Article: The Main Ingredient: Grate, simmer, strain?; No need; canned coconut milk is good as homemade

robbyers@wvgazette.com

tara@wvgazette.com

"OH, don't buy that!" I (Tara) looked up to find an older Asian man pointing to the can of coconut milk in my shopping basket.

He went on to explain, politely but very firmly, that I could make my own coconut milk and it would be better. All I had to do, he said, was grate some fresh coconut, simmer it with water and strain the resulting milk.

(This is why I love shopping at international markets. Interesting people and free cooking lessons.)

Well, I bought the canned coconut milk anyway. I'm not all that handy with a coconut. I don't own any of the special coconut-grating tools Asian and Indian cooks use. So it takes me a good half-hour to pry the ...

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