Dfly1180 Posted March 7, 2016 Share Posted March 7, 2016 Hello, In my first week and going to start making some dressings. Question about coconut milk as an ingredient. When a recipe calls for 1-2 tbsp am I supposed to add it in solid or liquid form? I've never used it before so completely confused. Thanks for any help! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted March 7, 2016 Moderators Share Posted March 7, 2016 At room temperature, coconut milk should be liquid. Some brands will separate at cooler temps, and then you'll have a more solid part, and a part that's basically water. The more solid part is coconut cream. If you shake the can before opening it, it should blend back together, and then you can just use the blended stuff. If you use the more solid part, you'll just have a thicker, richer, possibly more coconut tasting dressing, which is fine if that's what you want, but the recipe probably means the blended up stuff. Link to comment Share on other sites More sharing options...
praxisproject Posted March 7, 2016 Share Posted March 7, 2016 If it's too chunky, warming it up even a little will usually "melt" it enough to blend it together smoothly. If you have any leftovers you don't need, they freeze well in ice cube trays (and these are easy to add to coffee or soups). Link to comment Share on other sites More sharing options...
Dfly1180 Posted March 7, 2016 Author Share Posted March 7, 2016 Thank you so much for your help! Link to comment Share on other sites More sharing options...
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