A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Order nowPopular on Food52
12 Comments
Ginna G.
May 26, 2015
Buy organic, and boycott all Goya products. They're paying big money to block GMO labeling.
Aysegul S.
May 26, 2015
Oh I LOVE coconut milk... Possibilities are endless. I also make popsicles with coconut milk. All you have to do is mix with whatever soft fruit (peaches, pineapples, strawberries, raspberries, etc.) you have on hand, add a little maple syrup or honey, and place it in popsicle molds. It is not only super easy to make and delicious, but also healthy..
Great post! Thank you for sharing.
Great post! Thank you for sharing.
Tamour A.
May 25, 2015
watch out though, some carton coconut milks found in the refrigerated section are extremely sweet!
Charlotte F.
May 25, 2015
I only use canned coconut milk for cooking. It has higher fat/more cream (you can't whip the stuff in the cartons) and no added sugars.
nancy E.
May 25, 2015
I am very excited about this. Always looking for new ways to cut bad calories and add new tastes. The possibilities are exciting.
David W.
May 25, 2015
I love this: http://www.purewow.com/recipes/Coconut-Creamed-Spinach?utm_campaign=social&utm_source=facebook
Michelle B.
May 25, 2015
I use it for frosting cake and other goodies ! http://badzoot.com/as-promised-coconut-milk-frosting/ It's fabulous, Thank you Food52 for reminding me.
LysiaLoves
November 25, 2014
Hoping you can help me! I'm making my greatgrandmother's bread pudding for TG and it calls for 1 1/2 loaves baker's bread, 1/2 lb butter, 8 eggs, 2 qts milk, 3/4 c sugar (plus spices, etc). It is also served with a floradora sauce so I'm trying to reduce the dairy load in the pudding itself. I bought the light coconut milk (no gums) from TJs since I'm replacing reg milk not cream. The pudding bakes in pan of water at 225 all day. My question is, should I replace the milk ounce-for-ounce with the light coconut milk? It's still thicker than reg milk so wasn't sure. Also want to make sure it'll set up properly. I've never used coconut milk to make custard-type recipes and I only get one shot at this! Thanks in advance!!
TerryKes
October 22, 2014
I love all things coconut! Thanks for this article that includes so many recipe links. I find it interesting/curious all of the 'new' info on coconut (milk/oil, etc), though. For years, we were taught to stay away from tropical oils/fats as they were bad for your heart. Any information how that is true/false?
laurenlocally
October 21, 2014
I love the idea of the whipped cream! Especially because the coconut tres leche is my all time favorite F52 cake (apologies chocolate dump it).
Allyn
October 21, 2014
My husband is allergic to dairy, so we use coconut milk multiple times a week! Also, we love asian food, so it's kind of a win/win. I make a thinner version for smoothies (http://girlnamedallyn.wordpress.com/2014/05/28/homemade-coconut-milk/), but I always have a few cans on hand for curries, soups, whatever we need. Amazing all that you can use it for!
See what other Food52 readers are saying.