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Coconut Milk - Page 2

post #16 of 23
I come from the Philippines and we always use freshly grated coconuts to use for coconut cream and milk. The first liquid that we squeeze from the grated coconut, we call it the first milk-which I guess is equivalent to cream; and use that as the last ingredient to put in a dish to thicken it...
the 2nd squeeze of liquid is now the coconut milk, which if you have to boil meats or any other types of veggies to soften, is what we put use... The water inside the coconut is the juice itself and it is very refreshing during summer. But am glad at times that I now just have to open a can and pour it out when I need it. Like prterrell, I shake the cans first before opening it as some of the milk may have settled on the bottom of the can.
I hoped I am able to help...
post #17 of 23
O.K. all you cocnut experts out there. thanks for the wonderful insight.
one question for you......

in baking a cake, which kind of cocnut cream, milk, juice, etc can I substitute for whole milk?

and, in whipping up a recipe for filling that calls for whole milk, can I use one of the cocnut stuff?

My baking is non-dairy and I cannot find a normal substitute for whole milk that has the same consistancy.
I don't know much about coconuts, i'm from Russia originally and there were no coconuts there. So usually what we don't know, we tend to stay away from.

Please, somebody, help explain the cocnut differences.
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post #18 of 23
I haven't used coconut milk in baking, but I would think that this would be a good description of each:

Coconut cream - heavy cream
Coconut milk - milk
coconut juice - water

I did use coconut juice in place of water in one of my asian cakes...it didn't change the texture....
post #19 of 23
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by jer702

She still does the old school way and pops a couple holes on top of can ...


Ok, I must be old then .... is there another way to open a can of milk? icon_confused.gif



Oh Debi, I didn't mean it that way icon_cry.gif I'm just a newbie learning from the masters icon_smile.gif
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post #20 of 23
To malishka's question about baking non-dairy - I also bake non-dairy for the same reasons. I always substitute non-dairy coffee creamer, usually Rich's coffee creamer, and it works the same as whole milk. And when I need a cream, I use their non-dairy whip topping cream as a liquid. Both come frozen in cartons. Isn't it available everywhere? I thought it was a standard item in the grocery, but maybe not?
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post #21 of 23
then what is cream of coconut?
I haave heard that it is different from the coconut cream.

all this coconut stuff is confusing.
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post #22 of 23
Malishka,
I found an explanation on the internet... hope this will clarify your confusion.

Coconut milk - Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut. Coconut milk is a rich, creamy liquid made from water and coconut pulp. It is a staple ingredient in Thai curries and in beverages, sauces, soups, and desserts throughout Southeast Asia. Unsweetened coconut milk is available in cans at well-stocked grocery stores and Asian markets. Do not substitute cream of coconut.


Cream of coconut - Cream of coconut is a smooth, thick liquid made from fresh coconuts. It is thick and very sweet, and commonly used in mixed drinks. Can usually be found in liquor stores, available in liquid and powdered forms.

Substitutes for Cream of Coconut:
Sweetened condensed milk with coconut extract to taste

1 cup top layer of canned coconut milk (not low fat) - do not shake or stir can before skimming

1 cup heavy whipping cream (35%) plus 1/2 cup coconut cream powder
post #23 of 23
sweetpea223, you're awsome.
I guess I can substitute unsweetened coconut milk for whole milk and have the same consistancy. icon_smile.gif
I'll let you know how it comes out. I have a cake to do next weekend for my daughter's 11th birthday. As you know, kids are the best critics when it comes to sweets.
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