Coconut, the fruit of the coconut palm tree, is a staple in tropical regions, with its origins believed to trace back to Indo-Malaya.
The mature coconut, approximately 30 cm (about 12 inches) in length, features an oval shape encased in a thick, fibrous husk and a tough inner shell protecting the coveted kernel. Within this shell lies the white, oily meat, accompanied by a sweet-tasting, milky fluid, which adds to its allure and versatility.
In Southeast Asian cuisine, coconut holds a revered status, serving as a cornerstone ingredient in countless dishes. Indonesians, in particular, celebrate the coconut for its multifaceted uses, often likening its versatility to the number of days in a year. Notably, coconut milk, a quintessential component of the region’s culinary repertoire, is extracted not from the liquid within the nut but from the grated flesh. This process involves soaking the grated flesh in hot water or scalded milk, followed by straining to obtain thick coconut milk. Subsequent processing yields thin coconut milk, while coconut cream naturally forms as the product settles, with the cream rising to the top.
In Asian culinary traditions, coconut milk is prized for its creamy texture and tropical essence. Its rich flavor profile adds depth and complexity to dishes, enhancing both savory and sweet creations. From aromatic Thai curries to indulgent Malaysian desserts, coconut milk plays a central role, imparting a distinctive taste and aroma that epitomizes the culinary diversity of Southeast Asia. In Thai cuisine, coconut milk is a key component in green and red curries, as well as in tom kha gai (coconut soup). In Malaysian and Indonesian cooking, it’s used in rendang and laksa. Filipino recipes often feature coconut milk in dishes like ginataang gulay and bicol express. The versatility of coconut milk allows it to be used in both savory and sweet dishes, making it a staple in many kitchens.
Storage and Usage
Coconut cream and milk are regularly available in cans as well as cartons at most supermarkets, with the latter also available in dehydrated powdered form. Our favorite is the canned variety due to its long shelf life, which makes keeping a can on hand in the pantry easy. Prior to use, it is important to shake and stir the contents of the tin before use, as the milk has a tendency to separate, with the creamy parts rising to the top of the tin. Once opened, the coconut cream or milk should be stored in the fridge and used within a few days. Alternatively, you can freeze any unused portion. We generally spoon out 50 ml portions into freezer bags so that we have the correct amount to drop into the next curry. Freezing the cream or milk in ice cube trays is also a popular method of saving any unused portions. This method allows you to use only what you need without defrosting an entire container.