Welcome to our Weekend Cook and Tell where each Wednesday we leaf through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Janny Hu of the San Francisco Chronicle tasted her way through no fewer than fifteen cans of coconut milk to find out which brand packed the purest coconut flavor. Spoiler: The winner was Orchid, a lesser known brand that boasts mild, creamy, straightforward coconut taste.
All of this coconut milk talk got us thinking. It's such a versatile ingredient, it can be used in sweet or savory preparations, in all manners of international cuisines, in every course of a meal. So why not devote a Weekend Cook and Tell to the creamy stuff in a can?
This week we're looking for your best coconut milk recipes. Thai curries and soups are the obvious choices, but we're also looking for rich coconut milk based ice creams, chewy macaroons, moquecas, and any other tasty creation that employs the milk of the coconut.
Show us photos of your coconut milk creations on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your coconuttiest ideas, recipes, and experiences next Wednesday.