I normally ignore all the coconut milks labeled as “light”, because of course it’s silly to buy something thats diluted just to get a lower fat label when I can just add water myself if that’s what I want.
Given that I only buy standard coconut milk, this is my finding:
- generic grocery store brand in western country: 86% coconut extract + water + E412
- organic generic grocery store brand in western country: 85% coconut extract + water
- Aroy-D: 70% coconut extract + water + E435
- Mae Ploy: 53% coconut extract + water + E415 (xanthan gum) E435 (polysorbate)
IIUC, the generic western stuff is clearly better, no? I was expecting the popular Asian stuff to come out ahead because Thai people would starve if they did not have it.
What’s with the emulsifiers? Someone tells me it’s a thickener, but I thought it was more to ensure a consistent texture so you don’t have particles floating in water and clumping together. Or is it doing both jobs?
I suppose the more water there is, the more thickener they would use to compensate for cheating you out of the real stuff (coconut). If we compare the first two western generics, one is organic, which leaves out the emulsifier. Could that be the only difference, and we are paying more for organic just because they leave out the emulsifier, because that demographic likes a simple label? The organic is 4× the cost of the other despite being the same brand (though potentially different ultimate sources, I suppose). I got some organic on promo for ½ the normal price, but still even paying double the non-organic seems like a bad deal.
Not sure organic coconuts makes much difference, or even if it’s fair to say the cheaper stuff is GMO. But even if it is, not all GMO is the same. Some GMO techniques are more invasive and risky than others. Which case is it for coconut?
Update
Saw some pricey “Suzi Wan” or “Suzi Lee” branded stuff (forgot the name). Only had ~68% coconut extract. The stuff was like triple the cost of the generic stuff that has 86% extract. I really don’t get it.
I didn’t do a taste test. Perhaps if it’s low in coconut extract the other additives improve the taste. I guess I shouldn’t assume max coconut gives the best taste.
Makes sense. In fact I have seen just that. I opened a can of coconut milk and the top ⅓ or ½ of the can was a solid block and all the liquid was below it. It actually wasn’t a disaster for what I was making. Better even. I just used a scoop of solid stuff to melt in the wok and fry with it like oil and it took the curry paste well. Then the liquid was useful later in the cooking to keep it all wet. But it’s certainly less versatile in that form than if it were the normal consistent stuff. Couldn’t be used for drinks.