Coconut Milk

coconut milk Coconut milk is made by soaking freshly grated coconut in water and then squeezing the liquid (“milk”) out of it. Although you can try buying a coconut, scraping out the meat in shreds, and then extracting the milk, it is simpler (and more reliable, given the difficulty of finding good coconuts in North America) to buy prepared coconut milk. It is sold in cans and in frozen blocks in Southeast Asian and South Asian groceries. We find canned coconut milk most reliable. Be sure to buy unsweetened coconut milk. If using canned, try to find a brand made in Thailand, such as Pearl or Aroy. It will be somewhat thick, with the “cream” settled on the top. After you open the can, stir the milk and cream together before using (unless the recipe calls for using the milk and cream separately). If you have any left over, pour it out into a glass container, cover, and refrigerate; use it within three days. Canned coconut milk keeps indefinitely and is a good pantry staple, handy to have in the cupboard for use in a Thai or South Indian curry or a dessert.