DIY Coconut Milk
A can of coconut milk is something my pantry is never without. I love that stuff. I use it a lot especially when I’m cooking vegan; it is an admirable substitute for whipping cream. I add it to pureed vegetable soups to give them that rich, creamy mouthfeel, I make ice cream, panna cotta and creme brûlée out of it. It’s also amazing in an Indian or a Thai curry.
The problem with coconut milk is that the quality of the milk varies from can to can. I maybe just need to do more research, but I’ve not yet found a brand that I really have bonded with, so I usually just end up buying whatever’s on sale at the Asian Supermarket. Some are waterier, some are creamier… but it’s kind of a crapshoot. There is also some concern about BPA from tin cans.
So, for just as cheap, or maybe even cheaper, you can make your own. It’s incredibly simple–you just need two ingredients, a blender, and some cheesecloth.