Vegetarians have long used coconut milk in place of its dairy cousin. Yesterday’s blog entry described one of my favorite recipe ideas.
In the September issue of Bon Appetit, several top chefs offer tips on using coconut milk in their favorite dishes:
- Michael Cimarusti, co-owner and executive head chef at Providence in Los Angeles, makes a delicious smoothie by combining sweetened coconut milk, a banana, a drop of honey, a splash of fresh lime juice and a few fresh mint leaves.
- Food Network star Emeril Lagasse of Emeril’s New Orleans, NOLA and Delmonico Steakhouse (among other highly touted restaurants) adds unsweetened coconut milk to chicken broth. He then “kicks it up a notch” by adding lemongrass, ginger, lime and garlic to create a Thai-style soup.
- And Chef Bruce Sherman of North Pond in Chicago dazzles breakfast aficionados with his pancakes, replacing half the milk in a standard recipe with unsweetened coconut milk. He then tops it off with shredded coconut.
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