Full Coconut flavour with less fat
I came across this tip about eight years ago whilst working with a girl whose father had a restaurant that served laksa, he used this method to reduce the cost.
Personally, I don’t like lite coconut milk because much of what you pay for is the addition of water and thickening agents. Instead of using the full amount of coconut milk/cream specified in the recipe, I replace two thirds of it with full fat cow’s milk (I have tried using low fat milk, it tastes fine but it does tend to curdle).
This method allows you to have the rich coconut flavour without the heaviness, it also lowers the saturated fats that are in coconut milk. Any left over coconut milk/cream can be successfully frozen in small portions using an ice cube tray.
