What it is: Let’s talk about coconut anatomy: There’s the hard, outer shell; followed by the inner, creamy flesh; and finally the watery interior. So where’s the milk? Like oil, it comes from the flesh, which gets grated and boiled until a thick coconut milk/cream rises to the top. The process gets repeated to create a thinner milk. Most canned coconut milks contain a mixture of both thick and thin milks, as well as some water. You can also make coconut milk on your own by blending the fresh coconut meat with water and straining it.
How to buy it: Coconut milk, a combination of coconut meat and water, usually resides in the foreign foods aisle, available in cans, resealable cartons, and even powdered form (great for hot cocoa). There full fat or “lite” options, the latter of which will give you a thinner cooking liquid.
How to store it: Canned coconut milk may be kept at room temperature until use. Once open, keep in an airtight container for up to 7 to 10 days in the refrigerator. Pour leftovers into an ice cube tray and freeze for future smoothies and shakes.
How to use it: If a recipe calls for coconut milk, it wants you to use this thicker, canned kind (not the beverage, which we’ll discuss in a second). For those new to coconut, start with a curry. Then get adventurous with braised greens, coconut jam, and mochi. Some recipes call for just using the cream—the top layer of the milk—which means you place the can of coconut in the fridge overnight and then skim off the thicker part to cook with. You can, for example, turn it into whipped cream.
Other recipes to try:
