|Flantastic Coconut Milk|
By Guest Columnist Rachel Harkham
I'm about to introduce you, the avid and discerning kosher cook, to your new best friend. Don't worry -- you can thank me later. Coconut milk will dazzle you! It's versatility will impress you: it can be sweet - it can be savory; it's full–bodied texture will make you forget all about Dairy, and may I mention how rich it is!?
I became semi-obsessed with it. I used it in a gamut of baked goods: coffee cake, banana bread, muffins. All to scrumptious ends. Then I moved on to savory recipes: chicken curry- thumbs up, pan gravy a revelation! Swedish meatballs- not so much. Other than the meatballs, I was never disappointed by it.
And then I decided to really put coconut milk to the test. As a committed caramellow I delight in desserts like flan and crème brulee. And up until my introduction to coconut milk I viewed these compositions in sugar and cream as strictly existing in the Dairy Zone. Not meant to be trifled with and made-over as Parve. But I had come to know it quite well, and I believed in it's flavor and textural aspects. And it did not disappoint. Smooth, custardy, more vanilla than coconut. It was a dreamy-creamy ending to an elaborate fleishig holiday meal.
Coconut milk is an ingredient that can generously add to Kosher cooking and eating. It is easy to locate, offers many options, and did I mention it's rich- in a non-offensive way? Don't thank me, just introduce it to your friends and other avid and discerning kosher cooks.