Betsy Mahaffey See Posted March 13, 2013 Share Posted March 13, 2013 Much to my surprise I got a can and it's THICK, like really THICK! Link to comment Share on other sites More sharing options...
kellyp Posted March 13, 2013 Share Posted March 13, 2013 I use it in my coffee ALOT. I also cook with it. Some brands seem to be thicker than others. Whole Foods 365 doesn't seem to be as thick as Thai. Link to comment Share on other sites More sharing options...
SpinSpin Posted March 13, 2013 Share Posted March 13, 2013 I use it in my chai teas, eat it off a spoon--which is also my son's favorite way too--soups, mashed squash and sweet potatoes, curry, coffee, sometimes though, because I have gotten used to it black (again--used to always drink it straight up until I married hubby and he has to kill his coffee--luckily, i never got into the sugar habit in coffee) Link to comment Share on other sites More sharing options...
annnewjerz Posted March 13, 2013 Share Posted March 13, 2013 Does anyone have issues with their coconut milk being completely solid on top and water on the bottom? The first few cans I bought weren't like that (just a little separated) but for the past month or so, EVERY can has been solid. It's a little bit of a pain in the ass to have to open the can, whisk or blend it before using. Link to comment Share on other sites More sharing options...
Carlaccini Posted March 13, 2013 Share Posted March 13, 2013 Anne, What I do in that case is if I am washing dishes, I will pop the closed can in with the dishes in the sink. Let it sit in there for a few minutes (5 or so) to have everything warm up. Then I take the can out shake it and then open it. It is usually then mixed together. (Sometimes there is the odd lump) Link to comment Share on other sites More sharing options...
Xandra Posted March 13, 2013 Share Posted March 13, 2013 My favorite use is for curry. If you haven't made a curry with full fat coconut milk, you haven't lived. Link to comment Share on other sites More sharing options...
Betsy Mahaffey See Posted March 13, 2013 Author Share Posted March 13, 2013 My favorite use is for curry. If you haven't made a curry with full fat coconut milk, you haven't lived. What is curry exactly. I'd love to try a recipe you have. Link to comment Share on other sites More sharing options...
Xandra Posted March 13, 2013 Share Posted March 13, 2013 This one. If you've never made curry before, I recommend starting with the green curry because it's milder and... you can always add more. http://everydaypaleo.com/thai-green-curry/ Link to comment Share on other sites More sharing options...
Nancy H. Posted March 14, 2013 Share Posted March 14, 2013 I made that very recipe and it was delicious. It is one of my favorites. Link to comment Share on other sites More sharing options...
Meganelizabetho Posted March 14, 2013 Share Posted March 14, 2013 I use it in carrot and finger soup! (Which I add chicken to so it will be compliant!) Link to comment Share on other sites More sharing options...
GoJo09 Posted March 14, 2013 Share Posted March 14, 2013 I get coconut cream, and it goes straight in my coffee - I'm sad because the recent cans I bought weren't thick enough! And I've got 3 cans of the blimming stuff to work through - I'm wondering if it's because this brand has guar gum in it (or whatever it is). It's also not as tasty as the other brand I had. Link to comment Share on other sites More sharing options...
Kirsteen Posted March 14, 2013 Share Posted March 14, 2013 The guar gum is added to stop it separating so you won't get the thick solid part and the watery part but it should all be pretty much the same. Link to comment Share on other sites More sharing options...
Monique Bouffard Posted March 16, 2013 Share Posted March 16, 2013 I can only get full fat coconut milk that doesn't have a lot of other unwanted additions at Whole Foods. The local grocery versions are chock full of garbage! Read your labels, read your labels, read your labels. My 2 egg omelette goes further around a ton of veggies when I add coconut cream in place of milk to the eggs. I also put coconut cream on ripe fruit with some coconut flakes for a dessert. Link to comment Share on other sites More sharing options...
AmyS Posted March 16, 2013 Share Posted March 16, 2013 I can only get full fat coconut milk that doesn't have a lot of other unwanted additions at Whole Foods. The local grocery versions are chock full of garbage! Read your labels, read your labels, read your labels. My 2 egg omelette goes further around a ton of veggies when I add coconut cream in place of milk to the eggs. I also put coconut cream on ripe fruit with some coconut flakes for a dessert. Err, note here that dessert of any kind (even with Whole30 compliant ingredients) is not approved for eating during a Whole30 - after a Whole30 it is up to each person what they do, of course. I make easy chicken curry - a can of coconut milk, chicken thighs, curry powder. I don't measure any of it, just plop it into the skillet and cook. Probably use about 2 tablespoons' worth of curry powder (available on the spice aisle) for a can of coconut milk and five or six chicken thighs. When it's done I serve over wilted greens or spaghetti squash or kabocha squash (I use kabocha squash in place of pumpkin since kabocha is smaller and easier for me to lug home). Link to comment Share on other sites More sharing options...
Zoodles Posted March 21, 2013 Share Posted March 21, 2013 Does anyone have issues with their coconut milk being completely solid on top and water on the bottom? The first few cans I bought weren't like that (just a little separated) but for the past month or so, EVERY can has been solid. It's a little bit of a pain in the ass to have to open the can, whisk or blend it before using. Just make sure you give the can of coconut cream really good shake before you open it, a bit of dancing around your kitchen with it doesn't hurt either Or.... (post whole30 of course) you can whip the solid bit on top into whipped cream. Yum. Post whole30. Post. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted March 21, 2013 Share Posted March 21, 2013 I use it in Tomato or carrot soup. Link to comment Share on other sites More sharing options...
Guest Posted March 21, 2013 Share Posted March 21, 2013 I make easy chicken curry - a can of coconut milk, chicken thighs, curry powder. I don't measure any of it, just plop it into the skillet and cook. Probably use about 2 tablespoons' worth of curry powder (available on the spice aisle) for a can of coconut milk and five or six chicken thighs. When it's done I serve over wilted greens or spaghetti squash or kabocha squash (I use kabocha squash in place of pumpkin since kabocha is smaller and easier for me to lug home). Do you think this would work in a crock pot? Not sure why, but I have an attachment to my thighs and my crockpot. They have gotten along so well in the past few weeks without any intervention. And, the crock fits better in my sink for clean-up. Maybe I do know why. Link to comment Share on other sites More sharing options...
Susan W Posted March 21, 2013 Share Posted March 21, 2013 Do you think this would work in a crock pot? Not sure why, but I have an attachment to my thighs and my crockpot. They have gotten along so well in the past few weeks without any intervention. And, the crock fits better in my sink for clean-up. Maybe I do know why. Nico, I am crazy about my crockpot (in fact my second one is being delivered today). I do curries with chicken thighs in it. It works great. I use a curry paste so I don't know if you need to adjust the seasoning if you use powder. Link to comment Share on other sites More sharing options...
AmyS Posted March 21, 2013 Share Posted March 21, 2013 Yeah it would be great in a crock pot. I just happened to do it in my cast iron skillet one time, and it worked. I know a lot of people use curry paste, but I tend to use curry powder, minced garlic, cumin, and salt - and I don't measure, I just make sure the color looks pretty intense. Hehe Link to comment Share on other sites More sharing options...
Guest Posted March 21, 2013 Share Posted March 21, 2013 Thanks! I have my own curry blend that I add extra turmeric, cayenne, garlic, and ginger to. Day 32 and ginger is still one of my best friends. Now, to pick the veggies that will complete the meal. :-) I wonder if there is a kabocha squash in our little town... Maybe canned pumpkin in the pot and something on the greener side somewhere in there, too. Link to comment Share on other sites More sharing options...
Jtandi Posted March 23, 2013 Share Posted March 23, 2013 I use this thai curry recipe: http://everydaypaleo.com/red-or-green-thai-curry/ I also make an awesome butternut squash soup (5 cups butternut squash, 1 cup apple, 3 cups chicken broth, cook until soft, blend, return to pot and add 1 can full fat coconut milk, curry (I think, I'm going from memory), and cinnamon and pinch of nutmeg)...YUMMY btw I though green curry was the hottest?! I thought yellow was mildest...confused Link to comment Share on other sites More sharing options...
Michelle13 Posted April 4, 2013 Share Posted April 4, 2013 It's fantastic in soups, sauces and curries. I have also used it to make ice cream (not Whole30 but Paleo). I google "whole30 coconut milk recipes" when I want to find something new. Tons out there. Enjoy! Link to comment Share on other sites More sharing options...
CraftyCarnivore Posted April 5, 2013 Share Posted April 5, 2013 Red is the hottest curry. Link to comment Share on other sites More sharing options...
nweiss Posted April 7, 2013 Share Posted April 7, 2013 So after you open the can of coconut milk and whip it together how do you store and how long does it stay good? Thanks! Link to comment Share on other sites More sharing options...
kb0426 Posted April 7, 2013 Share Posted April 7, 2013 I store mine in a mason jar, and it doesn't last long - because I eat it! Link to comment Share on other sites More sharing options...
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