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Coconut milk is a versatile and creamy ingredient that can elevate your keto meals, offering a rich texture and a touch of tropical flavor.
Whether you’re making savory dishes, creamy soups, or indulgent desserts, coconut milk is the perfect choice for those following a low-carb lifestyle.
The beauty of coconut milk lies not only in its smooth, velvety consistency but also in its ability to be used in a wide variety of keto-friendly recipes.
From hearty chicken curries to decadent desserts and refreshing smoothies, coconut milk adds richness without adding unnecessary carbs.
In this article, we’ve gathered 27+ keto coconut milk recipes that are as flavorful as they are low-carb.
Whether you’re a seasoned keto pro or just starting, these recipes are easy to prepare, delicious, and guaranteed to satisfy your cravings.
So, grab your can of coconut milk and get ready to dive into a world of creamy, low-carb meals!
27+ Delicious Keto Coconut Milk Recipes to Satisfy Your Low-Carb Cravings
Coconut milk is a fantastic addition to any keto kitchen.
It not only brings a velvety texture and rich flavor to your dishes but also helps you stay within your low-carb goals without compromising on taste.
From savory mains like chicken curries and seafood dishes to sweet treats like ice cream and puddings, there are endless possibilities for incorporating coconut milk into your keto meals.
With these 27+ keto coconut milk recipes, you’ll never have to worry about meal monotony again.
Whether you’re looking for a quick and easy dinner or a decadent dessert to end your day, coconut milk can be the secret ingredient that makes your keto journey both delicious and satisfying.
Creamy Keto Coconut Chicken Curry
This rich and flavorful coconut chicken curry is a keto dream come true. Packed with warming spices, tender chicken, and creamy coconut milk, it’s a perfect low-carb comfort meal.
It’s quick enough for a weeknight dinner, yet satisfying enough to serve to guests. Best of all, it won’t kick you out of ketosis, thanks to the low-carb ingredients.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp coconut oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tsp ground turmeric
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- Heat the coconut oil in a large skillet over medium heat. Add the onions and sauté for 3-4 minutes until translucent.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add the curry paste and turmeric, mixing well to coat the aromatics.
- Add the chicken pieces and cook for 5-6 minutes until lightly browned.
- Pour in the coconut milk and chicken broth. Bring to a gentle simmer and cook for 15-20 minutes, until the chicken is cooked through and the sauce is slightly thickened.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
This creamy keto coconut chicken curry is sure to become a staple in your weekly meal plan.
It’s hearty, warming, and packed with flavor, making it the ideal dish for anyone on a low-carb lifestyle looking to spice up their dinner game.
Keto Coconut Milk Chia Pudding
A perfect keto breakfast or dessert, this coconut milk chia pudding is not only easy to prepare but also extremely satisfying.
The healthy fats from coconut milk combined with the fiber from chia seeds make it a filling and nutritious choice. Plus, it’s endlessly customizable with keto-friendly toppings!
Ingredients:
- 1 cup full-fat coconut milk
- 2 tbsp chia seeds
- 1/2 tsp vanilla extract
- 1-2 tsp keto-friendly sweetener (like stevia or erythritol), to taste
- Berries or shredded unsweetened coconut, for garnish (optional)
Instructions:
- In a bowl or jar, whisk together coconut milk, chia seeds, vanilla extract, and sweetener.
- Stir well to ensure the chia seeds are evenly distributed.
- Cover and refrigerate for at least 4 hours or overnight, stirring once after the first hour to prevent clumping.
- When ready to eat, give the pudding a good stir and top with a few berries or coconut flakes if desired.
This chia pudding is creamy, indulgent, and deeply satisfying—perfect for those mornings when you want something quick but still nutrient-rich.
You can prep a few servings ahead of time and have a ready-to-go treat all week long!
Keto Coconut Milk Shrimp Soup (Tom Kha Inspired)
Inspired by the classic Thai Tom Kha soup, this keto-friendly shrimp soup delivers a powerful combination of flavors: tangy, spicy, savory, and creamy.
Coconut milk adds luxurious texture, while lime juice and lemongrass brighten the broth. It’s a restaurant-worthy bowl that’s completely low-carb.
Ingredients:
- 1 tbsp avocado oil or coconut oil
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 2 stalks lemongrass, bruised
- 3 cups chicken or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 lb shrimp, peeled and deveined
- 1 tbsp fish sauce
- Juice of 1 lime
- 1-2 tsp red curry paste (optional for heat)
- Sliced mushrooms (optional)
- Fresh cilantro and lime wedges for garnish
Instructions:
- In a pot, heat oil over medium heat. Add garlic, ginger, and lemongrass, sautéing until fragrant (about 2 minutes).
- Pour in the broth and bring to a simmer. Let simmer for 10 minutes to infuse the flavors.
- Add coconut milk, fish sauce, lime juice, and curry paste (if using). Stir well.
- Add the shrimp and mushrooms, and cook for 3-5 minutes until the shrimp are pink and cooked through.
- Remove lemongrass stalks before serving.
- Ladle into bowls and garnish with fresh cilantro and lime wedges.
This keto shrimp soup is an aromatic bowl of heaven that’s surprisingly simple to prepare.
Whether you’re craving takeout flavors at home or looking for a cozy low-carb dinner, this recipe brings both flavor and nutrition to your table.
Keto Coconut Milk Cauliflower Mash
Creamy, rich, and ultra-smooth, this cauliflower mash with coconut milk is a brilliant low-carb alternative to mashed potatoes.
The coconut milk adds a silky texture and subtle flavor that complements just about any main dish. Plus, it’s dairy-free, which makes it perfect for anyone avoiding lactose while on keto.
Ingredients:
- 1 medium head cauliflower, cut into florets
- 1/2 cup full-fat coconut milk
- 2 tbsp olive oil or ghee
- 1 garlic clove, minced
- Salt and pepper to taste
- Chopped chives or parsley, for garnish
Instructions:
- Steam or boil the cauliflower florets until fork-tender (about 10-12 minutes). Drain well.
- In a large bowl or food processor, add the cooked cauliflower, coconut milk, olive oil (or ghee), garlic, salt, and pepper.
- Blend or mash until completely smooth and creamy. Adjust seasoning to taste.
- Transfer to a serving bowl and garnish with chopped herbs.
This cauliflower mash is a smooth, flavorful, and keto-friendly side that pairs beautifully with grilled meats, roasted chicken, or even low-carb stews.
The coconut milk gives it a gourmet feel that elevates a simple veggie to something truly special.
Keto Coconut Milk Matcha Latte
A comforting, energizing drink that supports your keto goals, this coconut milk matcha latte is a rich and frothy treat you can enjoy hot or cold.
The coconut milk adds healthy fats and a silky mouthfeel, while the matcha provides a calm energy boost and antioxidants—perfect for mornings or midday pick-me-ups.
Ingredients:
- 1 tsp matcha green tea powder
- 1 tbsp hot water
- 1 cup full-fat coconut milk
- 1-2 tsp keto sweetener (like monk fruit or erythritol), optional
- 1/4 tsp vanilla extract (optional)
Instructions:
- In a small bowl, whisk the matcha powder with hot water until smooth and no lumps remain.
- In a small saucepan, heat the coconut milk over medium heat until hot but not boiling.
- Stir in the sweetener and vanilla extract, if using.
- Pour the hot coconut milk into a blender or use a milk frother to make it frothy.
- Add the whisked matcha and blend or stir well.
- Serve immediately in a mug. Optionally, sprinkle with cinnamon or a pinch of extra matcha.
This matcha latte is a creamy, soul-warming drink that supports mental clarity without spiking your blood sugar.
It’s a soothing way to get healthy fats and antioxidants into your day while feeling like you’re sipping something indulgent.
Keto Coconut Milk Chocolate Mousse
Indulge your sweet tooth without guilt with this rich and velvety chocolate mousse made with coconut milk.
It’s incredibly easy to whip up, totally dairy-free, and loaded with healthy fats—ideal for a luxurious keto dessert that satisfies chocolate cravings without the carbs.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 1/4 cup unsweetened cocoa powder
- 2-3 tbsp powdered erythritol or monk fruit sweetener
- 1/2 tsp vanilla extract
- Pinch of salt
- Shaved dark chocolate or berries, for garnish (optional)
Instructions:
- Open the chilled coconut milk can and scoop out the solid cream into a mixing bowl (discard or save the liquid for another use).
- Add cocoa powder, sweetener, vanilla, and a pinch of salt.
- Whip using a hand mixer until smooth, fluffy, and well-combined (about 2-3 minutes).
- Spoon into serving dishes and refrigerate for at least 30 minutes to set.
- Top with shaved dark chocolate or a few raspberries before serving, if desired.
This chocolate mousse is the ultimate keto-friendly dessert—simple, satisfying, and delightfully rich.
Whether you’re entertaining or just treating yourself after dinner, it brings a decadent feel to your keto lifestyle without the sugar spike.
Keto Coconut Milk Panna Cotta
This keto coconut milk panna cotta is a delightful, creamy dessert that requires minimal ingredients yet delivers maximum indulgence.
With its velvety texture and subtle coconut flavor, it’s the perfect dessert to satisfy your sweet tooth without any carbs. It’s an elegant treat that will impress guests or serve as a cozy, low-carb nightcap.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup heavy cream (optional, for extra richness)
- 1/4 cup powdered erythritol or sweetener of choice
- 2 tsp unflavored gelatin
- 1 tsp vanilla extract
- Pinch of salt
- Fresh berries or shredded coconut, for garnish
Instructions:
- In a small saucepan, combine the coconut milk, heavy cream (if using), sweetener, and salt. Heat over medium heat, stirring until the sweetener dissolves.
- In a separate small bowl, sprinkle the gelatin over 2 tbsp of cold water and let it bloom for 5 minutes.
- Once the gelatin has bloomed, stir it into the warm coconut milk mixture until fully dissolved.
- Add vanilla extract and remove from heat.
- Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours or overnight until set.
- Once set, garnish with fresh berries or shredded coconut and serve.
This coconut panna cotta is the ideal low-carb dessert: light, creamy, and just sweet enough.
The addition of coconut milk makes it a tropical treat that will transport you straight to paradise with every bite. It’s a simple yet elegant dessert that will surely impress.
Keto Coconut Milk Smoothie
A refreshing and filling keto coconut milk smoothie that’s packed with healthy fats and nutrients. It’s perfect for breakfast or as a midday snack to keep you fueled and satisfied.
The creamy coconut milk blends beautifully with your favorite low-carb fruits for a rich, energizing smoothie.
Ingredients:
- 1/2 cup full-fat coconut milk
- 1/2 avocado
- 1/4 cup frozen berries (like strawberries or raspberries)
- 1 tbsp chia seeds
- 1 tsp keto-friendly sweetener (optional)
- Ice cubes (optional, for extra thickness)
- 1/2 cup water or unsweetened almond milk
Instructions:
- In a blender, combine the coconut milk, avocado, frozen berries, chia seeds, and sweetener (if using).
- Add water or almond milk to reach your desired consistency.
- Blend until smooth and creamy, adding ice cubes if you prefer a thicker smoothie.
- Taste and adjust sweetness as needed.
- Pour into a glass and serve immediately.
This smoothie is a creamy, satisfying way to start your day or recharge in the afternoon.
With healthy fats from avocado and coconut milk, along with the fiber from chia seeds, it’s both filling and low-carb, making it an excellent choice for anyone following a keto lifestyle.
Keto Coconut Milk Pancakes
Fluffy, light, and perfectly sweetened, these keto coconut milk pancakes make a fantastic breakfast or brunch option.
They’re low-carb, dairy-free, and incredibly satisfying. Paired with sugar-free syrup or fresh berries, they create a delicious, guilt-free breakfast to kick-start your day.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup full-fat coconut milk
- 1 tsp vanilla extract
- 1 tbsp coconut oil, melted
- Butter or oil, for cooking
Instructions:
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the eggs, coconut milk, vanilla extract, and melted coconut oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. If the batter is too thick, add a bit more coconut milk to reach desired consistency.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown.
- Repeat with remaining batter, keeping pancakes warm in the oven until ready to serve.
These keto pancakes are a decadent breakfast treat that doesn’t compromise on taste or texture.
The combination of almond flour and coconut flour makes them light and fluffy, while the coconut milk adds richness. Top them with your favorite low-carb syrup, berries, or whipped cream for the ultimate keto breakfast.
Keto Coconut Milk Egg Custard
This smooth and velvety egg custard is a keto-friendly dessert that feels indulgent yet light. The rich coconut milk provides a creamy base, while eggs give it structure and protein, making it a satisfying low-carb treat.
With a delicate sweetness from your chosen keto sweetener, this custard is perfect for any time you’re craving a comforting dessert.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 4 large eggs
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- Pinch of salt
- Fresh berries for garnish (optional)
Instructions:
- Preheat your oven to 325°F (163°C).
- In a medium saucepan, combine the coconut milk, sweetener, and salt. Heat gently over medium heat, stirring until the sweetener dissolves and the coconut milk is warm but not boiling.
- In a separate bowl, whisk the eggs and vanilla extract until smooth.
- Slowly pour the warm coconut milk mixture into the eggs, whisking continuously to avoid curdling.
- Pour the custard mixture into a greased baking dish or ramekins.
- Place the baking dish in a larger pan and fill the outer pan with hot water to create a water bath (this helps the custard cook evenly).
- Bake for 30-35 minutes, or until the custard is set (a knife should come out clean).
- Let the custard cool before serving. Garnish with fresh berries, if desired.
This coconut milk egg custard is a smooth, comforting dessert that’s both rich and low-carb. It’s an elegant way to satisfy your sweet tooth without compromising your keto lifestyle.
The custard can be made ahead, making it a great option for gatherings or meal prepping.
Keto Coconut Milk Zucchini Soup
This keto-friendly coconut milk zucchini soup is creamy, comforting, and full of healthy fats. It’s a perfect lunch or light dinner option, providing nourishment without the carbs.
The coconut milk brings a silky richness to the zucchini base, while the mild flavors of garlic and herbs elevate the soup to something truly satisfying.
Ingredients:
- 2 medium zucchinis, sliced
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable or chicken broth
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until fragrant.
- Add the sliced zucchinis and cook for another 5 minutes until slightly softened.
- Pour in the coconut milk, broth, thyme, and nutmeg. Stir to combine.
- Bring the mixture to a simmer and cook for 15-20 minutes until the zucchini is fully tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Season with salt and pepper to taste, then serve garnished with fresh parsley.
This creamy zucchini soup is comforting and perfect for a chilly day.
The coconut milk adds a luxurious creaminess, while the zucchini creates a light yet hearty base. It’s an excellent way to get your vegetables in while staying within your keto macros.
Keto Coconut Milk Beef Stew
This hearty and flavorful keto beef stew is made with tender chunks of beef, vegetables, and a rich coconut milk broth.
The combination of coconut milk and beef broth creates a savory yet slightly sweet base that complements the robust flavors of the beef and seasonings. Perfect for a cold day, this stew will keep you full and satisfied.
Ingredients:
- 1 lb beef stew meat, cut into cubes
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup sliced carrots
- 1 cup celery, chopped
- 1 tsp dried rosemary
- 1/2 tsp ground thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large pot, heat the coconut oil over medium-high heat. Add the beef stew meat in batches, searing until browned on all sides. Remove and set aside.
- In the same pot, add the onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
- Add the beef broth, coconut milk, carrots, celery, rosemary, thyme, and seared beef. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the beef is tender and the flavors have melded together.
- Season with salt and pepper to taste, then serve hot, garnished with fresh parsley.
This keto beef stew is a satisfying and comforting dish that will keep you cozy during colder months.
The coconut milk adds a layer of richness, while the beef and vegetables create a hearty meal. It’s perfect for meal prep and makes for a delicious dinner that the whole family will enjoy.
Keto Coconut Milk Ice Cream
Who says you can’t enjoy ice cream on a keto diet? This creamy, coconut milk-based ice cream is rich and indulgent without the carbs.
The coconut milk provides a silky texture, while the sweetener keeps it guilt-free. You can add your favorite keto-friendly mix-ins like chopped nuts or unsweetened cocoa for an extra touch.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/2 cup erythritol or preferred keto sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 tsp xanthan gum (optional, for thicker texture)
- Chopped nuts or chocolate chips (optional)
Instructions:
- In a medium saucepan, combine coconut milk, almond milk, sweetener, and salt. Heat over medium-low heat, stirring until the sweetener is dissolved and the mixture is smooth.
- If using xanthan gum, whisk it in now to thicken the mixture.
- Remove from heat and add the vanilla extract. Let the mixture cool for a few minutes.
- Pour the cooled mixture into an ice cream maker and follow the manufacturer’s instructions.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until the texture is firm and creamy (about 3 hours).
- Once the ice cream has set, scoop into bowls and top with optional nuts or chocolate chips.
This keto coconut milk ice cream is a rich and refreshing dessert, perfect for warm days or when you’re craving something sweet.
With just a few ingredients, you can create a creamy, satisfying treat that’s both dairy-free and low-carb.
Keto Coconut Milk Chicken Soup
This coconut milk chicken soup is full of healthy fats and flavors, making it a perfect meal for a keto diet.
The creamy coconut milk blends beautifully with the savory chicken and spices, creating a comforting and nourishing soup that’s ideal for any season.
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken broth
- 1 cup spinach or kale, chopped
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- Heat the coconut oil in a large pot over medium heat. Add the chicken pieces and cook for 5-6 minutes, until browned. Remove and set aside.
- In the same pot, add the onion and garlic, cooking for 3-4 minutes until softened.
- Stir in the cumin, turmeric, and ginger, cooking for 1 minute until fragrant.
- Return the chicken to the pot and add the coconut milk and chicken broth. Stir well and bring to a simmer.
- Add the spinach or kale and cook for an additional 5-7 minutes, until the greens are wilted and the chicken is fully cooked.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
This keto coconut milk chicken soup is not only flavorful but also packed with nutrients.
The coconut milk adds creaminess while keeping it light and low-carb, making it a filling meal that will keep you satisfied for hours.
Keto Coconut Milk Avocado Smoothie
This keto-friendly avocado smoothie is packed with healthy fats and creamy goodness, making it a perfect breakfast or snack.
The combination of coconut milk and avocado makes it both satisfying and refreshing, while the optional sweetener helps you control the flavor without the carbs.
Ingredients:
- 1/2 ripe avocado
- 1/2 cup full-fat coconut milk
- 1/2 cup water or unsweetened almond milk
- 1-2 tsp keto sweetener (like stevia or monk fruit)
- 1/2 tsp vanilla extract
- Ice cubes, optional, for a thicker texture
Instructions:
- In a blender, combine the avocado, coconut milk, water (or almond milk), sweetener, and vanilla extract.
- Blend until smooth and creamy.
- Add ice cubes if you prefer a thicker smoothie and blend again.
- Taste and adjust sweetness as desired, then serve immediately.
This keto coconut milk avocado smoothie is incredibly creamy and filling. It’s a great way to get healthy fats into your diet, and the coconut milk adds a delicious tropical twist.
You can enjoy it as a meal replacement or as a satisfying snack any time of day.
Keto Coconut Milk Shrimp Curry
This keto coconut milk shrimp curry is a flavorful, creamy dish that’s both low in carbs and packed with delicious spices.
The coconut milk creates a rich, velvety sauce that perfectly complements the shrimp and the mix of aromatic spices. It’s a great dish for a quick weeknight dinner that feels like a special treat.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tbsp coconut oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 cup spinach, chopped
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- Heat the coconut oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened (about 3-4 minutes).
- Add the grated ginger and spices (curry powder, turmeric, and cumin), stirring to coat the onions and garlic. Cook for another 1-2 minutes until the spices bloom.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Add the shrimp to the pan and cook for 4-5 minutes, until they turn pink and are cooked through.
- Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
This keto coconut milk shrimp curry is a one-pan wonder that’s bursting with flavor. It’s easy to prepare, filling, and perfect for anyone who loves a good curry.
The rich coconut milk sauce makes it creamy without adding unnecessary carbs, keeping your keto meals both delicious and satisfying.
Keto Coconut Milk Chia Pudding
A simple yet indulgent keto dessert, this coconut milk chia pudding is both easy to make and packed with healthy fats and fiber.
The chia seeds expand and create a thick, pudding-like consistency when soaked in coconut milk, making it a satisfying, low-carb treat that you can enjoy at any time of the day.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup chia seeds
- 1-2 tbsp erythritol or preferred keto sweetener
- 1/2 tsp vanilla extract
- Pinch of salt
- Fresh berries or shredded coconut for topping (optional)
Instructions:
- In a bowl or jar, combine the coconut milk, chia seeds, sweetener, vanilla extract, and salt.
- Stir well to combine, making sure the chia seeds are evenly distributed.
- Cover and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the coconut milk and thicken into a pudding-like consistency.
- Once set, stir the pudding, taste, and adjust sweetness if needed.
- Serve topped with fresh berries or shredded coconut.
This keto coconut milk chia pudding is the perfect make-ahead treat. You can prepare it the night before for a quick breakfast or snack, and it’s completely customizable with toppings.
It’s a great way to satisfy your sweet tooth without the carbs, and the chia seeds add a nice boost of fiber to help you stay full longer.
Keto Coconut Milk Salmon with Asparagus
This keto coconut milk salmon with asparagus is a simple yet elegant dinner option.
The coconut milk serves as a rich, creamy base for the salmon, and the asparagus provides a tender, fresh contrast. It’s a balanced and satisfying dish that feels like a gourmet meal, yet it’s easy to prepare and low-carb.
Ingredients:
- 2 salmon fillets
- 1 tbsp coconut oil
- 1 bunch asparagus, trimmed
- 1/2 cup full-fat coconut milk
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley or dill, for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Heat the coconut oil in a large oven-safe skillet over medium-high heat. Season the salmon fillets with salt, pepper, and garlic powder.
- Sear the salmon fillets, skin-side down, for 3-4 minutes until crispy. Flip the fillets and cook for another 1-2 minutes.
- Remove the salmon and set aside. In the same skillet, add the trimmed asparagus and sauté for 3-4 minutes.
- Pour in the coconut milk and lemon juice, stirring to combine. Return the salmon fillets to the skillet, skin-side up.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is fully cooked through and the asparagus is tender.
- Garnish with fresh parsley or dill and serve hot.
This keto coconut milk salmon with asparagus is the perfect blend of rich, creamy flavors and fresh, vibrant vegetables.
The coconut milk adds depth to the dish, while the lemon juice brightens it up. It’s a quick, easy, and elegant meal that’s sure to become a favorite on your keto menu.
Keto Coconut Milk Meatballs in Tomato Sauce
These keto coconut milk meatballs are tender and flavorful, served in a rich, creamy tomato sauce with a hint of coconut milk.
This dish is perfect for those looking for a comforting, hearty meal while staying low-carb. The coconut milk adds a smooth texture to the tomato sauce, making the dish both savory and indulgent.
Ingredients:
- 1 lb ground beef (or ground turkey)
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the ground beef, almond flour, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- Heat coconut oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, pour in the coconut milk, crushed tomatoes, oregano, and basil. Stir to combine and bring to a simmer.
- Return the meatballs to the skillet, cover, and simmer for 20-25 minutes until the meatballs are cooked through.
- Garnish with fresh parsley and serve hot.
These keto coconut milk meatballs are rich and flavorful, making a satisfying meal that fits perfectly into your low-carb lifestyle.
The coconut milk enhances the tomato sauce, creating a creamy base for the meatballs, while the spices give the dish a wonderful depth of flavor.
Keto Coconut Milk Cauliflower Rice
This keto-friendly cauliflower rice made with coconut milk is a delicious and creamy side dish. It’s an excellent substitute for traditional rice, with the coconut milk adding richness and a subtle tropical flavor.
Pair it with your favorite keto dishes like curries or grilled meats for a perfect low-carb meal.
Ingredients:
- 1 medium cauliflower, grated or riced
- 1 tbsp coconut oil
- 1/2 can (7 oz) full-fat coconut milk
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Heat the coconut oil in a large skillet over medium heat.
- Add the riced cauliflower and sauté for 5-7 minutes, stirring occasionally, until it softens and starts to brown.
- Pour in the coconut milk and garlic powder, stirring to combine.
- Continue to cook for another 3-4 minutes, allowing the cauliflower rice to absorb the coconut milk and become creamy.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro or parsley and serve warm.
This keto coconut milk cauliflower rice is a simple yet flavorful alternative to traditional rice.
The coconut milk brings a creamy richness to the dish, while the cauliflower provides a light and low-carb base. It’s the perfect side dish to complement a variety of keto-friendly main courses.
Keto Coconut Milk Chicken Alfredo
This creamy keto chicken Alfredo is a dream come true for pasta lovers on a low-carb diet.
The rich coconut milk replaces heavy cream, creating a luscious sauce that coats the chicken and any keto-friendly pasta (like zucchini noodles or shirataki noodles). It’s a comforting, satisfying meal that’s quick and easy to make.
Ingredients:
- 2 large chicken breasts, boneless and skinless
- 1 tbsp coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper to taste
- 1-2 cups zucchini noodles or shirataki noodles (optional)
- Fresh parsley, chopped, for garnish
Instructions:
- Heat the coconut oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Cook the chicken for 6-7 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, pour in the coconut milk, stirring to loosen any bits from the bottom of the pan.
- Bring the coconut milk to a simmer, then add the Parmesan cheese, garlic powder, onion powder, and nutmeg (if using). Stir until the sauce thickens and becomes creamy.
- Slice the cooked chicken into thin strips and return it to the skillet, stirring to coat it in the sauce.
- If using zucchini noodles or shirataki noodles, sauté them separately in another pan for 3-4 minutes until heated through.
- Serve the chicken Alfredo over the noodles, garnished with fresh parsley.
This keto coconut milk chicken Alfredo is a decadent, creamy meal that satisfies your pasta cravings without the carbs.
The coconut milk-based sauce is rich and smooth, and the Parmesan cheese adds an extra layer of flavor. It’s a low-carb dish that’s sure to please everyone at the table.
Keto Coconut Milk Baked Chicken Thighs
These keto coconut milk baked chicken thighs are flavorful, crispy, and tender. The coconut milk marinade helps keep the chicken juicy while infusing it with a deliciously rich and aromatic flavor.
Paired with simple seasonings, this dish is perfect for a low-carb dinner that’s quick to make yet packed with flavor.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1/2 cup full-fat coconut milk
- 2 tbsp coconut oil, melted
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the coconut milk, melted coconut oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Place the chicken thighs in a shallow dish and pour the coconut milk marinade over them. Allow them to marinate for at least 30 minutes (or up to 2 hours in the fridge).
- Once marinated, arrange the chicken thighs on a baking sheet, skin-side up.
- Roast in the preheated oven for 35-45 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh parsley before serving.
This keto coconut milk baked chicken thighs recipe is incredibly simple yet packed with flavor.
The coconut milk gives the chicken a succulent and juicy texture, while the crispy skin adds a satisfying crunch. It’s a versatile meal that pairs perfectly with cauliflower rice, roasted veggies, or a leafy salad.
Keto Coconut Milk Smoothie Bowl
This keto coconut milk smoothie bowl is a refreshing and nutrient-packed breakfast or snack.
The coconut milk provides a creamy base, and you can top it with your favorite low-carb toppings like nuts, seeds, and berries. It’s a fun way to enjoy a smoothie with a spoon, while still keeping it low-carb.
Ingredients:
- 1/2 cup full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/2 cup frozen berries (like strawberries or raspberries)
- 1/4 avocado
- 1 tbsp chia seeds
- 1 tbsp unsweetened shredded coconut
- 1 tsp vanilla extract
- 1-2 tsp keto-friendly sweetener (like stevia or erythritol)
- Low-carb toppings: chopped nuts, seeds, berries, or coconut flakes
Instructions:
- In a blender, combine the coconut milk, almond milk, frozen berries, avocado, chia seeds, vanilla extract, and sweetener.
- Blend until smooth and creamy.
- Pour the smoothie into a bowl and top with your favorite low-carb toppings, such as nuts, seeds, fresh berries, or shredded coconut.
- Serve immediately and enjoy!
This keto coconut milk smoothie bowl is a fun, customizable way to enjoy a nutrient-dense, creamy breakfast or snack.
The avocado makes it extra creamy, while the coconut milk adds a tropical flavor. It’s the perfect way to get in healthy fats while satisfying your cravings for something cold and refreshing.
Keto Coconut Milk Beef Stroganoff
This rich and creamy keto beef stroganoff uses coconut milk to create a luxurious sauce that’s perfect for serving over low-carb noodles or zucchini noodles.
The dish is savory and hearty, with tender beef and mushrooms in a rich coconut milk-based sauce. It’s the perfect comfort food for anyone following a low-carb lifestyle.
Ingredients:
- 1 lb beef stew meat or sirloin, sliced thinly
- 1 tbsp coconut oil
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup beef broth
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/4 tsp ground black pepper
- Salt to taste
- Fresh parsley for garnish
Instructions:
- Heat the coconut oil in a large skillet over medium heat. Add the sliced beef and cook for 4-5 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion, garlic, and sliced mushrooms. Cook for 5-6 minutes until the mushrooms are soft and the onions are translucent.
- Pour in the coconut milk, beef broth, Dijon mustard, thyme, black pepper, and salt. Stir to combine and bring the mixture to a simmer.
- Return the beef to the skillet and cook for an additional 10-12 minutes, until the beef is tender and the sauce has thickened.
- Garnish with fresh parsley before serving.
This keto coconut milk beef stroganoff is a rich and creamy dish that’s perfect for a cozy dinner. The coconut milk creates a luxurious sauce that pairs wonderfully with the beef and mushrooms.
Whether you serve it over zucchini noodles, shirataki noodles, or cauliflower rice, it’s a hearty and indulgent low-carb meal.
