But for that you tend to refrigerate it then scoop the solid fat out so it’s thicker and more whippable. (I’ve done this once but think I made it a bit too thick. Guess it depends on if it separates a lot, and if skimming the coconut cream would leave much thinner liquid for the curry.) Coconut milk wouldn’t work for this.
Otherwise you can use it up as coffee creamer or freeze it in ice cube trays for later
Or double the curry recipe to use the whole can and freeze the other half of the food in portions
If it’s coconut cream you can sweeten and whip it like vegan whipped cream.
But for that you tend to refrigerate it then scoop the solid fat out so it’s thicker and more whippable. (I’ve done this once but think I made it a bit too thick. Guess it depends on if it separates a lot, and if skimming the coconut cream would leave much thinner liquid for the curry.) Coconut milk wouldn’t work for this.
Otherwise you can use it up as coffee creamer or freeze it in ice cube trays for later
Or double the curry recipe to use the whole can and freeze the other half of the food in portions