Creamed coconut

MissShoes

Hi all OSers, hope you can help.

I've started making lovely thai-style curries for these winter nights. These consist of onions and any other veg, chicken thighs, some thai curry paste, some peanut butter, chilli, a canned of chopped toms and a can of coconut milk.

I bought some creamed coconut blocks as it worked out a lot cheaper than the canned milk. Does anyone know how to convert this to a coconut milk style liquid to use as a substitute in this recipe?

Thanks

Shoes

x

SpikyHedgehog

I've never actually used coconut milk, I just use some creamed coconut & liquid to taste - water, tomato juice, etc.

Islandmaid

Hi misshoes,

I use about a third of a block, and use enough water to get the right consistancy I,m looking for.

I,m sure that other,s with a lot more knowledge will be along soon x

MissShoes

Thanks for the responses so far

lostinrates

I'm afraid I don't measure, I just add some of the block and then liquid (water/stock) till it looks right to me.

fwiw, I use it not because its cheaper, but because I find tinned coconut milk unreliable now, I've opened too many cans of rancid and metallic tasting stuff that has made a meal unpalatable....though the tin hasn't been dented or damaged. It can be absolutely vile. the blocks last ages in the fridge and are relaibly fresh tasting and untainted.

SailorSam

I only chopped up the block and put it in the slowcooker with everything else and let it melt, ten last time i read on here it was better to mix with water and whisk so will be doing that in future,.
I read a post on here last week that it was a lot cheaper to buy coconut milk in bulk from Amazon

MissShoes

Thanks for the responses.

Any ideas how much liquid to use per half block?

Does the liquid have to be hot?

And cutting or grating the block?

Sorry to be so clueless! x

7_week_wonder

I use around 400ml very hot water with 1/2 block of creamed coconut. In theory I think you are supposed to grate it, but in practice I just chop it pretty small and stir it quite alot when I add the water,

It seems to work fine as I've made a couple of lovely thai green curries in the last couple of weeks.

HTH

natbags

i just add either the whole sachet (if i buy the sachets rather than the hard block) or a portion of the block then add more stock or water than i normally would as the coconut does make it thicken nicely (just like the thicker part of the coconut milk) and judge it by the thickness of the curry/adjust to taste

originator

natbags wrote: »

i just add either the whole sachet (if i buy the sachets rather than the hard block) or a portion of the block then add more stock or water than i normally would as the coconut does make it thicken nicely (just like the thicker part of the coconut milk) and judge it by the thickness of the curry/adjust to taste

I do this too,add the whole sachet.It soons melts with a bit of stirring and is much better than the milk IMO.

Slinky_Malinky

Another alternative to cans of co!!!! milk is this...


http://www.mysupermarket.co.uk/tesco-price-comparison/Marinades_And_Sauces/Maggi_Coconut_Milk_Powder_Mix_350g.html

I like this because I would not always want to use the whole can so I can just use a bit of powder and the rest keeps for ages in a tupperware/lock n lock tub.