From cakes to curries, light coconut milk adds a sweet, fresh flavour to every type of dish.
1. Coconut-ginger rice
Cook jasmine rice in a 50/50 mix of light coconut milk and water. Add a dash of turmeric, a little grated ginger and a few kaffir lime leaves. Bring to the boil, reduce heat to low, cover and cook until all liquid is absorbed. Serve with curry, grilled chicken or fish.
2. Creamy satay sauce
Combine 1 tablespoon brown sugar, 1/3 cup light peanut butter, 1 cup light coconut milk, a dash of salt-reduced soy sauce, a little grated ginger and a pinch of chilli flakes in a saucepan over low heat. Simmer until it becomes a thicker consistency. Serve with chicken or vegie and tofu skewers.
3. Coconut cake
When baking a cake, try replacing the milk or half the oil with light coconut milk.
4. Simple curry
Warm light coconut milk in a saucepan over medium-low heat, then stir through korma curry paste and minced ginger. Add diced pumpkin, carrot, cauliflower and broccoli. Add chunks of fish, chicken or prawns. Simmer until meat is cooked through and vegetables are tender. Add spinach and cook until just wilted. Serve with coconut-ginger rice (left).
5. Sweet Sunday morning
Replace the milk in pancake batter with light coconut milk. Stir berries or chopped banana (or both!) through batter and cook pancakes as usual.
6. Tropical brekky smoothie
Add light coconut milk to regular or soy milk in fruit smoothies. For a deliciously healthy brekky, blend together banana, peach, LSA or oat bran, soy or regular milk, light coconut milk and ice.
7. Thai chicken soup
Combine equal amounts of light coconut milk and reduced-salt chicken stock in a saucepan. Bring to a simmer, then add thinly-sliced chicken, 1–2 tablespoons green curry paste, 1–2 teaspoons sugar and a dash of fish sauce. Cook for 5 minutes, until chicken is cooked through, then add baby spinach, frozen green peas, chopped coriander and kaffir lime leaves.
8. Amazing fruit salad
Combine a variety of sliced tropical fruits in a large bowl. Simmer one can of light coconut milk with 1 tablespoon caster sugar and a dash of vanilla essence over medium heat until slightly reduced. Cool sauce, then pour over fruit to serve.
9. Sweet potato mash
Cook 500g diced sweet potato, 1/4 cup light coconut milk, 1 minced garlic clove, a pinch of chilli and 1/2 teaspoon sugar over low heat for 40 minutes, covered. When sweet potato is tender, drain and mash.
10. Coconut panna cotta
Heat 800ml light coconut milk in a saucepan (do not let it boil). In a separate saucepan, combine 1 1/2 tablespoons gelatine and 1 cup hot water. Stir until gelatine dissolves. Add warm coconut milk, 1 cup caster sugar and a dash of vanilla essence to gelatine. Cook, stirring, until sugar dissolves. Pour into 4 x 1-cup jelly moulds or ramekins. Chill for at least 4 hours. To serve, turn out onto plate and drizzle with passionfruit pulp.