"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 02-22-2004, 05:09 AM   #1
Senior Cook
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
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?

scott123 is offline   Reply With Quote
Old 02-22-2004, 02:34 PM   #2
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
add arrowroot to it, that will thicken it up
ironchef is offline   Reply With Quote
Old 02-27-2004, 11:07 PM   #3
Assistant Cook
Join Date: Feb 2004
Posts: 12
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.

billhoo is offline   Reply With Quote
Old 02-28-2004, 05:31 PM   #4
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
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!!!

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-29-2004, 10:46 AM   #5
Senior Cook
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
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.
scott123 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Does anybody make cheese? leigh Eggs, Cheese & Dairy 17 01-13-2005 11:46 PM
Curry Chicken with Coconut Milk served with Spiced Rice kitchenelf International Cuisines and Ethnic Cookery 4 01-02-2005 09:01 AM
Coconut milk? subfuscpersona International Cuisines and Ethnic Cookery 9 11-03-2004 12:43 PM

All times are GMT -5. The time now is 03:12 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.