This week’s Secret Ingredient for Friday Foodie Fix is coconut milk. It’s become a staple in our home after giving up dairy. Well, dairy gave up on me. I was never a fan of coconut and I’m still not a fan of shredded coconut that is really dried out. Fresh coconut is good. If you open my refrigerator you should find at least 2 cans in there chilling just in case there’s an emergency and I need to make ice cream, sherbet, whipped cream or some other frozen treat.
Interesting facts: A coconut tree will have a life span of approximately 70 years and produce thousands of coconuts. That’s a lot of potential great foods to eat. Coconut milk is made when you combine equal parts coconut meat and water. Bring it to a boil until it foams and then strain through a cheesecloth. This is one thing I don’t make but buy in a can. The unsweetened coconut milk I use is different from the cream of coconut that is sweetened and used in many drinks.
Coconut milk can be used to replace milk in most any recipe. It is often used in curried dishes, salad dressings and desserts. I have used it in Whipped Cream, Blueberry Ice Cream, Pumpkin Pudding, and I also use it when adding a breading like Onion Rings or Fritos Chicken Nuggets.
I can’t wait to see how you are using coconut milk! Please share with Mr. Linky and in the comments. Check out all of the rules on the Friday Foodie Fix dedicated page. Remember it has to have the Secret Ingredient in the recipe or it will be deleted and I hate doing that.