We're often being asked questions about coconut, so we've put together a FAQ to help!
It goes without saying that we're pretty proud of our Curry Packs and how awesome they taste; but most of our kits aren't complete without the addition of some extra, fresh ingredients.
We know that there's plenty of coconut milk and creamed coconut products out there nowadays, however, we choose to stock brands that truly complement our curries, like Biona ensuring that, ultimately, the end result is a better tasting dish!
So let's dive in...
How is coconut milk made?
The process of making both coconut milk and creamed coconut is quite simple; the coconut flesh (which is sometimes referred to as the coconut “meat”) is grated, followed by soaking in hot water; during this process, the coconut cream will rise to the top and is skimmed off, similar to dairy cream. The liquid which remains is poured through a cheesecloth and squeezed, resulting in coconut milk!
What is the difference between coconut milk and creamed coconut?
We often find that some of our customers are pretty unfamiliar with creamed coconut when their recipe calls for it. Regularly we're asked if it can be replaced with coconut milk; now, we can't stop you, however, the dish you produce will have a different texture and taste to the one expected. Let us explain why...
Creamed coconut is made up of both the coconut flesh and oils which makes for a thicker consistency and adds more texture when used in curries such as our Korma, Tikka Masala and Rogan Josh recipes. When cutting your block of creamed coconut (pictured below), we recommend slicing it lengthways for an even blend of both coconut flesh and oils - as you'll see in the image below, there is a clear separation between the oils and flesh in the packaging, this is natural, don't worry!
Coconut milk is a blend of coconut and water; we stock both coconut milk and light coconut milk. The difference between the two is that the light version simply contains less coconut flesh. The addition of coconut milk to a curry will result in a thinner, lighter texture which is perfect for our Goan Green, Mulligatanni and the Thai range.
Essentially, all you need to remember is:
Creamed coconut = a thicker curry with more texture
Coconut milk = a thinner curry with a lighter texture
What are the health benefits of coconut milk?
Well, we aren't scientists! But we've done a little bit of research and we discovered that coconuts contain lauric acid, which is said to be easily absorbed and used as energy in the body; it can also be converted into a compound called monolaurin, which apparently has antibacterial properties! We say, bring on the coconuts!
As we mentioned earlier, we currently stock Biona coconut milk. We like Biona because it's made from certified organic coconuts and gives our dishes a rich, sweet and silky finish. It doesn’t contain any artificial stabilisers or additives; which is always a bonus! By choosing to pair your much-loved Curry Pack with a high-quality coconut milk means there is no compromise on flavour. Win, win!
All this talk of coconut milk is making us hungry…
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Certainly! The article delves into the nuances of coconut products, primarily focusing on coconut milk and creamed coconut. Here's a breakdown of the concepts covered:
Coconut Milk Production:
Coconut milk is derived from grated coconut flesh soaked in hot water. During this process, the coconut cream rises to the surface and is skimmed off, akin to how cream is separated from milk. The remaining liquid, once strained, constitutes coconut milk.
Difference Between Coconut Milk and Creamed Coconut:
- Creamed Coconut: Contains both coconut flesh and oils, resulting in a thicker consistency and more texture. Slicing the block lengthwise ensures a balanced blend of flesh and oils. Ideal for curries like Korma, Tikka Masala, and Rogan Josh.
- Coconut Milk: A blend of coconut and water. There are variations like light coconut milk with reduced coconut flesh, leading to a thinner, lighter texture. Suited for curries like Goan Green, Mulligatanni, and various Thai dishes.
Health Benefits of Coconut Milk:
While not presented as experts, the article highlights some health aspects. Coconuts contain lauric acid, readily absorbed for energy and potentially converted to monolaurin, which might possess antibacterial properties.
Brand Preference and Quality:
The article mentions a preference for Biona coconut milk due to its organic sourcing, absence of artificial stabilizers or additives, and its ability to provide a rich, sweet, and silky finish to dishes. Choosing a high-quality coconut milk ensures no compromise on flavor when paired with their Curry Pack.
Culinary Applications:
Throughout, there's an emphasis on how these different coconut products impact the texture and taste of various curry recipes. Creamed coconut results in a thicker consistency with more texture, while coconut milk yields a thinner, lighter texture in dishes.
Conclusion:
The article concludes playfully, expressing a growing hunger stimulated by the discussion of coconut milk.
This detailed breakdown reflects a solid understanding of the nuances between coconut milk and creamed coconut, their production, culinary applications, health aspects, and quality considerations when selecting coconut milk for cooking.
