When it comes to coconut milk, you’ll want to use this delicacy in small amounts as much as possible if you are trying to create a healthier menu. The calorie count for coconut milk is actually sky-high, and it also contains a whole lot of fats, albeit natural fats, that can sink a diet or weight loss plan. The best way to use coconut milk in cooking is to put in just enough to complement the taste of healthier items like cilantro, basil or other greens.
Coconut milk can be a significant part of your stock for a variety of soups that build on the exotic recipes from countries where this food was traditionally used. You might get a good final product by using a little coconut milk to make a vegetarian soup tastier, without overloading it with fat and calories. Just don’t fall into the trap of thinking that your recipe needs to be inundated with this rich ingredient – try mixing it with a regular stock, but watch out for overly salty broths that will not mix well with curry spice flavors.
One of the main traditional uses of coconut milk is in a variety of curry recipes. You’ll see these in any good cookbook that covers areas like Southern India. Curry comes in several flavors and each has its own unique spice blends. Generally, coconut milk, with its mild, creamy flavor, is used to cut the hot spicy nature of curry herbs and spices. To many cooks it makes sense that coconut milk is most famous for inclusion in different curry recipes.
This dish includes good-sized shrimp, covered with coconut milk and a variety of other ingredients. Coconut shrimp is a sweet shrimp dish that still rests on the savory side of the menu. You might run into this item in a Chinese buffet or other restaurant and want to make it at home. Coconut milk can be a part of this, but beware: just like other dishes involving the milky essence of the tropical coconut, coconut shrimp is not what your doctor would call health food.
Another way to use coconut milk is in different kinds of “microcuisine” such as you might see on professional cooking shows. Cooks who use small amounts of coconut milk in petite gourmet dishes are accommodating the health values of this ingredient, making sure the final product isn’t going to bust your daily calorie count. The texture of coconut milk also lends itself to situations where the chef has to thicken up an element of a dish to make it work in presentation.
Although you aren’t likely to come across this kind of thing on your daily menu, if you really want to get into new, trendy cooking methods, you might end up with just a few cans of coconut milk on your shelf.
Think about the actual nutrition of coconut milk before making curries or other dishes a regular part of your menu.