Coconut Milk Anatomy

• Contrary to what you've seen on TV, you won't find coconut milk by poking a drinking straw through a whole coconut. The milk is made by pouring boiling water over unsweetened, desiccated coconut meat. The hot water plumps up the meats and the mixture is blended to release the flavors and fat from the nutmeats. When the mixture is strained and pressed to separate as much cream from the coconut pulp as possible, you have coconut milk. The liquid naturally found inside a whole coconut is coconut water, a fluid high in electrolytes and clear in color.

Choosing the Right Can

• You’ll find more than one option when buying canned coconut milk at your grocery store. Look for those from Thailand for the best quality, labeled as either "coconut milk" or "lite coconut milk." The light version is made by adding water to regular coconut milk, or from a second pressing of the coconut meats. Sauces made from “lite" coconut milk will not thicken the same way as regular coconut milk, and the taste won’t be as satisfying. Cans labeled "cream of coconut" -- not to be confused with coconut cream -- contain sweeteners and other additives designed for fruity blender drinks, but not for savory sauces.

Preparing and Cooking

• Over time, the rich fat from the coconut milk rises to the top much like cream rises to the surface of dairy milk. This creates a thick white layer known as the coconut cream. While you can mix this cream layer back into your milk, it’s easier to give your can a good shaking before you open it, unless your recipe specifies not to. Coconut milk is usually added to a sauce after the seasonings, vegetables and other ingredients have been sautéed, seared or braised for added flavor. Use canned coconut milk like you would broth; it can even be used in sauces with acidic ingredients such as tomatoes and pineapples without curdling or breaking.

Serving and Storing

• After stirring in your canned coconut milk, heat gently until just before boiling, turn the heat to a low, and simmer until thick and hot. Spoon sauces made with coconut milk over fragrant rice, Asian noodles or vegetables such as butternut squash and Brussels sprouts. It does not make a good substitute for the dairy in cheese sauces, but it can be used in small amounts to fortify traditional white sauces when a hint of nutty sweetness is desired. Store leftover canned coconut milk in the refrigerator by transferring it to a clean container with a tight fitting lid. It will keep fresh for two to three days.