I put a can
of organic coconut milk in the fridge for 24 hours and although it did separate it was nothing like the picture on another one of your blog posts, which looks thick and buttery.
Take can
of organic coconut milk (full fat, kind you would cook with) and chill.
I use twice the spices and an entire 12 oz can
of organic coconut milk (like my flavors and fat!).
While I do sometimes buy the young Thai coconuts at my local natural foods store and deal with the struggle that is opening them, I generally find it is way easier to just open a can
of organic coconut milk.
Open a can
of organic coconut milk (not the kind from the carton) and add in 1 cup.
Creamy coconut curry 2 sweet potatoes 1 aubergine 1 can
of organic coconut milk 1 can organic tomatoes 1 tbs chili flakes 1 tbs organic curry paste 1 can of chickpeas salt and pepper 2 cm graded ginger Start by preheating the oven to 200 degrees celcius.
I get this by buying cans
of organic coconut milk, and then after opening the can (shake the can well before opening), I store the coconut milk in the fridge in a container.
Start by adding the coconut milk (cans
of organic coconut milk are available at most health food stores and possibly even your grocery store) and vanilla extract to a small saucepan on VERY low heat — the lowest heat setting.
Take can
of organic coconut milk (full fat, kind you would cook with) and chill.