About the additives, I always check that there is only coconut and water, no guar gum, etc. It has gotten hard to find, but I do. It did used to be easy to find canned coconut milk with no additives. I bought tetra pack coconut milk once. It was curdled. It has really put me off of trying it again. I was looking forward to having a container that came I could close with a screw cap, unlike the cans.I certainly use a lot of coconut cream. My Thai mentor told me that if a recipe absolutely needs coconut milk, you can add some water to the cream for a good substitute. Obviously, coconut cream is richer and “heavier” than the milk, but it’s very much more silky and indulgent, so it really depends on what you’re aiming for.
I certainly don’t have the equipment, patience and frankly, strength to make it from a fresh coconut, but it is definitely worth trying fresh coconut milk and cream if you ever get the opportunity.
Another tip I would recommend is that the product that comes in a tetra-pack is far better than canned, due to the different manufacturing process involved in the canning, which needs a number of additives and different heating methods that are not beneficial to the final product.
Believe me, the cardboard carton product is creamy and separates better if that is a requirement (curries are a prime example).
Have you made ice cream with coconut milk before? Do you use an ice cream maker?Like I mentioned, I use a lot of it in my Thai cooking, but this thread has led me to a recipe for coconut milk ice cream that I would love to try.
What do you great people think about a very delicate basil and coconut milk ice cream?
If you don’t think the flavours will compliment each other, what would you suggest instead?