List of dishes made using coconut milk

This is a list of dishes made using coconut milk. Coconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia, Indonesia, Singapore, and the Philippines and in South Asia, specifically in Sri Lanka and South India.

Main article: Coconut milk
For dishes prepared with coconut, see List of coconut dishes.
Coconut milk in a bowl
Tom kha kai (Thai coconut soup)

Dishes that use coconut milk

Brazilian
Main article: Brazilian cuisine
Name Image Description
Canjica or curau
Cuscuz branco
Manjar branco
Moqueca A Brazilian seafood stew based on fish, onions, garlic, tomatoes, and cilantro. It is cooked slowly, with no water added.
Pamonha A traditional Brazilian food, it's a paste made from fresh corn and milk, boiled wrapped in corn husks, turned into a dumpling. Pamonhas can be savoury or sweet, the latter being the norm in Northeastern Brazil and in the state of Rio de Janeiro. They can be filled with a variety of ingredients, or served plain.
Several desserts
Several seafood stews
Vatapá A Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste.

Burmese
Main article: Burmese cuisine
Name Image Description
Banana pudding A dessert made from banana boiled in coconut milk and sugar.
Halawa A snack made of sticky rice, butter, coconut milk, similar to Indian halwa. Burmese halawa usually contains poppy seeds and is brown in color.
Kyauk-kyaw Coconut jelly
Mont let saung Tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk
Ngyuenea hakushelat Coconut milk
Ohn no khao swè Curried chicken and wheat noodles in a coconut milk broth
Shwegyi mont Unsweet cake of semolina, coconut milk, and poppy seeds
Shwe yin aye A dessert prepared with agar jelly, tapioca and sago in coconut milk

Caribbean
Main article: Caribbean cuisine
Name Image Description
Callaloo A popular Caribbean dish originated from West Africa served in different variants across the Caribbean., its main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including callaloo or bhaaji), taro or Xanthosoma.
Coconut bread, bake and cakes
Coconut candy Prepared with coconut milk and coconut cream, the term "Coconut candy" most commonly refers to the candy produced in Bến Tre province, Vietnam.
Coconut ice cream
Coconut soup
Oil down A stew of breadfruit, salted meat or chicken, coconut milk and spices.[1]
Rice and peas A mainstay of Jamaican cuisine and is traditionally, but not exclusively, eaten with the Sunday meal. Coconut milk is used to flavor the dish.
Run down A stew dish in Jamaican cuisine and Tobago cuisine[2] that typically consists of fish, reduced coconut milk,[3] yam, tomato,[4] onion and seasonings.[2][5] Mackerel and salted mackerel[2][6] is often used in the dish.

Filipino
Main article: Filipino cuisine
Name Image Description
Adobo sa gata Version of Philippine adobo with coconut milk
Bibingka A class of baked rice cakes made with ground glutinous rice and coconut milk
Bicol Express Spicy coconut-milk based stew with chilis, shrimp paste, and pork
Biko Steamed rice cake with coconut milk, brown sugar, and whole glutinous rice
Bilo-bilo Dessert soup of sticky rice dumpling in coconut broth, usually with saba banana, ube, and other ingredients.
Binagol Sweet steamed delicacy made from mashed giant taro corms, condensed milk, sugar, coconut milk, and egg yolks.
Binatog sa gata Filipino boiled corn desert topped with freshly grated coconut, butter, and salt (or sugar). This variant adds coconut milk.
Binignit Dessert soup made from sweetened coconut milk, glutinous rice, fruits, and various root crops
Biniton Maguindanaon dish of chicken in coconut milk, cumin, curry, chilli and lemongrass
Buko pandan Agar and various jellies in pandan-flavored coconut milk
Cassava cake Moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top
Dodol Confection made from coconut milk, jaggery, and rice flour
Espasol A cylinder-shaped Filipino rice cake prepared with rice flour, cooked in coconut milk and sweetened coconut strips, and then dusted with toasted rice flour.
Ginataan Generic term for entrées or desserts simmered in coconut milk
Ginataang alimango Mud crabs in coconut milk
Ginataang alimasag Blue crabs in coconut milk
Ginataang ampalaya Bitter melon in coconut milk
Ginataang curacha Spanner crabs in coconut milk. A notable version is curacha Alavar.
Ginataang hipon Shrimp in coconut milk
Ginataang isda Fish in coconut milk and spices
Ginataang kalabasa Coconut milk and calabaza soup, usually with shrimp and green beans
Ginataang kuhol Apple snails in coconut milk with leafy vegetables and spices
Ginataang langka Jackfruit in coconut milk. Variants include ginataang kamansi (breadnut) and ginataang rimas (breadfruit)
Ginataang mais Dessert gruel made from sweet corn and glutinous rice in coconut milk
Ginataang manok Chicken in coconut milk and spices
Ginataang munggo Dessert gruel made from glutinous rice and mung beans
Ginisang munggo sa gata A variant of ginisang munggo with coconut milk added, usually eaten with dried fish or pork. Sometimes also called "ginataang munggo"
Gising-gising
(Ginataang sigarilyas)		 Minced winged beans or green beans in a spicy coconut milk broth
Gulaman at sago Sago pearls and agar with coconut milk
Halo-halo sa gata A popular Filipino dessert with shaved ice with sweet beans, ice cream, fruits, and other sundries. This variant uses coconut milk in place of evaporated milk
Inubaran Chicken cooked in coconut milk or cream with banana pith and lemongrass
Inulukan River crabs in taro leaves and coconut milk
Kalamay A sticky sweet delicacy made of coconut milk, brown sugar, and ground glutinous rice
Kinilaw sa gata Raw fish in vinegar with coconut milk
Laing Spicy taro dish seasoned with shrimp, pork, and ginger
Linarang Fish stew with coconut milk, garlic, red onions, tomatoes, fermented black beans, chilis, and sour fruits
Maja blanca Coconut–based blancmange, often with sweet maize kernels.
Paelya Filipino adaptation with glutinous rice of Spanish paella and related dishes. Filipino versions can sometimes use coconut milk, especially in the bringhe variant.
Pancit buko A noodle dish which uses strips of young coconut milk instead of noodles.
Panyalam Fried rice cake made from glutinous rice and coconut milk
Piaparan Meat cooked in coconut milk with spices, shredded coconut, and palapa
Pininyahang hipon Shrimp cooked in a coconut milk and pineapple-based sauce
Pininyahang manok Chicken cooked in a coconut milk and pineapple-based sauce
Piyanggang manok Chicken cooked in a coconut milk with various sauces and pulverized burnt coconut meat
Salukara Fried pancake of rice flour and coconut milk
Sapin-sapin Layered dessert of glutinous rice and coconut milk
Sayongsong Steamed rice cake with rice, sweetened coconut milk, and calamansi, uniquely sold in cones made of banana leaves
Sinanglay Stuffed fish wrapped in leafy vegetables, lemongrass or pandan leaves, and cooked in spicy coconut milk
Sinantolan Grated santol in spicy coconut cream sauce with shrimp paste
Suman Rice cake made with glutinous rice and coconut milk wrapped in leaves
Tinumok Taro leaves with shrimp, fish, and coconut meat
Tiyula itum Meat in a black stew of coconut milk, burnt coconut meat, and various spices
Tupig Ground slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut (buko) strips. It is wrapped into a cylindrical form in banana leaves and grilled directly on charcoal.
Ube halaya Dessert made from mashed purple yam with sweetened coconut milk or dairy milk

Hawaiian
Main article: Cuisine of Hawaii
Name Image Description
Haupia A gelatin-like pudding flavored with coconut milk
Kulolo A Hawaiian dessert made primarily from mashed taro corms and either grated coconut meat or coconut milk.
Squid lu'au Taro leaves and octopus simmered in coconut milk.

Indian
Main article: Indian cuisine
See also: List of Indian dishes

Indian (Tamil Nadu & Kerala)
Main articles: Tamil cuisine and Cuisine of Kerala
  • Ada Prathaman
  • Gothampu Payasam (Wheat Payasam)
  • Kerala Curries
  • Molugootal (sometimes used in conjunction with fresh grated coconut to enhance flavour)
  • Mutton Stew
  • Paal-Appam (sweetened coconut milk in the center of the Aapam for taste)
  • Parippu Prathaman
  • Puttu (Steam cake) Grated coconut is mixed with rice powder for taste

Indian (Goan and Konkani cuisine in Karnataka, and Maharashtra)
Main articles: Goan cuisine, Malvani cuisine, Cuisine of Karnataka, and Maharashtrian cuisine

Almost all dishes have coconut milk and paste as its base (called as "Aapros" in Konkani)

  • Solkadhi
  • All vegetable and fish curries
  • Coconut Rice
  • Payasa, Mangane, Kheer

Indian (Northeast)
Main article: North East Indian cuisine

Indian (North India)

Coconut and coconut milk are both used as a garnish in several traditional dishes across Bihar, Eastern U.P., Uttaranchal and Bundelkhand. Its generally used in dishes made of jackfruit, pumpkin and other gourds.

Indonesian
Main article: Indonesian cuisine
See also: List of Indonesian dishes
Name Image Description
Arem-arem [7] A type of food in Javanese cuisine prepared with rice and mincemeat.[7] Includes lontong, and many more.
Ayam percik Malay grilled chicken.
Bika ambon [8] Cake
Bubur ketan hitam Dessert
Cassava Leaf curry
Dodol A candy. Pictured is an assortment of dodol on display in Bandung, Indonesia.
Es bubur pisang ijo A dessert from Makassar. Banana wrapped in pandanus rice flour dough, served with coconut custard, red coconut syrup, and crushed ice.
Es bumi hangus Dessert
Es cendol Dessert
Es dawet ayu Dessert
Es doger Dessert
Es kacang hijau A dessert that's also known as "bubur kacang hijau"
Es putar Ice cream
Es shanghai Dessert
Es teler Dessert
Gudeg Javanese jack fruit stew
Gulai Kepala Ikan
Jack fruit Curry using young jack fruit
Kolak Dessert
Kue mangkok
Laksa A spicy noodle soup.
Lemang
Nasi lemak A Malay fragrant rice dish cooked in coconut milik and pandan leaf.
Nasi liwet A food from Solo, Central Java. Rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk and chicken broth, thus give the rice rich and succulent taste. This is a traditional Javanese way of cooking, from the past until now.
Sayur lodeh A vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.[9]
Sop kaki kambing Lamb soup
Soto betawi/soto Jakarta Beef soup
Tongseng kambing Lamb curry
Nasi Uduk An Indonesian-style steamed rice cooked in coconut milk. The dish is originally from Jakarta.[10]
Opor Ayam A dish consisting of chicken cooked in coconut milk from Indonesia, especially from Central Java.[11]
Rendang

Malaysian and Singaporean
Main articles: Malaysian cuisine and Singaporean cuisine
Name Image Description
Ayam percik Grilled chicken in spicy coconut marinade/sauce
Bubur cha cha
Bubur hitam
Chendol Basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar.
Chicken Curry
Gula melaka A Malaysian sugar made from the sap of flower buds from the coconut tree
Laksa A spicy noodle soup that typically includes coconut milk in its preparation.
Lemak ayam chili padi Chicken/fish in bird's eye chili coconut milk
Lemak lodeh Curry vegetables
Nasi lemak A fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish;[12] Brunei; Singapore;[13]
Pengat pisang
Puteri salat
Rendang Beef/chicken. Rendang is on the left side of the plate in the image.

Maldivian
Main article: Maldivian cuisine
Name Image Description
Mas riha A type of curry in Maldivian cuisine prepared with fresh tuna and eaten with rice or with roshi flatbread.[14]

Sri Lankan
Main article: Sri Lankan cuisine
Name Image Description
Pitthu Coconut Cake
Coconut milk Pol kiri - a dish in itself, usually used for gravy with Pittu
Coconut toffee Pol Toffee
Green bean curry
Milk gravy (Kiri hodi) Coconut milk with a dash of saffron and onion, usually used for gravy with String-hoppers
Kiribath Coconut milk rice
Pol Pani Sri Lankan pancake made with coconut milk
Parippu Sri Lankan style lentil or Dhal curry
Aloo Kari Potato Curry
Malumas Kari

Fish Curry

Harakamas Kari

Beef Curry

Kukulmas Kari

Chicken Curry

Watalappam A coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, and various spices, including cardamom, cloves,[15] and nutmeg. This dessert is very popular in Sri Lanka

Thai
Main article: Thai cuisine
See also: List of Thai dishes
Name Image Description
Coconut rice Prepared by soaking white rice in coconut milk or cooking it with coconut flakes.
Green curry A variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Green curries tend to be as hot as red curries or hotter. The green color comes from fresh green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry.
Ice Cream
Khanom tako Jasmine scented coconut pudding set in cups of fragrant pandanus leaf.
Massaman curry A Thai curry dish that is Muslim in origin. Due to its Muslim roots and therefore Islamic dietary laws, this curry is most commonly made with beef, but can also be made with duck, tofu, chicken, or, for non-Muslims, with pork (as pork is a forbidden food for Muslims, this variety is not eaten by observant Thai Muslims). The dish is flavored with Massaman curry paste, which usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind sauce.
Thai satay sauce
Phanaeng curry Generally milder than other Thai curries, it traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shrimp paste and salt, and sometimes also shallots and peanuts.[16]
Pineapple curry
Red curry A popular Thai dish consisting of curry paste to which coconut milk is added. The main ingredients are garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. The base is properly made with a mortar and pestle Pictured is Thai red curry with pork.
Thai Shaved Ice or Nam Kang Sai Known as snow cone in the US. Another name is 'Wan-Yen'. In Thailand, this kind of cold dessert is very popular as well. The differences from other countries' shaved ice is that in the Thai version the toppings (mixings) are in the bottom and the shaved ice is on top. There are between 20-30 varieties of mixings that can be mixed in. Among them are young coconut that have been soaked in coconut milk, black sticky rice, chestnuts, sweetened taro, red beans, cheng-sim-ee (special flour that is very chewy and slippery) and many more.
Tom Kha "coconut soup" Prepared with coconut milk, galangal, lemon grass, kaffir lime leaves, and chicken, and often contains straw, shiitake, or other mushrooms, as well as coriander leaves.
Yellow curry One of three major kinds of Thai curry that are commonly found in Thai restaurants in the West.[17] There is also kaeng lueang (Thai: แกงเหลือง), which directly translated means "yellow curry" in Thai but this curry does not contain any coconut milk.

Vietnamese
Main article: Vietnamese cuisine
Name Image Description
Cháo cá lóc nước cốt dừa Rice congee with fish in coconut broth
Chè đậu xanh nước cốt dừa Mung bean sweet pudding dessert in coconut milk
Chuối rim mật nước cốt dừa Banana simmered in honey and coconut milk
Curry chicken A common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom, and others. Pictured is Vietnamese chicken coconut curry.
Ốc len xào dừa Escargot sautéed in coconut milk
Thịt kho nước cốt dừa Caramelized braised pork in coconut milk

Unsorted

See also

References
  1. Jeanne Jacob, Michael Ashkenazi The World Cookbook for Students, Volume 1 Greenwood Publishing Group, 2007 - 296 pages
  2. Jamaica in Slavery and Freedom: History, Heritage, and Culture - Google Books p. 99.
  3. Jamaica: A Visitor's Guide - Harry S. Pariser - Google Books p. 64.
  4. Cod: A Biography of the Fish that Changed the World - Mark Kurlansky - Google Books p. (unlisted).
  5. Caribbean - Bruce Geddes - Google Books p. 257.
  6. Hartz, Deborah S. (August 1, 1991). "Authentic Jamaican breakfast". Ocala Star-Banner. Retrieved 2013-04-09.
  7. Javanese English Dictionary: ジャバ語辞典 - Stuart Robson, Singgih Wibisono - Google Books
  8. Indonesia - Patrick Witton - Google Books
  9. "Sayur Lodeh". Tasty Indonesian Food. Retrieved May 30, 2014.
  10. Betawi cuisine, a culinary journey through history |The Jakarta Post Archived 2015-09-14 at the Wayback Machine
  11. Patrick Witton and Mark Elliott (2003), Lonely Planet Indonesia. Lonely Planet Publications, p. 108
  12. "Nasi Lemak". Malaysia.com. Archived from the original on 2010-07-27. Retrieved 2010-07-06.
  13. "Nasi lemak". YourSingapore.com. Retrieved 2012-05-05.
  14. Eating on the Islands - As times have changed, so has the Maldives' unique cuisine and culture
  15. "The decline of watalappam", Daily News (Sri Lanka), August 31, 2012  – via HighBeam Research (subscription required) .
  16. She simmers - Panaeng curry
  17. Thai Yellow Chicken Curry Recipe
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