Using Coconut (Cream, Milk and Desiccated) in Indian Cooking
The oils extracted from this are sieved through a muslin cloth and the oily liquid is squeezed out. Once the liquid cools the fat and liquid separates out with the coconut cream solidifying at the top and water at the bottom. This process is repeated three times and sieved into different containers.
The first filter contains the most fat content resulting in a much thicker creamier product which is the coconut cream. With each respective filter after this the amount of fat decreases creating more of a coconut milk.
The has a higher fat content and is richer and thicker then coconut milk. Essentially this is the solid cream that rises to the top of the can. It's made by simmering about four parts shredded coconut to one part water or milk until frothy and then staining it through a cheesecloth.
This is much more liquid in consistency a bit like cows milk. This is made with roughly one part water to one part shredded coconut and have a lower fat content. It is used a great deal in Thai cuisine.
Cream of coconut
The is coconut cream that has been sweetened and is usually used for desserts and drinks. This is not something that can be substituted instead of coconut cream as it has a high sugar content.
This is the clear natural water that comes from the coconut when you crack it open.
This is dried coconut shavings which are great for topping deserts, cakes, puddings, ice creams but I find for some Indian dishes this texture is a bit dry so it doesn't work amazingly well with some saucy dishes but is fine as a substitute if thats all you have.Back to Cooking guides