40+ Delicious Dutch Oven Coconut Milk Recipes You Need to Try

Coconut milk is a versatile ingredient that can transform any dish into a creamy, flavorful masterpiece.

Whether you’re making soups, curries, stews, or even baked goods, coconut milk can add a rich, velvety texture and a subtle tropical flavor.

One of the best ways to cook with coconut milk is by using a Dutch oven. This kitchen tool distributes heat evenly, allowing the flavors to meld beautifully while keeping ingredients tender and moist.

In this blog post, we’ve curated over 40 mouthwatering Dutch oven recipes that make the most of coconut milk.

From savory dishes like coconut milk curries to sweet treats like banana bread, these recipes are perfect for every meal of the day.

Whether you’re cooking for your family, hosting a dinner party, or simply craving comfort food, these dishes will bring joy and flavor to your table.

40+ Delicious Dutch Oven Coconut Milk Recipes You Need to Try

This coconut milk chia pudding is a nutritious and versatile dish that is as easy to prepare as it is delicious.

The coconut milk adds a smooth and creamy base, while the chia seeds give the pudding its unique texture.

It’s a perfect breakfast or dessert for anyone looking for something healthy and satisfying, with the added benefit of being customizable to suit different tastes.

The pudding can be made ahead of time, making it an ideal choice for meal prep.

Whether you enjoy it as a quick breakfast or a sweet treat, this pudding is sure to become a favorite.

Creamy Coconut Chicken Curry

This rich and flavorful coconut chicken curry is made with tender chicken, vegetables, and a creamy coconut milk base, all simmered together in a Dutch oven. The combination of warm spices, coconut milk, and fresh ingredients creates a comforting and satisfying dish that’s perfect for a family dinner or entertaining guests. Serve with steamed rice or naan bread to complete the meal.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional for heat)
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 cup diced tomatoes (fresh or canned)
• 1 cup bell peppers, chopped
• 1/2 cup spinach or kale, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove chicken from the pot and set aside.
2. In the same Dutch oven, add chopped onion and sauté until softened, about 4 minutes.
3. Add garlic, ginger, curry powder, turmeric, cumin, and chili flakes, and cook for 1-2 minutes until fragrant.
4. Stir in coconut milk, chicken broth, and diced tomatoes. Bring the mixture to a simmer.
5. Return the cooked chicken to the pot, followed by the bell peppers and spinach. Stir well and simmer for 10-15 minutes, until the chicken is fully cooked and the sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot with rice or naan.

This creamy coconut chicken curry is a great choice for any dinner table, offering a balance of savory, spicy, and creamy flavors. The coconut milk adds a luxurious texture to the curry, while the variety of spices brings depth and complexity. It’s a versatile dish that can be adjusted to your heat preference and enjoyed with various sides. The Dutch oven ensures even cooking and helps meld the flavors together beautifully.

Coconut Milk Braised Short Ribs

These coconut milk-braised short ribs are an exquisite and tender dish, with rich, melt-in-your-mouth meat that falls off the bone. Braised in coconut milk, herbs, and spices, the short ribs absorb the creamy liquid, creating a luxurious sauce that pairs perfectly with mashed potatoes or steamed vegetables. This recipe is a great way to elevate your dinner parties or cozy family meals.

Ingredients:

• 4 bone-in beef short ribs
• Salt and pepper to season
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 bay leaf

Instructions:

1. Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper.
2. In a Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs and set them aside.
3. In the same Dutch oven, add the sliced onion and sauté for 3-4 minutes until softened.
4. Add garlic, thyme, and ground coriander, cooking for another minute until fragrant.
5. Pour in coconut milk, beef broth, soy sauce, and brown sugar. Stir well to combine and bring the liquid to a simmer.
6. Return the short ribs to the pot, making sure they are mostly submerged in the liquid. Add a bay leaf and cover the pot with a lid.
7. Transfer the Dutch oven to the preheated oven and braise the ribs for 2.5-3 hours, or until the meat is tender and falling off the bone.
8. Remove the short ribs from the Dutch oven and set them aside. Skim any excess fat from the surface of the braising liquid and simmer for 5-10 minutes to reduce the sauce.
9. Serve the short ribs with the coconut milk sauce over mashed potatoes or vegetables.

This recipe for coconut milk-braised short ribs is a perfect choice for those looking to impress with minimal effort. The combination of coconut milk and rich beef flavors creates a luxurious dish, and the Dutch oven ensures that the meat becomes melt-in-your-mouth tender. The reduced sauce adds a creamy, savory element that elevates the dish, making it a memorable meal for any occasion.

Coconut Milk Vegetable Stew

A nourishing and hearty coconut milk vegetable stew, this dish is a wonderful way to incorporate a variety of colorful vegetables in a flavorful, creamy broth. Packed with nutritious vegetables and enriched with coconut milk, this stew is both filling and comforting. Perfect for a light lunch or a cozy dinner, it is vegan and gluten-free, making it suitable for a variety of dietary needs.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
2. Add garlic, carrots, potatoes, zucchini, and green beans. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.
3. Pour in coconut milk and vegetable broth. Stir in cumin, smoked paprika, turmeric, salt, and pepper. Bring the mixture to a simmer.
4. Cover the Dutch oven and let the stew simmer for 25-30 minutes, or until the vegetables are tender.
5. Taste the stew and adjust seasoning if necessary. If you prefer a thicker stew, simmer uncovered for an additional 10 minutes to reduce the liquid.
6. Garnish with fresh parsley before serving.

This coconut milk vegetable stew is a comforting, nutrient-packed dish that is perfect for colder months or as a light, healthy dinner option. The creamy coconut milk adds a richness that complements the vegetables without overpowering their natural flavors. Whether you’re vegan, vegetarian, or just looking for a wholesome meal, this stew provides a satisfying and delicious way to enjoy a variety of vegetables in one dish. The Dutch oven ensures that the stew is cooked evenly, bringing out the best in the ingredients.

Coconut Milk Seafood Chowder

This rich and hearty coconut milk seafood chowder is the ultimate comfort food. The smooth coconut milk creates a velvety base for the tender seafood, while the vegetables add a satisfying crunch. With the perfect balance of flavors from the sea, spices, and coconut, this chowder is perfect for chilly evenings or as an appetizer for a seafood feast.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) coconut milk
• 3 cups seafood stock (or vegetable broth)
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb white fish fillets, such as cod, cut into chunks
• 1/2 lb scallops (optional)
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion, celery, and potatoes, sautéing for 5-7 minutes until softened.
2. Add garlic, thyme, and smoked paprika, cooking for an additional minute until fragrant.
3. Pour in coconut milk and seafood stock, stirring well. Bring to a simmer.
4. Once the broth is simmering, add the shrimp, white fish, scallops (if using), and corn. Simmer for 8-10 minutes, or until the seafood is cooked through and the potatoes are tender.
5. Season the chowder with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This coconut milk seafood chowder is a luxurious, comforting dish that combines the sweetness of seafood with the richness of coconut milk. The creamy texture of the chowder, paired with tender shrimp, fish, and scallops, creates a satisfying meal that’s perfect for a special occasion or a cozy night in. The Dutch oven ensures even cooking, bringing out the best flavors from the seafood and vegetables while allowing the coconut milk to infuse every bite with a delicious creaminess.

Coconut Milk Thai Green Curry with Tofu

This Thai green curry with tofu is bursting with fresh, vibrant flavors. The creamy coconut milk and fragrant green curry paste create a rich and flavorful base, while the tofu adds a satisfying protein element. This dish is a great option for vegans and vegetarians, offering a spicy kick balanced with the sweetness of coconut. Served with jasmine rice, it makes for a delightful and filling meal.

Ingredients:

• 1 tablespoon vegetable oil
• 1 block firm tofu, pressed and cut into cubes
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 can (14 oz) coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 cup vegetable broth
• 1/2 cup bamboo shoots (optional)
• 1 cup Thai basil leaves
• Salt and pepper to taste
• Cooked jasmine rice, for serving

Instructions:

1. Heat vegetable oil in a Dutch oven over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
2. In the same Dutch oven, add onion and bell pepper. Sauté for 4-5 minutes until softened.
3. Add zucchini and cook for an additional 3-4 minutes.
4. Stir in green curry paste, soy sauce, and brown sugar. Cook for 1-2 minutes to allow the flavors to meld.
5. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
6. Add bamboo shoots (if using) and return the tofu to the pot. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
7. Season with salt and pepper to taste.
8. Garnish with fresh Thai basil leaves and serve hot with jasmine rice.

This coconut milk Thai green curry with tofu is a perfect balance of heat, sweetness, and creaminess. The combination of vegetables, tofu, and the rich coconut milk-based curry sauce makes for a satisfying dish that can be enjoyed by all. The Dutch oven helps develop deep, complex flavors, and the jasmine rice provides the perfect base to soak up the flavorful sauce. It’s an easy, delicious meal that can be enjoyed any night of the week.

Coconut Milk Pumpkin Soup

This velvety coconut milk pumpkin soup is a fall favorite that’s perfect for a warm, comforting meal. The natural sweetness of the pumpkin combined with the rich coconut milk creates a smooth and flavorful soup, while warming spices like cinnamon, ginger, and nutmeg make it incredibly fragrant. A great choice for lunch or dinner, this soup can easily be made vegan and gluten-free.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cream or coconut cream for garnish (optional)
• Fresh parsley for garnish

Instructions:

1. In a Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes until softened.
2. Add garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in pumpkin puree, coconut milk, and vegetable broth. Add cinnamon, nutmeg, and ground ginger. Bring the soup to a simmer.
4. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with a swirl of fresh cream or coconut cream and fresh parsley.

This coconut milk pumpkin soup is the epitome of fall comfort food. The smooth and creamy texture, along with the combination of spices, makes it a perfect dish for a cozy night in. Whether served as a starter or a main dish, it’s sure to warm you from the inside out. The Dutch oven ensures even cooking and infuses the soup with deep flavors, while the coconut milk adds a richness that perfectly complements the pumpkin. This easy-to-make soup is a comforting and delicious way to enjoy the seasonal flavors of autumn.

Coconut Milk Lentil Stew

This hearty and nutritious coconut milk lentil stew is a perfect one-pot meal, packed with plant-based protein from lentils, along with vegetables and spices. The creamy coconut milk balances the earthy flavors of the lentils, creating a warming and satisfying dish. It’s a great vegan and gluten-free option that can easily be enjoyed with rice or crusty bread for a filling dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup spinach or kale, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, and celery, and sauté for 5-6 minutes until softened.
2. Add garlic, cumin, turmeric, and coriander, cooking for another minute until fragrant.
3. Stir in the lentils, coconut milk, vegetable broth, and diced tomatoes. Bring the stew to a boil, then reduce the heat to low.
4. Cover and simmer for 25-30 minutes, or until the lentils are tender and the stew thickens.
5. Stir in the chopped spinach or kale and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot with rice or crusty bread.

This coconut milk lentil stew is an easy, healthy, and comforting dish that’s perfect for busy weeknights or meal prep. The coconut milk adds a rich, creamy texture that complements the tender lentils and vegetables. With warming spices and plenty of greens, this stew is a wholesome and satisfying meal for all. The Dutch oven ensures that the lentils cook evenly and absorb all the flavors, making every bite flavorful and nourishing.

Coconut Milk Beef Stroganoff

This creamy coconut milk beef stroganoff offers a dairy-free twist on the classic comfort food. Tender strips of beef are cooked in a savory coconut milk-based sauce with onions, garlic, and mushrooms, creating a rich and luxurious dish. This recipe provides all the creaminess and depth of flavor that traditional stroganoff offers but with a lighter, dairy-free alternative.

Ingredients:

• 1 lb beef sirloin, thinly sliced into strips
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 teaspoon Dijon mustard
• 1 can (14 oz) coconut milk
• 1/2 cup beef broth
• 1 tablespoon soy sauce
• 1 tablespoon flour (or cornstarch for gluten-free)
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked egg noodles or rice, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add beef strips and cook for 3-4 minutes until browned. Remove beef from the pot and set aside.
2. In the same Dutch oven, add onions and garlic, sautéing for 2-3 minutes until softened.
3. Add sliced mushrooms and cook for another 4-5 minutes until the mushrooms release their moisture and become tender.
4. Stir in the Dijon mustard and cook for 1 minute. Then, sprinkle flour over the mixture and stir to combine, allowing it to cook for another minute.
5. Slowly pour in coconut milk and beef broth, stirring constantly. Add soy sauce and bring the mixture to a simmer.
6. Return the beef to the pot and cook for an additional 5-7 minutes, until the sauce thickens and the beef is cooked through.
7. Season with salt and pepper to taste.
8. Serve the stroganoff over egg noodles or rice, and garnish with fresh parsley.

This coconut milk beef stroganoff offers a wonderfully creamy sauce without relying on dairy, making it a great option for those with dietary restrictions. The coconut milk creates a luxurious texture that pairs beautifully with the beef, mushrooms, and onions. It’s a rich and flavorful dish that’s just as indulgent as the classic, with a subtle coconut undertone. The Dutch oven ensures that all the ingredients cook evenly and the flavors meld together perfectly, resulting in a comforting meal the whole family will enjoy.

Coconut Milk Chicken and Rice

Coconut milk chicken and rice is a simple, yet flavorful, one-pot dish that combines tender chicken thighs, aromatic spices, and fluffy rice in a creamy coconut milk sauce. This dish is a perfect blend of savory and mildly sweet flavors, and it’s incredibly easy to make in a Dutch oven. It’s a great family meal or weeknight dinner, offering a satisfying balance of protein and carbohydrates in one dish.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup long-grain white rice
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1/2 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Season chicken thighs with salt and pepper, then brown them on both sides, about 5-6 minutes per side. Remove chicken from the pot and set aside.
2. In the same Dutch oven, add chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in turmeric, cumin, and cinnamon, and cook for another minute until fragrant.
4. Add rice, coconut milk, and chicken broth to the pot, stirring to combine. Bring the mixture to a boil.
5. Return the chicken thighs to the pot, skin side up, and cover the Dutch oven with a lid.
6. Reduce the heat to low and simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked.
7. Stir in frozen peas during the last 5 minutes of cooking.
8. Garnish with fresh cilantro and serve hot.

This coconut milk chicken and rice recipe is a one-pot wonder that’s both easy to make and full of flavor. The coconut milk adds a creamy texture and a subtle sweetness that perfectly complements the spices and tender chicken. It’s a complete meal in itself, with protein, vegetables, and carbs all in one dish. The Dutch oven ensures the chicken stays juicy and the rice cooks evenly, absorbing all the delicious flavors of the coconut milk and spices. This recipe is a perfect weeknight dinner that’s sure to satisfy.

Coconut Milk Vegetable Curry

This coconut milk vegetable curry is a vibrant and flavorful dish that’s perfect for anyone seeking a hearty, vegan meal. The creamy coconut milk pairs beautifully with an assortment of vegetables like carrots, potatoes, and peas, while aromatic spices such as curry powder, turmeric, and coriander elevate the flavor profile. This dish is comforting, aromatic, and can be served over rice or with naan for a complete meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 cup cauliflower florets
• 1 cup frozen peas
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in curry powder, turmeric, and coriander, and cook for 1 minute.
4. Add carrots, potatoes, and cauliflower florets, and stir to coat with the spices.
5. Pour in coconut milk, diced tomatoes, and add salt and pepper. Bring to a simmer, and cook for 25-30 minutes, until the vegetables are tender.
6. Add the frozen peas and cook for an additional 5 minutes.
7. Garnish with fresh cilantro and serve with rice or naan.

This coconut milk vegetable curry is a rich and satisfying dish that offers a wonderful combination of creamy textures and bold flavors. The coconut milk creates a luxurious sauce that coats the vegetables beautifully, while the mix of spices adds warmth and depth. It’s a versatile dish that can easily be adapted to whatever vegetables you have on hand, and it’s a great option for a vegan, gluten-free meal. The Dutch oven helps create a perfect balance of tender vegetables and flavorful broth, making this curry a hit with anyone who loves comforting, flavorful food.

Coconut Milk Sweet Potato Soup

This coconut milk sweet potato soup is a velvety, comforting dish that combines the natural sweetness of sweet potatoes with the creamy richness of coconut milk. Enhanced by fragrant spices like ginger and cinnamon, this soup is both nourishing and satisfying. It’s the perfect dish for a cozy night in, and the addition of coconut milk makes it even more indulgent and filling.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 3 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley or coconut cream for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion and sauté for 4-5 minutes until softened.
2. Add garlic and grated ginger, cooking for 1-2 minutes until fragrant.
3. Stir in the cubed sweet potatoes, cinnamon, cumin, salt, and pepper. Cook for 3-4 minutes, stirring occasionally.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley or a swirl of coconut cream.

This coconut milk sweet potato soup is the perfect balance of sweet and savory, offering a comforting and velvety texture that is sure to satisfy. The coconut milk brings a rich creaminess that complements the natural sweetness of the sweet potatoes, while the spices add warmth and depth. It’s an ideal dish for cooler weather, and the Dutch oven ensures the ingredients cook evenly and develop a harmonious flavor profile. This soup is simple to prepare, yet feels indulgent, making it an excellent choice for a quick weeknight meal or a special occasion.

Coconut Milk Pork Ribs with Pineapple

These coconut milk pork ribs with pineapple are a delicious blend of sweet and savory flavors. The pork ribs are slowly braised in coconut milk, which infuses the meat with a rich, creamy flavor, while the pineapple adds a sweet tang. The result is tender, juicy ribs that fall off the bone, making it a fantastic dish for a weekend dinner or a special gathering.

Ingredients:

• 2 lbs pork ribs, cut into sections
• Salt and pepper to season
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 1/2 cup pineapple juice
• 1 cup fresh pineapple chunks
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 tablespoon fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Season the pork ribs with salt and pepper.
3. In a Dutch oven, heat vegetable oil over medium-high heat. Brown the ribs on both sides, about 4-5 minutes per side. Remove the ribs and set aside.
4. In the same Dutch oven, add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
5. Stir in coconut milk, pineapple juice, soy sauce, brown sugar, ginger, cinnamon, and lime juice. Bring to a simmer.
6. Return the pork ribs to the Dutch oven, making sure they are partially submerged in the liquid. Add fresh pineapple chunks.
7. Cover and transfer to the preheated oven. Braise for 2.5-3 hours, or until the pork is tender and the meat is falling off the bone.
8. Remove the ribs from the Dutch oven and let the sauce simmer on the stovetop for 10-15 minutes to thicken.
9. Serve the ribs with the sauce and garnish with fresh cilantro.

These coconut milk pork ribs with pineapple are an exciting, tropical twist on traditional ribs, offering a delicious balance of sweet, savory, and tangy flavors. The coconut milk creates a creamy, luscious sauce that perfectly complements the pork, while the pineapple adds a burst of freshness. This dish is perfect for a special dinner or when you want to impress guests with a unique and flavorful meal. The Dutch oven ensures that the ribs are tender and flavorful, making it a true crowd-pleaser.

Coconut Milk Chicken Curry

This coconut milk chicken curry is a flavorful and comforting dish, perfect for anyone who loves a little spice with a creamy finish. The coconut milk adds richness to the curry sauce, while spices like cumin, coriander, and garam masala provide a deep, warm flavor. The chicken is simmered in this fragrant sauce, making it tender and full of flavor. It’s a great dish to serve over rice or with naan for a complete meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 lb chicken breasts or thighs, cut into chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken broth
• 1/2 cup frozen peas (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat vegetable oil in a Dutch oven over medium heat. Add chicken chunks and cook until browned on all sides, about 5-6 minutes. Remove chicken and set aside.
2. In the same Dutch oven, add chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened.
3. Stir in cumin, coriander, and garam masala, cooking for 1 minute until fragrant.
4. Add coconut milk, diced tomatoes, and chicken broth. Stir to combine and bring to a simmer.
5. Return chicken to the pot, cover, and cook for 25-30 minutes, until the chicken is fully cooked and tender.
6. Stir in frozen peas (if using) during the last 5 minutes of cooking.
7. Season with salt and pepper to taste, and garnish with fresh cilantro.
8. Serve over rice or with naan.

This coconut milk chicken curry is the ultimate comfort food, combining rich and aromatic flavors with tender, juicy chicken. The coconut milk creates a creamy, slightly sweet sauce that balances the warming spices, while the chicken soaks up all the delicious flavors. It’s a fantastic dish for a family meal or a dinner party, and the Dutch oven helps create a flavorful, tender curry that is sure to be a hit every time. Served with rice or naan, this dish is a true crowd-pleaser.

Coconut Milk Banana Bread

This coconut milk banana bread is a delicious twist on the classic banana bread, with the coconut milk adding a subtle creaminess and a light coconut flavor. The bananas provide natural sweetness and moisture, while the coconut milk makes the bread extra soft and fluffy. It’s perfect for breakfast, a snack, or as a sweet treat for any occasion.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut milk
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 1/2 cup shredded coconut (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix mashed bananas, coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in brown sugar, shredded coconut (if using), and chopped walnuts or chocolate chips (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This coconut milk banana bread is a delightful variation on the traditional recipe. The coconut milk makes the bread extra moist, and the hint of coconut flavor elevates the sweetness of the bananas. With the option to add shredded coconut or walnuts, you can customize the bread to your liking. It’s perfect for a cozy breakfast, a snack with your afternoon tea, or a sweet gift for friends and family. The Dutch oven is ideal for baking this bread, providing even heat distribution for a golden, tender loaf every time.

Coconut Milk Chia Pudding

This coconut milk chia pudding is a healthy, creamy, and satisfying breakfast or dessert option. The coconut milk creates a velvety texture, while the chia seeds absorb the liquid and turn into a pudding-like consistency. It’s customizable with your favorite toppings, such as fruit, nuts, or granola, and makes for a great make-ahead snack or meal prep option.

Ingredients:

• 1 can (14 oz) coconut milk
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Fresh fruit (mango, berries, or banana) for topping
• Granola or nuts for topping (optional)

Instructions:

1. In a bowl or jar, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract.
2. Cover and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the coconut milk and thicken the pudding.
3. After the pudding has set, stir it well to combine, then divide it into serving dishes.
4. Top with your choice of fresh fruit, granola, or nuts.
5. Serve chilled.

This coconut milk chia pudding is a nutritious and versatile dish that is as easy to prepare as it is delicious. The coconut milk adds a smooth and creamy base, while the chia seeds give the pudding its unique texture. It’s a perfect breakfast or dessert for anyone looking for something healthy and satisfying, with the added benefit of being customizable to suit different tastes. The pudding can be made ahead of time, making it an ideal choice for meal prep. Whether you enjoy it as a quick breakfast or a sweet treat, this pudding is sure to become a favorite.

Note: More recipes are coming soon!