On 2004-06-15, Tony Walton > wrote:

> "Coconut mik and creamed coconut: When fresh coconut isn't available,
> these two ingredients are ideal for adding an authentic Indian flavour
> to sweet and savoury dishes. Coconut milk is sold in cans or as a
> powder which needs to be made up with water. Creamed coconut is sold in
> compressed bars and can be added directly to dishes, or dissolved in
> water first. It gives a richer flavour and texture than coconut milk.
> You can make coconut milk by soaking unsweetened desiccated (shredded)
> coconut in water and squeezing out all the flavoured liquid."

Agreed.

Coconut milk is made by leaching/squeezing the fats and solubles out of
shredded coconut meat. Just like milk from a cow, there is the cream and
there is the milk. The cream will float to the top. High quality canned
coconut milk (Mae Ploy, Chaokoh) have a high amount of cream. Some
companies separate the cream and freeze or chill it in blocks. I use these
two Thai brands and have tried a Chinese frozen all-cream with good results.
As stated previously, the stuff intended for bartender use is not the real
McCoy.

I sometimes add sugar if the dish is not sweet enough. You're the cook. Do
what you like.

nb
--
Be considerate of others and
trim your posts. Thank you.