Grainy texture from creamed coconut
The other day, I made Tom Kha Gai (Thai coconut, chicken, mushroom, etc. soup) using creamed coconut and water, instead of coconut milk. That is, I dissolved/melted the creamed coconut in the hot water, as per normal when using creamed coconut.
The problem was that the texture of my final soup was horrible. It was almost as though it had sand in it! This could have been due to something else, but using creamed coconut was the only real change I made to my usual recipe, so I believe this to be the culprit.
What did I do wrong? How can I use creamed coconut to make a smooth coconut milk/cream?
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How do you make coconut cream less grainy?
Whip the cream. Using a hand or stand mixer, beat the cream until light and fluffy, 1-2 minutes. The faster it whips, the better. If the coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother.Why is coconut milk gritty?
Coconut milk may appear grainy for a few reasons: because of the water-coconut ratio, the amount of fat in the coconuts, and the storage temperature. Water coconut ratio: Every brand of canned coconut milk will have different ratios of water to coconut.What is the consistency of creamed coconut?
Cream of coconut is sweetened coconut cream that has the consistency of a thick syrup. It's almost like sweetened condensed milk. It's used to sweeten tropical drinks like a classic pi\xf1a colada or it's also used in dessert.What is creamed coconut? And how to use it
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