Can you boil coconut milk? (3 Things to Know)
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, can you boil coconut milk? We will discuss whether it is suitable to boil coconut milk and the consequence that boiling coconut milk could have. We also shed light on some common uses and recipes that require you to heat coconut milk.
Can you boil coconut milk?
You can not boil coconut milk. You can heat the coconut milk at a gentle flame but refrain from subjecting coconut milk to a high temperature. A temperature that nears the boiling temperature of the water could make the coconut milk curdle. Coconut milk coagulates readily upon heating to 80°C or 176°F (4).
However, the 20 percent fat in coconut milk restricts the curdling process to some extent and saves you the worry about causing coconut milk to curdle or break. As the fat content of coconut milk is nearly the same amount as cream, you can cook it to a high temperature without worrying about curdling.
Canned coconut milk tends to be more stable than fresh coconut milk. Canned coconut milk has stabilizers, such as maltodextrin and gum acacia, added that make it resist heat and the structural changes it brings (5). Also, if you plan on cooking with coconut milk, use regular coconut milk as using low-fat coconut milk would make things difficult for you.
Low fat in milk makes it susceptible to curdling. Thus, it is recommended to not boil low-fat or light coconut milk.
Coconuts are cultivated in ca. 3.4 million ha of land throughout 34 provinces of Indonesia, producing ca. 14.3 billion nuts or ca. 2.85 million MT copra per year in 2017 (1).
What is Coconut milk?
Coconut milk is an oil-in-water emulsion, in which continuous phase is water and oil is dispersed phase. The composition of coconut milk is generally dependent on that of the coconut meat used for extraction. By squeezing the white inner flesh of a coconut, the thick coconut milk is produced, containing 20–22% fat. By adding water or coconut water before further squeezing, the thin coconut milk is produced, with a 5–7% fat (3). Industrially, the screw press or hydraulic is employed to extract the milk. The efficiency of extraction and composition of coconut milk from coconut meat are governed by operation parameters such as the temperature of added water and the pressing condition (2).
Coconut milk is a product of soaking coconut pieces in hot water for a few hours. As the coconut disintegrates into the boiling hot water, proteins, fats, and other constituents of coconut transfer to the water. As the coconut milk takes form, the water becomes thick, creamy, and white. The residual particles of coconut are strained out and the coconut milk is ready to be served.
YOu could buy the canned version of coconut milk from the store or make your own. Some people prefer to make their own coconut milk by grating the coconut and blending it. To strain, they use a muslin cloth or a mesh to get rid of the fibrous material.
Can you make steamer drinks with coconut milk?
To make steamer drinks with coconut milk is a doable task. Steamer drinks are made with steamed milk and then adding flavors. Steamed milk is a recent trend that uses flavoring agents from liqueurs, syrups, or coffee, and tea.
TO make Steamer Milk with coconut milk, you can use your espresso machine to make the coconut milk forthy and then incorporate other ingredients. If you do not have an espresso machine, you could use your stovetop to boil the coconut milk and then use any equipment to assist with the frothing process such as frother, hand mixer, or a handheld whisk.
As with any other milk-based beverage, it begs the question if it can be made with vegan milk. Vegan steamer drinks are made with both soy milk and coconut milk.
The creamy taste of coconut milk is gaining popularity with coffee and tea-based steamer milk. However, coconut milk can be made with other steamer drinks including chocolate, rum, vanilla, almond extract, and many others.
How to boil coconut milk without curdling it?
Coconut milk is naturally stabilized by proteins and phospholipids. The aqueous phase of coconut milk emulsion contains some proteins, which act as an emulsifier to stabilize oil droplets. Hydrophilic and hydrophobic groups of these molecules can minimize the interfacial tension among two phases and promote the dispersion of oil droplets in the aqueous phase, thereby enhancing emulsion stability. Processing operations, which tend to produce smaller globules, are expected to yield more stable emulsion. When coconut milk was added with whey protein isolate as stabilizer, it could be heated at 70°C (158°C) without collapsing (5).
If you need to boil coconut milk as a recipe, then you might be concerned with how long you can expose the milk to heat. If you heat coconut milk for a long time or at a high flame, it is prone to curdle.
Curdling is a result of a change in the structure of the protein molecules. On curdling the liquid whey separates from the fat molecules. While fat is in a significantly low quantity in every type of cream, it hinders the curdling process.
To prevent your milk from curdling, try to add the coconut milk after you have prepared and sauteed your vegetables or meat. Reduce the temperature and cook for a short while after you have added the coconut milk. However, you do not need to worry about curdling as much as you would with regular milk, due to the high-fat content.
Remember to stir every 2 minutes to prevent the coconut milk from curdling. Stirring frequently hinders the curdling process, thus it is recommended to do so.
If you see that the clear liquid separates from white globules, it means that the coconut milk has started to curdle. Lower the flame or remove the heat from the coconut milk. You could also make a cornstarch slurry and add it to the coconut milk to make it retain its structure.
In this brief guide, we answered the question, can you boil coconut milk? We discussed whether it is suitable to boil the coconut milk and the consequence it could have. We also shed light on some common uses and recipes that require you to heat coconut milk.
Citations
- Alouw, J. C., and S. Wulandari. Present status and outlook of coconut development in Indonesia. IOP Confer Ser, 2020, 418.
- Patil, Umesh, and Soottawat Benjakul. Coconut milk and coconut oil: their manufacture associated with protein functionality. J food sci, 2018, 83, 2019-2027.
- Scholz-Ahrens, K.E., Ahrens, F. & Barth, C.A. Nutritional and health attributes of milk and milk imitations. Eur J Nutr, 2020, 59, 19–34.
- Waisundara, Viduranga Y., Conrad O. Perera, and Philip J. Barlow. Effect of different pre-treatments of fresh coconut kernels on some of the quality attributes of the coconut milk extracted. Food Chem, 2007, 101, 771-777.
- Patil, Umesh, and Soottawat Benjakul. Coconut milk and coconut oil: their manufacture associated with protein functionality. J food sci, 2018, 83, 2019-2027.
