Instructions: Q. Can you please explain the difference between "cream of coconut" and "coconut milk?" I have a recipe for a cake that calls for 1 can cream of coconut, but I didnt know if this was the same as 1 can coconut milk.

A They are not the same, and actually, your question involves three separate products. Coconut milk, which is available canned, is made by simmering one part water with one part shredded coconut until frothy, and then straining the liquid through a cheesecloth, squeezing out as much liquid as possible. Unsweetened coconut cream, which is also available in cans, is made in the same manner, only the ratio is one part water to four parts coconut (or milk may be used to obtain a richer product). Finally sweetened cream of coconut, which is used mainly for desserts and beverages, is a sweetened commercially produced version of coconut cream.

The names coconut cream and cream of coconut are used interchangeably. Were guessing if the cake recipe doesnt specify whether you are to use sweetened or unsweetened cream of coconut, you should choose the sweetened variety.

Caerphilly cheese - Information

A. Caerphilly is a cheddar-type of cheese, originally produced in Wales, but mostly made now across the border in England. It is a crumbly, firm, white, cows milk cheese, with a slightly salty flavor. It is not aged for long (one to two months), and is good for melting. If you dont have a chunk of it sitting in your refrigerator, Lancashire and the French Cantal are close substitutes, and for the Spinach and Chevre Tart, which calls for such a small amount of Caerphilly, you could substitute a little more goat cheese than called for in the recipe, or any mild cheddar.

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