Coconut Milk Baked Chicken Recipe (2024)

FAQs

Can you bake with coconut milk? ›

Coconut milk is an excellent non-dairy alternative when baking your favorite cookies, cakes, and muffins, and it can be used in a 1:1 ratio when substituting.

The coconut milk substitution ratio is a no-brainer

The substitution ratio is a simple 1:1, reports Real Simple. This means that if a recipe calls for 1 cup of dairy milk, you'll use 1 cup of coconut milk instead.

A milk marinade produces a super tender chicken, which melts in the mouth because milk contains lactic acid, which breaks down muscle fibers in the meat. Additionally, the best milky marinade for chicken is one that uses a fermented milk product, such as buttermilk or yogurt.

Adding coconut milk to marinades helps tenderizes meat and infuses it with flavor. Once your protein has had time to soak up the flavor, grill, roast, or sear as you would normally. Combine coconut milk with peanuts to make the very popular Thai dipping sauce, satay.

For example, if consuming products that are low in fat is a priority, coconut milk may not be your best choice due to its high fat content, which contributes most of the calories of coconut milk. In addition, regarding protein content, cow's milk and soy milk have more protein than coconut milk and almond milk.

You can use coconut milk in cake mix the same way you'd use regular milk. The resulting cake will have a light coconut flavor, though. So, if you're making a cake with a flavor that would clash with the coconut, it is not a good idea to substitute coconut milk for milk in that recipe or with that mix.

Coconut milk contains high levels of calories and fats. Combining a high intake of coconut milk with a carbohydrate-rich diet can result in weight gain. Replacing dairy milk with coconut milk may mean that a person consumes less calcium, vitamin D, and vitamin A.

But it is the most ideal option when it comes to cooking and baking. Coconut milk is a rich plant-based milk that makes a great substitute for dairy milk and is also loaded with added benefits. It has the right kind of fats and very little sugar. This makes it the perfect replacement for milk in baking and cooking.

However, baking is usually a temperamental process, so there are a few notable nuances when it comes to subbing with coconut milk. If your recipe calls for whole milk or heavy cream, it's best to replace it with full-fat canned coconut milk and not the reduced fat variety, in order to emulate the same texture.

It's not necessary to rinse the chicken after marinating it in milk. Simply pat the chicken dry with paper towels before cooking it. This will help to ensure that the milk and any added flavors from the marinade are absorbed into the chicken during the cooking process.

How long can I marinate chicken in milk? ›

Cover and marinate in refrigerator for 4-24 hours. Remove chicken from marinade and cook on greased grill turning occasionally until done (time varies with cut of chicken used).

The calcium in the milk is thought to jump-start a natural enzyme in the chicken, which acts as the tenderizer. Cooking the chicken in the liquid further infuses it with moisture and flavor.

In that case, a sudden addition of coconut milk to your diet might cause constipation. In addition, drinking or having excess coconut milk may lead to severe gas formation and diarrhoea. Fasting and then binging on coconut milk can also cause stomach problems. It will lead to abdominal pain and stomach cramps.

Coconut milk makes a fantastic marinade, tenderising and infusing the chicken with rich flavour. The added bonus is that the marinade makes a fabulous sauce!

Lauric acid, the main fatty acid in coconut fat, may raise “bad” LDL cholesterol by decreasing the activity of the receptors that clear LDL from your blood ( 20 ). Two studies on similar populations suggest that the cholesterol response to lauric acid may vary by individual.

Coconut milk is a popular substitute for dairy, offering a plant-based, lactose and milk protein-free alternative. It's also a quintessential ingredient for beverages, baked goods, desserts and more.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Heating results in protein denaturation in coconut milk. This protein denaturation will change the properties and viscosity of the coconut milk if it is heated at 80°C or higher.