We started cooking with coconut milk back when we first changed to a Paleo-based diet. We were looking for a dairy-free substitute for heavy cream and milk and found that full-fat coconut milk was the best substitute to use.
We also use coconut milk as a coffee creamer, in smoothies, in healthy dessert recipes and curries and soups. It’s such a delicious ingredient that can be used in so many ways!
The Best Brands of Coconut Milk
Hands down – our go-to brand of coconut milk is Aroy-D full fat coconut milk. It is 100% coconut milk without any water, fillers or other ingredients. It’s thick and creamy and very similar in thickness to heavy cream.
It’s important to note that most canned coconut milk will contain water, which separates in the can. To get the coconut milk back to a “creamy” consistency, you can run it in a blender for 30 seconds.
Coconut Cream vs Coconut Milk
Coconut cream is just the thicker, creamier version of coconut milk. You can use either coconut cream or coconut milk for these recipes, the sauce will just be a little thicker with coconut cream.
Because coconut cream has more fat content than coconut milk, it’s a good option to use when you want a thicker, creamier coconut milk that’s more like heavy cream.
Coconut Milk Dinner Recipes
25-Minute Creamy Tuscan Chicken (Dairy Free)
4.56 from 451 ratings
Spinach, fresh herbs and sun-dried tomatoes combine in one pan to create this dairy-free creamy tuscan chicken in only 25 minutes! It's also Gluten-free, Paleo & Whole30, and you can make it with either chicken thighs or breasts.
This creamy, dairy free green bean casserole has only 7 ingredients and will have you feeling like you're missing out on nothing at your holiday celebrations. And nobody else will even notice it's a cleaned up version of this classic side dish.
Made with just 4 simple ingredients, this vegan and dairy-free coconut whipped cream recipe is light and fluffy with a smooth texture. Top pies, berries, hot chocolate, and so much more with this whipped cream substitute. Plus, we include our top tips and tricks for making sure this coconut whipped cream holds its shape, and isn’t too oily or heavy. The secret is in the coconut cream you use!
Summer is calling, and this Paleo, dairy-free and refined sugar-free piña colada smoothie is just the thing to get you in the right mindset! It’s the perfect summer beverage, so kick your feet up and enjoy the vacation beverage vibes with this refreshing piña colada smoothie!
Homemade Vegan Hot Chocolate (with a boost of protein)
5 from 3 ratings
Use your favorite dairy free milk for this homemade Vegan hot chocolate. It is sweetened naturally with a touch of pure maple syrup, and we added a protein boost as well. Serve it up in a cozy mug with your favorite toppings!
This healthy crustless spinach quiche is a great Paleo + Whole 30 breakfast option! Simple ingredients and easy prep make this the perfect recipe for a Whole30 brunch. Protein packed and filling, this will be a new go-to healthy crustless spinach quiche recipe!
Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
Add chicken broth, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).
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You can use chicken thighs instead of breasts for this recipe. You should not have to pound the thighs (step 2). Adjust cooking time if needed to ensure the chicken is fully cooked.
We use Aroy-D brand full-fat coconut milk. This is the thickest, creamiest coconut milk we have found. If you use a canned brand like Thai Kitchen or Native Forest, the milk might not be as thick and you can omit the chicken broth.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.
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