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Technique: Coconut Milk

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About
I do not recommend what most books do: scooping off the top of the can’s contents, considering that “thick milk,” and then using the remaining amount as “thin.” I find that method too inconsistent, as the thicker milk does not always settle the same way. I have developed a foolproof method. Some cans have thick portions, while other cans do not (even when refrigerated, as some recommend). Sometimes the entire can contains thick milk—much thicker than homemade. Without further ado, here is my method:

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