Wow, how come it’s Friday already?
For day 3 of Caribbean Food Month, it’s time for a review. Coconut milk is one of the stables when it comes to Caribbean cookery. This versatile ingredient can be used in sweet and savoury dishes and lends itself to a multitude of international culinary treats. It also serves as an alternative to dairy.
Dunn’s River Coconut Milk has a thick, smooth texture with a light coconut flavour, meaning that it will work well with tea and coffee. It doesn’t have that sometimes clawy aftertaste when sampled on its own, although it does have a tendency to separate. But a quick stir with a spoon soon resolves that issue.
As a product in its own right, I can’t find much to fault it. As the saying goes, it say’s exactly what it is on the tin. As an ingredient, it works well without any problems, responding to heat well. It’s a great product to have in your pantry.
Rating 4.5 out of 5
Tomorrow’s blog includes recipe ideas featuring Dunn’s River Coconut Milk. Please return to find out more. Thanks for reading and if you’re in the UK or Spain – try to stay cool. I adore the sun, but 38 degrees is my limit. The thought of having to work in potentially 48 degree heat, makes the mind boggle. Best of luck!