As a cook, there’s four things about coconut milk.
- Makes a fabulous base for gorgeous curries and other sauces;
- Can be more fattening than double cream;
- You never have it around when you want it;
- There’s always an opened half-can of it way past best-by at the back of the fridge that you didn’t know what to do with.
This instant powdered coconut milk addresses all four issues quite neatly:
- It tastes great in cooking (you won’t taste any difference);
- It is extremely low fat;
- It’s always to hand; and,
- You mix up just what you need when you need it so none ever need go to waste.
To make thin coconut milk, add 1 tablespoon of the powder to 175 ml (3/4 cup) of warm water, and whisk or stir well. To make thicker coconut milk, use 2 tablespoons of the powder.
Being powdered, though, it also presents the opportunity to reconstitute it not with water, but with a broth or stock for added layers of flavour.
Here’s the nutrition on it:
That works out to just 1 Weight Watchers PointsPlus® per tablespoon used, which beats the pants off even coconut milk labelled as “light.” Grace brand also apparently makes a powdered coconut milk, with the same low points.
Here’s my quick overview of coconut milk in general.
* PointsPlus™ calculated by PracticallyEdible.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.