New answers tagged coconut
I'm disappointed to see the answers to your query. They're way off the mark. OK - firstly, you want to get the oil to separate when cooking the coconut cream in Thai cooking. Without that, you end up with a smooth, creamy sauce which just isn't the authentic way to do it at all. That's the standard beginner's mistake. You can use the heavy cream (the harder ...
Are you talking about canned coconut milk, or the newfangled coconut "milk" beverage in cartons, meant as a non-dairy replacement for milk, like So Delicious and Coconut Dream? The latter is formulated specifically to taste and behave as close to dairy milk as possible. The (tri)calcium phosphate not only fortifies the milk, but also buffers it and makes it ...
You can put the bottle into boiling water to melt it and decant it into a glass jar to use more easily. The bottles KTC coconut oil comes in are impossible to get it out unless it's liquid. Here's a long post about KTC coconut oil..
Are you removing all of the shell remnant from the meat of the coconut? If not perhaps a quick blanch could make for easy removal so that only the white portion of the coconut makes it into the milk.
From a coconut grocer: Not only the coconut should sound nearly full of water (slosh test), it should feel (oddly) heavy given the fact that they are supposed to be hollow. Also the extra weight suggests more meat in the fruit as well.
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