Fat Free Coconut Milk (For Recipes)

Chef PotPie's Note:

I devised this little concoction several years ago because we love curries and things with coconut milk in them, but OH, the sat-fat in that lovely canned stuff. A no-no for us unless it's a very special occasion. It's worked for me in a lot of curries and even rice dishes, and we can enjoy these foods without the worry. This recipe is a starting point as a substitute for 1 cup canned coconut milk for adding to recipes. (1- 13.5 oz can is just shy of 2 cups, I make the difference up with fat free half&half.) You can adjust the cornstarch and sugar to your taste for thickness and sweetness. Double or change for however much liquid you need in your recipe.

• Total Time: 1 mins
• Prep Time: 1 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 cup fat-free half-and-half
• 1/4 teaspoon coconut extract
• 1/2 tablespoon cornstarch
• 1 teaspoon sugar

Directions:

1. Combine all ingredients with a whisk.
2. Whisk once again before adding to your recipe to ensure all the cornstarch is incorporated from the bottom of the bowl.

Reviews

[gailanng]

Cooking is a science and I feel cooks are perpetual students. I used this in Iced Coconut Milk Cafe, Low Fat per Annacia's recommendation. I cooked the mixture for about a minute to thicken then let cool due it to be used in a no-cook recipe. Now don't forget...come to class hungry.

[Addison Leigh]

Thank you!! Thank you!!! Thank you!!!! It works like a charm.

[Deb Wolf]

Genius! I substituted unsweetened almond milk for the fat-free half and half when making this for use in Thai-Style Ground Beef (Thai-Style Ground Beef) and it came out great. Next, I'll try it in coconut rice; a family favorite that we currently have relegated to special-occasion-only status, due to the high fat content of even light coconut milk. Thanks for posting!