Coconut Milk and Cream: Getting the Best Results

Coconut milk and cream are essential in Malaysian and regional cooking. Milk is the first press—thinner, good for curries and soups. Cream is thicker and richer, ideal for desserts and to float on top of curries.

Canned versions are reliable year-round. Shake the can before opening, or scoop off the thick cream that has risen and use the liquid separately. Avoid brands with lots of stabilizers; a little guar gum is common and fine.

For the creamiest result, don't boil coconut milk at a hard roll—simmer gently to avoid splitting. Add a pinch of salt to balance sweetness in desserts.