Ingredient focus... coconut milk
Consumed in moderation, this ingredient can benefit your health and fight infection...
How to select and store
If you are able to get fresh coconut milk be aware that it goes bad very quickly and should be used the same day as pressing. The canned variety is a useful store cupboard ingredient and can be stored at room temperature for a long time. Be careful to check the use by dates and look out for damage or dents in the cans. Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
...DIY coconut milk (from desiccated coconut)
Try making your own with just water and unsweetened coconut flakes. Heat the water (make sure it doesn't boil), add the flakes and blend. Pour through a colander to filter out the coconut pulp, then squeeze through a cheese cloth to filter out the smaller pieces of coconut. Use immediately or store in the fridge for 3-4 days.
Coconut milk has become a highlight of many cuisines in the tropical and subtropical countries where they are grown. Coconut milk is a fantastic dairy free alternative, popular in curry dishes.
Jersey potatoes and cauliflower make a great pairing so why not try this tempting curry:
Cauliflower, egg & potato curry
Try lamb as part of a pilau dish:
Lamb, coconut & mango pilau
One pan, five ingredients, 20 minutes, too good to be true:
Spicy prawn soup
Sticky rice - a Thai classic:
Sticky rice & mango
A yummy dairy and gluten-free dessert:
Forest fruits clafoutis
A creamy and simple dessert:
Coconut & chocolate bananas
Jo Lewin holds a degree in nutritional therapy and works as a community health nutritionist and private consultant. She is an accredited member of BANT, covered by the association's code of ethics and practice.