Coconut milk is the pearly nectar that originates from — you guessed it — coconuts. It is known for being velvety smooth and oh-so-dreamy. Even though not everyone lives in a tropical climate with plenty of coconut trees, canned milk is quite easy for everybody and everyone to get their hands on. The liquid may be easily incorporated into dishes like as smoothies, stews, and curries; however, not all recipes require for a whole can of the product. And despite the fact that you may be tempted to preserve the remaining coconut milk in the can in its current state, you really shouldn’t do so.
According to MasterClass, in contrast to coconut water, which is drawn from a young coconut, coconut milk is produced by first mixing together mature coconut flesh and water, and then straining the mixture through cheesecloth. Coconut water is drawn from a young coconut. Coconut milk, whether it is created at home or in a factory, has a texture that is thick and pleasantly buttery, and its taste is mildly sweet and nearly nutty. Both types of coconut milk have the same nutritional benefits. You only need a drop or two to make a big difference, which is why it’s important to know how to handle having too much milk, particularly when it comes to maintaining the product’s quality.
The risk for being exposed to harmful chemicals is the primary issue raised by the practice of preserving food in its original container. According to an article published in Scientific American, cans are often walled with food-grade epoxy in order to prevent trace metals from dissolving into food. However, some of these liners have included Bisphenol-A, which is known to affect endocrine function (BPA). According to Epicurious, there are already several tins on the market that do not contain BPA. Furthermore, recent studies have shown that leaching won’t occur unless very acidic foods are stored in the can for an extended period of time.
Therefore, what are the actual dangers associated with storing coconut milk in the can? Even while it is relatively risk-free to keep it in the tin, the quality suffers significantly as a result. The taste of coconut milk may be significantly altered if it is kept in the can for an extended period of time, as stated by The Kitchn. It will have an extremely metallic taste, which will detract from the rich and flowery flavor it already has. In addition, since it is more difficult to fully seal the container, it may have an effect on the texture.
The United States Department of Agriculture advises against wrapping a can with plastic wrap and instead suggests moving any leftovers to an airtight container made of glass or plastic. Coconut milk that has been canned has a shelf life of around five days; however, according to Food52, the product may have gone bad if it begins to split, changes its color, or smells rotten.