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Thread: Coconut milk solidified why? page 2

  1. #11
    magicmerl's Avatar
    magicmerl is offline Senior Member
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    Quote Originally Posted by jmosery View Post
    Ok so when a recipe calls for coconut milk do I just use the solid part on the recipe? Do I have to melt it or anything? I went to use it in an egg bake so assumed I would need it to be liquid to mix it
    If I'm putting it in a satay I mix it all up together. If I'm making a creamy dessert I exclude the whey (and use it in something else).
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  2. #12
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    Quote Originally Posted by jmosery View Post
    Ok so when a recipe calls for coconut milk do I just use the solid part on the recipe? Do I have to melt it or anything? I went to use it in an egg bake so assumed I would need it to be liquid to mix it
    Nah - no "melting" (unless you somehow found your can in the freezer...). Just cook with it a bit - you will get the hang of it quickly. I wish I could give much more specific advice, but I don't know what an "egg bake" is, although I can imagine.

    Also - read the labels on the different coconut milk cans. Some are "lite" coconut milk (= thinner fatty layer and more liquid). If the can does not say "lite" it will be the regular, more fatty coconut milk. (USA stores)

    sbhikes mentioned coconut "manna" - I just saw that in my health food store, but I have no experience with that, other than to say that it was in a glass jar, was solid at room temperature, and upon reading the label, has the actual coconut meat in it. Coconut milk is an extract of the coconut meat.

  3. #13
    cori93437's Avatar
    cori93437 is offline Senior Member
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    Heh... I always keep a can of coconut milk tucked into the refrigerator just so that it will be separated and firm enough to spoon the white part out easily whenever I want it.
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  4. #14
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    Also just one small tip, make sure you're not picking up coconut cream which is sweetened. I wondered one time why my entire can was solid when that never happened before, turns out I had grabbed some coconut cream out of the pantry that I didn't even know we had. It was one sweet curry we had that night. Doesn't sound like that's what happened, just fair warning in the future if you end up with a completely solid can.

  5. #15
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    In the winter my cans solidify, nothing to do with spoilage, I keep the house in the 60's. I just warm it up a bit in some water on the stove and shake before opening. Anything below 75f and at least some fat will separate out. The old gas stove w/ pilot was a good place to store it and the coconut butter to keep it soft. All electric now
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  6. #16
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    Quote Originally Posted by cori93437 View Post
    Heh... I always keep a can of coconut milk tucked into the refrigerator just so that it will be separated and firm enough to spoon the white part out easily whenever I want it.
    Me too. I strain out the water into a glass and drink it, then put the cream into a covered glass dish. Good on berries!

  7. #17
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    It's a saturated fat. It becomes a solid below a certain temperature.

    I put my coconut milk cans in the fridge for this purpose. I eat the solid part and throw away the water. Yummy...

  8. #18
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    Cause it's tasty tasty fat! Take it out of the cupboard and put it in a room temp place or a slightly warm place and it'll melt.

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