freezing coconut milk....

[Nicos]

OK- so I've made a mahoosive 3 bean curry which needs coconut milk/cream adding to it.
I was just wondering how well will it freeze? I wondered if it would seperate like cream- or should it be fine?
There are a lot of helpings I could ruin here if I get it wrong!!

The recipe actually said dessicated coconut- but I prefer a creamy sauce to a dry curry!

[Rhona]

Hello...hope you're well.

I think freezing it would be fine - it would be properly incorporated into the finished dish so wouldn't separate as such. However, I prefer to freeze at this stage, then add coconut milk (actually I've stopped using the milk and now just use the pure melted block) when I warm each portion; because I think it's a bit nicer when it's served.

I always take the opportunity to check seasoning etc. when a dish is defrosted, and add whatever is needed, 'cos I think freezing does affect the finer balance of flavouring to an extent.

[Nicos]

Thanks!

[Alison]

I've frozen Thai type curries loads of times with coconut millk already added - never occured to me that you couldn't freeze it and it's just the same as if you eat it fresh. Have also frozen half cans of coconut milk when I've not needed it all and although it does separate out it mixes back fine, exactly the same as it does out the can.

[Nicos]

brill- that's a relief!

I'm making individual portions for lunch ( OH at office) so it's difficult to be messing about with adding cream when serving.