Coconut Milk (canned vs. carton)
My daughter needed coconut milk to make some ice pops. My husband brought home a half gallon carton of Silk Pure coconut milk found in the refrigerated section of the supermarket. I am not sure I should be calling this "fresh" coconut milk. I started looking for recipes to use up some of this milk. I am finding they all call for unsweetened canned coconut milk. Is there a difference between the 2 or would they be the same? I am not sure if the recipes are older where "fresh" coconut milk wasn't found in supermarkets.
Does anyone know if these 2 products would be the same?
According to an article I found by googling there is now coconut milk in cartons in the grocery store.
The Silk product appears to be much lower in fat and higher in sugar (due to the addition of evaporated cane juice) than Chaokoh canned coconut milk--the brand I use for cooking.
With some serious tinkering, you might be to use the Silk product in recipes, but it might be more trouble than it's worth to figure out how to compensate for the differences. One place where it looks like it would be worth using is in lower-fat version of mango sticky rice.