anybody know easy recipe with coconut milk???

Question

IT SAY ON CAN it can make ice cream anybody got something like that??? and include recipe and it can be others...

Answer 1

http://recipes.epicurean.com/asc_results.jsp?ingredients=Coconut+Milk

Try this link for ideas.

Answer 2

Just mix it with some pre-cooked white rice. Then serve it with chicken or seafood.

Here's my favorite recipe with coconut milk. It's a Filipino dish.

BIBINGKA
1 lb sweet rice flour
1 cup white sugar
1 cup brown sugar
1/2 cup melted butter
3 eggs
1 T. vanilla
1 pkg cream cheese (8-ozs.)
1 T. baking powder
1 can coconut milk plus enough regular milk to make 3 cups

Mix all ingredients together until smooth. You may need to use the mixer for 2-3 minutes. The batter will be thick, gooey and sticky. Pour into a 9 X 13 inch ungreased dish and bake at 350 for 1 hour.

You may add some crushed pineapple to it if you like but you will probably need to cut back on a little bit of the liquid if you do. 

(Sweet rice flour is available at oriental food stores.)

Answer 3

FRESH COCONUT MILK ICE CREAM

1 medium coconut, grated
Water from coconut
1 tbsp. cornstarch
2/3 c. sugar
1 tbsp. butter
2 c. fresh milk

Open the coconut; peel off the thin brown inside skin (see directions for opening and peeling coconut); cut into pieces. Put part of the milk into the blender and add pieces of coconut. Grate and empty and grate until all is grated. Put the grated coconut with the coconut milk in double boiler and cook for 30 minutes. Remove from fire and strain through a cloth, squeezing to drain out all the milk. Put half of this milk back on the fire; mix the cornstarch with the coconut water, sugar, and butter. Add to the hot coconut milk, stirring well. Cook until it thickens, then add the rest of the coconut milk and cool. Place in freezer tray and freeze until firm. May be rebeaten if you wish.
This is a nice ice cream for the tropics where cream is hard to find. The natural coconut oil in the milk gives a rich texture and smooth flavor.

Answer 4

1 1/2 cups water, divided
2/3 cup uncooked couscous
1 cup light coconut milk
1 tablespoon cornstarch
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons bottled minced garlic
2 teaspoons bottled minced ginger
1 teaspoon green curry paste
2 teaspoons vegetable oil, divided
1 pound chicken breast tenders
1/2 teaspoon salt, divided
1 cup frozen green peas
1/2 cup prechopped onion
1 (8-ounce) package presliced mushrooms
1 teaspoon lime juice
Lime wedges (optional)

Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.