Comments on: Coconut milk as soup garnish

By: Terri

Terri — Thu, 17 Apr 2008 19:02:13 +0000

Even better than canned coconut milk is making it fresh! Can you buy real coconuts where you live? I’m sure you could find some in a supermarket. Since I live in the Caribbean I make my own coconut milk and cream – much fresher, tastier and more nutritious! Check out my blog for more info on how to do it yourself… I use coconut milk everyday in almost everything!

Terri

By: nonmevushalmarc

nonmevushalmarc — Mon, 17 Mar 2008 14:07:17 +0000

According to the CRC’s list, Goya brand coconut milk and cream of coconut are acceptable when labeled “Product of Dominican Republic” (http://www.crcweb.org/kosher/consumer/liquorList.html#DrinkMixes). They are readily available in many supermarkets, certainly in the NYC area.

By: alyssa kaplan

alyssa kaplan — Thu, 13 Mar 2008 13:00:37 +0000

there is kosher certified coconut milk out there, I have it at koshergourmetmart.com

By: kitchenMage

kitchenMage — Wed, 12 Mar 2008 17:02:25 +0000

I was lured here by the chocolate raspberry hamantaschen and then saw the pareve magic category and got further sucked in.

I haven’t whipped coconut cream but I did make a creme brulee with coconut cream and milk (poured about half the liquid out of two cans of coconut milk and used the cream/milk that was lieft) and it was pretty darned amazing.

By: savtajon

savtajon — Sun, 03 Dec 2006 08:22:20 +0000

I am looking for a parave SPRITZ whip which will not break down easily- both in retail and wholesale sizes…thankd

By: DeisCane

DeisCane — Thu, 26 Jan 2006 13:28:59 +0000

I was under the impression that Coco Lopez was actually just hyper-sweetened coconut milk. Next time I’m in the market, I’ll see what I can find. (The site doesn’t say…)

By: elf

elf — Wed, 18 Jan 2006 15:44:02 +0000

I wouldn’t bother making whipped cream with Coco Lopez as it is no more/less nutritionally sound than your standard carton of [Hadar/Gefen/Glick/etc.] non-dairy whip.

It tastes better, though, IMO. There have also been some recent suggestions that coconut oil is, and may even have some health benefits that palm oil does not have.

Unfortunately, Jabbett, I haven’t had any luck whipping the stuff yet. Keep us updated.

(Btw: coconut milk and squash is a wonderful combination, but I don’t think that coconut milk is quite as versitile as cream as far as flavor is concerned.)

By: velorutionary

velorutionary — Wed, 18 Jan 2006 14:55:11 +0000

Rather than reducing the coconut milk by using heat, you could alternatively place the can in the fridge for a few hours so that the ‘cream’ will thicken towards the top of the can and you can easily spoon it out.

I wouldn’t bother making whipped cream with Coco Lopez as it is no more/less nutritionally sound than your standard carton of [Hadar/Gefen/Glick/etc.] non-dairy whip. Both have copious amounts of additives and sugar, and ‘palm oil’ is awfully similar to coconut. You can notice that the mass market parve whipped cream has coconut flavor.