Coconut Milk

Coconut milk used to be something that came in a can and was good to have on hand for making pina coladas or Thai curries. These days, coconut milk can also be found in cartons in the milk aisle and in pints in the ice cream section — and as yogurt, coffee creamer and even kefir. Some consumers are turning to coconut-milk products because they're eager for a new dairy alternative, but others are switching to them in the belief that they promote weight loss. Consumers should be aware that the evidence in support of such claims is very slim — and that coconut milk in any form is high in saturated fat, says Ruth Frechman, a spokeswoman for the American Dietetic Assn.

If you've never tackled a layer cake, the whole process can be a bit intimidating ... and it can become a bit of a mess if you don't know what you're doing. But assembling and frosting a layer cake is actually quite simple, so long as you have some patience and follow a few basic steps. Inspect your cake layers, leveling the layers if needed with a knife. One trick is to flip each cake layer, so the perfectly flat bottom becomes the top. If you want to flavor the cake between layers, pipe a border around the outer edge of each layer to contain the flavoring.

It was evidently good enough for Gilligan and Robinson Crusoe. But is coconut water a healthy choice for people who aren't stranded on a deserted island? A longstanding treat in tropical regions across the globe, coconut water hit U.S. supermarkets a few years back and is now being marketed with a vengeance. Sometimes billed as nature's sports drink, the slightly sour beverage has also acquired a reputation for being able to improve circulation, slow aging, fight viruses, boost immunity, and reduce the risk of cancer, heart disease and stroke.

This week's Culinary SOS request comes from Keith Johnson in Rancho Palos Verdes: "Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España . Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love the recipe so we could enjoy this fabulous dish more than just once a year. " If I didn't know how easy this dish was to make, I'd be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.

INNAMREDIYARPATTI, India - Michael headed for work at a textile mill, leaving his wife, children and infirm mother at home in this impoverished part of southern India. When he returned a few hours later, his mother's body was propped up in a chair surrounded by villagers and decorated with flowers, poisoned by his wife with a potion in a local form of mercy killing known as thalaikoothal. Three decades later, he harbors no ill will toward his wife. "My mother had been sick and in pain for 20 days and wasn't eating properly," said Michael, 62, who like many southern Indians uses one name.

Mango coconut upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 firm, ripe mangoes (preferably Haitian) 3 tablespoons butter, plus 1/2 cup (1 stick) butter at room temperature, divided 1/2 cup light brown sugar 1 cup sugar 2 eggs 1 vanilla bean, split and scraped 1/2 cup unsweetened coconut flakes 2 cups (8.5 ounces)

Fresh mango glistening the brilliant orange of a late-summer sun, glutinous rice balls glowing a radiant pandan green, tender taro cakes blooming the same piercing purple as a field of lilacs. Bhan Kanom Thai is a rainbow rush of colors. The Hollywood favorite is a den of overstimulation, its shelves stuffed with Thai desserts alive with vivid colors, focused flavors and foreign textures. To a particular set of Los Angeles diners, the sweet shop is an essential experience. Yet even as Southeast Asian flavors move from places like Thai Town and Little Saigon into the mainstream, the region's diverse desserts remain largely unknown, tropical curiosities far more complex than a simple batch of banana fritters.

Question: How long can we keep imitation crab in the refrigerator? How much sodium does it have? Is there any sugar in it? Answer: Like most simulated shell fish or surimi (processed fish with improved shelf life) products, imitation crab is definitely not a low-sodium food item. According to Terri Kishimoto, general manager of JAC Creative Foods Inc., a 3-ounce serving of imitation crab contains 1,050 milligrams of sodium.

Dear SOS: A friend of mine and I were extremely lucky to go to Susan Feniger's Street during a soft launch day. The one thing that stands out from that day of culinary exploration was the Kaya toast, a simply toasted piece of white bread topped with the most delectable coconut egg jam/cream we have ever tasted. I was lucky enough to stumble upon a recipe on the Internet for it, but both the source and measurements sound dubious. Please help!

  Creamy coconut and banana pops Total time: 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold 1 1/2 cups full-fat Greek yogurt 2 bananas, very ripe 1/2 cup whole milk 1/2 cup coconut milk 3 tablespoons honey 3/4 cup unsweetened coconut flakes 1. Place the yogurt, bananas, milk, coconut milk and honey in a blender....

Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España . Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love the recipe so we could enjoy this fabulous dish more than just once a year. Keith Johnson Rancho Palos Verdes Dear Keith: If I didn't know how easy this dish was to make, I'd be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.

Chicken doesn't have to be boring. Show it a little love with a flavorful marinade and chicken can be downright amazing. Why not dress up your chicken with bright, fresh lime and lemongrass, a little sesame oil and coconut milk, a touch of brown sugar and a hint of heat from some fresh Thai chiles? A Thai coconut marinade is simple, and comes together in minutes. The trick is to give the chicken enough time to properly marinate, so the flavor really soaks in -- this may not be dinner tonight , but it's a perfect dish for this weekend.

INNAMREDIYARPATTI, India - Michael headed for work at a textile mill, leaving his wife, children and infirm mother at home in this impoverished part of southern India. When he returned a few hours later, his mother's body was propped up in a chair surrounded by villagers and decorated with flowers, poisoned by his wife with a potion in a local form of mercy killing known as thalaikoothal. Three decades later, he harbors no ill will toward his wife. "My mother had been sick and in pain for 20 days and wasn't eating properly," said Michael, 62, who like many southern Indians uses one name.

You're handed a glass of a familiar holiday drink, and a deliciously unfamiliar aroma greets you: toasted coconut with hints of Tahitian vanilla, cinnamon and Jamaican allspice. You raise the glass to your lips and are surprised by the satiny texture -- nearly thick enough for a spoon but souffle-like. The flavor is rich and harmonious -- warm, caramel notes of dark Jamaican rum playfully flirting with the slight sweetness of coconut milk. It's the perfect tropical eggnog for a brisk holiday evening.

Quick baking trick: To give your eggs more volume when baking, bring them to room temperature before adding them to a recipe. The eggs will beat more quickly and easily in a batter, and taking the chill off whites before whipping will give you a loftier meringue. To warm eggs: Set the eggs out on the counter to temper, or place them in a bowl covered with very warm water until the eggs lose their chill. If the eggs are already cracked, place them in a bowl over a larger bowl of hot water, stirring until warmed through.

Fresh mango glistening the brilliant orange of a late-summer sun, glutinous rice balls glowing a radiant pandan green, tender taro cakes blooming the same piercing purple as a field of lilacs. Bhan Kanom Thai is a rainbow rush of colors. The Hollywood favorite is a den of overstimulation, its shelves stuffed with Thai desserts alive with vivid colors, focused flavors and foreign textures. To a particular set of Los Angeles diners, the sweet shop is an essential experience. Yet even as Southeast Asian flavors move from places like Thai Town and Little Saigon into the mainstream, the region's diverse desserts remain largely unknown, tropical curiosities far more complex than a simple batch of banana fritters.

Frank Landrey, president of Andre Prost Inc., the makers of A Taste of Thai, says he was just listening to his customers. That's why he invented a light coconut milk to replace that thick, white, high-fat liquid used in spicy Thai soups and curries. The thinner coconut milk, with 75% less fat and 66% less calories than full-fat version, can be used in any recipe calling for unsweetened coconut milk. For more information, call (800) 243-0897.

  Total time: 35 to 50 minutes, plus soaking times for the rice Servings: 6 Note: This recipe is adapted from one by Nancie McDermott in her book "Real Vegetarian Thai. " She recommends the slender Thai oke loeng mangoes, which are unavailable here, but vendor Lampai Poomsuke finds Manila mangoes equally delicious. Long-grain sticky rice, also called glutinous or sweet rice, can be found at most Asian markets. Two good brands of canned coconut milk are Mae Ploy (which is creamier)

Dear SOS: I absolutely love the food at RockSugar in Century City. Everything is always so fresh and delicious. One of my favorites is the festive rice. Do you think you could obtain the recipe? Helga Niederhoff Pacific Palisades Dear Helga: RockSugar was happy to share its recipe for this wonderfully fragrant and flavorful rice. A garnish of chopped cashews emphasizes the nutty flavor of the rice. RockSugar's festive rice Total time: About 1 hour Servings: 8 to 10 Note: Adapted from RockSugar Pan Asian Kitchen in Century City.

Chiffon cake — that darling of midcentury American cuisine — is a lighter-than-air confection. Made with egg whites and vegetable oil, it has a feathery crumb and a delicate flavor. That makes it perfect for today, particularly with a little updating. Times Test Kitchen manager Noelle Carter took the basic cake and gave it a tropical twist with the addition of fragrant, nutty pandan leaves and then topped it with a slightly sweet coconut glaze. Pandan chiffon cake with coconut glaze Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets.