25+ Delicious Keto Coconut Milk Dinner Recipes for a Creamy and Low-Carb Meal

If you’re on the keto diet and looking for new ways to enjoy your meals without sacrificing flavor, you’ve come to the right place!

Coconut milk is a fantastic ingredient for keto cooking, offering a rich, creamy texture and a subtle sweetness that perfectly complements low-carb dishes.

Whether you’re craving something savory, spicy, or just comfort food, coconut milk can elevate your dishes while keeping your carb intake in check.

In this article, we’ve gathered over 25+ keto coconut milk dinner recipes that will satisfy your taste buds and help you stay on track with your low-carb lifestyle.

From hearty curries to creamy stir-fries, and even rich sauces to pair with meats and vegetables, these recipes are perfect for anyone seeking delicious, satisfying, and healthy dinner ideas.

With the creamy goodness of coconut milk, you can create dishes that feel indulgent while sticking to your keto goals.

So, let’s dive in and explore these mouthwatering keto dinner ideas!

25+ Delicious Keto Coconut Milk Dinner Recipes for a Creamy and Low-Carb Meal

Coconut milk is a versatile ingredient that can transform any keto dinner into a rich and creamy culinary experience.

With these 25+ keto coconut milk dinner recipes, you can add variety and excitement to your weekly meal plan while sticking to your low-carb lifestyle.

Whether you’re cooking a quick weeknight dinner or preparing something special for the weekend, coconut milk brings both flavor and nutrition to the table.

These recipes not only cater to your dietary needs but also ensure that you don’t have to compromise on taste.

From vibrant curries to comforting casseroles, there’s something for every taste and preference.

So go ahead, get creative in the kitchen, and enjoy these keto-friendly meals that are sure to leave you satisfied and full.

Creamy Coconut Chicken Curry

This rich and comforting chicken curry is a keto-friendly twist on a classic Indian dish. Full of warming spices and made creamy with coconut milk, it’s perfect for a cozy night in without the carb-heavy sides.

The sauce is thick, flavorful, and clings perfectly to tender pieces of chicken. Serve it with cauliflower rice or steamed greens to keep it low-carb and nutritious.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp chili powder (optional for heat)
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the coconut oil in a large skillet over medium heat.
2. Add chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in garlic and ginger; cook for another minute until fragrant.
4. Add curry powder, turmeric, and chili powder. Stir to combine.
5. Add chicken pieces, season with salt and pepper, and cook until browned on all sides (about 5–6 minutes).
6. Pour in the coconut milk, bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes or until chicken is fully cooked and the sauce is thickened.
7. Garnish with fresh cilantro and serve hot.

This creamy coconut chicken curry is a hearty, flavorful meal that delivers satisfaction without spiking your carb count.

It’s excellent for meal prep and only gets better as the flavors deepen overnight.

Coconut Milk Shrimp Stir-Fry

This quick and easy shrimp stir-fry blends tender shrimp, low-carb vegetables, and a luscious coconut milk sauce for a meal that feels indulgent but stays keto-friendly.

It’s perfect for busy weeknights when you want something tasty in under 30 minutes. The hint of lime and coconut makes it taste light yet deeply satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp avocado oil or coconut oil
• 1 bell pepper, thinly sliced
• 1 small zucchini, spiralized or sliced
• 1/4 cup chopped green onion
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup full-fat coconut milk
• 1 tbsp coconut aminos or tamari
• Juice of 1/2 lime
• Salt and pepper to taste

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add bell pepper and zucchini; stir-fry for 2–3 minutes until slightly tender.
3. Add garlic, ginger, and green onion; stir for 1 minute.
4. Add shrimp to the skillet and cook until they turn pink, about 3–4 minutes.
5. Reduce heat to medium. Pour in coconut milk and stir in coconut aminos and lime juice.
6. Simmer for 2–3 minutes until the sauce thickens slightly.
7. Season with salt, pepper, and red pepper flakes to taste.

This stir-fry is the ideal balance of creamy, zesty, and savory—all in one skillet.

It’s light enough to leave you energized but filling enough to keep cravings at bay.

Keto Coconut Beef Stew

Slow-simmered with coconut milk and aromatic spices, this hearty beef stew delivers incredible depth of flavor while staying low in carbs.

The coconut milk provides a creamy base that softens and enriches the spices, making this stew luxurious and satisfying. Ideal for cold evenings or batch cooking for the week.

Ingredients:

• 2 lbs beef stew meat (chuck roast or sirloin), cubed
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 1 tsp salt
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup beef broth
• 1/2 head cauliflower, chopped into florets
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat coconut oil in a Dutch oven or heavy pot over medium-high heat.
2. Brown the beef in batches, about 3–4 minutes per side, then set aside.
3. In the same pot, sauté onion until golden, then add garlic and cook for 1 minute.
4. Add cumin, paprika, cinnamon, salt, and pepper. Stir to toast the spices.
5. Return beef to the pot and pour in coconut milk and beef broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
7. Add cauliflower florets in the last 20 minutes of cooking.
8. Garnish with fresh parsley or cilantro before serving.

Rich and deeply flavorful, this keto coconut beef stew is comfort food at its finest.

The melt-in-your-mouth beef and creamy coconut sauce make each bite soul-warming and satisfying—perfect for batch cooking or enjoying with loved ones.

Thai Coconut Basil Chicken (Keto Pad Krapow Twist)

Inspired by the flavors of Thai street food, this keto-friendly version of Pad Krapow swaps out sugar and carbs for healthy fats and a creamy coconut milk finish.

The result is a bold and slightly spicy basil chicken dish with an exotic aroma and a luxurious sauce. Served over cauliflower rice, it satisfies cravings for takeout while staying completely keto.

Ingredients:

• 1 lb ground chicken (or thinly sliced chicken breast)
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 red chili (or 1/2 tsp red chili flakes)
• 1/2 onion, finely chopped
• 2 tbsp coconut aminos or tamari
• 1 tsp fish sauce (optional for umami)
• 1/2 cup full-fat coconut milk
• 1 cup fresh Thai basil or regular basil leaves
• Salt and pepper, to taste
• Cauliflower rice, for serving

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add garlic, onion, and chili. Stir-fry for 2 minutes until fragrant.
3. Add ground chicken, breaking it up with a spatula. Cook until browned and cooked through.
4. Stir in coconut aminos, fish sauce, and coconut milk. Let it simmer for 3–4 minutes.
5. Add basil leaves and stir until wilted.
6. Taste and adjust seasoning with salt and pepper.
7. Serve over cauliflower rice or steamed greens.

This dish brings the essence of Thai cooking to your keto table with minimal effort.

Creamy, spicy, and fragrant—it’s a fantastic way to enjoy international cuisine without the carbs.

Coconut Lime Salmon with Spinach

This vibrant salmon dish is pan-seared and then bathed in a coconut lime sauce that’s tangy, creamy, and full of fresh flavor.

It’s a quick, one-pan dinner that feels elegant but is surprisingly easy to make. Wilted spinach adds a boost of greens and soaks up the luscious sauce for a nourishing, satisfying meal.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 tbsp coconut oil
• Salt and pepper, to taste
• 1/2 tsp paprika
• 1 can (13.5 oz) full-fat coconut milk
• Juice and zest of 1 lime
• 2 cups fresh spinach
• 2 garlic cloves, minced
• 1 tbsp chopped cilantro (optional garnish)

Instructions:

1. Pat salmon fillets dry and season with salt, pepper, and paprika.
2. Heat coconut oil in a skillet over medium heat.
3. Sear salmon skin-side down for 4–5 minutes, then flip and cook for another 3–4 minutes until just cooked. Remove and set aside.
4. In the same skillet, add garlic and sauté for 1 minute.
5. Pour in coconut milk, lime juice, and lime zest. Stir and bring to a simmer.
6. Add spinach and stir until wilted, about 2–3 minutes.
7. Return salmon to the skillet, spoon sauce over, and cook for 1–2 more minutes.
8. Garnish with cilantro if desired and serve warm.

With its creamy coconut base and zesty lime notes, this salmon dish strikes a balance between richness and freshness.

It’s perfect for anyone looking for a fast, healthy, and flavor-packed keto dinner.

Coconut Cauliflower & Tofu Curry

This meatless option is loaded with flavor and texture, combining roasted cauliflower, pan-seared tofu, and a silky coconut milk curry sauce.

It’s perfect for those doing keto and also leaning toward plant-based meals. The cauliflower soaks up the curry beautifully, and the tofu adds protein and satiety.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 block firm tofu, pressed and cubed
• 2 tbsp coconut oil, divided
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup vegetable broth
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp coconut oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a skillet, heat remaining coconut oil over medium heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
3. In the same pan, sauté onion until soft. Add garlic, curry powder, and cumin. Stir until aromatic.
4. Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
5. Add roasted cauliflower and tofu to the skillet. Stir and simmer for 5–7 minutes.
6. Finish with lemon juice and adjust seasoning to taste.
7. Garnish with chopped cilantro and serve.

This curry is comforting, filling, and 100% keto-friendly—without any meat.

The creamy coconut sauce wraps around the tofu and cauliflower, making every bite rich and flavorful.

Coconut Milk Braised Pork Belly

This rich and indulgent pork belly dish is braised in coconut milk, creating a melt-in-your-mouth experience with crispy edges and tender, juicy meat.

The coconut milk forms a luxurious sauce, enhanced with garlic and spices that complement the natural sweetness of the pork. It’s the perfect keto-friendly comfort food for a special occasion or a relaxing dinner.

Ingredients:

• 2 lbs pork belly, skin-on, cut into 2-inch cubes
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp ground turmeric
• 1 tbsp ground coriander
• 1/2 tsp ground cinnamon
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large Dutch oven or heavy pot over medium-high heat.
2. Season the pork belly with salt and pepper, then add to the pot. Sear on all sides until golden brown, about 8–10 minutes. Remove the pork belly and set aside.
3. In the same pot, add onion, garlic, and ginger. Sauté for 3–4 minutes until soft and fragrant.
4. Add turmeric, coriander, and cinnamon. Stir to combine and toast the spices for 1 minute.
5. Return the pork belly to the pot and pour in coconut milk and chicken broth. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2–2.5 hours, or until the pork is tender and the sauce has thickened.
7. Adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve.

This braised pork belly is deeply flavorful, rich, and decadent—an unforgettable keto dinner that pairs beautifully with steamed vegetables or cauliflower rice.

Coconut Milk Zucchini Noodles with Shrimp

This low-carb, keto-friendly version of shrimp pasta uses zucchini noodles instead of traditional pasta, creating a light yet satisfying dish.

The coconut milk sauce is rich and creamy, and when combined with shrimp, it makes for a quick and delicious dinner that doesn’t compromise on flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp coconut oil
• 1/2 cup full-fat coconut milk
• 1/4 cup chicken broth
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• Juice of 1/2 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of coconut oil and garlic. Sauté for 1 minute until fragrant.
3. Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly.
4. Add the zucchini noodles and toss to coat in the sauce. Cook for 2–3 minutes until the noodles are tender but still firm.
5. Return the shrimp to the skillet and toss everything together.
6. Squeeze fresh lemon juice over the top and season with salt and pepper to taste.
7. Garnish with fresh parsley and serve.

This dish combines the rich creaminess of coconut milk with the freshness of zucchini and the sweetness of shrimp, making it the perfect keto comfort meal that’s still light and refreshing.

Coconut Milk Beef and Vegetable Stew

A hearty, low-carb beef stew made with rich coconut milk, this dish is perfect for a satisfying dinner. The beef is slow-cooked until tender, absorbing all the flavors of the coconut milk and spices.

With a variety of vegetables to balance the richness, it’s an ideal meal for chilly nights or meal prep.

Ingredients:

• 1.5 lbs beef stew meat (chuck roast or sirloin), cubed
• 2 tbsp coconut oil
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups beef broth
• 1 tbsp ground cumin
• 1 tbsp ground paprika
• 1/2 tsp ground turmeric
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium-high heat. Brown the beef cubes on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic for 3–4 minutes until softened.
3. Stir in cumin, paprika, turmeric, and thyme. Cook for 1 minute to toast the spices.
4. Return the beef to the pot and pour in coconut milk and beef broth. Bring to a boil, then reduce heat to low.
5. Simmer, covered, for 1.5–2 hours until the beef is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve.

This stew is a cozy, filling, and flavorful option for anyone on a keto diet.

The creamy coconut broth pairs perfectly with the beef and vegetables, making each bite a comforting experience.

Coconut Milk Chicken Alfredo (Keto-Friendly)

This keto twist on the classic chicken Alfredo uses coconut milk to create a rich, creamy sauce that’s full of flavor and totally guilt-free.

The chicken is seared to perfection, and the coconut milk brings an indulgent richness to the dish. Served with zucchini noodles or another low-carb alternative, this dish makes for a decadent, satisfying dinner.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 tbsp coconut oil
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup grated Parmesan cheese
• 1/2 tsp ground nutmeg (optional)
• 2 tbsp chopped fresh parsley (for garnish)
• Zucchini noodles or steamed broccoli (for serving)

Instructions:

1. Season chicken breasts with salt and pepper. Heat coconut oil in a large skillet over medium-high heat.
2. Sear the chicken breasts for 5–6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
4. Pour in coconut milk and bring to a simmer. Stir in Parmesan cheese and nutmeg, then cook for 3–4 minutes until the sauce thickens.
5. Slice the chicken and return it to the skillet, tossing to coat in the sauce.
6. Serve the chicken Alfredo over zucchini noodles or steamed broccoli.
7. Garnish with fresh parsley and serve hot.

This keto chicken Alfredo is a creamy, rich, and low-carb take on the classic comfort food.

The coconut milk sauce is perfectly smooth, offering a guilt-free indulgence.

Coconut Milk Baked Cod with Lemon Garlic Butter

This light and flavorful cod recipe combines coconut milk with a zesty lemon garlic butter sauce, making it a perfect keto dinner option.

The cod is gently baked in the coconut milk, which infuses it with moisture and flavor, while the butter sauce adds a touch of richness. It’s an elegant yet simple meal that pairs beautifully with a side of roasted vegetables.

Ingredients:

• 4 cod fillets (6 oz each)
• Salt and pepper, to taste
• 1 tbsp coconut oil
• 1/2 cup full-fat coconut milk
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the cod fillets with salt and pepper.
3. Heat coconut oil in an oven-safe skillet over medium heat. Add the cod fillets and sear for 2–3 minutes on each side until golden brown.
4. Remove the cod from the skillet and set aside.
5. In the same skillet, melt butter and add garlic. Sauté for 1 minute until fragrant.
6. Pour in coconut milk, lemon juice, and lemon zest, stirring to combine.
7. Return the cod fillets to the skillet, spooning some of the sauce over the fish.
8. Transfer the skillet to the oven and bake for 10–12 minutes, or until the cod is cooked through.
9. Garnish with fresh parsley and serve.

The combination of coconut milk and garlic butter creates a rich, creamy sauce that enhances the delicate cod.

This dish is light yet packed with flavor, making it a fantastic choice for a keto dinner.

Coconut Milk Beef Stir-Fry with Broccoli and Bell Peppers

This quick and easy beef stir-fry is a keto-friendly, one-pan meal that brings together tender beef, fresh vegetables, and a rich coconut milk sauce.

The addition of coconut milk helps to create a creamy, slightly sweet sauce that balances the savory flavors of the beef and vegetables. It’s a delicious, satisfying meal that’s perfect for busy nights.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp coconut oil
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp coconut aminos or tamari
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add sliced beef and cook for 2–3 minutes until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add bell pepper, broccoli, garlic, and ginger. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
4. Pour in coconut milk and coconut aminos, stirring to combine. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly.
5. Return the beef to the skillet and toss everything together until the beef is coated in the sauce and heated through.
6. Season with salt, pepper, and red pepper flakes (if using).
7. Garnish with fresh cilantro and serve hot.

This stir-fry is a perfect keto dinner option that’s full of flavor, texture, and healthy fats.

The creamy coconut milk sauce ties everything together in a satisfying and delicious way.

Coconut Milk Chicken and Mushroom Skillet

This creamy chicken and mushroom skillet uses coconut milk to create a rich, velvety sauce that complements the savory flavor of chicken and the earthiness of mushrooms.

It’s a one-pan meal that’s simple to make and perfect for busy weeknights. Serve it with a side of cauliflower mash or steamed green beans to keep it low-carb.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp coconut oil
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup full-fat coconut milk
• 1/4 cup chicken broth
• 1 tsp thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and paprika.
2. Place the chicken thighs skin-side down in the skillet and cook for 5–6 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
3. In the same skillet, add the mushrooms and cook for 3–4 minutes until softened.
4. Add garlic and cook for another minute until fragrant.
5. Pour in the coconut milk and chicken broth, scraping up any browned bits from the skillet.
6. Return the chicken thighs to the skillet, skin-side up, and sprinkle with thyme. Cover and simmer for 20–25 minutes until the chicken is fully cooked and the sauce thickens.
7. Garnish with fresh parsley and serve.

This creamy chicken and mushroom skillet is an incredibly flavorful and comforting dish with a rich, coconut milk sauce that brings everything together in perfect harmony.

Coconut Milk Spaghetti Squash with Meatballs

This keto-friendly alternative to spaghetti uses roasted spaghetti squash instead of pasta, and the coconut milk-based sauce adds a creamy, velvety finish.

Served with homemade meatballs, it’s a delicious and satisfying meal that’s perfect for those craving a comfort-food classic without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (or turkey)
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp coconut oil
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup beef broth
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil, salt, and pepper. Place face-down on a baking sheet and roast for 40–45 minutes until tender.
3. Meanwhile, in a bowl, mix together ground beef, egg, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Roll into meatballs, about 1–1.5 inches in size.
4. Heat coconut oil in a skillet over medium heat. Add the meatballs and cook for 7–8 minutes, turning to brown all sides.
5. Once the meatballs are browned, pour in the coconut milk and beef broth. Bring to a simmer and cook for an additional 10 minutes, allowing the sauce to thicken.
6. Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands.
7. Serve the meatballs and sauce over the spaghetti squash and garnish with fresh basil.

This keto-friendly “spaghetti” is a comforting, satisfying meal with tender meatballs and a rich coconut sauce that elevates the dish to something special.

Coconut Milk Lamb Curry

This hearty and flavorful lamb curry is made rich with coconut milk, giving it a creamy texture and depth of flavor.

The combination of spices like cumin, coriander, and garam masala infuses the lamb with aromatic warmth, while the coconut milk provides a smooth base that balances the heat and spices. Perfect for a cozy dinner that feels like an indulgence without the carbs.

Ingredients:

• 2 lbs lamb stew meat, cubed
• 2 tbsp coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup beef broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper.
2. Brown the lamb in batches for about 6–7 minutes until golden on all sides. Remove the lamb and set aside.
3. In the same pot, sauté onion, garlic, and ginger for 3–4 minutes until softened.
4. Stir in cumin, coriander, garam masala, and turmeric. Cook for 1 minute until fragrant.
5. Return the lamb to the pot and stir to coat with the spices.
6. Pour in coconut milk and beef broth, stirring to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until the lamb is tender and the sauce has thickened.
7. Taste and adjust seasoning with salt and pepper.
8. Garnish with fresh cilantro and serve hot.

This rich and flavorful lamb curry is perfect for any keto dinner.

The coconut milk creates a velvety sauce that coats the tender lamb, making it an indulgent yet low-carb dish.

Coconut Milk Beef Stroganoff

This keto-friendly version of Beef Stroganoff uses coconut milk to replace the heavy cream traditionally found in this dish, making it a creamy, rich, and satisfying meal without the carbs.

The tender beef is coated in a luxurious coconut sauce, while mushrooms and onions add depth and flavor. This dish is best served over cauliflower rice or zucchini noodles for a complete keto dinner.

Ingredients:

• 1 lb beef sirloin or tenderloin, thinly sliced
• 2 tbsp coconut oil
• 1 medium onion, sliced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp Dijon mustard
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cauliflower rice or zucchini noodles, for serving

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Season the beef with salt and pepper.
2. Add the beef to the skillet and cook for 2–3 minutes per side, just until browned. Remove from the skillet and set aside.
3. In the same skillet, add onion and mushrooms, cooking for 5–7 minutes until the mushrooms release their moisture and begin to brown.
4. Add garlic and cook for another minute until fragrant.
5. Stir in coconut milk, Dijon mustard, and paprika. Bring the sauce to a simmer and cook for 3–4 minutes until it thickens slightly.
6. Return the beef to the skillet and cook for another 2–3 minutes, allowing the flavors to meld together.
7. Season with salt and pepper to taste.
8. Serve the beef stroganoff over cauliflower rice or zucchini noodles, garnishing with fresh parsley.

This creamy Beef Stroganoff is a perfect keto dinner with rich, satisfying flavors that make you forget it’s low-carb.

Coconut Milk Shrimp and Asparagus Stir-Fry

This quick and easy shrimp stir-fry combines the delicate sweetness of shrimp with the crisp freshness of asparagus in a coconut milk-based sauce.

The coconut milk adds creaminess without the heaviness, making this dish light yet flavorful. It’s a perfect keto meal for busy nights when you want something simple and nutritious.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1/2 cup full-fat coconut milk
• 1 tbsp coconut aminos or tamari
• 1/2 tsp red pepper flakes (optional)
• Juice of 1/2 lemon
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the asparagus and cook for 4–5 minutes, stirring occasionally, until tender-crisp.
3. Add garlic and cook for 1 minute until fragrant.
4. Pour in the coconut milk and coconut aminos, stirring to combine. Let the sauce simmer for 2–3 minutes until it thickens slightly.
5. Return the shrimp to the skillet, add red pepper flakes (if using), and stir to coat the shrimp in the sauce. Cook for 1–2 more minutes to heat through.
6. Squeeze lemon juice over the stir-fry and season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve.

This coconut milk shrimp stir-fry is light, flavorful, and perfect for a quick and easy keto dinner.

The combination of shrimp, asparagus, and the creamy sauce is a winning combination.

Coconut Milk Eggplant and Chickpea Curry

This hearty, vegetarian curry combines eggplant and chickpeas in a creamy coconut milk sauce, flavored with spices like cumin, coriander, and turmeric.

The coconut milk provides a smooth, rich base, while the chickpeas add texture and protein, making this dish a comforting and filling option for a keto-friendly dinner. Serve it with cauliflower rice to keep it low-carb.

Ingredients:

• 1 medium eggplant, cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cauliflower rice, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until soft and translucent.
2. Add garlic and ginger and cook for another minute until fragrant.
3. Stir in cumin, coriander, and turmeric. Cook for 1 minute to allow the spices to bloom.
4. Add the eggplant and cook for 5–7 minutes until it starts to soften.
5. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer and cook for 15–20 minutes, or until the eggplant is tender and the sauce has thickened.
6. Add the chickpeas and cook for an additional 5 minutes, allowing them to heat through.
7. Season with salt and pepper to taste.
8. Serve the curry over cauliflower rice and garnish with fresh cilantro.

This eggplant and chickpea curry is a flavorful, creamy dish that’s perfect for anyone craving a satisfying, plant-based keto meal.

The coconut milk adds richness, and the spices give it a warm, aromatic finish.

Coconut Milk Pork Tenderloin with Garlic and Herbs

This keto-friendly recipe features tender pork tenderloin cooked in a creamy coconut milk sauce infused with garlic, rosemary, and thyme.

The coconut milk helps create a rich and flavorful base that complements the pork beautifully. It’s an easy, elegant dinner that’s perfect for any occasion.

Ingredients:

• 1.5 lbs pork tenderloin
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the pork tenderloin generously with salt and pepper.
3. Heat coconut oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2–3 minutes on each side until browned.
4. Remove the pork from the skillet and set aside. In the same skillet, add garlic, rosemary, and thyme. Sauté for 1 minute until fragrant.
5. Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
6. Return the pork to the skillet, spooning some of the sauce over it. Transfer the skillet to the oven and roast for 20–25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
7. Remove from the oven and let the pork rest for 5 minutes before slicing.
8. Serve with the coconut milk sauce, garnished with fresh parsley.

This dish combines the tender juiciness of pork with a rich, aromatic coconut milk sauce, making it a perfect keto dinner that’s full of flavor and easy to prepare.

Coconut Milk Cauliflower and Spinach Curry

This light and flavorful curry is made with cauliflower and spinach, simmered in a fragrant coconut milk sauce. The coconut milk adds a creamy texture, while the spices infuse the dish with a warming, aromatic flavor.

This vegetarian dish is not only keto-friendly but also packed with nutrients and satisfying enough to be a main course.

Ingredients:

• 1 medium cauliflower, cut into florets
• 3 cups spinach, fresh or frozen
• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tsp chili powder (optional)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened.
2. Add garlic and ginger and cook for another minute until fragrant.
3. Stir in turmeric, cumin, and chili powder (if using). Cook for 1–2 minutes to allow the spices to bloom.
4. Add cauliflower florets and sauté for 5–7 minutes until they begin to soften.
5. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer, then cover and cook for 15 minutes until the cauliflower is tender.
6. Stir in the spinach and cook for another 3–4 minutes until wilted (or heated through if using frozen spinach).
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro and serve.

This coconut milk cauliflower and spinach curry is light, creamy, and packed with flavors, making it an excellent choice for a quick and easy keto dinner.

Coconut Milk Salmon with Lemon and Dill

This simple yet elegant salmon dish uses coconut milk to create a smooth, creamy sauce that pairs perfectly with the rich flavor of salmon.

The fresh lemon and dill bring a zesty, herbal note to the dish, creating a refreshing contrast to the creamy coconut base. It’s a nutritious and delicious meal that’s ready in just 30 minutes.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp coconut oil
• Salt and pepper, to taste
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup chicken or vegetable broth
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 1 tbsp capers (optional)

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper.
2. Add the salmon to the skillet, skin-side down, and cook for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, pour in coconut milk and chicken or vegetable broth. Stir in lemon juice and bring the sauce to a simmer.
4. Let the sauce cook for 3–4 minutes, stirring occasionally, until it thickens slightly.
5. Stir in fresh dill and capers (if using).
6. Return the salmon to the skillet and spoon some of the sauce over the fillets. Cook for another 1–2 minutes to heat the salmon through.
7. Serve with the creamy coconut sauce and garnish with extra dill.

This coconut milk salmon is incredibly flavorful, creamy, and fresh, making it a perfect keto dinner option for seafood lovers.

The coconut sauce complements the salmon beautifully, while the lemon and dill add a refreshing burst of flavor.

Coconut Milk Chicken Curry with Bell Peppers

This chicken curry is made with tender chicken thighs, vibrant bell peppers, and a rich coconut milk base, infused with spices like cumin and garam masala.

It’s a simple yet satisfying keto meal that packs plenty of flavor. The coconut milk helps create a creamy sauce that perfectly balances the warmth of the spices and the freshness of the bell peppers.

Ingredients:

• 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 2 bell peppers, sliced (any color)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for 5–7 minutes until browned on all sides.
2. Remove the chicken from the skillet and set aside. In the same skillet, add onion, garlic, and ginger. Sauté for 3–4 minutes until softened.
3. Stir in cumin, garam masala, turmeric, and cinnamon, cooking for 1 minute to allow the spices to bloom.
4. Pour in coconut milk and chicken broth, stirring to combine. Bring the sauce to a simmer.
5. Add the chicken back into the skillet and cook for 10–12 minutes until the chicken is cooked through and the sauce has thickened.
6. Add the sliced bell peppers and cook for an additional 3–4 minutes until they are tender but still crisp.
7. Adjust seasoning with salt and pepper as needed.
8. Garnish with fresh cilantro and serve hot.

This Coconut Milk Chicken Curry with Bell Peppers is a comforting, flavorful dish that’s creamy and satisfying without the carbs.

The bell peppers add a nice crunch and color, making the dish visually appealing and delicious.

Coconut Milk Zucchini and Chicken Bake

This keto casserole combines zucchini and chicken in a creamy coconut milk sauce, all baked to perfection. It’s a hearty and comforting meal with a lovely balance of flavors.

The coconut milk helps create a luscious, velvety texture, and the zucchini adds freshness while keeping the dish light.

Ingredients:

• 2 chicken breasts, diced
• 2 medium zucchinis, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp coconut oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat coconut oil in a large skillet over medium-high heat. Add diced chicken and cook for 5–7 minutes until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add garlic and cook for 1 minute until fragrant.
4. Stir in coconut milk, Parmesan cheese, mozzarella cheese, oregano, and basil. Cook for 2–3 minutes until the cheese is melted and the sauce is creamy.
5. In a greased baking dish, layer the zucchini slices, followed by the cooked chicken.
6. Pour the creamy coconut milk sauce over the top, spreading it evenly.
7. Bake for 25–30 minutes, or until the zucchini is tender and the casserole is golden and bubbly.
8. Serve warm, garnished with additional Parmesan or fresh herbs if desired.

This Coconut Milk Zucchini and Chicken Bake is a fantastic one-dish keto dinner that’s creamy, cheesy, and satisfying.

It’s perfect for meal prepping or serving a family dinner with minimal effort.

Coconut Milk Spicy Pork Stir-Fry

This stir-fry features thinly sliced pork, crisp vegetables, and a bold coconut milk sauce that packs a bit of heat.

The coconut milk helps create a rich and creamy base for the sauce, while the spices and chili flakes add just the right amount of kick. This dish is quick, easy, and perfect for busy weeknights.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp coconut oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp coconut aminos or soy sauce
• 1 tsp red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add sliced pork and cook for 3–4 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, add bell peppers, onion, garlic, and ginger. Sauté for 4–5 minutes until the vegetables are softened but still crisp.
3. Stir in coconut milk, fish sauce, coconut aminos, and red pepper flakes. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly.
4. Return the cooked pork to the skillet and stir to coat in the sauce. Cook for an additional 2–3 minutes to heat through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve hot.

This Coconut Milk Spicy Pork Stir-Fry is the perfect balance of creamy, spicy, and savory.

It’s a quick and flavorful keto dinner that can be made in less than 30 minutes and is sure to satisfy any craving for something bold and delicious.