Creamed coconut blocks can be used instead of coconut milk. One 200g block makes the equivalent of two 400ml tins.
For one 400ml tin, mix 100g of creamed coconut block with around 400ml of freshly boiled water. The block can be halved, quartered, etc, and stored in the fridge for weeks.
Personally, I don’t bother mixing. I roughly chop the block and chuck it straight into my saucepan, slowly adding water until it dissolves. When chopping, bits of coconut fly everywhere, even if I use my biggest chopping board, so be prepared for some mess.
Coconut blocks are emulsifier and stabiliser-free. I don’t mind the extras — they make coconut milk super smooth — but it’s nice to have choices.
If a silky smooth texture is crucial for you, stick with tinned coconut milk. One Ocado reviewer described the coconut block as “gritty”. It’s not the word I would use but there's a subtle, nubbly texture that's present even after a long simmer. It doesn’t bother me at all.
Out of curiosity, I mixed the block with freshly boiled water (picture two). Then I blended it in my Vitamix E310 for 2 minutes on speed 10 (picture three).
When mixed (but not blended), the coconut milk has tiny chunks of undissolved coconut. A spoonful didn’t taste smooth.
After blending, you can still see chunks, but they’re barely detectable. The milk is thicker, frothier and more velvety. I couldn’t feel any bits in the Panang Curry I made.
A small gotcha
If you don’t use the entire block, cut it into smaller pieces before storing in the fridge. Once it chills, it hardens to the consistency of granite and is really difficult to break up.
