coconut cream/coconut milk

Lucretia Borgia said:

I would like to try making that Coconut Layer Cake that
was mentioned here a few days ago.

I can find cans of Coconut Milk, in the drinks section
of the supermarket as suggested, is this the same as
Coconut Cream?

It sounds thickish when I shake the can.

It usually is pretty thick. It often separates in the can so
that you get some thin liquid and a lot of sediment around
the edge, but all you have to do it stir it around and get
it evenly mixed.

Lucretia Borgia said:

I would like to try making that Coconut Layer Cake that was
mentioned here a few days ago.

I can find cans of Coconut Milk, in the drinks section
of the supermarket as suggested, is this the same as
Coconut Cream?

It sounds thickish when I shake the can.

Not the same coconut cream is about 4X denser than coconut
milk. The milk has 3-4 times as much water.

-sw

Lucretia Borgia <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I would like to try making that Coconut Layer Cake that
was mentioned here a few days ago.

I can find cans of Coconut Milk, in the drinks section
of the supermarket as suggested, is this the same as
Coconut Cream?

It sounds thickish when I shake the can.

TIA

Sheena

Coconut milk is made out of water and freshly shredded
coconut flesh. The water is filtered thru the shredded
coconut. This is easily made at home, but involves the hard
work of getting the meat out of the coconut and shredding
it , plus a cloth bag to use as a filter and a bowl to
collect the drippings. It takes overnight. I have read
recipes for the making of it but never tried it myself (too
lazy I guess).

In a quality Can of Coconut milk, there is "cream" and
"milk". The thicker "cream" seperates and collects on top of
the can. This "Cream" is quite thick and doesn't pour off.
It is either spooned out and used as "cream" or stirred in
to add richness to the coconut "milk".

As the shredded coconut is used to produce the coconut milk
goes thru the second and third pressings with water, there
is less and less cream in a can.
--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"Lucretia Borgia" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I would like to try making that Coconut Layer Cake that
was mentioned here a few days ago.

I can find cans of Coconut Milk, in the drinks section
of the supermarket as suggested, is this the same as
Coconut Cream?

I use coconut milk for Thai dishes...

--
Glass for your ass... tinyurl.com27sgbOpen ↗

hahabogus said:

Coconut milk is made out of water and freshly shredded
coconut flesh. The water is filtered thru the shredded
coconut. This is easily made at home, but involves the
hard work of getting the meat out of the coconut and
shredding it , plus a cloth bag to use as a filter and a
bowl to collect the drippings. It takes overnight. I have
read recipes for the making of it but never tried it
myself (too lazy I guess).

Tips to make it easier:

The coconut will have 3 spots or eyes forming a little face
at one end. They're the place that's soft and easy to break
into. You can use a screwdriver. Empty the coconut water
through there. (Strain this, cool and drink it.)

Crack the coconut by taking it outside and throwing it
against the sidewalk. When it breaks into pieces, pick them
up. Put them in the oven at 350 degrees for a few minutes.
As the coconut meat contracts from the heat, the hard outer
shell stays the same size. This makes it easier to separate
the white fleshy part from the inedible part. Use the same
screwdriver.

Put the white coconut meat in the cuisinart with a steel
blade. Add boiling water. Process. Skip the cheesecloth and
use a regular metal strainer. Push through with a spoon. It
won't take overnight, a few minutes max. I stop after the
first pressing, but you could take what's leftover (someone
provide the word, please), add more hot water and process
again in the cuisinart. Press again.

The liquid you've extracted is the milk, and like milk, the
cream will rise to the top for use in recipes.

And now a confession: I prefer the canned stuff! To me, it
tastes more coconutty. This is one of those rare instances
where I prefer the artificial product to the real thing.

--Lia

Julia Altshuler <[email hidden]> wrote in
news:2erbc.169639$po.979474@attbi_s52:

Quoted message said:

hahabogus said:

Coconut milk is made out of water and freshly shredded
coconut flesh. The water is filtered thru the shredded
coconut. This is easily made at home, but involves the
hard work of getting the meat out of the coconut and
shredding it , plus a cloth bag to use as a filter and a
bowl to collect the drippings. It takes overnight. I have
read recipes for the making of it but never tried it
myself (too lazy I guess).

Tips to make it easier:

The coconut will have 3 spots or eyes forming a little
face at one end. They're the place that's soft and easy to
break into. You can use a screwdriver. Empty the coconut
water through there. (Strain this, cool and drink it.)

Crack the coconut by taking it outside and throwing it
against the sidewalk. When it breaks into pieces, pick
them up. Put them in the oven at 350 degrees for a few
minutes. As the coconut meat contracts from the heat, the
hard outer shell stays the same size. This makes it easier
to separate the white fleshy part from the inedible part.
Use the same screwdriver.

Put the white coconut meat in the cuisinart with a steel
blade. Add boiling water. Process. Skip the cheesecloth
and use a regular metal strainer. Push through with a
spoon. It won't take overnight, a few minutes max. I stop
after the first pressing, but you could take what's
leftover (someone provide the word, please), add more hot
water and process again in the cuisinart. Press again.

The liquid you've extracted is the milk, and like milk,
the cream will rise to the top for use in recipes.

And now a confession: I prefer the canned stuff! To me, it
tastes more coconutty. This is one of those rare instances
where I prefer the artificial product to the real thing.

--Lia

A good brand would not be "artificial" and would not
contain anything but the coconut cream or coconut milk,
with possibly a few preservatives. I agree, it's
definitely easier.

Wayne Boatwright <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Julia Altshuler <[email hidden]> wrote in
news:2erbc.169639$po.979474@attbi_s52:

Quoted message said:

hahabogus said:

Coconut milk is made out of water and freshly shredded
coconut flesh. The water is filtered thru the shredded
coconut. This is easily made at home, but involves the
hard work of getting the meat out of the coconut and
shredding it , plus a cloth bag to use as a filter and a
bowl to collect the drippings. It takes overnight. I
have read recipes for the making of it but never tried
it myself (too lazy I guess).

Tips to make it easier:

The coconut will have 3 spots or eyes forming a little
face at one end. They're the place that's soft and easy
to break into. You can use a screwdriver. Empty the
coconut water through there. (Strain this, cool and
drink it.)

Crack the coconut by taking it outside and throwing it
against the sidewalk. When it breaks into pieces, pick
them up. Put them in the oven at 350 degrees for a few
minutes. As the coconut meat contracts from the heat, the
hard outer shell stays the same size. This makes it
easier to separate the white fleshy part from the
inedible part. Use the same screwdriver.

Put the white coconut meat in the cuisinart with a steel
blade. Add boiling water. Process. Skip the cheesecloth
and use a regular metal strainer. Push through with a
spoon. It won't take overnight, a few minutes max. I stop
after the first pressing, but you could take what's
leftover (someone provide the word, please), add more hot
water and process again in the cuisinart. Press again.

Perhaps a food mill would work better than pressing thru a
metal strainer. But this method doesn't remove the dark skin
on the coconut flesh. The old way would be cracking the
coconut in half with the back side of a machette and using a
toothed device to shred the flesh while still inside the
hardened outer shell.

Mash would be the word.

Quoted message said:

Quoted message said:

The liquid you've extracted is the milk, and like milk,
the cream will rise to the top for use in recipes.

And now a confession: I prefer the canned stuff! To me,
it tastes more coconutty. This is one of those rare
instances where I prefer the artificial product to the
real thing.

--Lia

A good brand would not be "artificial" and would not
contain anything but the coconut cream or coconut milk,
with possibly a few preservatives. I agree, it's
definitely easier.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Lucretia Borgia had something important to tell us on Fri,
02 Apr 2004
19:47:10 -0400:

Quoted message said:

I would like to try making that Coconut Layer Cake that was
mentioned here a few days ago.

I can find cans of Coconut Milk, in the drinks section
of the supermarket as suggested, is this the same as
Coconut Cream?

It sounds thickish when I shake the can.

Coconut milk is a lot more watery than coconut cream - if
you chill the tin and open it up you'll find a lot of thin
white liquid, and at the top of the can will be a thick
layer of set white stuff - this is the 'cream' part.

--
~Karen AKA Kajikit Lover of shiny things...

Made as of 2 April 2004 - 61 cards, 28 SB pages (plus 2
small giftbooks), 52 decos & more!

Visit my webpage: kajikitscorner.comkajikitscorner.comOpen ↗ Allergyfree
Eating Recipe Swap:
groups.yahoo.comAllergyfree EatingOpen ↗ Ample
Aussies Mailing List:
groups.yahoo.comampleaussiesOpen ↗

hahabogus said:

Coconut milk is made out of water and freshly shredded
coconut flesh. The water is filtered thru the shredded
coconut. This is easily made at home, but involves the hard
work of getting the meat out of the coconut and shredding
it , plus a cloth bag to use as a filter and a bowl to
collect the drippings. It takes overnight. I have read
recipes for the making of it but never tried it myself (too
lazy I guess).

In a quality Can of Coconut milk, there is "cream" and
"milk". The thicker "cream" seperates and collects on top
of the can. This "Cream" is quite thick and doesn't pour
off. It is either spooned out and used as "cream" or
stirred in to add richness to the coconut "milk".

As the shredded coconut is used to produce the coconut milk
goes thru the second and third pressings with water, there
is less and less cream in a can.

Going by what people said yesterday, plus this, I decided to
go ahead and mix enough of the liquid with the thick part to
render it to 'cream' consistency and see how it works.

Can only try, the recipe sounds great.

Sheena

Wayne Boatwright said:

A good brand would not be "artificial" and would not
contain anything but the coconut cream or coconut milk,
with possibly a few preservatives. I agree, it's
definitely easier.

Right. I'm not sure why, but I seem to prefer the taste of
artificial coconut. Like so many, I didn't care for coconut
as a child. My first introduction to it that I enjoyed was
in TGIF's pina coladas. That's the flavor I'm after and that
I don't get from the all natural product.

--Lia

hahabogus said:

Perhaps a food mill would work better than pressing thru a
metal strainer. But this method doesn't remove the dark
skin on the coconut flesh. The old way would be cracking
the coconut in half with the back side of a machette and
using a toothed device to shred the flesh while still
inside the hardened outer shell.

Mash would be the word.

Two brown parts to the coconut: One is hard, woody and
inedible. That separates from the white coconut meat, maybe
not easily, but it does separate. The heat briefly in the
oven trick helps there. Then there's the paper thin layer of
brown that's truely stuck to the white meat. I know of no
way of getting it off without wasting half the white meat.
Luckily, it is edible. I process it in the food processor.
It produces attractive brown flecks that get strained out
when you make the coconut cream. If I'm eating the coconut
straight, I eat it too.

--Lia

Julia Altshuler <[email hidden]> wrote in
news:fyybc.65099$JO3.38984@attbi_s04:

Quoted message said:

Wayne Boatwright said:

A good brand would not be "artificial" and would not
contain anything but the coconut cream or coconut milk,
with possibly a few preservatives. I agree, it's
definitely easier.

Right. I'm not sure why, but I seem to prefer the taste of
artificial coconut. Like so many, I didn't care for
coconut as a child. My first introduction to it that I
enjoyed was in TGIF's pina coladas. That's the flavor I'm
after and that I don't get from the all natural product.

--Lia

Oh, I see. They each do have their distinctive taste.
I happen to like both depending on what I'm going to
use it for.

Wayne

Julia Altshuler <[email hidden]> wrote in
news:aDybc.65114$JO3.39002@attbi_s04:

Quoted message said:

hahabogus said:

Perhaps a food mill would work better than pressing thru
a metal strainer. But this method doesn't remove the dark
skin on the coconut flesh. The old way would be cracking
the coconut in half with the back side of a machette and
using a toothed device to shred the flesh while still
inside the hardened outer shell.

Mash would be the word.

Two brown parts to the coconut: One is hard, woody and
inedible. That separates from the white coconut meat,
maybe not easily, but it does separate. The heat briefly
in the oven trick helps there. Then there's the paper thin
layer of brown that's truely stuck to the white meat. I
know of no way of getting it off without wasting half the
white meat. Luckily, it is edible. I process it in the
food processor. It produces attractive brown flecks that
get strained out when you make the coconut cream. If I'm
eating the coconut straight, I eat it too.

--Lia

I remove the thin brown layer from the cocnut meat with a
vegetable peeler. It doesn't seem to waste too much, but I
guess it depends on the peeler.

Wayne

Julia Altshuler said:

Wayne Boatwright said:

A good brand would not be "artificial" and would not
contain anything but the coconut cream or coconut milk,
with possibly a few preservatives. I agree, it's
definitely easier.

Right. I'm not sure why, but I seem to prefer the taste of
artificial coconut. Like so many, I didn't care for coconut
as a child. My first introduction to it that I enjoyed was
in TGIF's pina coladas. That's the flavor I'm after and
that I don't get from the all natural product.

--Lia

The can I just used is all coconut, from Thailand. The
only additive was meta bisulphate and I believe that is
just a naturally occurring chemical of some sort, I use it
in wine making.

Are you sure there really is fake coconut ? Even the
desiccated coconut appears to be real.

Sheena

Lucretia Borgia said:

Are you sure there really is fake coconut ? Even the
desiccated coconut appears to be real.

Nope. I'm not sure. There's some sort of coconut flavor
that I don't get from the real thing but that I like. Maybe
it's a flavor that's brought out when sugar is added? I
don't know.

--Lia