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Product Review: So Delicious Culinary Coconut Milk and Pasta in Lemon-Coconut Cream Sauce



It seems that every time I get really excited about a new vegan product, it’s made by So Delicious. I’ve always loved their yogurt, I could live on their frozen desserts, I’m addicted to their new cashew milk and their seasonal coconut milks make me wish it was autumn all year long!


Now So Delicious Dairy Free has a new line of coconut culinary milks. That’s right, milk made just for cooking! So Delicious Dairy Free Culinary Coconut Milk is a product the world has been waiting for.


I’m sure many people, like myself, love to cook with thick and creamy coconut milk but the cans are kind of inconvenient. First, you need to keep them in the fridge to make sure they are thick enough for whatever you’re making. Then you have to drain away the watery part which ends up being half the can. And then, if you only need one cup of coconut milk, you can’t reseal the can.

So Delicious Culinary Milk comes in these handy containers that are resealable. Just twist off the top, use what you need, put the top back on and put it in the fridge. Easy! The milk is white, fresh and tastes delicious. The Culinary Milk comes in both Lite and Original. They are vegan, gluten-free, organic and non-GMO certified.


Since I got my hands on this culinary milk, I’ve been cooking a lot more with coconut milk. I made whipped cream with it and this incredible Jamaican Rice and Peas (get the recipe here) which was creamy beyond belief.


But my favorite recipe (and Tom’s) is this pasta dish I made for our anniversary: Brown Rice Spaghetti in a Lemon-Coconut Cream Sauce. It’s like an Alfredo sauce but so much easier to make. It’s thick, creamy, cheesy and so decadent. I topped it with my Tofu Scallops and it made an elegant meal that was definitely something to celebrate. Get the recipe below!


I’ve made it several times since, changing it up to suit the mood. Last week I made with brown rice penne topped with tempeh meatballs. Yum!


With So Delicious Culinary Coconut Milk, I see a lot more cooking with coconut milk in my future. I have to admit, I always hesitated because of the inconvenience of the cans but now it’s as easy as opening any container of milk. So Delicious makes everything better. I love their products so much, I’m trying to get them to let me live in their warehouse! Please?

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Spaghetti in a Lemon-Coconut Cream Sauce with Tofu Scallops




1 lb. gluten-free spaghetti

Kosher salt

4 Tbs. vegan butter

1 cup So Delicious Culinary Coconut Milk

Zest and juice of one fresh lemon

1/4 cup vegan grated parmesan plus more for garnish

Black pepper

Fresh basil leaves

12-16 Tofu Scallops


Bring a large pot of water to a boil. Add a handful of salt and the spaghetti. Cook until just shy of al dente. Reserve 1 cup of pasta water. Drain the spaghetti and set aside.

While the spaghetti is cooking, heat a large skillet or saute pan over medium heat. Melt the butter in the pan. Add the coconut milk and the lemon juice. Stir and let cook until everything is heated through. Add 1/4 cup of the grated vegan parmesan and mix. Season with salt to taste.

Add the spaghetti to the pan and toss to coat with the sauce. Add ½ cup of the reserved pasta water and stir. Continue to cook until the spaghetti and the sauce are hot. If the sauce gets too thick, add the remaining ½ cup of pasta water and mix. Turn off the heat. Add the lemon zest and season black pepper to taste. Top with grated parmesan and fresh basil leaves. Serve in bowls topped with 3-4 tofu scallops.


The “V” Word: Say it. Eat it. Live it.



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21 Responses to Product Review: So Delicious Culinary Coconut Milk and Pasta in Lemon-Coconut Cream Sauce

  1. Corinna October 4, 2016 at 11:20 am #

    I bought some so delicious culinary milk and I kept in the fridge. I opened it today and it is thick like it has whip cream consistency. Is this normal. It more solid than liquid.

    • Rhea October 4, 2016 at 5:38 pm #

      Hi Corrina, yes, it’s just like canned coconut milk. When you put it in the fridge, it solidifies into cream with just a bit of liquid left. xoxo

  2. sleacc October 17, 2015 at 12:33 am #

    this is great ! I have two of the coconut culinary milks and wondered how they were different than coconut milk beverage … your input is most helpful ! Now I could bring some creamy soups etc back into my diet ! Have you tried it in coffee ? for hot chocolate ? thanks for all you are doing !

    • Rhea November 17, 2015 at 10:13 pm #

      Hi Sleacc, culinary milk is thicker than the beverage with more fat. It is the same as the coconut milk you get in the can. You wouldn’t drink it straight; just use it in recipes. xoxo

  3. Christine Scalfo February 9, 2015 at 3:02 pm #

    HI Rhea! I’m making this recipe for a client tomorrow and can’t find the So Delicious “Culinary” Coconut Milk. All I can find is So Delicious Coconut Milk or Creamer. I was planning on using the Coconut Milk, but don’t know how it compares to the Culinary Milk. Do you think it’s a good substitute? Or would I be better off using canned coconut milk, or something else? I appreciate your opinion as I’ve never made this recipe before and am not sure what to expect.

    • rheaparsons February 9, 2015 at 7:54 pm #

      Hi Christine, the culinary milk is comparable to the creamy part of the canned coconut milk. The coconut milk in the container would be much, much thinner.

      • Christine Scalfo February 9, 2015 at 7:58 pm #

        So would you suggest I just use the cream from the canned coconut milk (1 cup as per your recipe)?

        • rheaparsons February 9, 2015 at 9:24 pm #

          Yes you should drain off the liquid water and use he cream. It’s good to keep it in the fridge so it goes firm.

          • Christine Scalfo February 9, 2015 at 9:29 pm #

            Thanks, Rhea! Good idea to refrigerate the cans first. I’m going to do that right now!

  4. iloveplants1 January 30, 2015 at 6:02 pm #

    About how many servings would this make in your best estimation?

    • rheaparsons February 9, 2015 at 7:55 pm #

      A pound of pasta can feed 3 people a good sized serving.

  5. island gal July 28, 2014 at 7:48 pm #

    No offence but that Jamaican rice and pea looks likes rice pudding.

    • Rhea July 29, 2014 at 3:31 pm #

      No offense taken; it was delicious!

  6. Orange Blossom Cakes February 12, 2014 at 4:37 pm #

    Does the culinary coconut milk separate like canned coconut milks? If not, did you just beat it right out of the carton to make the whipped cream?


    • Rhea February 17, 2014 at 1:04 pm #

      Hi Orange Blossom Cakes, no the culinary milk does not separate. That’s one of the things I love about it. You just use it right out of the carton.

  7. charj November 5, 2013 at 9:28 am #

    Good to know. I like coconut flavor but it doesn’t go with everything. I have several recipes that call for skimming the cream from a can of coconut milk and boiling it down. The culinary coconut milk seems much easier.

  8. charj November 4, 2013 at 9:27 pm #

    The culinary coconut milk sounds interesting. I hope it will be readily available in stores that carry other So Delicious Dairy Free products. How strong is the coconut flavor?

    • Rhea November 4, 2013 at 9:39 pm #

      It is not overwhelming like the canned milk can be. I made sour cream with the canned milk and it was strongly coconut. With So Delicious, you aren’t aware it’s coconut. Maybe because it’s fresher.

  9. Amanda November 4, 2013 at 5:19 pm #

    Yikes, that looks good. Was going to be doing vegan meatballs in a marinara sauce for dinner one day this week, but think I may have to try this instead. Looks and sounds so much more decadent than a marinara after all…. 🙂

    • Rhea November 4, 2013 at 5:32 pm #

      I prefer cream sauces to marinara sometimes. It’s so decadent. I try to save it for a treat. Thanks for writing, Amanda xoxo

      • Adelina September 7, 2016 at 8:28 pm #

        Hola!!! Podria hacer atole de avena con leche de coco so delicious ??? Gracias ….

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