So, the carton is watered down?
Which would one use to make, say coconut yogurt? I'm assuming that I can just use the carton to sub for milk in baking breads and muffins, but I'm wondering if the can would work better for custards. I've always used the can in coconut rice, or Thai food, but the carton had me intrigued and rethinking recipes. I'll bet it the carton has a less pronounced coconut flavor.