Not to be confused with coconut water, the liquid held inside the coconut itself, coconut milk is made when the flesh of coconut is combined with the water. It’s then mashed up and the liquid strained from the pulp is the ‘milk’. Coconut milk is so versatile – it doesn’t add an over-bearing coconut flavour to food, rather a creamy texture and delicate flavour. Popular in Asian food it compliments and balances the heat of chilli without masking the flavour. It is normal for coconut to separate in the tin, so just shake or stir it before using. It turns into a silky liquid once heated and can be used in a range of ways including Asian soups, Thai curries, as well as use in cakes and muffins. Coconut milk is popular in vegan puddings too, particularly when combined with other textures like bananas and spices like cinnamon!
There's an old Eskimo saying that goes along the lines of something like, "a small drop of water a tsunami can be". Or words to that effect. That's kind of how they see themselves at 'What On Earth'. They believe small change can make a big difference. They've even set out a manifesto on their website. Situated near Battersea Park in South West London, they welcome visitors so please check their website to find out how to arrange a visit.
Coconut, Water, Guar gum
Suitable for Vegetarians & Vegans.
Nutritional Information per 100g/ml
Energy (kJ): 719
Energy (kcal): 175
Protein (g): 1
Carbohydrate (g): 2
Fat (g): 17