Coconut Milk:

Unopened: Canned or carton coconut milk should be stored in a cool, dark place (like a pantry). Check the expiration date.Opened: Once opened, transfer unused coconut milk to an airtight container (glass or plastic) and refrigerate immediately. Use within 3–5 days.Freezing: Yes, you can freeze coconut milk! Freeze it in air tight containers or in ice cube trays (for easy portioning). When thawed, the texture may be grainy as the fat separates, but it is still perfectly good for cooking in soups, smoothies, or curries where it will be heated and blended.

Don't Shake the Can (Sometimes): If you need thick coconut cream for a recipe (like dairy free whipped cream), do not shake the can. Chill it overnight, and the cream will solidify perfectly on top, allowing you to scoop it out.Avoid Boiling: When adding coconut milk to hot curries or soups, add it toward the end of cooking and warm it gently. Boiling can cause the milk to "split" or curdle, which separates the oil from the water and affects the smooth texture.Thinning It Down: If full fat coconut milk is too thick, you can easily thin it by whisking in water or broth.Balancing Flavours: Because it is rich and naturally sweet, coconut milk often needs balancing with acid (lime juice), heat (chili), or salt to create a complex savoury flavour profile.

If a recipe calls for coconut milk and you don't have it, try these:For Texture (Dairy): Heavy cream or whole milk (this works best in savoury dishes but lacks the coconut flavour).For Flavor (Dairy-Free): Other nut milks (almond, cashew, oat) mixed with a drop of coconut extract. Note that these are much thinner and less rich.Best Dairy-Free Alternative: Heavy cream substitute (made from silk tofu and plant oil) can match the texture, but you will miss the flavour.