Hi BW, I use it often. I actually used 2 cans of it tonight in my Asian soup. I use it mostly in Asia/Thai and Carribean/Island foods and dishes - especially curries and soups. I also use it when I make coconut sticky rice.
I do not find it overly thick or sweet. The only thick part is the layer on top. Shake the can well and then bottom from the bottom up. This will get everything out without having to scoop leftover thick parts. Shake, open bottom up, dump and the can will be clean after.
Do you like Thai food? Your best bet to use it would be Thai or soup oriented with chicken, seafood or shrimp as the protein. I would NOT recommend using other meats with it the first time you try it. I find it mild creamy with a light sweet aroma, nothing overpowering but heavy meats could ruin the first timer taste test for a dish - stick to the ones I suggested or use it vegetarian. You can make some delicious coconut curry or coconut vegetarian soups with it. Let me know if you'd like some ideas based on what you have. Awhile back I suggested an Asian soup for you with stuff you had on hand. You put it off and I'm not sure if you ever got to it but the coconut milk would be great addition to that one...
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