Canned Coconut Milk

<h3 >Canned coconut milk</h3>

<p >Manufacturers of canned coconut milk typically combine thin and thick milk, with the addition of water as a filler.

Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in&nbsp;<a href="http://en.wikipedia.org/wiki/Recipe" title="Recipe" >recipes</a>&nbsp;that require&nbsp;<a href="http://en.wikipedia.org/wiki/Coconut_cream" title="Coconut cream" >coconut cream</a>&nbsp;rather than coconut milk. Shaking the can prior to opening will even it out to a creamy thickness. Some brands sold in Western countries add&nbsp;<a href="http://en.wikipedia.org/wiki/Thickening_agent" title="Thickening agent" >thickening agents</a>&nbsp;to prevent the milk from separating inside the can, since the separation tends to be misinterpreted as an indicator of spoilage by people unfamiliar with coconut milk.</p>

<p>

Once opened, cans of coconut milk must be&nbsp;<a href="http://en.wikipedia.org/wiki/Refrigeration" title="Refrigeration" >refrigerated</a>&nbsp;and are usually only good for a few days. If not, the milk can sour and spoil easily.</p>

<p>

Fresh coconut milk has a consistency and mildly sweet taste similar to cow's milk, and if properly prepared, should have no coconut odour or at most a very faint one. It may be consumed raw by itself, or used as a milk substitute in tea, coffee, and even baking by&nbsp;<a href="http://en.wikipedia.org/wiki/Vegan" title="Vegan" class="mw-redirect" >vegans</a>&nbsp;or people&nbsp;<a href="http://en.wikipedia.org/wiki/Allergies" title="Allergies" class="mw-redirect" >allergic</a>&nbsp;to animal milk. It can also be mixed with fruit to make a yoghurt substitute.</p>