Coconut Milk

Coconut milk is a creamy liquid from grated coconut meat, enriching savory and sweet dishes alike.

Flavor

How to use it

Thicken Curries. Simmer gently for coconut fat to emulsify, enriching curries.

Balance Sweetness. Add to desserts for rich, creamy flavor.

Common mistakes

• Boiling breaks the emulsion, causing curdling.
• Leaving open leads to fat oxidation, degrading flavor.

What goes with coconut milk

• Rice. Rice cooked in coconut milk takes on its fat and sweetness, as in coconut rice.
• Scotch Bonnet. Coconut milk's fat softens scotch bonnet's heat in Caribbean stews and rice dishes.
• Palm Oil. Palm oil and coconut milk are the two fats of Brazilian moqueca.
• Curry Leaf. Coconut milk's sweet richness softens curry leaf's citrusy, nutty aroma in South Indian curries.
• Galangal. Coconut milk's creamy sweetness softens galangal's sharp, piney bite in Thai soups.
• Lime. Lime's citrusy acidity balances the creamy sweetness of coconut milk.
• Ginger. Ginger adds a sharp heat that contrasts coconut milk's creaminess.
• Lemongrass. Coconut milk mellows lemongrass with its creamy sweetness.

Try tonight

• Use in a creamy Thai curry.
• Add to a tropical smoothie.
• Mix into pancake batter.

Storage

Store unopened cans in a cool place, and refrigerate leftovers in a sealed container.