I like to do a simple sauce with Thai chili sauce, peanut butter, soy sauce, and then doctor it with garlic or anything else. I could see adding this and making it creamy. But I'm out of chili sauce. I was hoping to make a mac and cheez type thing with this. I'll have to taste it on its own to see if it is just too far in one direction to counterbalance.
I don't like it in my coffee either. It doesn't taste that sweet to me on it's own either but then again, I guess I don't really taste it on it's own that much. On a side note, have you tried Mimicreme coffee creamer? It's the best I have found for my palate.
if it does, i don't see why you can't mix it up again when it's fully thawed.
when i freeze canned coconut milk, the ice thaws first. i just wait til the whole thing thaws completely before mixing it up and using it. a lot of asian markets sell frozen coconut milk, so i don't worry about it too much.
I may have to try this, though I'm so busy planning for my trip I don't want to bring alcohol into the mix lol. I'll keep it in mind for if I ever see it cheap cheap again.
I've used the coconut beverage in thai-style food when out of real coconut milk. It won't have all of the added flavor and fats, but you could use it in a dish like that.
(I'm aware the coconut beverage and creamer are different, just saying it will likely work as well due to the spice and sweetness in Thai cooking anyway.)
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when i freeze canned coconut milk, the ice thaws first. i just wait til the whole thing thaws completely before mixing it up and using it. a lot of asian markets sell frozen coconut milk, so i don't worry about it too much.
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