coconut milk substitute?

[JJ40]

I have been unable to find low-fat coconut milk. Do other people have this problem or is the selection just crappy where I live??

I read something once about a substitute for coconut milk using evaporated skim milk, cornstarch for thickening, and coconut extract, but I don't know the proportions. Does anyone have any tried-n-true substitutes for coconut milk?

Merci en avance,
Julie

[Natasha]

You might want to try Asian markets. They may well have it even if normal grocery stores don't. I find that here, it is not the easiest thing to find, but most large stores do have it (and it's getting easier all the time).
I don't know of any tried-and-true substitutes, but when a recipe calls for a lot of coconut milk (and especially when I'm using full-fat coconut milk), I usually use less and just add reduced-fat milk for the rest. This works just fine for us, because we don't like too too much coconut flavor, but I don't know if that helps you ... You could also add a bit of coconut extract (as you mentioned) or even very finely ground coconut to enhance the flavor. Good luck! http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by Natasha (edited 07-24-2000).]

[Ralph]

Here's what it says about coconut milk at the Cook's Thesaurus (www.foodsubs.com):

Coconut milk Notes: This is available in liquid form (in cans or aseptic containers), frozen, and as a powder. Don't confuse coconut milk with coconut water, which is the liquid found in the center of a fresh coconut, or with the sweetened cream of coconut powder used in mixed drinks. Varieties: Light (or "lite") coconut milk has less fat and about a quarter of the calories of the regular version, but doesn't taste nearly as rich. You can reduce the fat (and calories) in a can of regular coconut milk by letting it settle, and then skimming and discarding some of the thick coconut cream off the top. Lighten what's left even more by diluting it with water or chicken broth. Where to find it: Asian foods section of many supermarkets

TO MAKE YOUR OWN: Combine equal parts boiling water and chopped coconut, allow to sit for one hour, then strain through cheesecloth or a kitchen towel. Discard coconut pulp. Substitutes: coconut cream (richer-tasting, but higher in highly saturated coconut oil) OR one cup milk plus ¼ teaspoon coconut extract (This substitution works fairly well in heavily seasoned Southeast Asian dishes and is much lower in fat.) OR Mix in a blender at high speed: One cup chopped coconut plus one cup hot water or milk OR Bring to a boil one cup dried coconut plus one cup water, cool, mix in a blender at high speed, then strain to desired consistency OR Combine one part powdered coconut cream plus four parts hot milk OR Combine one part powdered coconut cream plus four parts hot water.

Hope this helps....