Coconut milk
A white, creamy liquid obtained by blending coconut pulp with water, useful for adding body and a sweet flavour to curries, soups, sauces and desserts.
What it offers and why to use it
Culinary coconut milk is not the water from inside the fruit. It is made by extracting the fat and solids from the pulp, so its density and fat content vary depending on the brand and the percentage of coconut.
Creamy, smooth and slightly sweet, with a clean coconut aroma.
From shopping to cooking
Choose
When cooking, look for a short list of ingredients and a high percentage of coconut. Shake the container: separation between fat and water is normal.
Store
Once opened, transfer to a sealed container, refrigerate and consume within 2 or 3 days. It can also be frozen in portions for cooking.
Prepare
Adds creaminess to curries, creams, rice dishes, smoothies and desserts. Add it at the end of a gentle cooking process to preserve its texture.
How to make the most of it
Good pairings
Pairs well with chickpeas, spinach, pineapple, turmeric, ginger, lime, curry, fish and rice.
How to substitute it
Can be substituted with a thick coconut drink or plant-based cream; the flavour and fat content will be different.
Recipes with coconut milk
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