I’ve previously addressed what a person should do with a leftover half-can of coconut milk before it spoils, but it turns out I’ve been thinking about the conundrum all wrong. My entire life, I believed freezing it was not an option. But it is. Yes, you can (and you should) freeze your leftover coconut milk.
I came across this important truth from one of my most trusted Thai food sources, Hot Thai Kitchen on Instagram. (In case you were wondering, when I shared this revelation with my mom, she acted like she’d known about it this whole time. Parents.)
How to freeze coconut milk
Any coconut milk that you don’t plan on using in the next five days or so can be frozen. First, I like to pour the contents of the can out into a freezer-friendly bag or container. (I put the bag in a measuring cup so I don't have to hold it open.) If you opt for a container, it might be worthwhile to separate the milk into smaller portion sizes for easier thawing.
Credit: Allie Chanthorn ReinmannHow to thaw frozen coconut milk
When you’re ready to use frozen coconut milk, remove it from the freezer and bend the icy plank to break it up into chunks while it’s still in the bag. Pour as much of the frozen coconut milk as you want into a pot or a microwave-safe measuring cup. Heat the milk over low heat, or on 15 to 30-second blasts in the microwave until it melts and it returns to its normal smooth and silky consistency.
I’ve used coconut milk after it’s been frozen for a few weeks and detected no texture problems or decline in the taste. According to Medical News Today, most milks (both dairy and non-dairy) can be frozen for up to three months. That should be plenty of time to make another batch of Thai curry spaghetti and meatballs.
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