ISO coconut milk recipes from May reader letters

[aggie94]

I'm in the same dilemma as one of the readers that asked about uses for leftover light coconut milk. I have some leftover from making curried couscous. I'm glad to hear that it will keep in the fridge for up to a month, but eventually, I'll have to find a use for it.

CL mentioned some other recipes that call for light coconut milk, including the Shrimp Sate with Creamy Peanut Sauce from June 2000 and the Malaysian Lime-Coconut Swordfish from July 2000 . This was way before I started subscribing. Can anyone share those with me? And if you've made either of those, I'd love to hear your responses. I'm specifically interested in knowing how that creamy peanut sauce would go with tofu or chicken instead of shrimp.

TIA!

OK, my bad. After I posted this, I ran a search and found both these recipes. But I would still love to hear feedback, especially on the shrimp sate. I've already read some rave reviews on the swordfish, so that one will definitely go on my list to make.

[This message has been edited by aggie94 (edited 04-25-2001).]

[Peeps]

I bought a can of light coconut milk to make the Mango-Coconut Bread Pudding in the Jan/Feb 2000 issue. Never got around to making it though so I can't tell if you it's any good! (I was going to swap bananas for the mangoes though).

[JillH]

I made the Mango-Coconut Bread Pudding last week. It was excellent. Very light, not very sweet. The sauce for it, though, totally made the recipe for me. It was really rich and sweet. A little goes a long way.
I don't know how this compares with the oh-so-popular irish bread pudding. Haven't made that one yet.

[tovie]

I really like the Thai Tofu and Winter Squash Stew. I'm not sure what month/year it's from but if you type "Thai tofu" into the search it'll come up.

[emilycat]

I had no idea coconut milk lasted a month in the fridge -- I suppose I didn't have to toss mine out after a couple weeks, then http://www.cookinglight.com/bbs/redface.gif (It smelled kinda icky, though). Anyway, I must second the recommendation for the Malaysian Lime-Coconut Swordfish, and add one for the Curried Coconut Salmon with Greens. I'm not sure if that's the exact name, but I loved this dish; it was in the curries section in the March issue, I think. Coconut rice is really good, too -- I've made a recipe several times that was posted on this board by mightyh; let me see if I can find it.

Aha. Here it is, along with another recipe for flounder that uses coconut milk -- http://www.cookinglight.com/bbs/Forum1/HTML/001971.html

[This message has been edited by emilycat (edited 04-26-2001).]