Coconut Milk Reduction (Korma Base)

Description

A simmered coconut‑milk reduction that concentrates fat and creates a silky, golden korma base.

Technical

Heating coconut milk at 85–95 °C drives off water, raising the fat fraction from ~20 % to ~30 % w/w and increasing viscosity through fat coalescence. Concurrently, Maillard reactions between lactose (or milk solids in added dairy) and spice amino acids generate melanoidins that impart a golden hue. Controlled timing prevents polymerization of phenolics, which would otherwise yield bitterness, and maintains emulsion stability for a smooth texture.

Science

Primary Reaction

evaporation‑driven concentration coupled with Maillard browning

Sensory Profile