Interesting to see the results JerryM.

The one on the right looks just like dessicated coconut to me.

peterandjen,

i wished at the time of taking the photo i had some dessicated coconut - and never thought i'd wish that. the one on the right ie the coconut flour is very much different to what i know as dessicated - it's along the same lines but much finer ground and therefore cooks out during the cooking - dessicated stays as little rocks to me (only came across it in cake making though so not widely experienced in it). dessicated says tunnock bars to me.

Jerry I bought a packet/box like this a few weeks ago. What the heck do you do with it? 
Like you I've been using coconut milk (When I've wanted that taste).
Many thanks..

Me.

I use Maggi Coconut Powder, which you can get at any Indian store, and also even Tesco.

You just pour it in, no need to mix it first. Great for Pathia, Korma, etc. Also great for my homemade flapjacks!

Quote from: Mikka on March 16, 2010, 06:48 PM
I bought a packet/box like this a few weeks ago. What the heck do you do with it?

the packet says mix and stir briskly with lukewarm water. use 80ml water to make thick cream and 160ml for thin cream or milk. the packet is 50g of powder.

Quote from: Mikka on March 16, 2010, 06:48 PM
Jerry I bought a packet/box like this a few weeks ago. What the heck do you do with it? 
Like you I've been using coconut milk (When I've wanted that taste).
Many thanks..

Me.

Mikka ,

I found it takes about 3 tablespoons of Coconut Milk Powder mixed with a little warm water then add to your Korma or whatever for a decent flavour 

As Gezh says, "just pour it in"...as powder.....and give it a quick stir to ensure it doesn't form hard lumps.

Hi
Gez, any chance you post that flapjack recipe please!
Regards

7 pages on Coconut Powder i love that! but is it a nut?