Coconut milk - creamy and versatile
Coconut milk is one of the most versatile ingredients you can have in your pantry. It is made from grated coconut flesh pressed with water, and provides a rich, creamy base for everything from curries and soups to desserts and smoothies. It is also a naturally dairy-free alternative.
Coconut milk or coconut cream?
Coconut milk and coconut cream are not the same. Coconut cream is thicker and higher in fat, while coconut milk is thinner. In an unshaken can of coconut milk, the thick cream often separates from the thinner liquid. You can use that to your advantage: use the thick part to fry curry paste, and the thin part to loosen the sauce.
How to use coconut milk
- Curry: The classic base in Thai and Indian curries.
- Soups: Adds body to everything from tom kha gai to lentil soup.
- Rice: Cook rice in coconut milk for an aromatic twist.
- Dessert: Perfect in puddings, ice cream and smoothies.
- Baking: A good dairy-free alternative in many recipes.
An important trick
Don't let coconut milk boil hard, especially not for long. Too much heat can make it separate and turn grainy. Let it simmer gently instead. If you're making curry, it pays to fry the curry paste in the thick coconut cream first — it wakes up the aromas and gives a much deeper flavor.
Full-fat or light?
Full-fat coconut milk gives the creamiest, richest flavor, and is best in curries and desserts. Light coconut milk has less fat and works well when you want the coconut flavor with fewer calories, for example in soups and smoothies.
Leftovers?
Opened coconut milk keeps for a few days in the fridge in an airtight container. You can also freeze leftovers in an ice cube tray and use them straight in smoothies or sauces later.
Find coconut milk at FUDI
At FUDI you'll find good-quality coconut milk and coconut cream alongside curry pastes, rice and spices. With coconut milk in your pantry, a creamy curry or a comforting soup is always within reach.
