Home Life Food Recipes 46: 5 Delicious Vegan Dishes Using Coconut Milk & Almond Milk

Recipes 46: 5 Delicious Vegan Dishes Using Coconut Milk & Almond Milk

Recipes 46: 5 Vegan Delights With Coconut & Almond Milk

Veganism has been a growing trend in India for the last few years. For its ardent followers, it holds great significance as a way of protecting the lives of animals and saving the planet, inching closer towards its green mission. So, it goes without saying, “vegans” have come up with plant-based meat and plant-based milk from soy, almond, and other varieties of nuts, as a substitute for animal products, to whip up some yummy meals, desserts, and snacks. 

The Channel 46 caught up with Kunal Mutha, Founder of Only Earth, who shares 5 easy-to-make vegan delights using coconut and almond milk as core ingredients.

1. Vegan Coconut Pudding Recipe


  • 1½ cups coconut milk
  • ⅔ cup powdered sugar
  • 1 tsp vanilla
  • ⅓ cup cornstarch
  • Shredded coconut & mint leaves (to garnish)


  • In a saucepan, add coconut milk, powdered sugar, vanilla and cornstarch. Mix well.
  • Cook the mixture on low to medium flame till it thickens.
  • Turn off the heat and transfer the mixture to serving glasses/bowls/ramekins. Refrigerate for 2-3 hours.
  • Garnish with shredded coconut and mint leaves. Enjoy!

Read: 10 Winter Superfoods & 5 Winter Special Recipes To Combat The Cold

2. Vegan Savoury Cake Recipe


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup oats milk
  • Capsicum, red bell pepper, yellow bell pepper (finely chopped)
  • ¼ cup each (finely chopped)
  • ¼ cup sweet corn (boiled) 
  • ¼ tsp black pepper powder 
  • ½ tsp salt
  • ¼ cup vegetable oil


  • In a bowl whisk together all-purpose flour, baking powder and baking soda. 
  • Then, add in the oats milk and mix well.
  • Further goes in the veggies (capsicum, bell peppers and sweet corn), along with black pepper powder, salt and vegetable oil. Mix well. 
  • Transfer the batter to a 9-inch greased/lined loaf pan and bake at 180 degrees Celsius for 45-50 minutes or until a skewer inserted in comes out clean.
  • De-mould and enjoy!

3. Vegan Coconut Milk Macaroons Recipe


  • 300g desiccated coconut
  • 200g condensed milk
  • ¼ tsp vanilla extract
  • 2 tbsp coconut milk


  • In a large mixing bowl, sweetened shredded coconut, coconut milk, condensed milk and vanilla. Mix until well combined. The mixture will be thick and sticky.
  • Using a cookie scoop or tablespoon, place the mounds of the coconut mixture onto the prepared baking tray.
  • Bake for 18-20 minutes until the bottom and edges are browned and the tops are lightly golden.
  • Allow the coconut macaroons to cool on the tray for 5-6 mins and then transfer them to a wire rack to cool completely.
  • Eggless coconut macaroons are ready at this point but if you like them dipped in chocolate.

Read: 5 Swadisht Dal Recipes To Make Your Meals More Interesting

4. Rose & Pistachio Vegan Nankhatai Recipe


  • 125g maida
  • 40g gram flour
  • ½ tsp baking soda
  • 20g of sooji
  • 1 tbsp rose syrup 
  • ½ tsp cardamom powder
  • 80g of softened ghee
  • 100 to 110 grams of sugar or ⅔ cup of powdered sugar or icing sugar
  • 2 tsp vegan coconut milk by Only Earth
  • Pistachios (for garnishing)


  • Start by creaming the ghee and powdered sugar with an electric mixer or blender. You can also cream in a food processor.
  • The mixture should become smooth, light and creamy.
  • Add the following dry ingredients – all-purpose flour, besan (gram flour), sooji, cardamom powder and baking soda.
  • Add the rose syrup.
  • Add coconut milk to form a dough.
  • Pinch medium-sized balls from the dough.
  • Roll them evenly in your palms. Slightly flatten them. Press the pistachios on the top lightly. 
  • Place the nankhatai in a baking tray.
  • Keep some space between them as they expand while baking.
  • Bake the nankhatai in a preheated oven at 180 degrees Celcius for 20-25 minutes till lightly golden.
  • Remove and place them on wire racks, so that they cool down.
  • When cooled, store the nankhatai in an airtight container.

5. Vegan Cashew & Coconut Cheesecake Recipe


  • 1 cup millet (foxtail/Kodo /little millet)
  • 1-1½ cups coconut milk
  • 1 cup mint leaves (tightly packed)
  • 1 large onion
  • 1-inch ginger
  • 4-5 garlic cloves
  • 2 green chillies
  • 1 bay leaf
  • 2 cardamom
  • 2 clove
  • 1 cinnamon stick
  • 1 tbsp ghee/oil for cooking
  • Salt as per taste


  • Start by soaking the millet. It’s ideal to soak for 6 hours, which helps break the phytic acid and better digestion.
  • Into a pressure cooker add ghee/oil, whole spices and sauté for a minute. Add sliced onion and allow it to cook until it turns lightly golden.
  • Blend together mint leaves, ginger, garlic and green chillies into a fine paste. Add little water to aid the grinding process.
  • Add the mint paste to pressure and cook for 2-3 minutes. Now add soaked millet and coconut milk.
  • Keep stirring until the mixture starts boiling. Now pressure cook for 2-3 whistles and let the pressure release off by itself.
  • Top it with some toasted cashews. Serve hot with raita or any side of your choice.

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