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Gold Viola 6 Yr Old Balsamic Vinegar - 250 ml
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Oregon White Truffle Oil - 5 oz
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PÖDÖR Apple Balsamico Crema - 250 ml
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PÖDÖR Pear Balsamico - 250 ml
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Benjamin Twiggs Cherryaki Marinade - 12 oz
Mindo 100% Natural Cocoa Powder - 1 LB
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Mindo Chocolate Liquor - 1 lb
Aroy-D Pure Coconut Milk - 14 oz
Mrs. Glee's Gluten Free Multi-Purpose Flour - 32 oz
Grand Traverse Culinary Oils Canola Oil - 500 ml
Grand Traverse Culinary Oils Sunflower Oil - 500 ml
Fresh Origins Flower Mini Crystals Hibiscus - 6 oz
Fresh Origins Herb Mini Crystals Fennel - 6 oz
Lulu Black Currant Balsamic Vinegar - 6.76 oz
Lulu Loquat White Balsamic Vinegar - 6.76 oz
Lulu Meyer Lemon Syrup - 8.45 oz
Napa Smoked Olive Oil - 200 ml
Red Lake Nations Wild Highbush Cranberry Syrup - 8 oz
Red Lake Nations Wild Blueberry Syrup - 8 oz
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Aroy-D Pure Coconut Milk - 14 oz
Item #: ASC101
Our Price: $4.00
 
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13 units available

Description 


Smooth and creamy coconut milk is widely used in the cuisines of many Asian cultures, including Thailand, Vietnam, Malaysia and Indonesia. An essential ingredient in many savory dishes, Coconut milk also an excellent addition to many desserts, such as rice puddings, custards and cakes.

 

It used to only possible to buy canned coconut milk that contained preservatives and had a 3 year shelf life.  Unlike other brands of coconut milk, Aroy-D is completely preservative free and has a one year shelf life. Only the very best quality coconut can be packed this way.

 

Aroy-D coconut milk is made to the highest standard and was awarded top prize in a blind taste test among Thailand's top chefs.

 

Ingredients: Coconut Extract 60%, Water.  No additives or preservatives, shelf life 1 year.


Product of Thailand

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Bamboo Rice Risotto
This is not really a risotto in the traditional sense - in fact, it's much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.

Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, Bamboo rice is well-suited for sushi, creamy risotto-like dishes and rice-based desserts like rice pudding.

Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.


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Thai Mushroom & Coconut Soup
Thai Mushroom and coconut soup, a variation on Tom Kha Hed, makes a hearty & satisfying meal in itself, but it also makes an excellent starting point for improvisation. Add leftover shredded chicken or sliced pork, cubes of tofu, peeled shrimp or steamed vegetables – or any combination thereof – to add interest & variety. It all depends on the contents of your pantry, refrigerator or garden and your own personal inspiration.
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Bamboo Rice Coconut Pudding
Rice pudding is the very definition of ‘comfort food.’ It really doesn’t get any more basic than this. The pudding itself is made of only 5 ingredients, most of which you probably already have in your pantry. Our version was inspired by the Thai classic, Mango Sticky Rice, but rice pudding is a concept that is truly international and every culture has a version all its own. You don’t have to use bamboo rice, of course, but we really like it in this recipe. Not only is it a glutinous, short grain rice (perfect for rice pudding!), but it’s also very tasty and the delicate celadon-green color is exceptionally attractive.
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Green Curry with Chicken and Fiddleheads
In this recipe for Thai Green Curry with Fiddleheads and Chicken, the bright flavor of Thai herbs and spices make a perfect match for fresh fiddlehead ferns. Store-bought curry paste makes this a quick & easy dish, taking less than 30 minutes to prepare.
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Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
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