Recipies with coconut milk
|A First Course Quartet: Cream of Pumpkin with Coconut Mousse||Easy||75.7||Zinfandel Rosé||Saveurs du Monde|
|Asian Soup with Big Pearl Tapioca||Easy||85.4||Saveurs du Monde|
|Banana Coconut Soup||Easy||79.9||Saveurs du Monde|
|Banana lassi||Easy||100.5||Saveurs du Monde|
|Banana, Raspberry and Coconut Smoothie||96.9||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut.
To make coconut milk, finely grated coconut meat is steeped in hot water until it is cool enough to handle. It is then squeezed until dry; the white fluid is strained to remove all the pulp.
Sold in cans, coconut milk is a creamy white liquid produced by pressing the kernels of fresh coconuts after the shell, husk, and water have been removed. The resulting liquid has a subtle, mellow coconut flavour and is especially popular in traditional Indian, Asian and Caribbean dishes. It is sold in cans or vacuum packed cartons. Organic coconut milk and 88% fat free varieties are available.
Coconut milk will keep for up to 2 years. Once opened remove from the tin and store coconut milk in the fridge for up to 4 days.
Due to the high fat content of the milk it can become quite grainy, so before use process in a blender or beat well for a few seconds.
Coconut milk is a common ingredient in many tropical cuisines, most notably Southeast Asian (especially Thai, Malaysian, and Sri Lankan), West Indian, and Polynesian cuisines. It can be used in a variety of sweet and savoury dishes, particularly fish and chicken curries.
Light coconut milk is used for stewing meats or for thinning coconut milk to make a coconut soup or a light curry.
Coconut milk curdles easily when heated; to prevent this stir constantly as it cooks.
Coconut milk is the base of most Thai and Indian curries. Contrary to western ideas of working with cream, to make the curry sauce, coconut cream is first reduced over fairly high heat to break down the cream and allow the oil to separate. The curry paste is then added and fried in the coconut oil until all the herb and spice flavors are released and blended before the rest of the coconut milk is added to make the sauce.