Okay, I know that all things coconut are very “in” right now, but I have to confess: I am not really a fan of coconuts. As a kid, the only downside of receiving holiday chocolate was the risk that one of them might be coconut filled (yuck!). I mean, they’re pretty and they make great bras and all, but the flavor is nothing to write home about. I don’t like the flavor of coconut water despite the health benefits associated with it, and I can only deal with coconut flakes in small quantities. I wish I could say otherwise, but it’s the truth, people!
That being said, I have started incorporating coconut milk into my cooking, and here’s why: it doesn’t taste like coconut when it’s in things!! I love using coconut milk to give dishes a little bit of extra depth and richness, like the coconut-lime quinoa in my Shrimp & Quinoa Bowl, or the rich and hearty filling in my Black Bean & Sweet Potato Enchiladas. The natural sweetness of coconut milk lends itself well to these dishes, and allows me to add creaminess to food without bringing dairy into the equation.
It’s worth noting that I use coconut milk in sparingly because it has a very high fat content, even compared with dairy milk. I’ve said it before and I’ll say it again: my food philosophy is one of moderation. I eat things like meat, dairy, and sugar when the mood strikes me, and I generally don’t consider any foods to be totally “off limits.” I guess it’s the Midwesterner in me; it feels wrong to most things away categorically. That’s the philosophy that led me to try coconut milk and occasionally incorporate it into recipes, and that’s the philosophy that I’m going to stick to. Maybe one day it will help me get over my fear of mushrooms…one step at a time.