Topic: What is Coconut Powder?

[Cory Ander]

If that doesn't clarify it, I don't know what does.

How does it clarify it George?  The original question was "what is coconut powder...is it the same as coconut flour".  A sack or pack marked "COCONUT FLOUR" clarifies nothing with regard to this original question.

It also doesn't help anyone who cannot find "coconut flour" in the shops.  However, if they know what it is (i.e. ground desiccated coconut) they can anyway make it themselves.

Furthermore, out of the 12 korma recipes and 12 CTM recipes on this forum, NOT ONE specifies coconut flour.  Therefore, your "clarification" doesn't help anyone making these recipes.

[Malc.]

I spent a few minutes searching for information on this.

Coconut Flour is made from fresh coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.

Coconut Powder varies in definition between Dessicated Coconut, Coconut Flour and Coconut Milk Powder.

In my opinion, the proper definition of Coconut Powder should be the same as Flour, as Coconut Milk Powder is made by evaporating the coconut milk.

So with all the confusion that surrounds 'what is coconut powder?' I would refer back to CA's comment and ask the originator.

For what it is worth, I would opt for the ground variety over the evaporated, when using in a curry.

[George]

Furthermore, out of the 12 korma recipes and 12 CTM recipes on this forum, NOT ONE specifies coconut flour.  Therefore, your "clarification" doesn't help anyone making these recipes.

It probably goes to show that 12 out of 12 recipes on this forum are wrong, then! Everyone claims to be searching for the missing 1% in various recipes, but when anyone suggests an improvement, like switching to coconut flour, it generates a hostile response. I'm not interested in helping anyone make inaccurate recipes. I'm more interested in finding  real BIR recipes which, for korma, almost certainly involve using coconut flour.

[Cory Ander]

It probably goes to show that 12 out of 12 recipes on this forum are wrong, then!

Unless those whose recipes specify "coconut powder" mean "coconut flour", of course?  And that's where the uncertainty lies  :

You'll probably be wanting to edit your own korma recipe then George (creamed coconut)...you know, the one you perfected over 20 years of trying and is identical to those you've had in BIRs 

but when anyone suggests an improvement, like switching to coconut flour, it generates a hostile response

I don't see any other hostile responses George?

George, we both have views which, although different, we are both entitled to.  Others are free to decide for themselves.  Enough said....

[George]

You'll probably be wanting to edit your own korma recipe then George (creamed coconut)...you know, the one you perfected over 20 years of trying and is identical to those you've had in BIRs 

Whilst it's a very close match to the vast majority of kormas I've had in BIRs, I suggest anything can be improved, and that's what I hope to do, including experiments with the use of coconut flour. If I can improve the recipe further, then perhaps it will be even better.

[emin-j]

You'll probably be wanting to edit your own korma recipe then George (creamed coconut)...you know, the one you perfected over 20 years of trying and is identical to those you've had in BIRs 

Whilst it's a very close match to the vast majority of kormas I've had in BIRs, I suggest anything can be improved, and that's what I hope to do, including experiments with the use of coconut flour. If I can improve the recipe further, then perhaps it will be even better.

George ,

The Korma recipe you posted is excellent ( with the creamed Coconut Block ) probably better than any T/A Korma me and the family have tasted , the only reason I looked for alternatives to the Coconut Block was because of the amount of saturated fats in it ( I read 57% ) I didn't expect it to be such a popular  thread !

[George]

The Korma recipe you posted is excellent ( with the creamed Coconut Block ) probably better than any T/A Korma me and the family have tasted , the only reason I looked for alternatives to the Coconut Block was because of the amount of saturated fats in it ( I read 57% ) I didn't expect it to be such a popular  thread !

Many thanks. My 'theory' for what it's worth is that basic BIRs probably use cheap coconut flour for the most part, but selected up-market BIRs may use the more costly, and possibly superior, coconut block. It's possible that 'my' recipe based on Ghanna's is inferior in some regards but gains by using two superior ingredients, i.e.. coconut block and evaporated milk. The net result is that it compares to basic BIR kormas but isn't as good as the very best kormas I've had.

[Secret Santa]

The net result is that it compares to basic BIR kormas but isn't as good as the very best kormas I've had.

Do you have any thoughts George as to what might be making those kormas stand out from the crowd? Are they still the standard looking (yellow puddle) kormas with something extra...or are they perhaps edging towards a more traditional korma?

[George]

The net result is that it compares to basic BIR kormas but isn't as good as the very best kormas I've had.

Do you have any thoughts George as to what might be making those kormas stand out from the crowd? Are they still the standard looking (yellow puddle) kormas with something extra...or are they perhaps edging towards a more traditional korma?

Good questions! The best versions I've had, still look much the same but simply taste better. This is highly subjective, I know, and is from perhaps only 1 in every 25 BIRs, in my experience. I'm fairly sure they are still made from base sauce, and are not traditional kormas. With reference to the original topic, I think the guy at curryhouse.co.uk reckons his local place doesn't use any coconut in kormas.

[Domi]

Taken from this site: http://www.gourmetsleuth.com/Dictionary/C/Coconut-Powder-5063.aspx

Coconut Powder
Other names: coconut milk powder

A powder made from desiccated (dried) coconut. The powdered product usually contains maltodextrins and sometimes salt. The powder can be used for making desserts or added to curries or chutney. Look for coconut powder in stores that carry Indian foods. Delia Smith of Delia Online suggests keeping it on hand as a pantry staple and states it works well for making Thai fish cakes.

Coconut flour

Coconut flour is made from the coconut fiber left over after liquid has been extracted from the coconut meat. The resulting product is gluten-free and can be used in place of wheat flour.

Link here: http://www.gourmetsleuth.com/Dictionary/C/Coconut-flour-6716.aspx