Canned coconut can be used for glazes, ice cream, pudding, cocktails and dressings. Other uses for canned coconut include making coconut lime tofu, smoothies, coconut rice pudding and sweet potato casserole. Canned coconut is also a healthy option, as it is a rich source of minerals such as magnesium, potassium and zinc.
Canned coconut is common in Asian cuisine, and even though it is high in fat content, it has a type of fat that provides health benefits. It is usually in milk form and is made by grating coconut flesh and then soaking it in warm water. Afterwards, the mixture is strained to produce thick coconut milk.
To make a sticky glaze for doughnuts using canned coconut milk, simmer 2 cups plus 2 tablespoons of canned coconut milk and lime leaves in a saucepan for two minutes. Transfer the mixture to a bowl after it has cooled, and discard the lime leaves. Then add 3 1/2 cups of confectioners sugar, 1 1/2 teaspoons of light corn syrup, 1/2 teaspoon of vanilla extract and 1/4 teaspoon of table salt. Beat on medium speed until smooth. Preferably serve it right away, or cover it with a plastic wrap and refrigerate it for later.
Babble.com provides a recipe for rice pudding with canned coconut milk. When used during cooking, the coconut milk is absorbed by the rice together with other ingredients, making it soft and delicious.