By: Toshita Sahni
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Coconut milk is a naturally rich and creamy liquid extracted from coconut flesh. In India, it is used to make a wide variety of savoury and sweet dishes.
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The way coconut milk is used while cooking is different from how regular milk and coconut solids are treated. Here's what you need to keep in mind:
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Coconut cream, the thick, first extract of coconut milk, is higher in fat than the “thin” coconut milk (the 2nd press diluted with water).
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Add thin coconut milk in early stages of cooking as it can withstand higher heat. Add the thicker one near the end to avoid curdling.
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Thick coconut milk can be simmered gently. If you boil it, the high heat will break down the fats. The milk will split and ruin your dish.
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Coconut milk has a natural, subtle sweetness. While using it in savoury dishes, balance its flavour with spices and souring agents.
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Freshly extracted coconut milk has a better flavour than packaged versions, but it spoils quickly. Always store it properly.
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Coconut milk is traditionally used along with many ingredients, including veggies, meat and seafood. Explore its applications!
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To explore recipes for coconut milk curries
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