We cannot talk about Thai dessert without coconut milk. It is in Thai curry and most of Thai dessert to make soft and enrish the taste.

Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut.

To make coconut milk, finely grated coconut meat is steeped in hot water until it is cool enough to handle. It is then squeezed until dry; the white fluid is strained to remove all the pulp. When allowed to sit for a while, the coconut cream rises to the top.

Coconut milk is the base of most Thai curries. And most Thai dessert contains coconut milk, too.

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