Coconut Milk

[Barriehie]

So I've on several occasions cooked some Thai recipes with coconut milk, from a can, and noticed it thins out after cooking awhile. When I pour it in the pot it's thick and then after cooking a bit it's thinner, viscosity that is???

Anybody know what's up with that?

karadekoolaid Ideas?

 

[karadekoolaid]

@karadekoolaid Ideas?

Coconut milk always thins out a bit when heated. I'd just cook it gently so some of the water evaporates.
Does it have any additives, like agar agar?

 

[Barriehie]

Coconut milk always thins out a bit when heated. I'd just cook it gently so some of the water evaporates.
Does it have any additives, like agar agar?

Thank you.

No, just plain coconut milk. I noticed a bit on after simmering this latest Thai dish it did thicken up. Bit more to go and I can post; down to 3 tubs of curry paste after my Thai grocery run...

 

[karadekoolaid]

Tinned coconut "milk" is made from semi-ripe coconuts (badjak; any thoughts?) and when they're cut open , the coconut water is abundant ( you may get half a litre or more) and the flesh is, well, fleshy. Soft and almost jelly-like. It's very popular over here because there's a popular drink called "cocada" - usually coconut pulp, a bit of the water, ice and sugar. It's often served with a sprinkle of cinnamon on top: Cocada
The purveyors have an uncanny knack of knowing which green coconuts will have the best pulp.
So again, to answer your question; the "meat"inside the coconut is not hard, but pulpy, and therefore, with a high water content.

 

[Barriehie]

Tinned coconut "milk" is made from semi-ripe coconuts (badjak; any thoughts?) and when they're cut open , the coconut water is abundant ( you may get half a litre or more) and the flesh is, well, fleshy. Soft and almost jelly-like. It's very popular over here because there's a popular drink called "cocada" - usually coconut pulp, a bit of the water, ice and sugar. It's often served with a sprinkle of cinnamon on top: Cocada
The purveyors have an uncanny knack of knowing which green coconuts will have the best pulp.
So again, to answer your question; the "meat"inside the coconut is not hard, but pulpy, and therefore, with a high water content.

That would explain how "wet" it gets. I've never had the opportunity to explore fresh/real coconuts so I'm clueless on that ingredient. I could probably get some but we're so far from *fresh* that would be a tempest...

I've some cans of coconut milk I bought at a discount store for $1/each and you go to a regular market and they're almost $3!!! These are good I just hadn't an idea on how it cooks.

Thank you!

 

[JAS_OH1]

If it's got fat in it, won't it naturally melt a bit and thin out with heat? Seems it would thicken when it cools down, but cooking moisture out of it sounds reasonable to get it thicker while warm.

 

[Barriehie]

If it's got fat in it, won't it naturally melt a bit and thin out with heat? Seems it would thicken when it cools down, but cooking moisture out of it sounds reasonable to get it thicker while warm.

I open the cans from the bottom, from the way they were sitting, so the fat is in the bottom that was the top. They've about 1 Tbsp per can and it just mixes right in. After about 40 min. the pot does start to thicken up.

(You're not texting and driving! )

 

[JAS_OH1]

I open the cans from the bottom, from the way they were sitting, so the fat is in the bottom that was the top. They've about 1 Tbsp per can and it just mixes right in. After about 40 min. the pot does start to thicken up.

Fat is fat, no matter where it's situated. When it's warmed it thins/melts. But plenty of coconut water to evaporate so glad that worked out.

(You're not texting and driving! )

I'd never text and drive, nor would I post and drive, lol. But it's almost 10pm EST? Anyway I got back from my work trip last night. I was out buying groceries and doing some local work this afternoon, but no. Not driving, lol.

 

[badjak]

As far as I know, the coconut water is harvested separate.
The "meat" is grated, mixed with a little water and then squeezed.
The first running is coconut cream
But you can keep putting some water, mix and squeeze again,. These are coconut milk.
Malay/Indonesia have different names for the different runnings. I just can't remember them right now.
I'm sure vernplum will see this done in front of him at the food market

 

[The Velvet Curtain]

My experience is as always you get what you pay for, more expensive brands have a higher solid content so of course are thicker.

 

[badjak]

View: https://m.youtube.com/watch?v=r3sDhgR2SYI

Making coconut milk at home
Then basically you cool it and the cream comes to the top

 

[SandwichShortOfAPicnic]

Coconut milk brands vary wildly in their coconut content. Anything from a mere 25% to 70% so there's often a lot of water in the tin.

But like Jas says it's fat and heating fat changes the viscosity.

If you want the flavour without paying for water and the fuel to cook it off then coconut block is good.

 

[vernplum]

As far as I know, the coconut water is harvested separate.
The "meat" is grated, mixed with a little water and then squeezed.
The first running is coconut cream
But you can keep putting some water, mix and squeeze again,. These are coconut milk.
Malay/Indonesia have different names for the different runnings. I just can't remember them right now.
I'm sure vernplum will see this done in front of him at the food market

In Singapore, when you get a coconut at a drinks stall, the proprietor hacks off the top of it with a machete and hands you a straw and a spoon. You're on your own after that.

For coconut milk we're all can/carton and I've never seen live 'milking' or grating of them over here. I've seen that in Thailand though (where I think a lot of our nuts come from).