On Mon, 20 Nov 2006 00:58:42 GMT, Steve Wertz
wrote:

On Sun, 19 Nov 2006 18:25:12 -0500, Dee Randall wrote:

" Holy crap - I just looked up the fat content of coconut milk:
http://nutritiondata.com/facts-C00001-01c20on.html

No wonder it's so good!

I usually buy the same brand of coconut milk, but I do believe it varies in
fat content. In the same temperature, I've opened a can that was almost
solid, to the other extreme, very thin. I've often wondered how consistent
this could really be as to fat content -- I just use it without discretion,
as about the only thing I use it for is curries.

I've bought cans like that. The top 12/3rd of the can was solid
cream (fat, probably).

However, just curious as to what type of receipe (one will do)
other than a coriander chuntney which uses a small measure of
coconut milk, would call for a small amount of coconut milk.

I don't use a lot of coconut milk in any recipe calling for it.
It's just too rich and overpowering. And leftovers don't taste
too good, IMO. In some recipes I will use a full measure, but
not in most.

I also make a great (or at least I think so) avocado-serrano
sauce/salsa using coconut milk. The powdered would make it less
watery.

Care to post the recipe? TIA.