Home > Coconut milk
Coconut Milk is a sweet, milky cooking base made from pressing and diluting the meat of a mature coconut (not the watery liquid found inside the nut). Coconut milk is a common ingredient in many tropical cuisines, most notably Thai, Malaysian, Sri Lankan and West Indian cuisine .Coconut milk can usually be found in the Asian food sections of supermarkets either frozen or canned. Frozen coconut milk tends to stay fresh longer, which is important in dishes where the coconut flavor is not competing with curries and other spicy dishes.
Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.
Coconut milk is the base of most Thai curries. To make the curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, as well as any other seasonings, meats, vegetables and garnishes.
Open cans of coconut milk must be refrigerated, and are usually good for a few days. Never leave an open can at room temperature, as the milk can sour and spoil easily.
1 Dishes
1.1 Thai dishes made with coconut milk
1.2 Malaysian dishes made with coconut milk
1.3 Sri Lankan dishes made with coconut milk
- Spicy chicken curry
- Tomato sambol
- Green bean curry
1.4 West Indian dishes made with coconut milk
Food and drink
