Recipes for Coconut Milk Canned

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 can expired coconut milk (365 days past expiry)
• 2 cups vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 cup cooked rice
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic, and sauté until fragrant and translucent.
3. Add the bell pepper, carrots, and zucchini. Cook for 5 minutes, until slightly softened.
4. Add the expired coconut milk, vegetable broth, red curry paste, soy sauce, lime juice, and brown sugar. Stir well to combine.
5. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, until all the vegetables are tender.
6. Taste and adjust the seasoning if needed.
7. Serve the soup over cooked rice, garnished with fresh cilantro.

Ingredients

• 1 can expired coconut milk (365 days past expiry)
• 1/4 cup chia seeds
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• Fresh berries, for topping

Instructions

1. In a bowl, combine the expired coconut milk, chia seeds, honey or maple syrup, and vanilla extract. Stir well to combine.
2. Cover the bowl and refrigerate for at least 4 hours or overnight, until the chia seeds have absorbed the liquid and the mixture has thickened.
3. Stir the pudding before serving to ensure even consistency.
4. Divide the pudding into individual serving bowls and top with fresh berries.
5. Enjoy chilled!

Ingredients

• 1 cup of coconut milk (slightly expired)
• 1/2 cup of jasmine rice
• 1/4 cup of sugar
• 1/4 teaspoon of salt
• 1/2 teaspoon of vanilla extract
• 1/4 cup of raisins
• 1/4 cup of shredded coconut

Instructions

1. In a saucepan, combine the coconut milk, jasmine rice, sugar, and salt.
2. Bring the mixture to a boil over medium heat.
3. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the mixture has thickened.
4. Remove from heat and stir in the vanilla extract, raisins, and shredded coconut.
5. Let the pudding cool for 10 minutes before serving.
6. Serve warm or chilled, garnished with additional shredded coconut if desired.