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Old 02-22-2004, 05:09 AM   #1
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Canned Coconut Milk - Can it be reduced?

The brand of coconut milk that I have available to me is not quite thick enough for my needs. Also, I usually don't get a can where the milk on top is thicker than the milk on the bottom. Is there a way of reducing coconut milk down without having it curdle?

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Old 02-22-2004, 02:34 PM   #2
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add arrowroot to it, that will thicken it up
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Old 02-27-2004, 11:07 PM   #3
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Concentrated coconut milk

I learned this trick from my cousin when I visited his resort and restaurants in Jamaica.

I've learned Jamaican cooking from my parents who use coconut milk in various recipes. they made their coconut milk from scratch.

When I went to visit the kitchen at my cousins restaurant, I found the cooks used - POWDERED COCONUT MILK!!!

Previous to that I did not know such a thing existed. I have since found it at asian groceries where it comes in cocoa-sized packets that sell for about 75 cents.

I find this helps in creating flavorful beans and rice, or curries without overdoing the liquid and making everything mushy.

-Bill
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Old 02-28-2004, 05:31 PM   #4
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I never heard of that either bill - thanks for the tip - I love coconut milk in my curry - and cilantro....and sweet potatoes......and pineapple......I think I'm in a curry mood!!!
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Old 02-29-2004, 10:46 AM   #5
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Thanks, those are helpful suggestions.

Bill, since you are used to the flavor of homemade coconut milk, how is the taste of the dry stuff when reconstituted? I have seen the dry stuff on the shelves but was a little wary, thinking it might be overprocessed/have extra garbage in it.
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