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Coconut milk curdling?


Hassouni
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I bought some frozen coconut milk, the very minimally processed stuff made in Thailand sold at many East Asian supermarkets. It's 100% coconut milk, and the idea was to avoid the stabilizers etc added to pretty much all the canned brands. I tried cooking with it and it curdled. Is that normal?  Any tricks I should know of?

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All I can add is that I had some canned that I only used a bit of - then froze, then thawed, then re-froze. Curdled in container Smells good. I've some in a stew on stove now and all good. Did yours remain curdled and was it inedible, or just unattractive?

Edited by heidih (log)
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19 hours ago, Hassouni said:

I bought some frozen coconut milk, the very minimally processed stuff made in Thailand sold at many East Asian supermarkets. It's 100% coconut milk, and the idea was to avoid the stabilizers etc added to pretty much all the canned brands. I tried cooking with it and it curdled. Is that normal?  Any tricks I should know of?

Does this help? I am no food scientist but it sounds quite reasonable. 

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