Cooking With Coconut Milk
Coconut milk sometimes separates into a thick layer of coconut cream atop a watery liquid. To recombine the two, shake the can before opening it. If necessary, pour the contents into a bowl and break up any large chunks with a spoon.
- Coconut milk is made from fresh shredded coconut that is simmered in water then strained to form a rich, creamy liquid.
- Light coconut milk contains little if any coconut oil and therefore has less fat, fewer calories, and―alas―the lackluster flavor to prove it.
- Cream of coconut is a mixture of coconut cream and sugar that’s thicker and sweeter than coconut milk. The two can’t be used interchangeably; save this for piña coladas.
- Coconut juice (or water) is the electrolyte-rich liquid inside a fresh coconut.