With the announcement of Starbucks adding coconut milk as a new coffee sweetener to their menu, the creamy dairy-free liquid has caused quite a stir among roasters everywhere. However, this little gem has been a staple in many island and southern Asian cuisines from Thailand to India to the Caribbean and Pacific for many years. While it still remains a topic of debate due to its high saturated fat content, in moderation its a unique ingredient to use in your weeknight culinary “travels.” Contrary to what you might think, when prepared correctly, it leaves little to no coconut flavor and produces a dairy-less dish. Here are a couple of my suggestions for coconut milk.
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