Topic: What is Coconut Powder?

[George]

you put me on to using the flour. I too used it and find it a tad too grainy - just like you get from a BIR.

I've never bought or tried coconut flour but I assume it's what the BIRs use because of the huge sacks seen in Asian stores. There's no way this stuff is being used to bake cakes! It's far more likely to be the 12 tbls (approx) which starts off most kormas and CTM, as I think SS has pointed out. If you got the same graininess, can't you tick off coconut flour as being exactly what the BIRs use?  Coconut cream may well produce superior results but It's probably too expensive for the BIRs to use.

[Mikka1]

Yes Cory, I think we can all agree on that can't we 

All of which are not tom pastes in any case.

PS:  Case in point Mikka, just like one man's "powder" is another man's "flour", one man's "paste" is another man's "puree"; it's called different things depending on where in the world you are...

[Secret Santa]

i too used to find it a tad too grainy - just like u get from a BIR.

I noticed someone else commenting on that too. Personally I've never had a grainy CTM (and I don't eat korma), so it obviously varies from region to region. Clearly if the dish is grainy though they are using coconut flour (finely dessicated meat).

i'm using 1 heaped chef of the flour per portion.

From what I've seen Jerry that's just about right, in fact, if anything, it's a bit on the low side!
Do you feel that this amount gives an adequate coconut flavour?

Another thought I had was to try to grind that flour up a bit more to get it finer. Obviously not what a BIR would do, but until I can track down a finer grained version might be worth a shot?

[emin-j]

Just found this on the net , checkout ' Korma Dishes '    http://cafenazltd.co.uk/Documents/Restaurant%20Menu.pdf

And here's the main link , http://cafenazltd.co.uk/default.aspx

Looks like Coconut  Flour it is then 

[Secret Santa]

it's what the BIRs use because of the huge sacks seen in Asian stores. There's no way this stuff is being used to bake cakes!

It's a while since I've been to a decent asian store George but if they are selling it by the sack that pretty much nails it on the head for me. Although I now want to know the graininess of the flour to be sure, and I sure as hell ain't going to buy a sack of the stuff to find out!  ;D

Coconut cream may well produce superior results but It's probably too expensive for the BIRs to use.

Yes I'm totally unconvinced that this is used in a BIR or at least that if it is it's confined to the tikka marinade and base sauce.

[JerryM]

Do you feel that this amount gives an adequate coconut flavour?

Another thought I had was to try to grind that flour up a bit more to get it finer.

Secret Santa,

the 1 heaped chef does it for me and the "adding" water and cooking longer trick alleviates much of the graininess.

ps i use the block mainly in base.

[emin-j]

JerryM , did you read the info on the link above ? Seems like Coconut flour is definitely used by some BIR's .

[JerryM]

emin-j,

i can only apologise but i didn't. what i use works real well for me. i mainly use block in base. i also use block in CK's CTM (lad prefers it) but find i need to grate it or cut into very small pieces so that it dissolves quickly when cooking the dish.

for me and the good lady we love the flour. the problem at the TA is that those sort of dishes are too sweet for us and we've avoided them in the past. by reducing the sugar i'm finding i now like these sort of dishes - i'm even considering making korma (and that's breaking all of my prejudices). i do have to add the extra water to the portion of base and cook for longer to get the graininess down on the flour. i have tried using coconut milk as a half way house but it did not suit our taste buds in Indian even though we use coconut milk in making Thai green curry which we make a lot.

[emin-j]

Hi JerryM ,

Yes I have had my best results by far using Coconut Block in a Korma ( as per George's recipe ) it was just when someone pointed out the amount of saturated fats in Coconut Block that I thought i would see what else was available .

[JerryM]

i'd not tried any coconut powder and could not resist buying a pack - 25p to make 1 coconut worth of milk or cream is the claim on the packet.

trouble is i don't know how many coconut make a 400g tin (40p). for the 50g powder packet 26g is fat. for the 400g tin of coconut milk 24g is fat so suggests like for like.

the powder is actually just like bread flour (very fine powder). it has a stronger taste than the coconut flour for sure but none of the texture.

i bought it to try out in thai curry which i currently use tin coconut milk. coconut powder is on the left and the coconut flour on the right - confusing or what