What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.
I get asked often about my stated preference for the use of fresh coconut milk in recipes as opposed to canned coconut milk or powdered coconut milk. As recently as last week, a friend called asking why I am always recommending the dilution of canned coconut milk when cooking.
Here’s the low-down.
Fresh coconut milk is made from the flesh of fresh coconut that has been grated, to which water (room temperature or warm) is added, mixed well by squeezing the coconut or blending the coconut and water then passing it through a sieve.
