Quote from: JerryM on November 13, 2009, 07:09 AM
CA,

is the milk powder different to the flour. i've not come across it.

I would think that the Coconut Milk powder is made from the coconut milk and the flour milled from the coconut flesh. The milk powder is in all the supermarkets, it's Maggies brand Coconut Milk Powder Mix in a yellow packet. It works as a thickener a la cornflour and tastes like the coconut block but is not as 'greasy'. Use sparingly as it has a high saturated fat content, as does the block of course. HTH.

Cheers
CoR

Quote from: CurryOnRegardless on November 13, 2009, 12:55 PM
I would think that the Coconut Milk powder is made from the coconut milk

Apparently not.  As I understand it, it is made from the flesh of the coconut (which produces "coconut milk" and "coconut cream") and the "coconut cream" is then spray dried to produce the "coconut powder"

Yes, Maggi is what I use.

How it differs from "coconut flour", I do not know.  I suspect it is the same thing?

Quote from: Cory Ander on November 13, 2009, 01:37 PM


How it differs from "coconut flour", I do not know.  I suspect it is the same thing?

Hi CA

A little googling suggests it's not the same at all. Apparently coconut flour is made from the de-fatted coconut flesh, which is then milled to a fine flour. It is being hailed as a new health food, gluten free and naturally high in fibre, it is recommended to replace about 20% of wheat flour in baked products etc.
Could be good for chappatis and naans. Have a look HERE, you need to scroll down a bit.

Cheers
CoR

Thanks for the replies folks.

You know I was thinking (Always a bad thing). If people don't know about it in food here, don't stock it, don't even know what I'm talking about then it has to be a BIR thing no?

The coconut flour is just what it says - a flour made by grinding up dried coconut meat. I use the Natco brand because it's the cheapest but I'm not satisfied with it, it's too coarse.

The coconut milk powder (maggi) is definitely not what they use in BIRs. As already mentioned it acts as a thickener and if you use the amount BIRs use in korma, for example, the whole thing would just become a solid lump.

No, they're definitely using coconut flour, but a better brand than the one I'm using I think.

Quote from: Secret Santa on November 13, 2009, 09:01 PM
No, they're definitely using coconut flour

What makes you so certain SS?

I had never heard of coconut "flour" until someone coined the phrase on here, fairly recently.  I have never even seen it (though I have seen fine grained desiccated coconut).

How does "flour" differ from desiccated coconut then (apart from being milled rather than shredded or flaked)?

I prefer coconut milk powder, over any form of desiccated coconut (finely milled or not), any day.  It's creamier and sweeter and more coconutty by far, in my opinion.

http://www.nestleprofessional.com/australia/en/BrandsAndProducts/Brands/MAGGI_CLASSIC/Pages/MAGGI_Coconut_Milk_Powder_1kg.aspx

http://www.nestle.ca/en/products/brands/Maggi/CoconutMilk_Powder.htm

got a block of it yesterday in morrisons, about 50p or so. hope that may be of help. its in their cake stuff aisle.

Secret Santa,

my flour is Heera brand. i can't believe there is much difference across the brands.

i sometimes get the "course" effect. this happens when i've not added enough extra water (having not realised that the base was too thick ie not thin enough) or i've not cooked the dish long enough. i now feel i have to cook the dish a little longer when using the flour (~1 to 2 mins so 6 or 7 mins c/w std 5 mins).