My choice is coconut milk without ANY additives, YMMV.

I avoid all Thai recipes that have coconut milk - it is absolutely not essential, as she seems to think. I have several Thai cookbooks, and most of the recipes in them do not have coconut milk. I personally do not like any of the curries that have coconut milk in the, partly because for me it makes them too sweet. It's very easy to make the same curries and omit the coconut milk, and then they taste a lot better to me.

The only time I ever use coconut milk is to make coconut ice cream.

I do keep powdered dairy products on hand, however, including cream, milk, and buttermilk, since I do not drink milk of any kind and use these only in cooking. However, lately I have been using powdered cream and powdered milk when I make protein shakes using protein powder.

Coconut milk doesn't make a curry too sweet, it's the addition of palm sugar.

To me, coconut milk is sweet - I am very sensitive to this. It doesn't matter whether it has palm sugar or not - I do not like it in savory dishes.

What are you using it for?

I use a couple brands of coconut milk powder, and yes, they have a couple things besides the coconut, but they for sure don't have any kind of sugar in them. Yuck, that's coconut cream, and that's what the gal is showing in the video. Can be good for desserts or if one likes it in drinks, but not for me.

But I do like to add a spoon or two of coconut milk powder into some dishes. Curries, yes, several of them. Jamacian chicken, Peruvian hot shrimp, a greens soup, a chickpea fritter sometimes.. a few other things too. If I want coconut milk like for a drink form to make chica or horchata then I'll steep up some dried unsweetened coconut into the batch, or if I want to make a version of milk tea or broth for some kinds of fragrant rice or grains I'll steep up a batch of milk.

JudiOriginal Author

"1 hour ago

My choice is coconut milk without ANY additives, YMMV. "

Coconut milks in cans and cartons are full of additives. Learn to read the ingredient lists.

Best to post your findings and product choices. That is how forums share information.

That is not what you were asking or referring to. Do some research before posting false information via a y-tube person.

I keep powdered goat milk for curries but i don't have allergies. Goat milk is less disruptive for those with dairy sensitivites.

I happen to love coconut but not in savory dishes. Or curries. Flaked and toasted in granola, etc.

I have no use for another powdered product unless i see it usefull and clean.

At work we get a few cases of fresh coconuts every week. Fresh is best for the water and the meat. Coconut water commercially is often watered down.

Like said and requested above, post your 'pure' product.

I recently tapped my maple trees. That is pure maple water. A fresh coconut is pure coconut water. Most on the shelf in cartons have added water and sugars/and or thickeners.

I do make coconut ice cream with matcha green tea.

Yuck, that's coconut cream, and that's what the gal is showing in the video. Can be good for desserts or if one likes it in drinks, but not for me.

You're confusing coconut cream with cream of coconut. Two entirely different things.

Coconut cream is richer and fattier than coconut milk. Cream of coconut is pureed coconut blended with sugar.

Coconut milks in cans and cartons are full of additives. Learn to read the ingredient lists.

I either use TJ's organic coconut milk that is strictly coconut & water or Thai Kitchen's, in the carton, that is the also just coconut & water.

https://www.mccormick.com/thai-kitchen/products/coconut-milk/coconut-milk-tetra-pack

Do some research before posting false information via a y-tube person.

Wow, you're something! I did not post false information! I think Pailin Chongchitnant is more than qualified to discuss coconut milk.

https://hot-thai-kitchen.com/about/

I once made the mistake of getting coconut cream instead of coconut milk. It's apparently not that difficult to do because hubs came home with it yesterday too, even though I specifically told him not to get it and watch out for it. He does the shopping. He claimed it was the ONLY kind of coconut milk they had in the entire large chain grocery store.

But anyway, I only use a dab, it's high in fat, but it is a vegan version of cream so it does carry flavor and tamp down heat. But I agree that many modern recipes call for way too much. I would love a powdered version because since I dial down my use of it, I open a can and it often goes bad on me, much like buttermilk used to when I would get it for one recipe and then not be able to figure out what to do to use up the rest. I have that problem with cottage cheese too, I can rarely finish a pint before it goes bad . . .

The starch or maltodextrin is to keep the powder from caking. Bareorganics has an organic one that only has maltodextrin added.

I don't know if you can make coconut milk powder the way you can make dairy milk powder, but if you want to try it, it might work for you. The two ways I know how to make milk powder are to dry it in a dehydrator or in the oven in a glass dish on the lowest temperature setting. When the solids are fully dry, use a small food processor or spice grinder to make it into powder. The other way is to brush or spray it on parchment, let it dry, and crumple off the paper into a container. As usual, it's important to make sure that everything is scrupulously clean. If you don't want to use an anti-caking agent, you could try using a "sugar bear" (terracotta thing you put in brown sugar to absorb moisture and keep it from clumping), or maybe a desiccant sachet if you can figure out how to keep it from contaminating your powder. I'd do small batches that you can use up quickly. If it does cake, you can put it in a bag and chip it up with a hammer then put it back through the FP or grinder.

I freeze yogurt, cottage cheese, maple water, coconut water, and all cream based products. Butter, goat cheese, cheedars, parmesan, mozarella, gorgonzola, ---i only buy sour cream and ricotta during the holidays for a tiny side dish and freeze the remnants. Freezing without air pockets by adding some olive oil on top keeps them fresh enough for cooking recipes.

*I'm just refering to your first post...

I asked on a previous thread (that I can't find) if all powdered coconut milk contained a long list of additives. Apparently it does. Best to steer clear.

They do not 'all' contain a long list of ingredients. Like i said, a quick search finds many that only have coconut, and that is in powder form as well.

I'm just pointing out that a few emulsifiers and thickeners are added often for those suffering from celiac and other allergies. Don't blame the victim and say any additives are 'gross'. They are in most gluten free breads and baked goods.

These sensitivities can happen at any age and especially during pregnancy. Cancer recovery, etc. Many with dairy and gluten problems need the thickeners and emulsifier for a creamy texture ---like i said, are in gluten-free flours and baked goods.

I don't purchase these products. I like toasted coconut, and fresh whole coconut for the water and fresh flesh in smoothies. We don't care for it in cooking preferring Japanese curries not using coconut.

I just prefer these 'influencer' you-tubers to educate and not pronounce to stear clear. Educate label reading. So simple. The best do that.

I just prefer these 'influencer' you-tubers to educate and not pronounce to stear (sic) clear. Educate label reading. So simple. The best do that.

Influencer? Is that envy speaking? She's clearly qualified to share her knowledge. In your own words, educate, so simple, the best do that.

https://hot-thai-kitchen.com/about/

Now I remember where I first encountered your arrogance. It was on a thread where you dissed a recipe from lpinkmountain. I'll be sure to steer clear from now on.

Pillog- yes, one can dehydrate their own coconut milk powder. Works pretty much like dehydrtating other liquids as you have suggested.

Yeah, it's my bad on not freezing my coconut milk. I do freeze it, along with a lot of whitish things and I forget to label them!! (Is this coconut milk? chicken fat? vanilla pudding? cow's milk? white sauce? . . . )

Plus, it's best to freeze in small containers so you don't end up right back where you started with extra left over after you thaw . . . I have the same problem with meats . . .

I would so much rather be out gardening than in the kitchen, I am a lazy cook!