‘Reminds me of sun cream’: the best (and worst) supermarket coconut milk, tasted and rated
Whose brand tastes like a tropical ambrosia, and whose tastes like soapy gunk? Restaurateur Ravinder Bhogal dives in …• The best rice cookers for gloriously fluffy grains at homeCoconut milk is always found front and centre in my pantry because it is a cornerstone of so much of my cooking. I buy it in bulk and rely on it to bring a voluptuous, fragrant, dairy-free creaminess to so many of my favourite dishes, from curries and dals to soups and rice dishes. It’s also indispensable for puddings for vegan friends, and for my sweet-toothed, lactose-intolerant husband. It mellows out spices and pulls a dish together, adding a silkiness to sauces and a sweet, nutty richness to cakes, batters and vegan custards.I appreciate the convenience of the canned stuff because making coconut milk from scratch, as my mother used to do when I was growing up in Kenya, is laborious: a mature brown coconut has to be broken, its flesh grated, then soaked in hot water, before being strained and squeezed several times through a cheesecloth. Continue reading...
Whose brand tastes like a tropical ambrosia, and whose tastes like soapy gunk? Restaurateur Ravinder Bhogal dives in …
• The best rice cookers for gloriously fluffy grains at home
Coconut milk is always found front and centre in my pantry because it is a cornerstone of so much of my cooking. I buy it in bulk and rely on it to bring a voluptuous, fragrant, dairy-free creaminess to so many of my favourite dishes, from curries and dals to soups and rice dishes. It’s also indispensable for puddings for vegan friends, and for my sweet-toothed, lactose-intolerant husband. It mellows out spices and pulls a dish together, adding a silkiness to sauces and a sweet, nutty richness to cakes, batters and vegan custards.
I appreciate the convenience of the canned stuff because making coconut milk from scratch, as my mother used to do when I was growing up in Kenya, is laborious: a mature brown coconut has to be broken, its flesh grated, then soaked in hot water, before being strained and squeezed several times through a cheesecloth. Continue reading...
