Coconut milk

Pear millet pudding is a delicate and aromatic dish that combines warm notes of cardamom, vanilla, and the sweetness of pear. Millet, traditionally used in European cuisine, serves as the base for this light dessert. Coconut milk adds creaminess and a hint of exotic flavor, while brown sugar caramelizes in the oven to create a delicious crispy crust. This pudding is perfect for cozy tea times, especially on cold days when you want something homey and fragrant. It pairs wonderfully with herbal or fruit teas.

Rice porridge is great at steaming and becoming something like a dessert, especially when you add very sweet mango and coconut, which gives the dish a creamy taste. Please note: the porridge contains both sugar and mango puree. But, let us repeat, mango puree can be so sweet that you can avoid an additional encounter with sugar.

Lentil puree soup with coconut milk is a delicate and aromatic dish of Pan-Asian cuisine that combines the spiciness of Eastern spices with the softness of coconut. Red lentils give the soup a creamy texture and a light nutty note, while ginger, garlic, curry, and cardamom fill it with warmth and depth of flavor. Coconut milk makes it silky and slightly sweet, harmoniously balancing the spiciness of the spices. This soup warms wonderfully in cool weather, is easily digestible, and suits various diets. It can serve as a light lunch or an elegant dinner, especially when served with crispy toasts or fresh herbs. With its richness and aromas, it will be an exquisite decoration for any table.

The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.

Recipe from the brand chef of the Chang restaurant Denis Prokhorov.

Recipe from Andrey Volkov, chef of the Delmar Family chain, for the restaurant "Grilyazh", Sochi.

Tom Yum is an iconic dish of Thai cuisine known for its vibrant, spicy, and rich flavor. Its history roots in Thai gastronomic traditions where fresh seafood or chicken combines with a sour-spicy broth enriched with coconut milk and aromatic spices. In this recipe, chicken broth serves as the base complemented by canned Tom Yum soup and coconut milk. Mushrooms add softness while cherry tomatoes provide a fresh tanginess. Jasmine rice makes the dish heartier and cilantro completes the flavor composition. Tom Yum is not just a soup but a symphony of flavors balancing spiciness, sourness, and light creaminess for an unforgettable gastronomic experience.

Turkey breast in coconut milk is a gourmet dish of Pan-Asian cuisine that harmoniously combines the tenderness of turkey, the spiciness of spices, and the rich aroma of coconut. This dish can be found in Thai and Indonesian cuisine, where coconut milk gives meat softness while curry, lemongrass, and galangal add zest and depth of flavor. The sautéed turkey pieces acquire a golden crust and are then infused with a creamy coconut texture with hints of ginger and garlic. The heat from chili pepper adds brightness, while sea salt and a blend of ground peppers enhance the taste. It pairs perfectly with rice or noodles, turning dinner into a gastronomic journey through Asia.

Our editorial staff's favorite category of transforming dishes. The recipe was impromptu invented by the editorial staff's chef and mentor of the School of "Food" Masha Matusova to feed the editorial staff after filming. As a result, everyone liked it so much that it itself got into the content of "Food" and, we hope, into your recipe collection. There can be many transformations here: salmon can be replaced, for example, with cod or even with chicken, which will also go well with coconut. Instead of champignons , you can put oyster mushrooms, shiitake or any other Asian mushrooms in the pan. But we advise leaving the rice in the recipe - it gives the soup a distinct Asian accent and smooths out all the tastes of different ingredients.

Alexander Seleznev, chef of the restaurant "Dream Fish", shared the recipe with us.

This sauerkraut dessert is a bold experiment that combines traditional ingredients with an unexpected culinary approach. Sauerkraut blended with tofu and coconut milk transforms into a delicate mousse, surprising with its light sweet-and-sour flavor. Borodinsky crumble, with its coriander aroma and light sweetness of powdered sugar, adds texture and depth to the dish. This dessert is an original solution for gourmets who appreciate unconventional flavor combinations. It can be served as the final touch of a dinner, surprising guests with an unusual combination of ingredients, or as a standalone treat for daring culinary experiments. Inspired by Russian traditions, it reinterprets familiar products into gastronomic art.

Recipe from Yaroslav Inshakov, chef of the Septa restaurant.

Tender halibut in coconut milk is a refined blend of European culinary traditions with exotic Eastern notes. The delicate fish infused with the aromas of ginger, garlic, and spices gains incredible depth of flavor thanks to the coconut milk, which gives it a velvety texture and soft, creamy undertone. This recipe, inspired by gastronomic experiments, is perfect for a light yet exquisite dinner. Coconut milk makes the dish not only tasty but also healthy, adding gentle sweetness and lightness. It is served with a garnish of airy rice that absorbs the aromatic juices, creating a harmonious finish to the dish. Such halibut is an opportunity to touch something special, dive into a world of subtle flavors and enjoy the richness of gastronomic sensations.

Vegan tofu steak is a bold interpretation of the classic steak, embodied in a plant-based version. Its history emerged from the trend of mindful eating, where soy products took a prestigious place. Tender tofu covered with a crispy golden crust is complemented by an aromatic coconut milk-based curry sauce, creating an amazing combination of spiciness and creamy softness. A garnish of fresh daikon and carrots refreshes the dish, adding crunch and lightness. This steak is perfect for lovers of Eastern cuisine and those seeking healthy eating without compromising on flavor. It is recommended to serve it immediately after cooking, garnished with fresh cilantro – this way the taste unfolds most fully and richly.

Turkey fillet in coconut milk is an exquisite dish of Pan-Asian cuisine that combines the tenderness of meat with an exotic flavor. The origins of this recipe lie in the traditions of Eastern chefs, where coconut milk is used to add softness and depth of flavor. The light sweetness of coconut harmoniously complements the tender turkey fillet, while aromatic garlic and a mix of peppers add spiciness. Leeks add a subtle caramel note, creating a rich palette of flavors. This dish is perfect for special dinners and gatherings with friends, pairing well with rice or vegetables. It surprises with its simplicity in preparation but reveals a complex gastronomic experience that satisfies even the most demanding gourmets.