Yes, coconut milk can make soup less spicy.
Based on the provided reference, coconut milk is listed as one of the non-dairy alternatives that can be used to cool down a spicy dish. This implies that it has properties that help to reduce the perceived spiciness of food.
How Coconut Milk Reduces Spiciness
The creamy texture and the fats present in coconut milk can help to coat the tongue and dilute the capsaicin, which is the compound that creates the sensation of heat in spicy foods. This effect helps to provide relief from the burning sensation and makes the soup taste milder. Here's a breakdown of how it works:
- Fat Content: The high fat content in coconut milk binds with capsaicin, which is oil-soluble. This helps to remove it from the taste receptors.
- Creaminess: The smooth texture of coconut milk also helps to create a barrier on the tongue, further reducing the contact of capsaicin.
- Dilution: By adding coconut milk to a soup, you are diluting the concentration of spicy compounds throughout the dish.
Other Non-Dairy Options
While coconut milk is one option, the reference also mentions other non-dairy alternatives that can help to cool down spicy foods:
- Oat milk
- Almond milk
Practical Insight
When adding coconut milk to reduce the spiciness of your soup, start with small amounts. Add a little, taste, and then add more if needed. This will help you achieve the desired level of spiciness and prevent the soup from becoming too mild.
