Cooking with coconut

Coconut is widely used in many Asian cuisines. Whether it is a Thai curry or Indonesian rendang, coconut adds an almost sweet flavor, and coconut milk is incredibly creamy. While coconut milk is one of the most well-known ways to cook with coconut, it is certainly not the only one. You can also make delicious dishes with grated coconut, coconut oil, and the flesh itself. What is the difference, and when should you use each? We will guide you.

Coconut milk

Coconut milk is made by blending and kneading coconut pulp with water, creating a rich, creamy substance. The less water used, the thicker, richer, and more concentrated the coconut milk becomes. In principle, you can use standard coconut milk for any dish that calls for it. There is also coconut milk specifically for desserts, which has a slightly lighter texture.

Coconut milk is widely used in Thai curries, and Indian korma is also so creamy thanks to the addition of coconut milk. Chingri malai, a Bengali curry with shrimp, also contains a generous amount of coconut milk, as does Indonesian rendang.

Creamed coconut

Coconut cream or creamed coconut is made from dried coconut pulp and is sold in blocks. It is widely used in Indonesian cuisine, where it is called santen. It is very concentrated and firm, so it is often diluted with water. Because of its concentration, it is also a great way to thicken sauces.

Grated coconut

Shredded coconut or grated coconut is dried, grated coconut flesh. It is used in both savory and sweet dishes. In Sri Lanka, for example, there is coconut sambol, a delicious spicy dip made with grated coconut, red chili, and lime. Sambol is often eaten with coconut roti, a chewy bread that also contains grated coconut. Toasted grated coconut is also added to rendang for an extra intense coconut flavor.

Coconut oil

In the Netherlands, it has become increasingly popular to cook with coconut oil. Coconut fat is solid at room temperature but melts quickly when heated. You can use it to fry almost anything. The oil adds a light coconut flavor without being overpowering.

Fresh coconut

In the freezer section, we sell the flesh of young coconut. You can use the flesh in stir-fries, or lightly toast it and use it as a topping. In countries such as Thailand, it is often eaten with fresh coconut ice cream, but it is also delicious on yogurt.