Coconut Milk: Vegan Cooking Guide
Full-fat tinned coconut milk is rich, thick and lusciously creamy - the foundation of Thai curries, dals, rice puddings and panna cottas. It separates in the can (cream on top, watery liquid below); shake before opening or scoop the cream for extra richness. Don't confuse it with carton coconut drinks, which are too watery for cooking.
How to Use Coconut Milk
Add to curries, soups and stews in the last 15 - 20 minutes of cooking to avoid curdling. For whipped coconut cream, chill the tin overnight then scoop out only the solid cream from the top.
Nutrition
High in saturated fat (largely medium-chain triglycerides) and calories - use in moderation; a little goes a long way.
Chef's Tips
- Store open tins in the fridge for up to 3 days - coconut milk sours quickly at room temperature.
- A squeeze of lime and a pinch of salt balances the richness and brings the flavour alive.
- Light coconut milk works for soups; full-fat is essential for curries where you need body and richness.
→ Find the best substitutes for coconut milk
Vegan Recipes Using Coconut Milk
Learn to cook with coconut milk on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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