Gold Valley coconut milk (حليب جوز الهند) in a 400 ml can, for curries, coconut rice, soups, rice puddings and set desserts.
A clean white can with a pale palm-leaf pattern, a red Gold Valley badge trimmed in gold, and Coconut Milk in English and Arabic above a split coconut and a splash of milk. Gold Valley prints 400 ml at the foot of the can, while the product record gives Thailand as its origin. The gallery shows the two directions it typically goes: a sweet potato and green bean curry finished with a swirl of coconut, and small glasses of creamy coconut pudding topped with toasted coconut and mint. As general background, coconut milk is grouped into subtypes by fat content, from thick coconut cream through thinner coconut milk to coconut skim milk with negligible fat. That is useful to know in the kitchen, because a can like this usually separates on standing, with richer cream at the top. Commonly, cooks spoon off that top layer to fry curry pastes, then add the rest for the sauce, and use whole cans in coconut rice, lentil dals, corn and pumpkin soups, mahalabia-style puddings, chia pots and smoothies. Stir well before measuring for baking, and decant leftovers into a lidded tub in the fridge rather than keeping them in the opened can.
