 20 minutes.
Ingredients:
- 3 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 2 packs ramen noodles
- 2 soft-boiled eggs
- Scallions and chili oil, for topping
Method:
- Whisk broth, coconut milk, miso, and soy sauce in a pot. Simmer 10 minutes.
- Cook noodles separately, drain, and divide into bowls.
- Ladle broth over noodles.
- Top with eggs, scallions, and chili oil.
Browse our best rice noodle recipes 2 for similar noodle bowl ideas.
10. Creamy Coconut Tomato Pasta
Coconut milk mellows tomato sauce into something velvety without any dairy. Serves 4. Prep: 10 minutes. Cook: 20 minutes.
Ingredients:
- 12 oz pasta
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) coconut milk
- 1 teaspoon red pepper flakes
- Salt to taste
- Fresh basil, for serving
Method:
- Cook pasta according to package directions.
- Sauté garlic in olive oil 1 minute.
- Add tomatoes, coconut milk, and red pepper flakes. Simmer 12 minutes.
- Toss with pasta, season, and top with basil.
The sauce clings well and tastes richer than the ingredient list suggests.
11. Mango Coconut Sticky Rice
This Thai dessert pairs warm sticky rice with ripe mango and sweet coconut sauce. Serves 4. Prep: 20 minutes (plus soaking). Cook: 25 minutes.
Ingredients:
- 1 cup glutinous rice, soaked 4 hours
- 1 can (13.5 oz) coconut milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, sliced
- Toasted sesame seeds, for garnish
Method:
- Steam soaked rice 20 minutes until tender.
- Warm coconut milk, sugar, and salt until sugar dissolves.
- Pour most of the mixture over warm rice, let it soak in.
- Serve rice with mango slices, drizzle remaining sauce on top.
Find more on our best Thai desserts for a fitting finish to any curry night.
12. Vegan Chocolate Coconut Pudding
Full-fat coconut milk makes this pudding thick, glossy, and completely dairy-free. Serves 4. Prep: 10 minutes. Cook: 10 minutes (plus chilling).
Ingredients:
- 1 can (13.5 oz) coconut milk
- 1/2 cup chocolate chips
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Method:
- Warm coconut milk in a saucepan over medium heat.
- Whisk in chocolate chips until melted.
- Add cocoa powder, maple syrup, vanilla, and salt. Whisk smooth.
- Pour into cups, chill at least 3 hours before serving.
13. Coconut Milk Chia Pudding
Chia seeds soak up coconut milk overnight into a thick, creamy pudding. Serves 2. Prep: 5 minutes (plus overnight chilling).
Ingredients:
- 1 can (13.5 oz) coconut milk
- 1/3 cup chia seeds
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Fresh berries, for topping
Method:
- Whisk coconut milk, chia seeds, maple syrup, and vanilla together.
- Cover and refrigerate at least 4 hours or overnight, stirring once.
- Spoon into bowls and top with berries.
It’s an easy make-ahead breakfast or light dessert that needs almost no effort the morning of.
14. Coconut Milk Ice Cream
This churned ice cream turns out creamy and rich without any cream in the mix. Serves 6. Prep: 10 minutes. Chill/Churn: 4 hours.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Method:
- Whisk coconut milk, sugar, vanilla, and salt until sugar dissolves.
- Chill mixture at least 2 hours.
- Churn in an ice cream maker according to manufacturer instructions, about 20 minutes.
- Freeze 2 hours more until firm.
The texture stays scoopable thanks to the natural fat content in full-fat coconut milk.
15. Coconut Whipped Cream
Chilled coconut cream whips up fluffy and holds its shape surprisingly well. Serves 6. Prep: 10 minutes (plus overnight chilling).
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Method:
- Scoop the solid cream from the top of the chilled can, leaving liquid behind.
- Beat cream with powdered sugar and vanilla until fluffy, 3 minutes.
- Use immediately or chill until ready to serve.
Spoon it over fruit, pie, or hot cocoa for an easy dairy-free topping.
16. Coconut Milk Pancakes
These pancakes turn out light and slightly sweet with a tender crumb. Serves 4. Prep: 10 minutes. Cook: 15 minutes.
Ingredients:
- 1 1/2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups coconut milk
- 1 egg
- 2 tablespoons melted butter
Method:
- Whisk dry ingredients together in a bowl.
- In a separate bowl, whisk coconut milk, egg, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Cook 1/4-cup portions on a greased griddle, 2 minutes per side.
17. Coconut Milk Flan
This flan sets into a silky custard topped with a deep caramel layer. Serves 6. Prep: 15 minutes. Cook: 45 minutes (plus chilling).
Ingredients:
- 3/4 cup sugar (for caramel)
- 4 eggs
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Method:
- Melt sugar in a saucepan until amber, pour into a baking dish to coat bottom.
- Blend eggs, coconut milk, condensed milk, and vanilla until smooth.
- Pour over caramel. Bake in a water bath at 350°F for 45 minutes.
- Chill 4 hours, then invert onto a plate to serve.
For another condensed milk dessert, see our best condensed milk recipes.
18. Mango Coconut Milk Smoothie
This smoothie blends into a thick, tropical drink that tastes like dessert for breakfast. Serves 2. Prep: 5 minutes.
Ingredients:
- 1 1/2 cups frozen mango chunks
- 1 cup coconut milk
- 1/2 banana
- 1 tablespoon honey
- Ice, as needed
Method:
- Add all ingredients to a blender.
- Blend until smooth, adding ice for a thicker texture.
- Pour into glasses and serve immediately.
Find more blended ideas among our best smoothie recipes or 27 fruit smoothie recipes.
19. Coconut Milk Piña Colada
This classic cocktail gets its signature creaminess from coconut milk blended with pineapple and rum. Serves 2. Prep: 5 minutes.
Ingredients:
- 1 cup pineapple chunks, frozen
- 1/2 cup coconut milk
- 3 oz white rum
- 1 tablespoon lime juice
- Ice, as needed
Method:
- Combine all ingredients in a blender.
- Blend until smooth and frothy.
- Pour into glasses and garnish with a pineapple wedge.
For more poolside drinks, check our best coconut cocktail recipes or 16 coconut cocktail recipes.
How to Choose Coconut Milk for Cooking and Baking
Full-fat canned coconut milk works best for curries, custards, and whipped cream because the fat content gives richness and body. Lighter canned coconut milk suits soups and sauces where a thinner consistency is wanted. Carton coconut milk, found near other milk alternatives, works well for smoothies and pancakes but is too thin for curries.
| Recipe Type | Best Coconut Milk | Fat Content | Notes |
|---|---|---|---|
| Curries (items 1-5) | Full-fat canned | High | Holds up to simmering |
| Rice & braises (items 6-8) | Full-fat canned | High | Adds richness |
| Soups & pasta (items 9-10) | Light canned | Medium | Smoother, lighter broth |
| Puddings & custards (items 11-13, 17) | Full-fat canned | High | Needed for thick set |
| Ice cream & whipped cream (items 14-15) | Full-fat canned, chilled | High | Must chill overnight |
| Pancakes & smoothies (items 16, 18) | Carton or light canned | Low-Medium | Thinner texture works |
| Cocktails (item 19) | Canned, light or full-fat | Medium | Either works well |
Shake the can before opening since the cream naturally separates from the liquid during storage. For recipes needing just the thick cream, chill the can first so the cream rises to the top.
How to Store Leftover Coconut Milk
Leftover coconut milk keeps in the refrigerator for up to 5 days when transferred to a sealed container. Canned coconut milk should never sit in the open can once opened, since the metal can affect flavor over time.
For longer storage, pour leftover coconut milk into an ice cube tray and freeze it. Frozen cubes drop straight into curries, soups, or smoothies without thawing first, which makes portioning out small amounts easy.
Separation is normal after chilling or freezing. A quick whisk or blend brings it back together before using it in any recipe on this list.
