Lime and Coconut Milk Chicken

This was one of those stop-me-in-my-tracks recipes that I spotted over on Pinterest. I'm a sucker for coconut milk, I love the flavor and it's ability to morph from savory to sweet recipes. Some of the best fried chicken recipes start with a long marinade session in milk or buttermilk. It tenderizes the meat and adds deep and rich flavor. The thought of coconut milk permeating bone-in chicken sounded super delicious. 

So for my methods. I do usually try to follow a recipe the first go around and start tweaking after that. But, I wasn't going to use powdered ginger for this one. I also knew that my chicken thighs needed a longer ride in the oven then 30 minutes to cook down those pockets of fat. The next time you're in the mood for extra yummy (with full-on coconut flavor) you need to give this recipe a try.

Lime and coconut milk chicken

Lime and Coconut Milk Chicken

Adapted from She Who Bakes, serves 6

Ingredients

  • 6 tablespoons canned coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon ginger, finely grated
  • 1 tablespoon garlic, finely grated
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 pounds bone-in chicken thighs (skin-on)
An easy marinade with big flavorful results!

An easy marinade with big flavorful results!

Directions

  1. Combine the marinade ingredients until well mixed. Reserve the remaining coconut milk to make coconut rice. Coat the chicken in mixture, and seal in a zip-top bag. Marinate overnight. 
  2. Preheat oven to 450 F.
  3. Arrange chicken on a foil lined sheet pan.
  4. Bake uncovered 45 minutes, or until chicken is done.

Coconut Milk Pumpkin Pie

Three Thanksgiving celebrations later and I'm reliving my favorite dishes. One of the true highlights was a coconut milk pumpkin pie. The pie was incredibly moist, not overly sweet, and more complex than your average evaporated milk varieties. I'm going to keep this one in my Thanksgiving repertoire (or for anytime pie) for years to come. You can use a pre-made 9-inch pie crust for this or make you own. I mimicked the coconut flavor from the filling in the crust by using coconut oil in place of butter or vegetable shortening.

coconut milk pumpkin pie

Coconut Milk Pumpkin Pie (Dairy-free)

Adapted from Thai Kitchen

Ingredients

  • 9-inch pie shell, unbaked
  • 3 eggs
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin puree
  • 1 can full-fat coconut milk

Directions

Preheat oven to 425 F. In a medium bowl, whisk eggs, dark brown sugar, salt and vanilla until combined. Add pumpkin puree and mix until combined. Slowly stir in coconut milk. Pour into unbaked pie shell. Bake at 425 F for 15 minutes, then drop the temperature to 350 F. Bake for 55 minutes or longer (until knife inserted in center comes out clean). Cool on wire rack. Serve cold or at room temperature. 

Little man enjoyed the pie!

Little man enjoyed the pie!