oh, sweet coconut milk

You know, some things are tougher to photograph than others. I’m not talking about focus and light and other techy stuff. I’m talking about being so close to food ready for the eating and waiting until you’ve got twenty shots in three locations and different angles.

This was a tough one.

And it’s the easiest thing in the world to make! I now keep a can of coconut milk in the back of my fridge at all times, for that night I need a little something sweet and fast. If it’s in there for weeks gettin’ colder and more solid, then I don’t have to worry about whether or not it’ll hold up, like when you throw a can in the fridge for a couple of hours. Especially in summer. You just drain out the liquid from the bottom of the can of full-fat coconut milk, not the light stuff (I’ve told you all this before), then whisk up the solid part. Today I used a couple tablespoons of cocoa and maybe a tablespoon of powdered sugar.

This cocoa-creamy dream absolutely begs to have banana pieces or strawberries dipped in it. Or to be spread on a cake. Or guilitly hacked away at by naught but your finger.

Like a fire extinguisher or an EpiPen, it’s better to have a cold can of coconut milk around and not need it than need one and not have it.

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