Have you ever tasted a nutty richness in a dish such as Arroz con Titoté (Colombian Coconut Rice) that you couldn’t quite put your finger on? The secret was probably browned coconut milk.
Browning coconut milk changes the game when it comes to seemingly simple dishes. It adds nuttiness to Colombian coconut rice. It also creates a flavorful base for the sauce in our five-ingredient Coconut Rice Noodles with Shrimp and Snow Peas. And it’s straightforward to do at home.