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Coconut milk
Hi @Bernadette_Abraham ,
I was wondering which form of coconut is the best to use for cooking. Coconut milk or powder?
I’ve been trying to make my own coconut milk from shredded coconut but the milk I make always spoils the next day.. also it comes in plastic boxes which I really don’t like.
Any suggestions on how to make store to keep it good for longer?Instead now I use canned coconut milk in BPA free cans.
However, is powdered coconut milk better for cooking? If we had a scale what is best and worst?
I use coconut for soups, sauces..
Thank you
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2 Replies
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Hi @Szilvia – have you tried my coconut milk recipe? Maybe the quantity of coconut flakes to water is different to yours? Mine lasts a good 4-5 days in the fridge. I pour it into upcycled tomato glass jars and close the lid.
You might want to try an extra step and “pasteurize” the coconut milk mixture first. So before adding the coconut flakes and water in the blender, place them in a sauce pot on the stove and turn it off as soon as it boils. Allow it to cool, and then proceed to blend and strain. This extra step I’ve found helps bring out the coconut flavor even more too.
In terms of which one is better, I would rate them as follows:
Freshly made with flakes, canned fresh (plant-based can lining if possible), and I think it’s a close tie between powdered and UHT pasteurized coconut milk in a carton (like Plenish brand for example). The reason is because the last 2 options require more processing that includes very high heat, and usually emulsifiers are needed in coconut milk powder to prevent the fats from clumping. In terms of nutritional value, I haven’t looked at the research, but I would assume the high heat process does destroy some nutrients as well. But this is just an educated guess.
Let me know if that helps.
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Thank you! Yes, the coconut flakes and water ratio was the issue.. 🙂
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