""Try doing a 50-50 with coconut milk and evaporated milk," Porowski tells Tasting Table. "This keeps that rich texture but balances out that coconut flavor a bit and lessens the intensity of the coconut profile." The television star, who has recently teamed up with Nestle to release a limited-edition line of dining accessories, the Carnation Red Carpet Recipe Collection, likes to use evaporated milk because of its creamy texture and neutral taste. But if you don't have any on hand, a combination of milk and heavy cream or half-and-half can work too."
"If you're lactose intolerant, Porowski adds, "Try mellowing the flavor with a broth - mushroom or vegetable is a good option. It adds loads of flavor without being too overwhelming." Some other good options for balancing the flavor of coconut are adding a squeeze of fresh lime juice or some fish sauce to a dish, especially if it's something like a vegetable coconut curry. Tamarind also works, as does a tiny pinch of baking soda. If you're making a dessert, like non-dairy ice cream, try mixing almond milk with the coconut milk, or opt for Greek yogurt or cashew cream for a thicker consistency."
Mixing coconut milk half-and-half with evaporated milk preserves a rich, creamy texture while muting pronounced coconut notes. Evaporated milk provides a neutral taste that balances coconut intensity; milk combined with heavy cream or half-and-half can substitute. For lactose-intolerant preparations, use a mushroom or vegetable broth to mellow coconut flavor and add savory depth. Additional balancing agents include fresh lime juice, fish sauce, tamarind, or a tiny pinch of baking soda. For desserts, consider almond milk, Greek yogurt, or cashew cream to adjust flavor and consistency.
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