Budget-Friendly Caribbean Delights: Shivi Ramoutar’s Coconut Milk Recipes featuring Tropical Chowder and Sticky Peaches and Cream

Coconut milk is an essential ingredient that I always have on hand. Its addition instantly adds a touch of exotic flavor to any dish. Today, I will share two unique and tropical recipes that utilize coconut milk. These make-ahead dishes are hassle-free and perfect for the whole family. They can also be customized with seasonal vegetables and different types of stone fruit.

Trini-inspired corn soup (pictured top)

This recipe is inspired by a popular street food from Trinidad. It’s a one-pot wonder with a creamy, bacon undertone, reminiscent of a tropical chowder. You can customize this soup by adding any seasonal vegetables and leafy greens that need to be used. If you prefer more heat, increase the amount of cayenne pepper and add fresh chili. This soup can also be frozen, but make sure to exclude the dumplings and adjust the water content accordingly.

Prep 15 min
Cook 50 min
Serves 4

2 tbsp vegetable oil
1 onion, peeled and roughly chopped
1 medium to large carrot, thinly sliced
100g streaky bacon, chopped into lardons
2 garlic cloves, peeled and crushed
2 sprigs thyme
1 tsp cayenne pepper
4 mini corn cobs (if frozen, defrost at room temperature for 10 minutes)
1 x 400ml tin coconut milk
1 vegetable stock cube, crumbled
200g split lentils

For the dumplings
150g self-raising flour
A large pinch of salt

In a large, lidded pot over medium heat, heat the oil. Add the onion and carrot, and cook for about 10 minutes until softened. Add the lardons, garlic, thyme, and cayenne pepper. Stir until fragrant, then add the corn and cook for another five minutes, stirring regularly.

Add the coconut milk, crumbled stock cube, lentils, boiling water, and a pinch of seasoning. Bring to a boil, then reduce heat, cover with the lid, and simmer, stirring occasionally, for about 25 minutes or until the lentils are tender.

For the dumplings, combine the flour and salt in a bowl. Gradually add water, one tablespoon at a time, whisking until a stiff dough forms. Let the dough rest for 10 minutes, then pinch off small pieces of dough, roll, and flatten into small pieces. Drop them into the soup for the last five minutes of cooking and serve immediately.

Warm sticky peaches with spiced coconut cream