One good and easy to make recipe that uses coconut milk is a coconut-crab cocktail appetizer; a main dish that uses coconut milk is baked Thai coconut curry chicken breasts. Both require approximately 14 ounces of coconut milk.
To make coconut-crab cocktail, whisk one 13 1/2-ounce can of coconut milk, 1/4 cup of fresh lime juice and 2 tablespoons of habanero hot sauce together in a bowl. Season the ingredients with salt and pepper to taste before gently folding in 1 1/2 pounds of lump crab meat. Let the mixture stand for 15 minutes. Use a slotted spoon to transfer the crab into serving bowls. Garnish this dish with chopped cilantro and serve corn chips on the side.
To make baked Thai coconut curry chicken breasts, lay 2 pounds of boneless skinless chicken breasts in a baking pan. Season the chicken breasts with black pepper and kosher salt. In a blender, combine one 14-ounce can of coconut milk, 3 tablespoons of Thai red curry paste, a 1-inch piece of fresh peeled ginger, 2 large peeled garlic cloves and 1 small bunch of cilantro. Blend the ingredients until they are smooth, and then pour the mixture over the chicken breasts.
Bake the chicken for 30 minutes at 350 degrees Fahrenheit, and then broil it for an additional five to seven minutes to make the skin crispy. Let the chicken rest for a few minutes before serving with the pan juices.