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Uses of Coconut Milk Coconut is an essential ingredient in many ethnic dishes, but it has traditionally been difficult to use. So far it's been a choice of flaking from a block, reconstituting powder or using tinned coconut milk. Pritchitt Foods' Millac Coconut Cream can be used in all kinds of cooking from Thai and Indian to Malaysian and Caribbean. It can be mixed with ready-to-use sauces to enhance flavour, to add an exotic touch to desserts and can be used behind the bar for a super pina colada! It is bain marie stable, microwaveable and freeze thaw stable. Available in 12 x 500ml pack with a shelf life of 14 months. According to Pritchitt Foods, although coconut milk is cheaper, twice as much milk is required. For example, to make four portions of korma you need 400ml of coconut milk at a total cost of 56p compared to 200ml of Millac Coconut Cream at a total cost of 54p. Curry Goat, Rice and Peas, Chicken Korma, Thai Green Chicken Curry and Pina Colada are just some of the recipes using Coconut Milk. *** Blue Dragon, distributed by G.Costa & Co, offers a choice of five coconut milks: Coconut Milk, available in 400ml tins, can be used in Malaysian, Thai and Indian cuisine. Reduced Fat Coconut Milk contains only half the fat in standard coconut milk. Available in 400ml tins with a fat content of six per cent. Coconut Powder makes a rich creamy liquid when dissolved in hot water. It can be used in curries, ethnic dishes and desserts. Creamed Coconut can be used as an alternative to desiccated coconut. For best results, add a little at a time towards the end of cooking time. Available in a 200g block. Creamy Coconut can be used in many Oriental dishes including Thai, Malaysian and Indian or as a sauce for puddings. Available in long life 200ml combi bloc packs, which are easy to pour and store. Recipes are available.
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