Recipes Using Evaporated Coconut Milk

Coconut milk, oh coconut milk! We pour it in smoothies, swirl it in curries, and dream of it in tropical cocktails. But what if I told you this creamy wonder holds secrets far beyond a simple pina colada? Yes, evaporated coconut milk is ready to unleash its culinary magic and transform your kitchen into a vibrant haven of sweet and savory delights.

Forget bland chicken breasts and dry stir-fries! This humble can packs a potent punch of flavor and versatility, ready to reimagine your breakfast bowls, elevate your weeknight dinners, and add a touch of exotic flair to your dessert repertoire. So, ditch the dusty can opener and grab your whisk, because we’re about to dive into the luscious world of recipes using evaporated coconut milk!

1. Breakfast Bliss: Start your day right with creamy coconut milk oatmeal bursting with tropical fruits and warm spices. Or, whip up fluffy coconut pancakes so light and fluffy they’ll transport you straight to a Caribbean beach. Don’t forget the exotic smoothie bowls brimming with granola, fruit, and a generous drizzle of coconut milk – the perfect fuel for any adventure.

2. Savory Symphony: Evaporated coconut milk isn’t just for sweet tooths! It adds a creamy depth and nutty richness to your favorite Thai, Indian, and Caribbean dishes. Imagine rich and fragrant Thai curries featuring chicken, vegetables, and fragrant herbs, all simmering in a coconut milk bath. Or, transport yourself to the Caribbean with jerk chicken bowls infused with the warmth of coconut milk and spices. Craving comfort food? Creamy coconut milk chowders and velvety soups await, promising cozy bliss in every spoonful.

3. Dessert Dreams: When it comes to desserts, evaporated coconut milk is a true maestro. Creamy coconut puddings, decadent mousses, and luscious cheesecakes all sing with the unique sweetness of this tropical wonder. Don’t forget the tropical fruit sorbets and exotic ice creams – perfect for cooling down on a warm day. And for the ultimate comfort food, try a warm rice pudding infused with the delicate aroma of coconut – one bite and you’ll be singing “Island in the Sun”!

4. Beyond the Recipes: But wait, there’s more! This versatile pantry staple can also be used to whip up creamy salad dressings, thicken sauces and soups, and even create dairy-free milkshakes. The possibilities are truly endless!

So, are you ready to unleash the culinary magic of evaporated coconut milk? Join me on this delicious journey as we explore a world of exotic flavors, creamy textures, and endless possibilities. Share your favorite coconut milk recipes, cooking tips, and tropical food dreams in the comments below! Let’s build a vibrant community of coconut milk enthusiasts, transforming our kitchens into havens of culinary creativity and deliciousness.

Remember, the only limit is your imagination! Grab your can of evaporated coconut milk, unlock its secrets, and let the tropical feast begin!

Unveiling the Versatility of Evaporated Coconut Milk

Evaporated coconut milk isn’t just a beach umbrella for your taste buds; it’s a potent culinary chameleon, ready to transform the familiar into the fantastic. It stands distinct from its coconut cousins, boasting a concentrated flavor punch and thickening prowess, making it a star in both the savory and sweet arenas.

1. The Cream of the Crop: Unlike rich coconut cream, evaporated coconut milk retains the creamy texture but dials down the sweetness and fat content. This makes it ideal for simmering in Thai curries, where it adds depth and body without overpowering the dish. Think fragrant green curries with chicken and bamboo shoots, or velvety red curries brimming with vegetables and tofu. It even works wonders in creamy Indian korma dishes or Caribbean coconut curries bursting with seafood.

2. From Soups to Smoothies: But evaporated coconut milk isn’t just a curry confidante. It thickens with grace, adding a subtle sweetness and nutty flair to soups and chowders. Imagine delicate Thai coconut fish soup, creamy tomato bisque with a tropical twist, or hearty lentil soup enhanced with toasted spices and a swirl of coconut milk. Don’t forget its magic in smoothies and smoothie bowls, where it creates a rich base for tropical fruits, greens, and superfoods.

3. Dessert Dreams Come True: When it comes to dessert, evaporated coconut milk dons a baker’s hat. It whips into luscious coconut puddings and creamy mousses, its subtle sweetness dancing with chocolate, mango, or even chai spices. It brings decadent richness to cheesecakes, and can even be used to make vegan versions that rival their dairy counterparts. And for a touch of the tropics in your frozen treats, try refreshing coconut milk ice creams and sorbets, perfect for warm weather bliss.

4. Beyond the Borders: But who says coconut milk belongs only in exotic locales? Be a culinary maverick and experiment! Infuse risotto with its creamy magic, create savory coconut milk pan sauces for grilled fish or chicken, or even whip up creamy polenta with a coconut and parmesan twist. Think outside the pineapple, and pair it with ingredients like smoked paprika, chipotle chili, or even roasted vegetables for unexpected tastebud adventures.

Vegan and Dairy-Free Delights

For our plant-based and dairy-free friends, evaporated coconut milk isn’t just a delicious ingredient; it’s a culinary superhero. It swoops in, cape of creaminess flowing, to banish blandness and create rich, satisfying dishes that burst with flavor. No animal products needed!

1. Creamy Curries That Conquer

Forget watery, flavorless vegan curries! Evaporated coconut milk infuses dishes like Thai Green Curry with a velvety depth that rivals any cream-based version. Imagine vibrant green curry simmering with tofu, eggplant, and green beans, all nestled in a fragrant coconut milk bath infused with ginger, lemongrass, and lime. Every bite is a tropical explosion!

2. Bisque Bliss, Dairy-Free Style

Craving creamy tomato bisque but dairy doesn’t agree with you? Fear not, evaporated coconut milk to the rescue! With a few simple swaps, you can transform this classic soup into a delectable dairy-free masterpiece. Think roasted tomatoes blended with sweet onions and garlic, simmered in coconut milk broth, and finished with a touch of smoked paprika and fresh basil. Comfort food just got an exotic upgrade!

3. Dessert Dreams Without the Dairy Demons

For dessert lovers, evaporated coconut milk is a dream come true. It whips into luscious vegan puddings and mousses, like this Coconut Chia Pudding. Simply combine chia seeds, coconut milk, vanilla extract, and your favorite sweetener, let it set in the fridge, and voilà! A healthy, dairy-free treat that’s bursting with flavor and satisfyingly creamy. Top it with fresh berries, granola, or a drizzle of chocolate sauce for an extra decadent touch.

**Here’s the recipe for creamy Coconut Chia Pudding for you to try at home:

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened canned evaporated coconut milk
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons maple syrup or agave nectar (optional, adjust to taste)
• Fresh berries, granola, and/or chocolate sauce (optional, for topping)

Instructions:

1. In a bowl or jar, combine chia seeds, coconut milk, vanilla extract, and sweetener (if using). Stir well to combine.
2. Cover the bowl or jar and refrigerate for at least 4 hours, or overnight for a thicker pudding.
3. When ready to serve, stir the pudding again. Top with fresh berries, granola, and/or chocolate sauce, if desired.

This is just a glimpse into the endless possibilities of evaporated coconut milk for vegan and dairy-free cooking! Use it to create creamy cashew cheeses, dairy-free Alfredo sauce, or even vegan cheesecake. Remember, experimentation is key. So, grab your can of coconut milk, don your apron of creativity, and let your vegan and dairy-free culinary journey begin!

Thai and Caribbean Flavors Come Alive

Evaporated coconut milk isn’t just a pantry staple; it’s a passport to flavor, whisking you away to sun-drenched beaches and vibrant kitchens. In Thailand and the Caribbean, it reigns supreme, weaving its creamy magic into dishes that sing with exotic spices and bold aromas. So, grab your whisk, channel your inner island chef, and get ready to unleash your inner culinary explorer!

1. Thai Treasures

In Thailand, evaporated coconut milk is the king of curries. Imagine Massaman curry, a symphony of sweet potatoes, tender beef, and fragrant spices simmering in a creamy coconut bath. It’s a warm hug in a bowl, perfect for chasing away any chills. Or, try Tom Kha Gai, a fragrant lemongrass-infused broth starring juicy chicken and vibrant Thai herbs, all brought together by the gentle touch of coconut milk. Each spoonful is a journey to vibrant Bangkok markets and steaming street food stalls.

2. Caribbean Calypso

Across the ocean, in the sun-kissed Caribbean, coconut milk takes on a spicier persona. The islands pulsate with the fiery rhythm of Jerk Chicken, marinated in fiery spices and slow-cooked to juicy perfection. But the secret to that melt-in-your-mouth texture? You guessed it – evaporated coconut milk, adding a subtle sweetness that rounds out the heat and creates a tropical paradise on your plate. Pair it with fluffy Coconut Rice, infused with the same creamy goodness, for the ultimate island feast.

3. Hometown Hacks

Bringing these authentic flavors to your kitchen is easier than you think! For Thai curries, use store-bought curry paste or whip up your own with ginger, garlic, lemongrass, and chilies. Don’t be shy with the coconut milk – it’s the soul of the dish! As for Jerk chicken, find inspiration in island markets or online recipes, and remember, the key is to marinate generously for maximum flavor. For Coconut Rice, simply add a can of coconut milk to your usual rice pot, along with a bay leaf and a touch of salt, and watch the grains transform into fluffy, tropical perfection.

4. Beyond the Borders

But don’t let tradition stifle your creativity! Experiment with adding coconut milk to Caribbean stews and chowders, or infuse it into fruity cocktails for a taste of island bliss. Try swapping it for cream in your next Thai pumpkin soup or Indian korma for a unique twist. Remember, coconut milk is your culinary compass, guiding you to flavor adventures far beyond the familiar.

Evaporated Coconut Milk Global Inspirations

Evaporated coconut milk isn’t just a tropical trend; it’s a global flavor ambassador, traversing continents and cultures with its creamy magic. Forget limitations – this humble can unlocks a kaleidoscope of culinary possibilities, ready to infuse dishes from every corner of the globe with its unique sweetness and nutty depth. So, pack your curiosity and join us on a whirlwind tour of deliciousness!

1. Indian Symphony: In India, evaporated coconut milk takes center stage in the rich and creamy korma, its warmth embracing tender chicken, vegetables, and a symphony of fragrant spices. Imagine the aromatic blend of turmeric, coriander, and garam masala simmering with coconut milk, creating a dish that’s both comforting and complex. Pair it with fluffy naan or fragrant basmati rice for an Indian feast fit for royalty.

2. Vietnamese Delights: Across the seas, in Vietnam, evaporated coconut milk finds a delicate partner in pho. This fragrant noodle soup gets its soul from a simmering broth infused with ginger, star anise, and, of course, coconut milk. The result? A light, flavorful broth that dances with the chewy rice noodles, tender meat, and vibrant herbs. It’s a comforting hug in a bowl, perfect for any day.

3. Brazilian Brilliance: In the sun-drenched shores of Brazil, coconut milk joins forces with fresh seafood in the iconic moqueca de peixe. Imagine tender fish bathed in a creamy coconut broth infused with lime, cilantro, and fiery chiles. It’s a vibrant celebration of ocean flavors, perfect for a beachside feast.

4. Your Global Canvas: But remember, this is just the tip of the coconut milk iceberg! Experiment with infusing it into:

• Japanese curries and ramen broths for a touch of tropical sweetness.
• West African stews and peanut soups for a creamy richness.
• French coconut milk mousses and tropical ice creams for a decadent dessert twist.

10 Best Evaporated Coconut Milk Recipes: A Feast for the Senses

Evaporated coconut milk isn’t just a can in your pantry; it’s a culinary portal, whisking you away to sun-drenched beaches and vibrant kitchens around the globe. From creamy curries to decadent desserts, this versatile hero adds depth, sweetness, and a touch of the tropics to any dish. Ready to unlock its potential? Dive into these top 10 evaporated coconut milk recipes that will tantalize your taste buds and fire up your inner chef!

1. Thai Green Curry with Tofu and Vegetables

A vibrant symphony of green chilies, lemongrass, and ginger, this classic curry simmers in a creamy coconut milk bath, embracing tender tofu and colorful vegetables. Serve with fluffy rice for a soul-warming Thai feast.

Ingredients:

• 1 tbsp vegetable oil
• 1 tbsp green curry paste
• 1 can (13.5 oz) unsweetened evaporated coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 block firm tofu, cubed
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 cup fresh basil leaves, chopped
• Cooked rice, for serving

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add green curry paste and cook for 1 minute, until fragrant.
2. Stir in coconut milk and vegetable broth. Bring to a simmer, then add bell peppers, broccoli, and tofu. Simmer for 10 minutes, or until vegetables are tender and tofu is heated through.
3. Stir in brown sugar and lime juice. Season with salt and pepper to taste.
4. Garnish with fresh basil leaves and serve over cooked rice.

2. Indian Coconut Korma

Tender chicken or chickpeas bask in a rich and creamy coconut sauce infused with fragrant spices like turmeric, coriander, and garam masala. This Indian masterpiece is as comforting as it is complex, perfect for sharing with loved ones.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 pounds ripe tomatoes, chopped
• 1 can (13.5 oz) unsweetened evaporated coconut milk
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Crusty bread, for dipping

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes are softened and starting to break down.
3. Stir in coconut milk, vegetable broth, thyme, and paprika. Bring to a simmer and cook for 15 minutes, or until flavors have melded.
4. Puree soup with an immersion blender or in batches in a blender until smooth. Season with salt and pepper to taste.
5. Garnish with fresh basil leaves and serve hot with crusty bread for dipping.

3. Creamy Vegan Tomato Bisque

Forget bland tomato soup! This bisque elevates the classic with a swirl of creamy coconut milk, adding a subtle sweetness and nutty depth that transforms ordinary into extraordinary. Perfect for a cozy night in.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened evaporated coconut milk
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons maple syrup or agave nectar (optional, adjust to taste)
• Fresh berries, granola, and/or chocolate sauce (optional, for topping)

Instructions:

1. In a bowl or jar, combine chia seeds, coconut milk, vanilla extract, and sweetener (if using). Stir well to combine.
2. Cover the bowl or jar and refrigerate for at least 4 hours, or overnight for a thicker pudding.
3. When ready to serve, stir the pudding again. Top with fresh berries, granola, and/or chocolate sauce, if desired.

4. Caribbean Jerk Chicken with Coconut Rice

Spicy, smoky, and oh-so-satisfying, Jerk chicken is an island icon. Infused with fiery spices and slow-cooked to juicy perfection, it begs to be paired with fluffy Coconut Rice, where the creamy milk brings a touch of tropical sweetness to the heat.

Ingredients:

For the Jerk Marinade:

• 1/4 cup olive oil
• 2 tbsp jerk seasoning
• 1 tbsp brown sugar
• 1 tbsp chopped thyme
• 1 tbsp chopped scallions
• 1 scotch bonnet pepper, seeded and chopped (optional)
• Salt and pepper to taste

For the Chicken:

• 4 bone-in, skin-on chicken thighs

For the Coconut Rice:

• 2 cups long-grain white rice
• 1 can (13.5 oz) unsweetened evaporated coconut milk
• 1 1/2 cups water
• 1 tsp salt
• 1 lime, quartered (optional)

Instructions:

1. Make the Jerk Marinade: In a bowl, whisk together olive oil, jerk seasoning, brown sugar, thyme, scallions, scotch bonnet pepper (if using), salt, and pepper.
2. Marinate the Chicken: Place chicken thighs in a large bowl or zip-lock bag and pour in the marinade. Toss to coat well. Cover and refrigerate for at least 2 hours, or overnight.
3. Cook the Coconut Rice: Rinse rice and place in a rice cooker or saucepan. Add coconut milk, water, salt, and lime (if using). Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes, or until rice is cooked through and fluffy.
4. Grill or bake the Chicken: Preheat grill or oven to 400°F (200°C). If grilling,

   Preheat grill or oven to 400°F (200°C). If grilling, cook chicken for about 15-20 minutes per side, or until cooked through and juices run clear. If baking, place chicken on a baking sheet and bake for 20-25 minutes per side, or until cooked through.

   5. Serve: Serve jerk chicken with coconut rice and enjoy the spicy,

5. Vietnamese Pho

Delicate rice noodles dance in a fragrant broth infused with ginger, star anise, and a subtle hint of coconut milk. This Vietnamese delight is light, flavorful, and guaranteed to warm your soul, one slurp at a time.

Ingredients:

• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 can (13.5 oz) unsweetened evaporated coconut milk
• 1 cup beef broth
• 1 pound beef chuck roast, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp coriander seeds
• 1/2 tsp ground ginger
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add red curry paste and cook for 1 minute, until fragrant.
2. Stir in coconut milk, beef broth, and beef. Bring to a simmer and cook for 15 minutes.
3. Add bell peppers, sweet potato, onion, garlic, brown sugar, fish sauce, lime juice, coriander seeds, ginger, turmeric, salt, and pepper. Simmer for an additional 30 minutes, or until beef is tender and vegetables are cooked through.
4. Garnish with fresh cilantro and serve over cooked rice.

6. Brazilian Moqueca de Peixe

Fresh seafood takes center stage in this vibrant Brazilian dish. Tender fish swims in a creamy coconut broth infused with lime, cilantro, and fiery chiles, creating a celebration of ocean flavors that’s bursting with sunshine.

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 8 cups beef broth
• 1 lb boneless, skinless beef chuck roast, thinly sliced
• 1 (12 oz) package rice noodles
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Lime wedges, for serving
• Sriracha, for serving
• Hoisin sauce, for serving (optional)

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
2. Stir in fish sauce, brown sugar, and beef broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
3. Add beef slices and cook for 5-7 minutes, or until cooked through.
4. Meanwhile, cook rice noodles according to package instructions.
5. Divide noodles among bowls. Top with broth, beef, sliced onion, cilantro, and mint. Serve with lime wedges, sriracha, and hoisin sauce (if using).

7. Coconut Chia Pudding

This healthy and delicious dessert is a guilt-free treat. Simply combine chia seeds, coconut milk, vanilla extract, and your favorite sweetener for a creamy, pudding-like texture that’s bursting with flavor. Top with fresh berries, granola, or a drizzle of chocolate for an extra decadent touch.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 pound white fish fillets, such as cod or snapper
• 1 can (13.5 oz) unsweetened evaporated coconut milk
• 1 cup vegetable broth
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 2 tbsp lime juice
• 1 tsp smoked paprika
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add bell peppers and cook for 5 minutes, or until softened.
3. Arrange fish fillets in a single layer over the vegetables.
4. In a bowl, whisk together coconut milk, vegetable broth, cilantro, parsley, lime juice, paprika, salt, and pepper. Pour the coconut milk mixture over the fish and vegetables.
5. Bring to a simmer and cook for 10-12 minutes, or until fish is cooked through and flaky.
6. Serve moqueca de peixe with cooked rice.

8. Thai Mango Sticky Rice

This iconic Thai dessert is pure bliss. Sweet mangoes nestled on a bed of fluffy sticky rice, all drizzled with a warm, salty-sweet coconut milk sauce. Every bite is a taste of tropical paradise.

Ingredients:

• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp Japanese curry paste (yellow or green)
• 1 can (13.5 oz) unsweetened evaporated coconut milk
• 4 cups vegetable broth
• 2 packages instant ramen noodles (discard seasoning packets)
• 1 cup thinly sliced vegetables (mushrooms, carrots, bok choy, etc.)
• 1/2 cup cooked chicken or tofu, shredded (optional)
• 1 scallion, thinly sliced
• Sesame seeds, for garnish
• Sriracha or chili oil, for optional spice

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
2. Stir in curry paste and cook for 1 minute, until fragrant.
3. Pour in coconut milk and broth. Bring to a simmer and cook for 5 minutes.
4. Add ramen noodles and vegetables. Cook for 3-4 minutes, or until noodles are softened and vegetables are cooked through.
5. Stir in cooked chicken or tofu (if using), scallion, and sesame seeds.
6. Serve immediately, with sriracha or chili oil for optional spice.

9. Pina Colada Popsicles

Beat the heat with these refreshing and boozy treats! Blend coconut milk, pineapple juice, rum, and a touch of lime for a taste of island bliss frozen in time. Perfect for backyard BBQs or poolside lounging.

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (optional)
• 1 can (13.5 oz) unsweetened evaporated coconut milk
• 1 cup vegetable broth
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup chopped fresh cilantro
• Cooked rice, for serving

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
2. Stir in garam masala, turmeric, cumin, and chili powder (if using). Cook for 1 minute, until fragrant.
3. Pour in coconut milk and broth. Bring to a simmer and cook for 5 minutes.
4. Add chicken and bell peppers. Bring back to a simmer and cook for 15-20 minutes, or until chicken is cooked through and vegetables are softened.
5. Stir in chopped cilantro and serve over cooked rice.

10. Coconut Curry Lentil Soup

This hearty and protein-packed soup is a vegan dream come true. Lentils simmer in a flavorful coconut curry broth, bursting with spices and vegetables. A healthy and satisfying meal that’s ready in no time.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 cup peanut butter
• 1 can (13.5 oz) unsweetened evaporated coconut milk
• 4 cups vegetable broth
• 1 pound sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup chopped kale or spinach
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
2. Stir in curry powder, turmeric, and cumin. Cook for 1 minute, until fragrant.
3. Whisk in peanut butter until smooth.
4. Pour in coconut milk and broth. Bring to a simmer and cook for 5 minutes.
5. Add sweet potato, bell peppers, and kale or spinach. Bring back to a simmer and cook for 15-20 minutes, or until sweet potato is tender and greens are wilted.
6. Season with salt and pepper to taste. Serve over cooked rice.

These are just a few of the many delicious recipes you can make with evaporated coconut milk! So get creative, experiment with different flavors, and enjoy the versatility of this amazing ingredient.

Bonus Tip: For a thicker sauce, simmer the cooked dish for a few minutes without a lid, allowing the liquid to evaporate slightly.