Category: Food

This website uses affiliate links which may earn a commission for purchases made at no additional cost to you.

It’s snowing today in the mountain town where I live. There’s something about the sun hiding behind clouds that just makes me feel cold! Time to make a warm, comforting meal. And for me to give some tips on how to make the best use of coconut milk while you’re at it.

Once you’re done lounging in the sunny spot by the window like a cat, it’s time to make curry! There’s so much to love. Bold flavors, rich texture, and an opportunity to empty the produce drawer of your fridge before anything goes bad. It breaks my heart to throw out any food. I’m constantly on a mission to use up all the goodies I have on hand when everything is at its peak of freshness.

The one thing I don’t love about coconut milk is I never have the right amount (canned) in my cupboard. I either don’t have any and the grocery store is sold out, or I only need half a can for a recipe. I’m cooking for one over here, y’all! I don’t know what to do with half a can’s worth. Pouring it down my sink is not an option.

Rest easy and read on to learn how I’ve solved the coconut milk puzzle once and for all.

Discover powdered coconut milk

I know, I know – it feels unnatural to use powdered anything. Only cook with foods your grandmother would recognize, right? If your grandmothers were of Danish and German ancestry like mine were, they probably never saw a can of coconut milk in their lives. But I digress, and I ask you to hear me out.

The brand I use, Now Foods powdered coconut milk, has only 3 ingredients. I think the benefits outweigh the risks. Here’s why I like powdered rather than canned coconut milk:

The powdered version is more cost effective

Over time, I’ve found that buying can after can of liquid coconut milk costs more than keeping a pouch of powdered milk in my pantry. You’re purchasing a larger quantity in the powdered form, which cuts down on the cost. This is especially true if you factor in how much liquid coconut milk you might waste for a recipe that only uses one cup of a 13.5-oz. can.

Skip searching multiple grocery stores

I live in a small town. We have several grocery stores (though not an Asian specialty store), but I try to make the best use of my time by doing all my shopping at one store. So, it really bugs me when coconut milk is sold out at my regular store! I don’t care to take the extra time to drive all over town looking for one item. Keeping shelf-stable powdered coconut milk in my pantry solves this problem. All I have to do is make sure I order more when I’m running low.

You control the richness of the dish

I love that I can adjust the amount of water I add to the coconut milk powder in order to choose my own adventure in richness. Simply add a little bit of water for a thick, luxurious cream. Or add a lot for a “light” addition to your recipe. This way, you don’t have to water down what you bought in a can and then waste the rest.

Less waste

Yep, I’ll hit this point again. I have so many recipes that only use one cup (8 ounces) of coconut milk from a 13.5-ounce can. And then I have to devise a plan to use the rest of the milk in the can. Since I usually only cook for myself, there’s only so much coconut milk I can use in the short period of time it lasts once the can is open. Save yourself some money and the heartache of pouring the extras down the drain. Use only what you need with the powdered version.

It’s also important to note that plain coconut milk doesn’t freeze well, so that’s not a great way to preserve that second half of the can. I find that coconut milk freezes just fine once it’s in a dish (like a curry) or a sauce that you plan to use later. See below for some ideas….

Create satisfying meals

Now that I’ve converted you to a champion of powdered coconut milk, it’s time for some ideas on how to cook with it! Like I said, I’m a big fan of curries (and similar dishes) in the winter since they warm me up. Curries and stews can be a good option for other seasons, too. I usually try to avoid using my oven in the summer, so I have a couple go-to slow cooker recipes that satisfy my hearty meal cravings but don’t trap extra heat in my house. Slow cooked meals can also be a huge time saver, especially if you tend to be rushed in the evenings. 

Here are a couple of my favorite slow cooker recipes (both vegan!) that rely on coconut milk. They’re easily converted to use either the canned or powdered versions. You can also double the recipe for larger meals or even a potluck.

---

---

Craft yummy sauces

My second favorite way to use powdered coconut milk is in delicious sauces that can be used in a variety of recipes such as stir fries, pizzas, and buddha bowls. Here’s my go-to recipe:

---

One more note on using powdered coconut milk in sauces: stay tuned for a future post on how to create a DIY backpacking meal with a delicious sauce featuring coconut milk. I’ll discuss how to craft a meal kit including a carb source, dehydrated veggies, extra protein options, and delectable sauce to bring with you on your next adventure. Packing light for a trip to the backcountry does not mean you need to eat cardboard food!

Now you’re ready to make your life easier by keeping powdered coconut milk in your pantry. This hack will help you eat healthy, hearty meals with less cost and hassle. And you’ll end up wasting less! I hope you’re staying warm out there and that you are invited to a very fun potluck dinner sometime soon.

---

Want to read more?