Any chemistry guys out there know how to extract the saturated fat from coconut milk?
The plan is to make a coconut dream cream ale. The base for the beer is an AG cream ale recipe (10.5 lb 2R, 1 lb caramel 20, 1oz cascade). I've got coconut in hand and would like to use the whole thing for this beer. Milk and meat.
From my research, the best procedure for the meat is to take the unsweetened coconut shavings, bake them on an oven sheet and let them soak in the secondary. Baking in the oven cooks off the majority of the oils (the oil kills head retention) while soaking in the secondary extracts your flavor.
This leaves the coconut milk. I'd like to add the milk at flameout and let whatever sugar is in there to ferment out. However, the milk is high in saturated fat (which again will kill head retention). My thought was to somehow extract the oil. My best guess would be to just let the milk sit at room temp for a day and let the oils float to the top, then skim it off. Has anyone done this? Can you comment on its effectiveness?
TLR - Using coconut milk for brew. How do I remove the majority of the oils from the milk?