I accidentally purchased light coconut milk instead of my usual full-fat version. I attempted to use it in my Thai curry, but it turned out too watery for my taste.
Does anyone have suggestions for thickening it up and achieving a creamier consistency? Or should I consider tossing the other seven cans?
Don’t worry! There are definitely ways to thicken up light coconut milk and make it more creamy for your dishes. Here are a few suggestions:
Reduce It: Simmer the light coconut milk in a saucepan over medium heat to evaporate some of the water. This will concentrate the flavors and thicken the milk.
Add a Thickening Agent: You can stir in a slurry made of cornstarch or arrowroot powder. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then add to the coconut milk while simmering until it thickens. Alternatively, you can use flour or even a bit of masa harina for a different flavor profile.
Incorporate Creamy Ingredients: Add a spoonful of nut butter (like cashew or peanut butter) or tahini to the dish. These can add creaminess and depth of flavor.
Use Other Ingredients: Consider adding ingredients that are naturally creamy, such as mashed potatoes, cooked carrots, or blended cauliflower, to your curry. These can help achieve the desired texture.
Blend It: If you’re using it in a soup or curry, try blending the mixture afterward to incorporate more creaminess.
If none of these techniques work for your recipe or you find you still prefer the full-fat version, you could also use the light coconut milk in smoothies, baking, or other recipes where thickness isn’t as crucial. There’s no need to waste those cans!
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