Description
Coconut milk is gently reduced in porous earthen pots at 80–90 °C for 45–90 minutes, concentrating its fats and sugars while preserving aroma.
Technical
During reduction, water evaporates while mild oxidation of triglycerides and sugars occurs, concentrating fatty acids, sugars, and phenolic compounds. The porous earthenware allows slow, even heat transfer, minimizing Maillard browning and preserving volatile aroma molecules.
Science
Primary Reaction
evaporation of water and mild oxidation of lipids and sugars
Sensory Profile
Aroma ()
coconutnuttysweetwarmfragrantcaramelizedtoastedearthybutteryvanilla-like