In my Thai cooking I obviously use coconut milk quite often. I have found that Chaokoh is a very good brand and have trust in its quality. Today while buying coconut milk I noticed Chaokoh had something called Coconut Cream. The can says it is richer and tastier than regular coconut milk. It is substantially more expensive ...So I have a few questions. Has anyone out there used coconut cream? If so do you notice a difference in the finished dish you have prepared? And if so how would you describe the difference? Finally, is it worth the extra money it costs?
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