I have a question about the recipe "Forbidden Rice Salad With Thai Coconut-Lime Dressing" from Asha Loupy. When to use canned coconut milk versus the “drinkable” kind?
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This would be canned (or homemade) coconut milk. The coconut water sold for drinking is something else; it's just the liquid from the coconut; the coconut milk contains a lot of extractives from the coconut flesh (thus the "full fat" in the recipe's description).