Coconut in cooking

I have used fresh yogurt very many times. As I said earlier, add when off the heat. It has never split. As for alternatives to coconut milk, there are many.

What kind of coconut? Coconut milk (full fat or reduced), coconut cream, desiccated coconut, flaked coconut or fresh coconut? The calorie content will vary according to which it is. Coconut is sometimes looked upon as a diet "baddie" (as peanuts are, quite unfairly) but - as with any kind of ingredient - it really does depend upon which kind you use and how much of it you're eating.

Do not use yoghurt, as others have said it will separate.

Milk, cream etc will not cut it.

Coconut is an important element of a lot of curries.

You could try crumbling some coconut block in or try recipes that don’t require coconut

If the recipe says ‘coconut milk’, nothing else will do. Yogurt etc will totally change the taste. The only thing that could replace it is single cream, but that is equally if not more calorific

Leave it out. It is not essential. I have not used coconut milk in a recipe for years. As mentioned, full fat Greek yoghurt will do very well. Add it when heat is swiched off and stir through.

Burning not buring !

Yoghurt, but it will tend to separate when heated .
You can either liquidise a couple of large serving spoonfuls of your curry to stabilise it or dare I suggest-adding a little cornflour to water and adding it?
You could use low fat coconut milk .
To be honest I'd use the full fat version and go for a calorie buring walk afterwards !

Kate54

Yoghurt would probably work - plain, full fat

Would low fat work if calorie counting is important?

I've used Greek yogurt but nothing beats coconut milk in a mild curry, we just don't have it very often.

Broth.

Almond milk..

Yoghurt would probably work - plain, full fat