The Tasty Vegetable stew with coconut milk – Coconut milk tastes delicious and is healthy. Thanks to its high proportion of medium-chain fatty acids, coconut milk – like carbohydrates – is used by the body as a fast source of energy and – unlike other fats – is rarely stored in fatty tissue. Coconut milk can therefore very well help to lose weight. Apart from that, coconut milk is said to be effective against acne and can even stimulate the thyroid gland in cases of hypofunction.


What is coconut milk?


Coconut milk, coconut water or coconut cream? What is what? There is often a lot of confusion about what coconut milk is.

If you drill a hole in a coconut, insert a straw and drink the coconut with pleasure, it is the coconut water and not the coconut milk.

When you then whip the nut, scrape out the white flesh, put it in the mixer together with some warm water, mix thoroughly and then squeeze this mixture, then you get the coconut milk.

If you were to let the milk stand for a day now, the fat content of the coconut milk would eventually settle at the top so that you could skim it off. This way you get the pure coconut cream.

Diluted coconut milk is a nutritious and tasty substitute for cow’s milk. It perfectly complements the taste of pineapple, peach, mango and many other fruits and can therefore be used in the preparation of fruit smoothies or desserts.

Asian cuisine also offers innumerable recipes for soups, sauces, vegetables and meat dishes that cannot do without coconut milk.

Try The Tasty Vegetable stew with coconut milk today!



Ingredients for 2 people


100 g leek

100 g carrots

50 g celeriac

100 g Brussels sprouts, frozen

1 small pepper(s), red, approx. 100 g

1 potato, approx. 80 g

1 small onion

2 cloves garlic

10 g ginger, fresh

500 ml vegetable broth (homemade or instant)

160 ml coconut milk

1 tsp curry powder

some salt and pepper

some oil for frying








Wash the leek, prepare and cut into 1 cm wide rings. Prepare carrots, celery and potatoes, peel and cut into 1 cm small cubes. Wash and prepare the pepper and cut into small cubes. Peel onions and ginger and dice very finely. Press garlic through the garlic press or cut into small pieces.


Heat some oil in a high pot and fry the onions and garlic in it. Add ginger and curry powder and fry briefly. Deglaze with vegetable stock and coconut milk and reduce heat. Add the finely diced vegetables and Brussels sprouts to the soup and simmer covered over a low heat for 20 minutes.


Season the soup with salt and pepper.


Hot tip:

Mix in sambal oelek or chopped chilli peppers.


If you want to know more about the health benefits of coconut milk, have a look at the The health benefits of coconut milk




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