Coconut Milk

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

"The last time we went to Las Vegas," writes Timothy Arndt of Austin, Texas, "I took my girlfriend out to dinner at Olives in the Bellagio, and we were both impressed with the food and the gorgeous setting. Best of all was dessert — we shared a creamy and exotic coconut rice pudding with tropical fruit." Use any leftover macaroon crumble over ice cream or fresh fruit.

The following recipe is our version of gai yang, the grilled or roasted marinated chicken for which there are many variations in Thailand. Although gai yang is traditionally served with only a sweet chili garlic sauce for dipping, we were so taken with the complex flavor of the marinade that we decided to make extra and turn it into a second dipping sauce. Both sauces offered here are simple and delicious, but the Cornish hens can easily stand on their own.

Using shrimp instead of chicken in this recipe makes for an equally delicious soup.

A bar specialty at Hotel Hana-Maui, in Maui, Hawaii.

(Sweet Black Rice) Because Thais don't really have a dessert tradition, this simple black rice dish with coconut milk is most commonly eaten as a sweet snack or for breakfast — it also, however, makes a wonderful end to a meal. Recently available in North America, black glutinous rice is unpolished, so it is quite chewy, like brown rice. Thais make a more tender dish by combining the black rice with white sticky rice. As the rices soak together before steaming, the white rice takes on color from the black to become a beautiful dark purple.

This spicy curry is wonderful spooned over basmati rice and paired with green beans. For dessert, dust sliced bananas with cinnamon sugar, then broil and serve with a scoop of butter pecan ice cream.

The best smoothies are made with very ripe fruit. Mango, pineapple and banana team up with light coconut milk in this one.

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.

Curry paste, coconut milk, and fresh spinach yield a vibrant sauce for tender fish.

Plain roasted cauliflower? Snore. Dress it up with this turmeric-spiked coconut milk sauce and a handful of crunchy toppings.

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.

This classic take on the coconutty Puerto Rican cocktail features warming spices and a generous glug of rum.