elaine wrote:
> I'm making thai pork for supper. Actually, I'm adapting a recipe for thai
> chicken and using pork instead. The marinade (for chicken) calls for ginger,
> garlic, thai curry paste, lemon zest, vegetable oil - I added some brown
> sugar and soy sauce. I brown the pork then add a can of coconut milk.
>
> But my question: I picked up coconut cream by mistake - would that be like
> using 35% cream instead of milk. Should I water down the cream and just use
> half?
>
> Elaine
>
>


Coconut milk is like regular milk in texture and unsweetened
for use in savory recipes.

Coconut cream is comparable to sweetened condensed milk
and is used for things like Pina Coladas and sweet desserts.
The texture is very thick and waxy.

gloria p