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It's not Massaman without coconut milk. Massaman I have had this in the south of Thailand and usually not too thick with coconut milk, it is a carrier of the other flavors.


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All coco's are created different. If it is too young then definitely sour.I like them from our trees with 1/4 of spoon meet in them...a treat after you drink them. so I think you want a medium aged coco.


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If it splits then strain sauce into jug, use a stick mixer to blend sauce well, recombine and your sweet. Easy.


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I would use cream as well. It's very similar in structure, thus they both have the title cream.


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If only want to increase the fat content, adding an emulsifier is sufficent (e.g. lecithine or xanthan). According to rumtscho's answer the emulsion can be whipped but I doubt that the cream will be very stable. If you want to have a stable whipped cream you will need a thickening agent. For futher studies, I recommend this question: Could coconut cream be ...



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