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Coconut oil forms at the top of coconut milk

Answered on May 08, 2014
Created May 07, 2014 at 4:06 PM

How can I prevent or reduce the amount of coconut oil that separates and freezes on the top of the coconut milk.

543a65b3004bf5a51974fbdd60d666bb

(4493)

on May 08, 2014
at 03:09 AM

"...but once opened (cans) it spoils quickly"

you may be right. to get around this potential problem, i was able to find these really small cans (165 ml), so i never need to keep any after opening. the can does have citric acid added as an antioxidant, but i think that citric acid is probably oner of the better ones. (i never bothered to find out about the bpa story for the product).

7904c7276d7e48f1be887fabd263bfd9

(300)

on May 08, 2014
at 12:30 AM

Appreciate the responses.

I've been told while in a stored can it has quite a good shelf life - even at room temperature - , but once opened it spoils quickly.

I'm going to try making small batches and leaving them at room temp, or just making a larger batch and seeing how long it takes to go bad. I've personally never stored coconut milk at room temp for more than 3 days, and it never lasts in the fridge more than a week.

It may also be related to temperature of water. ( will expirement )

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 07, 2014
at 11:47 PM

You need an emulsifier, you know, those "nasty" chemicals they put in canned coconut milk.

543a65b3004bf5a51974fbdd60d666bb

(4493)

on May 07, 2014
at 11:40 PM

i don't know about that. i have only used cans & store them at room temp & go by the expiry date on the can.

7904c7276d7e48f1be887fabd263bfd9

(300)

on May 07, 2014
at 11:22 PM

I was under the assumption that coconut milk went bad quickly at room temperature? Or is that just for the stuff in cans?

7904c7276d7e48f1be887fabd263bfd9

(300)

on May 07, 2014
at 05:52 PM

I rephrased the question to accomadate individuals like yourself.

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3 Answers

best answer

0
96440612cf0fcf366bf5ad8f776fca84

(19463)

on May 08, 2014
at 07:04 AM

Very simple. Keep your coconut milk in the fridge. Heat allows the oil to separate and rise to the top. If it's the canned stuff, once you open it, keep it in the fridge and cover it. I hope it's not some abomination coconut "milk" from that soy milk maker that comes in a milk carton, that stuff is bad news due to the additives and thickeners.

If you get it as coconut cream (i.e. the Let's Do Organic brand) that also contains pulp, it naturally separates. Their instructions say to mix with a cup or two of hot water. If you do this, it will go rancid in just two days.

Instead, to stabilize it, you can microwave (or heat it in a water bath) in a glass jar, and add even more coconut oil, say about 25%-50% more, then stir it vigorously until it's homogenous, and immediately place it in the freezer.

Once it solidifies (usually needs overnight), it'll keep just fine at room temperatures without separating (until it gets above 77F, then it will melt and separate again). I have such a jar and it's lasted for over a year without going bad or separating (mostly because it's got too much fiber to be used in my coffee, so I rarely use it over the canned stuff.)

0
543a65b3004bf5a51974fbdd60d666bb

(4493)

on May 07, 2014
at 10:57 PM

it is temperature related, the warmer the coconut milk is kept the less it will separate

7904c7276d7e48f1be887fabd263bfd9

(300)

on May 07, 2014
at 11:22 PM

I was under the assumption that coconut milk went bad quickly at room temperature? Or is that just for the stuff in cans?

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 07, 2014
at 05:22 PM

Because oil and water don't mix.

7904c7276d7e48f1be887fabd263bfd9

(300)

on May 07, 2014
at 05:52 PM

I rephrased the question to accomadate individuals like yourself.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 07, 2014
at 11:47 PM

You need an emulsifier, you know, those "nasty" chemicals they put in canned coconut milk.

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