It is impossible to imagine Thai cuisine without coconut milk. Extracted from fresh coconut flesh, it is ideal for refining sauces and soups. As 80% of the product is coconut, it might solidify, i.e. the liquid part collects at the bottom. The harder and fatter part of the coconut milk can be used in the wok instead of oil or butter.
Make a sophisticated milkshake by mixing milk, Shan'shi Coconut Milk, berries and a dash of chili sauce!