What could be better than Extra Creamy Strawberry Floats? How about ice cream floats that are also on the healthy side! This recipe uses our dairy-free strawberry ice cream, plus an extra creamy strawberry and coconut milk puree.
This no-churn ice cream flavored with coconut milk and dulce de leche is out of this world.
A small batch of creamy Vanilla Butter Free Frosting that is just as good as its dairy counterpart! This dairy free frosting recipe is made with coconut milk and coconut oil.
A quick and simple pantry staple lentil stew recipe made with brown lentils and coconut milk.
You’re going to love this easy, creamy slow cooker dal, which is a cinch to make using inexpensive pantry ingredients! It’s rich and nourishing yet bright and healthy.
This quick homemade hot chocolate with cacao powder is made with milk, honey and a touch of vanilla.
These Sri Lankan hoppers (aka appam) are soo good, they are made with fermented rice flour or raw rice, coconut milk and a few more ingredients.
You won’t miss the crust in these individual pumpkin pie custards! They have a luscious, creamy texture and are a cinch to make using just one bowl (in under an hour!).
A South American inspired dish consisting of chicken slow cooked with peppers in an achiote and coconut milk sauce and served with rice.
Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019), by Nicki Sizemore.
Pork shoulder braised in a homemade Thai-style red curry paste with carrots and coconut milk then served over steamed jasmine rice.
This quick and easy red lentil dahl with coconut milk is packed with flavour, and the addition of quail eggs makes it even more delicios.
Silky and light, this luscious but easy-to-make vegan panna cotta is flavored with coconut and lime, and is garnished with roasted berries.
An Indonesian dish consisting of beef braised in a spice paste with coconut milk and served over steamed rice.
Healthy bananas are the star of the show in this super-easy recipe, which takes mere minutes to make.
These sriracha-spiked shrimp, which are cooked in a rich but light coconut milk sauce, are served on a tangle of garlicky, sautéed kale.