Preserving Coconut Milk - Tips

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For most working families with limited time to cook, making fresh coconut milk from scratch from a whole coconut is too laborious a process, especially when it can be easily substituted with canned or bottled unsweetened coconut milk.
But the problem with using such canned products is the shelf life after opening is just few days. And with the increasing awareness of cholesterol, you dont want to chow down the whole can a week just because it would expire. Expiry of health outweighs expiry of this can afterall. ;)
I typically use just 1 tbsp of milk for certain recipes like Briyani or specific curries and I often go with cashews/yogurt in lieu of coconut milk. So my consumption is like 1 can twice a month or so.
It just occured to me that I can preserve this can of milk in an unique way.
Just fill out an ice cube tray with this milk and freeze it for a day. Then transfer the cubes to a freezer bag (zip loc). There it is for you to use as and when needed. Just toss in a cube or two when your recipe calls for 'the coconut milk'.
One noteworthy tip I could throw in here is: The cubes will melt as soon as you take them out of the freezer. So no need to thaw them before use. They are ever ready to jump into your hot pan.
The can will contain the cream of the milk at the top and watery at the bottom. While spooning into the tray, you may want to freeze the cream separately if you wish. I filled haf of each cube with the cream and half with the watery milk.

4 comments:

  1. Cool way of preserving coco milk...I generally avoid buying coconut milk because of the quick expiry after opening..but now I am free to buy this product..thank you thenu...

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  2. :) Glad it helped. Last time, the cubes lasted for 3 full months - stayed fresh enough.

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  3. great tip never heard of it thank you

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  4. AnonymousMay 24, 2011

    hey thanks... excellent tip! great thinking!

    ReplyDelete

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