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Thick Coconut milk/cream recommendations?

Answered on August 19, 2014
Created April 21, 2013 at 4:55 PM

What are your recommendations for thick coconut cream or milk? I feel like as soon as I start to love a brand, it becomes extremely low quality.

I used to buy Native Forest coconut milk in the cans and skim off the cream and use that in tea. The last couple of batches I bought (about 6 months ago) were very liquid-y and never solidified, even at refrigerator temperatures, so I looked at reviews and comments online. I decided to try Aroy-D coconut cream.

I bought a small order to see how it was, and it was great! Thick and creamy, all the way through. No need to skim off the cream like with the Native Forest. Then I made a bigger order, and it was pretty severely separated--in the refrigerator, coconut oil solidified on top, and there was coconut flavored water on the bottom. I complained to Amazon customer service, and they replaced the order for free. As far as I can tell so far, the second order is even worse! No coconut oil, just coconut flavored water.

I'm sick of this! What should I try instead?

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 15, 2013
at 03:03 PM

Thanks! I do have their coconut cream concentrate. It is good! Unfortunately, it's more like coconut butter. I tried using it as cream, but it's a little weird texture-wise and the flavor is kind of odd for cream.

582e89904fef55ad5c7dac673653ef8c

(281)

on May 04, 2013
at 08:38 AM

I know Tropical Traditions sells a coconut cream. I am happy with their other products so it seems like the cream would be good.

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 02, 2013
at 09:08 PM

I do have some Asian markets near me. I'll have to see if I can track some of this down! I've had trouble with freezing coconut milk in the past. It seems to go rancid very quickly. I assume this stuff doesn't have that problem?

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 02, 2013
at 09:06 PM

Hmm, good idea, but I doubt that's the problem. My fridge maintains a pretty consistent temperature. Also, you can even tell the difference when you first open the package. I tried putting a little in the freezer for a brief period of time to see if it helped. The batch that separated so dramatically wasn't affected--it still split into oil and water, pretty much immediately. The latest batch of watery stuff doesn't separate, but it's not creamy in texture either until it's pretty much frozen.

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 02, 2013
at 09:02 PM

I have made coconut milk, but it's a lot of time and noise to get very little of what I want, which is the cream skimmed off the top. It is consistent, though. Maybe if it turns out there is nothing else to try!

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 02, 2013
at 08:59 PM

Yes, I know that coconut milk separates. I used to buy Native Forest _because_ it separated and I could skim the cream off the top. I stopped buying it when it stopped separating. The Aroy-D coconut cream is specifically sold as the solid part of the first pressing of the coconut meat, and the first few I ordered were like that. The later batch separated, but not like coconut milk. It separated into oil (not cream) and watery liquid (which is like the water in coconut milk). Aroy-D doesn't use stabilizers.

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3 Answers

1
582e89904fef55ad5c7dac673653ef8c

(281)

on April 21, 2013
at 09:52 PM

I make my own coconut milk, it always separates. Coconut milk that doesn't separate often uses a stabilizer or has been strained to the point of not having much oil (or your home is warm enough to keep everything liquid) It's fairly easy to make your own and then you can always be assured of consistent quality.

Coconut milk recipe: 1 cup shredded unsweetened coconut 3 cup boiling/almost boiling water

Put shredded coconut into blender or food processor. Add 1 cup hot water. Stir together manually or use a quick pulse on blender or food processor. Let sit for 10 minutes. Run food processor or blender for 1 minute. Strain through paint straining bag (easy to find at a hardware store for fairly cheap) into a bowl or wide-mouthed jar. Squeeze bag to remove as much liquid as possible.

Repeat steps above with the same shredded coconut that you've already strained two more times.

Refrigerate or freeze and enjoy your consistent perfection.

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 02, 2013
at 08:59 PM

Yes, I know that coconut milk separates. I used to buy Native Forest _because_ it separated and I could skim the cream off the top. I stopped buying it when it stopped separating. The Aroy-D coconut cream is specifically sold as the solid part of the first pressing of the coconut meat, and the first few I ordered were like that. The later batch separated, but not like coconut milk. It separated into oil (not cream) and watery liquid (which is like the water in coconut milk). Aroy-D doesn't use stabilizers.

582e89904fef55ad5c7dac673653ef8c

(281)

on May 04, 2013
at 08:38 AM

I know Tropical Traditions sells a coconut cream. I am happy with their other products so it seems like the cream would be good.

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 02, 2013
at 09:02 PM

I have made coconut milk, but it's a lot of time and noise to get very little of what I want, which is the cream skimmed off the top. It is consistent, though. Maybe if it turns out there is nothing else to try!

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 15, 2013
at 03:03 PM

Thanks! I do have their coconut cream concentrate. It is good! Unfortunately, it's more like coconut butter. I tried using it as cream, but it's a little weird texture-wise and the flavor is kind of odd for cream.

0
6714718e2245e5190017d643a7614157

on April 22, 2013
at 12:33 AM

Tess,

Do you have any Asians markets near you?

I found some coconut milk in the frozen food case at an Asian market near me. It came in a plastic bag and the only ingredient was coconut milk and no other additives. It was 2.19 for this item. See photo of this item in link below.

http://s1263.beta.photobucket.com/user/richlim84/media/Coconutmilk2_zpsc7e96779.jpg.html

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 02, 2013
at 09:08 PM

I do have some Asian markets near me. I'll have to see if I can track some of this down! I've had trouble with freezing coconut milk in the past. It seems to go rancid very quickly. I assume this stuff doesn't have that problem?

0
048dd52752c45129c1212bfffb37ca72

on April 21, 2013
at 06:38 PM

It's strange, I've bought many bottles of Aroy-D and always stays well mixed, a feat I love because I also find it pretty inconvenient to have it separate.

A tip: my fridge is known to not work very well, doesn't freeze a lot. May it be the difference? Maybe you could try another small order of Aroy-D and lower the temp if the freezer is able to, and see if it gets better, maybe there's a temperature point when it makes a difference for the splitting thing.

0f6f5440163056aeeffcc7ec0425a837

(80)

on May 02, 2013
at 09:06 PM

Hmm, good idea, but I doubt that's the problem. My fridge maintains a pretty consistent temperature. Also, you can even tell the difference when you first open the package. I tried putting a little in the freezer for a brief period of time to see if it helped. The batch that separated so dramatically wasn't affected--it still split into oil and water, pretty much immediately. The latest batch of watery stuff doesn't separate, but it's not creamy in texture either until it's pretty much frozen.

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