I like the taste of coconut, but I hate the Brillo-pad texture of flaked coconut in foods.
A couple of quick sweet things. First, combine a can of coconut creme, not milk (make sure to scrape all the white goo out of the can - that's part coconut oil and part finely ground coconut) with an equal volume of heavy cream, and add a little vanilla. Freeze in a home ice cream freezer, and you have coconut ice cream. The emulsifiers and stabilizers in the coconut creme give it a perfect texture. Also, you can use coconut milk instead of regular milk in any cake recipe, reducing the sugar "to taste." Ditto for homemade pudding (the old-fashioned kind you make with cornstarch).
The coconut rice thing works very well, and you can also use coconut milk in the cooking liquid for almost any recipe for fish, shellfish, or chicken. (Although it does taste better with ginger and hot pepper in it - the hot spices and the sweet creaminess sort of balance each other.)
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ninetydegrees
no subject
on 2014-04-02 03:26 am (UTC)A couple of quick sweet things. First, combine a can of coconut creme, not milk (make sure to scrape all the white goo out of the can - that's part coconut oil and part finely ground coconut) with an equal volume of heavy cream, and add a little vanilla. Freeze in a home ice cream freezer, and you have coconut ice cream. The emulsifiers and stabilizers in the coconut creme give it a perfect texture. Also, you can use coconut milk instead of regular milk in any cake recipe, reducing the sugar "to taste." Ditto for homemade pudding (the old-fashioned kind you make with cornstarch).
The coconut rice thing works very well, and you can also use coconut milk in the cooking liquid for almost any recipe for fish, shellfish, or chicken. (Although it does taste better with ginger and hot pepper in it - the hot spices and the sweet creaminess sort of balance each other.)