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Cracking A Coconut With Ease

shantihhh's picture
Aunchalee teaches you how to make your own organic coconut milk from a fresh coconut.
Ingredients
see video
Directions

see video

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
5 Minutes
Servings: 
4
Story
In Thailand and also Southern India, as well as in Malaysia, Indonesia, and the Philippines fresh coconuts are a staple in every kitchen. Once you have eaten fresh coconut milk dishes you will be hard pressed ever use canned coconut milk again. However, I do often use canned coconut milk as it is easy! Chaokoh brand is a good one, as is Mae Ploy brand. When buying coconut milk, it is a good idea to shake each can to find the ones with the most cream – the more sloshing, the less the cream. Avoid products that contains guar gum: it changes the taste, giving an unnatural flavor and it homogenizes the coconut milk so that cream doesn't separate from the lighter coconut milk, which is essential for Thai cooking. You must have this thick coconut cream to properly fry curry pastes to devlop the flavour. I have tried using the lower fat cans of coconut milk such as Trader Joe's carries and unfortunately they are lacking in flavour! Coconut oil is not bad for you: http://thaifoodandtravel.com/features/cocgood.html

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