Chilled California Avocado Soup with Coconut Milk Recipe (2024)

FAQs

What does coconut milk do for soup? ›

One of the most popular uses for coconut milk is in soups and stews, where it adds a lovely creaminess and a subtle coconut flavor. The fattiness of coconut milk works particularly well with spices and acid, which is why it's often included in traditional Thai and Indian dishes.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Add one 13.5-ounce can of coconut milk, then fill the can with water and add that, too. Bring this to a boil over high heat, then reduce the heat so that it simmers gently but steadily. Cover partially with your pot's lid and let cook until your vegetables are completely tender.

In a blender, combine the coconut, water, and salt. Blend, and then blend some more. Strain through a nut bag (makes it easy!) or fine strainer. Sweeten to taste if you like, I usually use a few drops of liquid stevia, or maple syrup.

Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

Simply add 1 tablespoon of cornflower per 400ml (a normal sized tin) to stabilise the mixture. Make a thin paste by adding a small amount of the coconut milk to the cornflower, then add to the mixture and cook through. This mixture will now be stable and will not split or curdle as you heat it.

Add coconut flour.

Put some coconut milk into a bowl. In a separate bowl, combine coconut flour with a cup of coconut milk to make a slurry. Then add the coconut slurry into the coconut milk. Bring the mixture to a boil and stir until it reaches your desired consistency.

Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.

If you need non-dairy milk alternatives to cool down your spicy dish, use some of the options below: Coconut Milk. Oat Milk. Almond Milk.

Boiling will guarantee that your creamy sauce (including sauces made with coconut milk) will break in some form or fashion.

How long does soup with coconut milk last? ›

Keep the coconut curry soup in an airtight container in the refrigerator for up to 5 days. You can also freeze this curry soup recipe for up to 3 months. It is best to freeze the soup without the greens added in. Reheat on the stovetop or in the microwave, then add in the greens and cilantro.

One way that people balance this out is by using lemon juice in a dish that calls for coconut milk. Possibly the most practical solution to your coconut milk problem is to just cook using complementary ingredients.

I'm assuming you're using coconut milk for your sauce. The goal isn't to make your dish taste like coconuts, it's to add a specific texture to the dish. If you're looking for coconut flavor, use coconut flakes or coconut flour.

Plant Milk FAQs

Per our taste test, the best all-around brand in the carton is Vita Coco Coconut Milk Original Organic. The best in full-fat is Thai Kitchen 2 Simple Ingredients Coconut Milk Unsweetened, and the best in light is Thrive Market Organic Coconut Milk Lite.

Coconut milk works wonderfully with Asian-style flavor profiles, like Thai or Indian, and is also present in many Latin American and Caribbean recipes. Paired with seafood, it's a match made in heaven.

Coconut milk adds richness and depth of flavor to soups, curries, and stews. Its natural fat content tames spices of all levels, turning down the heat while retaining flavor. Coconut milk is also an excellent dairy-free way to make the creamiest vegetable soups—simply substitute equal amounts of it for milk or cream.

Not only does coconut milk and cream thicken the soup, but it adds a beautiful creamy taste to it too. The beauty of using coconut milk or cream is how effortless it is to add it to the soup. Coconut milk is typically a more stable product than cream, and it can be added at any part of the simmering process.

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.