Coconut Milk

Widely used throughout Asia, coconut milk is more important than cow’s milk in cooking. It has the properties of cow’s milk: the cream rises to the top when it is left to stand; it must be stirred as it comes to a boil; and the saturated fat is chemically closer to butterfat than to vegetable fat. Coconut milk is not the liquid inside the coconut but rather the liquid created from the grated and soaked meat. It can be found frozen or in tins from Thailand. In Hong Kong, coconut milk is used