Kitchen
A kitchen guide to cooking with coconut milk
Curries, soups, gravies and desserts: how to get a creamy, balanced result from canned coconut milk every time.
Coconut milk is the quiet workhorse behind curries, soups and desserts across many cuisines. Used well, it adds body and richness without overpowering the dish.
Shake first, then cook
Cream can settle in the can, so shake well before opening. Stir it in towards the end of cooking and simmer gently; a hard boil can split the sauce.
Savoury favourites
Vegetable and chicken curries, Thai-style soups, stews and rice dishes all take on a smooth, mellow richness.
Sweet side
Payasam, panna cotta, puddings and shakes use the same can, with a little sugar and cardamom or vanilla.
Rootin Coconut Milk, with 70% coconut extract, is made for kitchens that need creamy results at volume.
