Delicious Keto Recipes with Coconut Milk: A Tropical Twist on Low-Carb Eating

Coconut milk is a versatile ingredient that can be used in a variety of keto recipes, adding a creamy texture and subtle sweetness. Whether you're craving a savory curry, a decadent dessert, or a refreshing breakfast, coconut milk can help you create delicious and satisfying keto-friendly meals.

Savory Keto Coconut Milk Recipes

Keto Coconut Chicken Curry

This keto coconut chicken curry offers a quick and easy five-ingredient solution for busy weeknights. It combines rich, creamy flavors with aromatic ginger and crispy curry leaves to create a low-carb, keto-friendly dish.

Ingredients:

• Boneless, skinless chicken thighs (or chicken breasts or shrimp)
• Coconut cream or coconut milk
• Fresh ginger
• Fresh curry leaves
• Coconut oil
• Salt and pepper to taste
• Green chilies or red chili flakes (optional, for extra heat)

Instructions:

1. In a large pot over medium heat, heat the coconut oil.
2. Once hot, sauté the julienned ginger until aromatic, about 30 seconds.
3. Add the curry leaves and continue to sauté until they become crispy, about 1 minute.
4. Add the chicken pieces to the pot and season with salt and pepper.
5. Allow the chicken to cook without stirring at first to let it brown and caramelize slightly, enhancing the flavor.
6. Stir the chicken after it has browned to ensure it is well-seared on all sides.
7. Stir in the coconut cream and bring the mixture to a gentle simmer.
8. Reduce the heat to low, cover the pot, and let the curry simmer gently for 5 minutes.
9. Check the seasoning and adjust with salt and pepper if necessary.
10. Garnish with green chilies or red chili flakes for extra heat, if desired.

Tips:

• Use chicken thighs for a more tender and flavorful dish.
• Coconut cream creates a richer, thicker sauce than coconut milk.
• Fresh curry leaves are key to the dish's unique flavor. If unavailable, dried curry leaves can be used, but use a few extra leaves as they are less aromatic. Half a bay leaf and a pinch of lime zest might do the trick, though if you tell an Indian person that, they’ll get after you with a broom.
• Serve with cauliflower rice, keto naan, or cooked vegetables for a complete keto-friendly meal.

Storage:

• Refrigerator: Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezer: This curry freezes well. Store it in an airtight container or freezer bag for up to 3 months.
• Reheating: Reheat the curry on the stovetop over low heat, stirring occasionally until hot throughout.

Keto Shrimp Coconut Curry

This keto shrimp coconut curry has a distinctive taste and flavor thanks to the cumin, cinnamon and curry spices used.

Ingredients:

• Medium-sized shrimps (peeled and deveined)
• Unsweetened coconut milk
• Curry powder
• Black pepper
• Cinnamon
• Cayenne pepper (optional)
• Ground cumin
• Salt
• Onions
• Ginger
• Garlic
• Coconut oil
• Arrowroot powder (optional, for thickening)

Instructions:

1. Rub the shrimps with salt, black pepper, and cayenne pepper (if using) and set aside.
2. Peel and chop the onions and ginger and mince the garlic.
3. Heat coconut oil in a pan.
4. Add the onions, ginger, and garlic and stir for 2 to 3 minutes.
5. Add the spices (curry powder, cumin, and cinnamon) and stir for another minute.
6. Add the coconut milk and bring to a simmer.
7. Add the shrimp and cook until pink and opaque.
8. Season with salt and pepper to taste.
9. If the sauce is too thick, add about ¼ cup of water.
10. If the curry ends up a bit watery, mix 1 tablespoon of arrowroot powder with 2 tablespoons of water, and pour it into the curry to thicken it.

Sweet Keto Coconut Milk Recipes

Keto Coconut Panna Cotta

This coconut panna cotta recipe puts a tropical twist on the classic Italian dessert. Creamy coconut milk is used in place of heavy cream, while granulated monk fruit sweetener provides a low-carb alternative to traditional sugar.

Ingredients:

• Unflavored gelatin (Knox)
• Full-fat coconut milk (canned)
• Granulated monk fruit sweetener with allulose (or plain granulated allulose)
• Coconut extract
• Water
• Salt
• Avocado oil or coconut oil (for greasing ramekins)
• Fresh fruit, flaked coconut, or mixed berry sauce (for topping)

Instructions:

1. Add the water to a medium bowl, then whisk in the gelatin. Set it aside for a few minutes to bloom.
2. Add the coconut milk to a medium saucepan, then whisk in the sweetener and salt.
3. Heat over medium heat until the mixture almost comes to a simmer. Remove from heat.
4. Ladle out ¼ cup of the mixture, then whisk it into the bowl of water/gelatin.
5. Pour the gelatin mixture back into the saucepan and whisk well to combine.
6. Stir in the coconut extract (if using).
7. Rub a bit of avocado or coconut oil in four 4-6-ounce ramekins.
8. Pour the cream mixture into the ramekins, dividing it equally between all four.
9. Let cool to room temperature for 20 minutes, then refrigerate with plastic wrap on top.
10. Chill the panna cotta for at least 3 hours, preferably overnight.
11. To unmold the panna cotta, run a sharp knife along the inside edge of the ramekin to help the panna cotta release from the sides. Set the base of the ramekin into warm water for about a minute. Gently wiggle the ramekin to release the panna cotta.
12. Serve with fresh fruit, flaked coconut, or mixed berry sauce.

Tips:

• Make sure you're using a granulated monk fruit sweetener with allulose OR plain granulated allulose. Regular monk fruit sweetener blends made with erythritol are not ideal because erythritol is prone to crystallizing once it is chilled. If using granulated allulose, I recommend using ⅓ cup since plain allulose is less sweet.
• Lightly grease the ramekins with avocado oil or coconut oil to prevent sticking.
• If you notice bits of oil floating at the top of the panna cotta after you pour the heated mixture in the ramekins, simply spoon it out.

Storage:

• Store panna cotta in an airtight container in the fridge for up to 4 days. It's best enjoyed cold.

Keto Coconut Custard

This keto coconut custard recipe makes a low-carb baked egg custard using coconut milk. This silky custard is similar to coconut pots de creme. It’s easy to make and takes only a few minutes to get in the oven.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Large egg yolks
• Granulated stevia erythritol blend 2x sweeter than sugar (Pyure)
• Coconut milk (13.5 ounce can)
• Sea salt
• Vanilla extract
• Unsweetened coconut flakes (toasted, if desired) optional, for garnish

Instructions:

1. Preheat oven to 325º Fahrenheit. Put on a kettle of water to boil.
2. Gather the equipment needed--4 4-ounce ramekins or custard dishes, a large baking dish with sides taller than the ramekins. Line the baking dish with a dish towel and place the ramekins on top. The ramekins should not touch.
3. In a large pourable bowl or liquid measuring cup, whisk together the egg yolks and the sweetener. Set aside.
4. Pour the coconut milk into a small saucepan. Whisk in the sea salt. Heat over medium heat, whisking frequently. When mixture comes to a simmer, remove from heat and whisk in the vanilla extract.
5. While vigorously whisking the egg yolk mixture, slowly stream the hot coconut milk in, a little bit at a time. Do not stop whisking the yolks or add the coconut milk too quickly or you will cook the eggs.
6. Pour the custard mixture into the ramekins, dividing it equally. Remove any bubbles from the top with a spoon and discard.
7. Pour the water from the kettle into the baking dish (avoiding getting it in the custard-filled ramekins) until it reaches ½ to ⅔rds up the sides of the ramekins.
8. Bake in the preheated oven for 40-50 minutes (The time will vary with the shape and size of the baking dishes). The centers will still be wiggle when done.
9. Using tongs, remove custards from the baking dish to a cooling rack.
10. Chill for at least 3 hours before serving.
11. Garnish with toasted coconut flakes, if desired.

Tips for a Perfect Bain-Marie:

• Use a roasting pan or baking dish that is the right size for your custard dishes. Be sure that the custard dishes all fit in the pan without touching.
• Be sure that the pan has sides that are tall enough. Because you will be filling the pan to about two-thirds of the way up the sides of the custard dishes, you will need the sides to be tall.
• Place a dish towel (paper towels work fine) in the bottom of the pan to prevent the custards from sliding around when you move the pan. The towel should not go up the sides of the pan. If it does, fold the towel to fit.
• You need to pour the water in the baking dish without getting any into the custard dishes. The level of the water should go between half and two-thirds of the way up the sides of the ramekins.

Keto Coconut Milk Ice Cream

This keto coconut milk ice cream is easy to make and no ice cream machine required. Just 3 ingredients are used for a creamy ice cream that makes a great summer low carb treat.

Ingredients:

• Coconut milk (canned, refrigerated overnight)
• Allulose
• Vanilla extract

Instructions:

1. Put the cans of the coconut milk in the fridge overnight.
2. Take the coconut milk cans out of the fridge and tip over vertically on the opposite end it was stored (this will allow you to pour off the liquid part of the coconut milk leaving only the milk fat).
3. Pour the liquid out of the can in one bowl, and in another scrape the thick cream left behind (this is what you use for the ice cream).
4. Place the thick coconut cream in a bowl, add the vanilla essence and allulose and whisk until blended.
5. Pour the mixture into an airtight container.
6. Whisk the mixture every 30-40 minutes until frozen which will take about 4-5 hours.

Tips:

• Make it on the morning that you want to eat it.
• Stirring/whisking the mixture regularly stops ice crystals forming and keeps the ice cream creamy.

Other Keto Coconut Milk Recipes

Berry Chia Pudding with Coconut Milk

This berry chia pudding makes a great breakfast or afternoon snack. It combines the creaminess of coconut milk with the goodness of chia seeds and berries.

Ingredients:

• Chia seeds
• Coconut milk (fresh or canned)
• Berries (fresh or frozen)
• Protein powder (optional)
• MCT oil (optional)
• Salt
• Maca powder (optional)
• Toppings of choice (strawberries, toasted coconut, almond flakes, hemp seeds, cacao nibs, edible flowers)

Instructions:

1. If making fresh coconut milk, add shredded coconut to your blender and mix until finely ground. Add water and blend again until your coconut milk is nice ‘n creamy.
2. Add the berries to the coconut milk, together with the protein powder and MCT oil (if using).
3. Add salt and maca powder (if using).
4. Pour the berry coconut milk on top of your chia seeds in a mixing bowl and stir well.
5. Refrigerate for at least 2 hours, or preferably overnight.
6. Right before serving, add your toppings of choice.

Creamy Keto Coconut Milk Pudding

This recipe offers a traditional-style low-carb pudding with a wonderful texture.

Ingredients:

• Heavy cream
• Low carb sweetener
• Coconut extract
• Vanilla extract
• Unsweetened coconut
• Cream cheese
• Coconut milk
• Egg

Instructions:

1. In microwave safe bowl, mix heavy cream with coconut, sweetener, and extracts. Microwave on high for one minute. Let stand.
2. In separate small bowl, beat egg with heavy cream then set aside.
3. Place coconut milk and cream cheese into sauce pan. Cook and stir on medium heat until the cream cheese melts.
4. Add the coconut mixture and continue cooking until mixture is heated throughout.
5. Once thickened, divide the coconut pudding mixture into small dessert dishes or ramekins.

Read also: Keto Calorie Counting: A Detailed Guide

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