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Kosher Certified
100 % Pure Coconut Milk
Fresh Shredded Coconut Meat Mixed with Water
Use in curries, Stews, Or just for drinking by itself
Great Substitute for Soy, Oat, Hemp or Cows Milk

Description

Coconut milk is made by mixing shredded, fresh coconut meat with water, then squeezing it through a sieve or cheesecloth. The thick, creamy liquid that comes out is coconut milk and can be used for curries and stews, or even just drinking a big chilled glass of it by itself. Like soy, oat, and hemp "milk," coconut beverages have joined the ranks of the dairy-alternative aisle. A quarter cup gets you 12 grams of fat, 10 of them saturated. What it is: Let's talk about coconut anatomy: There's the hard, outer shell; followed by the inner, creamy flesh; and finally the watery interior. So where's the milk? Like oil, it comes from the flesh, which gets grated and boiled until a thick coconut milk/cream rises to the top. The process gets repeated to create a thinner milk. Most canned coconut milks contain a mixture of both thick and thin milks, as well as some water. How to store it: Canned coconut milk may be kept at room temperature until use. Once open, keep in an airtight container for up to 7 to 10 days in the refrigerator. Pour leftovers into an ice cube tray and freeze for future smoothies and shakes. How to use it: If a recipe calls for coconut milk, it wants you to use this thicker, canned kind (not the beverage, which we'll discuss in a second). For those new to coconut, start with a curry. Then get adventurous with braised greens, coconut jam, and mochi. Some recipes call for just using the cream-the top layer of the milk-which means you place the can of coconut in the fridge overnight and then skim off the thicker part to cook with. You can, for example, turn it into whipped cream.