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.)
on May 07, 2014
at 10:57 PM
it is temperature related, the warmer the coconut milk is kept the less it will separate