This is almost essential for making Southeast Asian curries and curries from Southern India, where it is used in much the same way Western cooks would use cream.
Many cooks who think that coconut milk is the liquid trapped inside a fresh coconut are surprised to discover that coconut milk is made by soaking ground or grated pulp in hot water and then squeezing out the liquid (method follows). Coconut cream is the rich, congealed coconut fat that floats to the top of both homemade and good canned coconut milk. The cream should be added along with the milk. Fortunately, excellent coconut milk is available inexpensively in cans (Thai brands are best). Avoid coconut milk containing stabilizers (even the best brands, however, contain sodium benzoate as a preservative), and “cream of coconut” containing sugar, which is designed for making piña coladas.
To make about
Put the grated pulp in a mixing bowl and add
Fresh coconut milk and opened canned coconut milk can be kept in the refrigerator for 1 week or frozen for several months.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.