Wondering how you can use coconut milk in plant-based cooking? Scroll on for 12 of my favorite vegan recipes with coconut milk, including curries, stews, noodles, and more.
Canned coconut milk is a must-have pantry staple in my kitchen. Since transitioning to eating mostly plant-based nearly a decade ago, I’ve incorporated it into dozens of beloved recipes. Its rich and creamy texture is indispensable not only in the classic curries we all know and love, but also in many dishes where you might typically have dairy (be it milk, heavy cream, or yogurt).
Below are 12 vegan recipes with coconut milk to showcase the versatility of this magical ingredient.
Got leftover coconut milk? If a recipe calls for less than the whole can, decant the leftover milk into a lidded container, refrigerate, and use within 5 days. For longer term storage, you can freeze it for up to 3 months.
Vegan Coconut Milk Recipes
Massaman Vegetable Curry
Crunchy vegetables and tender potatoes in a creamy coconut-peanut broth.
Cauliflower Pot Pie
A festive casserole with a flaky puff pastry crust.
Smoky Creamed Corn
Coconut milk stands in for dairy in this American classic.
Creamy Peanut Miso Noodles
Slippery rice noodles enveloped in a rich mushroom-y sauce.
Lemongrass Curry
Featuring a rainbow of vegetables and crispy tofu.
Tempeh Curry
Crumbled tempeh and tender potatoes in a rich, spicy broth.
Creamy Tteokbokki (Korean Rice Cakes)
An easy one-pot comfort food you didn’t know you needed.
Palak Tofu (Vegan Palak Paneer)
Tangy cubes of marinated tofu in a vibrant, cumin-scented spinach gravy.
Creamy Coconut Milk Tomato Soup
A hybrid of American and Polish traditions.
Chickpea Spinach Curry
An Indian-inspired 30-minute meal.
Creamy Polenta with Mushroom Ragù
Fancy enough for guests, easy enough for a weeknight.
Creamy Tomato Beans
A cozy comfort food made entirely with pantry staples.
Carrot Lentil Soup
This creamy vegan soup is ready in under an hour.
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