Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 On 2/3/06, Amy <> wrote: Hi Amy, One tip Shawn.... you get the same flavor with " lite " coconut milk... > just a little less richness and a lot less fat... Thank you Amy - I'll have to remember that. That is probably the route I would prefer with all dishes. If you liked the coconut milk, btw, sweeten some " lite " a bit more > than you'd normally like, and add a tiny pinch of salt. Stir well to > dissolve the sugar. Pour it into pan and pop it in the freezer. Every > half hour or so - go stir it up well (scrape as it gets harder) with a > fork. When it's frozen - it's the best coconout sorbet!!! Great over > a brownie or chocolate cake... Easily made in an ice cream maker too, > but I think I remember you having quite limited space (and therefore > probably no room for extra appliances). That sounds wonderful - I like that idea. Do you know whether coconut milk is specifically listed as sweetened or unsweetened or both? I had two cans of Taste of Thai. One specifically listed it as " unsweetened " (first pressing) and the other listed it as Lite and " sweetened " . Well, before I bought the correct unsweetened at one store I bought another can at another store but this one did not mention whether it was sweetened or not. The brand is " Chaudoc " . The ToT can lists " coconut " and " water " as its ingredients while the Chaudoc lists " coconut milk " . So do they just add " sugar " to the sweetened variety? It hadn't occurred to me to check the ingredients on the sweetened one at the time. Thanks. S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Hi Susie. I think ya gots the wrong pic up. Anywho, the rice I used was a specialty blend of mixed rice from the bulk bin section of Whole Foods. I was on the prowl for bulk bin hinneys (specifically Lindas) and came across that rice blend. Picked up a huge bag full and have had it for a bit. Figured it might jazz this recipe up a bit and give it some extra texture (possibly also why I ended up adding a bit more water a few times). I also added a quarter cup more of dried beans to the recipe for a better proportion to suit my tastes. As well I used an unripened green habanero (which you can barely see in the center with thyme sprinkled around it) since there was confusion as to the price on the ripened variety (I thought my handwriting was bad). Hope that helps, mon! S. On 2/3/06, artichoke72x <> wrote: > > > mine looks different. > http://ph./photos/view/d3e7? > b=18 > > what are the black specks in yours? > > > > > > > Quote Link to comment Share on other sites More sharing options...
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