|
|
Article: THERE IS NO SUBSTITUTE FOR COCONUT MILK, CREAM.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- May 27, 1998
- Author:
CopyrightCOPYRIGHT 1998 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: BETTY DOUGLASS, CORRESPONDENT
THE milk and cream extracted from the tropical coconut are important ingredients in the cuisines of the Pacific islands, Southeast Asia, India and Latin America.
This product, which isn't the same as the liquid in the cavity of an opened coconut, can be purchased canned or dried. Or, you can extract it yourself from the grated flesh of a fresh coconut.
Coconut milk and coconut cream are used to enrich and flavor beverages, puddings, rice dishes, stews and sauces. When coconut milk is called for in a recipe, try to use it, for the flavor cannot be duplicated by using any other kind of milk.
...