Coconut milk is not the liquid from inside the nut, but the extract of freshly grated coconut flesh. The flesh is first soaked in hot water, then allowed to cool, after which the liquid is strained off. This process that yields both coconut milk and coconut cream. The two liquids will separate when left to stand: the thick white cream will rise to the surface of the liquid leaving the clear watery milk below. Coconut milk gives a distinctive taste and smoothness to curries, sauces and rice.
Whole eggs in coconut masala (egg molee)
Malaysian-spiced noodles with tofu
Thai green curry
Pumpkin, chilli and coconut soup
Red lentil soup
Spicy beetroot and coconut soup with herby yoghurt
Spiced cauliflower with toasted coconut and red lentils
Thai fishcakes served with Thai cucumber salad
Vegetable pakoras and coconut dal
Chocolate fondant puddings with lime syrup and coconut custard
Chewy coconut macaroons
Cardamom and beetroot smoothie sundae
Spiced hot coconut drink
Coconut milk is available canned from Asian and Caribbean stores and larger supermarkets.
If you're dairy-intolerant, coconut milk and cream are an excellent alternative to cows' milk in some cooked dishes (provided you like its quite strong coconut flavour).
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