An indispensable ingredient in most Southeast Asian cooking -- is not the liquid inside a Coconut.
An indispensable ingredient in most Southeast Asian cooking -- is not the liquid inside a coconut. It is made by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut Milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains. Canned coconut milk, which is mostly quite good, separates naturally.
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Product Type:
Other
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Flavor:
Cream
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Packaging:
Can (Tinned)
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