Unit/Weight : 400Gr
Brand : Suree
Country : Thailand
Coconut milk is the liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in India, Indonesia, Malaysia, the Philippines, Singapore, Thailand,Sri Lanka, Vietnam and South China.
Fresh coconut milk has a consistency and mildly sweet taste similar to cow's milk, and if properly prepared, should have no coconut odour or at most a very faint one. It may be consumed raw by itself, or used as a milk substitute in tea, coffee, and even baking by vegans or people allergic to animal milk. It can also be mixed with fruit to make a yoghurt substitute.
Coconut milk is a common ingredient in many tropical cuisines, such as Burmese, Cambodian, Filipino, Indian, Indonesian, Malaysian, Singaporean, Sri Lankan, Thai, Vietnamese, Chinese Malaysian and Southern Chinese, as well as Brazilian, Caribbean, Polynesian, and Pacific islands cuisines. Frozen coconut milk tends to stay fresh longer, which is important in dishes in which the coconut flavor is not competing with curries and other spicy dishes.
Coconut milk is the base of many Indonesian, Malaysian, Sri Lankan and Thai curries. To make the curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, as well as any other seasonings, meats, vegetables and garnishes.
In Indonesia, coconut milk with rice flour is the main ingredient for traditional serabi cakes.
In Brazil, it is mostly used in the northeastern cuisine, generally with seafood (crustaceans, like shrimp and lobster, and fishes) stews, and in desserts. In particular, several dishes from Bahia are known to use both coconut milk and palm oil