THE coconut milk is an ingredient often used in cooking, particularly in Asian, African and West Indian gastronomy. With its light texture and strong taste, it enhances and flavors many dishes, desserts and even cocktails. While most recipes call for using a carton (usually 200ml) or a whole can (around 400ml), this is not always the case. When you find yourself with a leftover coconut milk in the refrigerator, you may want to throw it away. And yet, delicious savory and sweet recipes can be made from a brick background ! This allows leftovers to be cooked and therefore limits waste. SO, what to do with leftover coconut milk ? With 10 cl of coconut milk, you can, for example, prepare a salmon, mango and coconut ceviche. You can also cook a coral lentil soup with coconut milk or a cauliflower and chickpea curry. On the sweet side, leftover coconut milk will allow you to make a light clafoutis or a mango tatin with coconut sauce. Something to enjoy with a simple brick background!
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