Tried canned coconut milk against evaporated milk in my chili recipe last night

I've always used evaporated milk to make my chili creamier, but last night I swapped in a can of coconut milk instead. The coconut milk made it much richer and added a subtle sweetness that balanced the tomatoes really well. I used a 13.5 ounce can of full fat coconut milk from the pantry and it turned a $2 meal into something that tasted like it simmered all day. Has anyone else tried this swap or have other canned milk hacks for savory dishes?

3 comments

3 Comments

the_paul28d ago

Buddy of mine tried this exact swap last week and said his chili ended up tasting like a Thai curry more than a traditional bowl. He's still mad about it but I keep telling him that's honestly not a bad thing.

gray_morgan28d ago

That swap really shows how hidden sugars are lurking in everyday ingredients people don't think twice about. Tomato paste has a ton of natural sugar already, but coconut milk brings a whole other layer of sweetness that throws off the balance completely. It changes the whole fat profile of the chili too, making it feel heavier and creamier instead of the thick, meaty texture most people expect. Unless someone is actively trying to invent a hybrid chili curry dish, it's a risky move that usually misses the mark.

king.eric28d ago

A 13.5 oz can of coconut milk is going to completely overpower the other flavors in a chili, not just add sweetness, so your friend ended up with a coconut curry soup instead of chili. You might as well dump in a can of pineapple and call it Hawaiian style at that point.