I never gave it much though till recently but the ingredient list for most coconut milk/cream (Asian cooking) is a mile long. There's only a couple brands that are like "Ingredients: Coconut (60%*)" or similar.
*Aside: The diff betw milk and cream, interestingly, is only about 10% typically. 60 milk, 70 cream...
This is correct. Coconut milk/cream is more of a SEA/south Asia thing but the reason they put the random additives in there is so it keeps for longer. Do yourself a favor and buy the brand(s) with no additives instead, there are still companies that make and export those. They're not necessarily even expensive.
Although the difference in coconut content between milk and cream is usually a bit more than 10%. I think 20-30% but don't quote me on it.
Yeah the ones I saw were 60% (milk) and 70% (cream). I definitely switched once I noticed all the junk (which is ridiculously unnecessary since it's a canned product!). Savoy is one I've been using for example.
I never gave it much though till recently but the ingredient list for most coconut milk/cream (Asian cooking) is a mile long. There's only a couple brands that are like "Ingredients: Coconut (60%*)" or similar.
*Aside: The diff betw milk and cream, interestingly, is only about 10% typically. 60 milk, 70 cream...
This is correct. Coconut milk/cream is more of a SEA/south Asia thing but the reason they put the random additives in there is so it keeps for longer. Do yourself a favor and buy the brand(s) with no additives instead, there are still companies that make and export those. They're not necessarily even expensive.
Although the difference in coconut content between milk and cream is usually a bit more than 10%. I think 20-30% but don't quote me on it.
Yeah the ones I saw were 60% (milk) and 70% (cream). I definitely switched once I noticed all the junk (which is ridiculously unnecessary since it's a canned product!). Savoy is one I've been using for example.