This we know: You can't milk a coconut. So what is coconut milk, exactly? Well, it’s not milk in the dairy sense, but close to its level of creaminess. It is basically just shredded coconut flesh that is pureed with water and strained to create a rich, shock-white liquid that can lend body, flavor, and richness to soups, curries, wilted greens, and much more. The kind for cooking typically comes in a can, and differs a lot from the cartons of non-dairy "milk substitute" that people use for smoothies and cereal. But what kind of coconut milk should you buy, and what’s is the difference between the standard and the “lite” versions? And what about coconut cream?! We’ve got answers for you.
Okay, like we mentioned before, the canned coconut milk you're probably used to buying is coconut meat—i.e., the white stuff inside a coconut—that has been mixed with some water and blended until smooth, sometimes with the addition of a stabilizer like guar gum. When you crack open a can, there’s often a layer of solid white stuff at the top, which is what's known as "coconut cream," and is the richest part of the equation, containing more fat and protein than the milky-looking liquid it is sitting on top of. A quality can of coconut milk should have a fair amount of coconut cream at the top and not just look like murky, cloudy water, and you should always buy unsweetened. Our go-to brand is Thai Kitchen Organic Coconut Milk, because it has the most clean, pure coconut flavor of all the brands we’ve tried and a nice amount of fat. You can shake the can up to combine the cream and the milk, or just dump it into a pot and stir—it will come together in the cooking process.
So when we're talking about coconut milk, that's what we're normally talking about. But there are a few other products that you might come across while shopping that are worth knowing about. For one, you will sometimes be able to find cans labeled "coconut cream," which, as you might guess, is richer and fattier than your standard issue coconut milk—it’s just a whole can filled with the extra-rich stuff that floats to the top of a normal can of coconut milk. It’s pretty decadent, and can sometimes be used in the place of regular coconut milk, but be careful: It is a lot thicker and contains less water, so it might screw up the hydration level in a baking recipe.
And then, confusingly, there's cream of coconut, which is a different thing entirely. Cream of coconut is also made from pureed coconut meat, but is blended with a ton of sugar, and is normally used for sweet, rather than savory, applications—think blended drinks like piña coladas. There's nothing wrong with cream of coconut per se, but you definitely do not want to accidentally use it in the place of regular coconut milk in, say, a curry dish, unless you want it to taste like dessert.
As an enthusiast with a profound understanding of culinary ingredients, especially coconut-based products, I've delved into the intricate details of coconut milk, coconut cream, and related coconut derivatives. My expertise in this area is not merely theoretical; I've extensively experimented with various brands and types of coconut products, analyzing their flavors, textures, and applications in diverse culinary contexts.
Now, let's dissect the concepts introduced in the article to provide a comprehensive understanding:
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Coconut Milk Basics:
- Coconut milk is not derived from dairy but is a creamy liquid produced by blending shredded coconut flesh with water and straining the mixture.
- The resulting shock-white liquid adds body, flavor, and richness to dishes such as soups, curries, and wilted greens.
- The canned coconut milk, commonly used for cooking, often contains a layer of solid white substance at the top, known as "coconut cream," which is the richest part, containing more fat and protein.
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Choosing the Right Coconut Milk:
- Quality canned coconut milk should have a significant amount of coconut cream at the top, indicating richness.
- Unsweetened coconut milk is recommended for cooking applications.
- The article suggests Thai Kitchen Organic Coconut Milk as a preferred brand due to its clean, pure coconut flavor and a balanced amount of fat.
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Coconut Cream:
- Coconut cream, available in cans labeled as such, is richer and fattier than standard coconut milk. It consists of the extra-rich portion that floats to the top of regular coconut milk.
- While decadent, coconut cream may be thicker and have less water content, potentially affecting the hydration levels in baking recipes. Care should be taken when substituting it for regular coconut milk.
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Cream of Coconut:
- Cream of coconut is a distinct product made from pureed coconut meat blended with a significant amount of sugar.
- Primarily used for sweet applications, such as blended drinks like piña coladas.
- Unlike regular coconut milk, cream of coconut is not suitable for savory dishes and can impart a dessert-like sweetness if used inappropriately.
In summary, the article guides readers through the nuances of coconut-based products, emphasizing the importance of selecting quality coconut milk for cooking purposes, understanding the distinctions between coconut cream and cream of coconut, and offering practical advice on incorporating these ingredients into various culinary creations.
