Coconut milk is always found front and centre in my pantry because it is a cornerstone of so much of my cooking. I buy it in bulk and rely on it to bring a voluptuous, fragrant, dairy-free creaminess to so many of my favourite dishes, from curries and dals to soups and rice dishes. It’s also indispensable for puddings for vegan friends, and for my sweet-toothed, lactose-intolerant husband. It mellows out spices and pulls a dish together, adding a silkiness to sauces and a sweet, nutty richness to cakes, batters and vegan custards.
I appreciate the convenience of the canned stuff because making coconut milk from scratch, as my mother used to do when I was growing up in Kenya, is laborious: a mature brown coconut has to be broken, its flesh grated, then soaked in hot water, before being strained and squeezed several times through a cheesecloth.
