Coconut Milk & Coconut Cream

About this ingredient

Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.

Where it is used

All eleven; central to curries, sweets and drinks

Flavour and aroma

Rich, sweet, nutty; cream is denser and higher-fat than milk.

How it is used

Cream is 'cracked' (fried until oil separates) to bloom curry pastes; milk enriches soups, braises and desserts.

How to select

Fresh-pressed is best where available. In cans, choose high coconut-extract percentage, no or minimal gums for cracking.

Storage

Fresh: refrigerate, use within 1–2 days. Canned: pantry-stable; refrigerate leftovers 3–4 days or freeze.

Substitutions

Full-fat canned for fresh (won't crack as readily if stabilized); dilute cream with water for milk.

Allergens

Tree nut labeling varies by region — coconut is often flagged as an allergen; note it.