3 Unique Ways To Use Coconut Milk

3 Unique Ways To Use Coconut Milk Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

1 x 400ml can Thai Kitchen Organic Coconut Milk

1/3 C chia seeds

1/2 tsp vanilla powder (you can also use the inside of a whole vanilla bean or vanilla extract)

crispy coconut tofu

1 x 350 g brick firm or medium firm tofu

1/2 C all-purpose flour

1 C Thai Kitchen Organic Coconut Milk

1 1/2 tbsp lime juice

1 1/2 C bread crumbs

1/4 C unsweetened shredded coconut

1 1/2 tsp garlic powder

1 tsp chili powder

1 tsp sea salt

avocado crema

1 1/2 ripe avocados

2/3 C Thai Kitchen Organic Coconut Milk

2 limes, juiced

1 garlic clove

1 tsp hot sauce

1/4 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground pepper

slaw

2 C shredded red cabbage

1 red pepper, thinly sliced

1/4 C packed fresh cilantro, finely chopped

1/2 a lime, juiced

1/4 tsp chili flakes (optional)

extras

24 corn tortillas

crust

1/2 C whole raw walnuts

3 pitted medjool dates

2 tbsp unsweetened shredded coconut

pinch of sea salt

filling

1/3 C whole raw cashews, soaked for 20 minute in hot water

1/2 C Thai Kitchen Organic Coconut Milk

1 lime, zest & juice

2 tbsp agave nectar

1 tbsp coconut oil

Instructions

1Pour coconut milk into a bowl and mix with chia seeds and vanilla powder. Stir until well combined. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.

2Create parfaits by layering coconut chia pudding with your choice of toppings.

3Pre-heat oven to 450°F.

4Cut tofu into cubes approximately 3/4”-1” in diameter.

5Add all-purpose flour to one mixing bowl. In another mixing bowl combine bread crumbs with shredded coconut, garlic powder, chili powder, and sea salt. In another mixing bowl combine coconut milk with lime juice.

6Coat tofu cubes in all-purpose flour. Then take a cube at a time and dredge through the coconut milk and lime juice mixture, then cover in the bread crumb mixture. Set pieces onto a baking sheet lined with parchment paper. Bake for 20 mins, flipping the pieces half way through to get all sides golden brown.  While the tofu is baking prepare the slaw and avocado crema.

7For the slaw, combine the slaw ingredients together in a bowl and refrigerate until serving tacos.

8For the avocado crema, take the pit out of the avocados and scoop the flesh into a blender. Add the remaining avocado crema ingredients and blend until smooth. Refrigerate until ready to serve tacos.

9Assemble each taco on 2 tortillas. Add slaw, 4 to 5 cubes of crispy coconut tofu, and drizzle with avocado crema.

10Pulse walnuts in a food processor until it’s a coarse meal. Then add pitted medjool dates, unsweetened shredded coconut, and sea salt and continue processing until it’s a fine meal. When you pinch the mixture it should stick together.

11Cut strips of parchment paper approximately 1/4” wide and 4” long and place them in the cups of a mini muffin pan. Then press about 1 1/2 tablespoon of crust mixture into each cup on top of the paper. Place the tray in the freezer while you prepare the filling.

12Zest the lime and set it aside, as it will be used as the topping.

13Drain the cashews from the soaking water and rinse them under fresh water. Let them drain and then add to a high-powered blender. Combine with the remaining filling ingredients until very smooth.

14Pour the filling on top of the crusts to the edge of the mini muffin cups and sprinkle a little bit of lime zest on top.

15Freeze for 2 hours until mostly solid. If you leave them longer and they fully freeze in the pan you’ll need to let the pan thaw for a few minutes before you can lift them out. Gently lift the paper tabs to remove the cheesecakes from the cups.

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