What we're cooking with: Coconut milk

We asked some of our favourite chefs and Fridge Wars competitors to offer creative uses for pantry staples in this time of isolation at home. Last week, Chef Matt Basile put a cheesy spin on canned cannellini beans and this week we asked Chef Wallace Wong for advice on what to do with all those cans of coconut milk that have stacked up.

Wallace’s suggestion? A Thai-inspired rice pudding recipe that substitutes coconut milk for regular milk. It’s a vegan-friendly suggestion that puts a rich, nutty spin on a classic and turns a traditional weeknight dessert into something more stylish. Check out the video below (second slide in the carousel) to learn more about the dish, then scroll down to grab the recipe.

Thai-Inspired Rice Pudding

By Wallace Wong

Ingredients

• 1 400 mL can unsweetened coconut milk
• ½ tbsp sugar
• 1 small slice ginger (to taste)
• 1-1½ cups cooked instant rice (any type of rice will do — even oatmeal works)
• Lime zest, to taste
• Salt, to taste
• Cookie crumbs, for garnish

Preparation

Heat coconut milk, sugar and ginger in a medium saucepan until reduced by almost half (the mixture should have the consistency of heavy cream). Add enough cooked rice slowly until you reach your desired consistency (if you like it more saucy, top with some your favourite type of milk), mix and allow to warm through. Remove ginger slice and finish with fresh lime zest, salt, and the crumbs of your favourite cookie.