I've never read of anyone experiencing this problem, but it happens frequently that when I use fresh coconut milk, it splits in cooking, even on the lowest flame. This is not appetizing at all, of course. Should I add a bit of flour to it? Why is it no one else ever seems to have this problem?

I have not come across this problem before, so not sure what is the answer, Is it at room temperature? It is worth trying a bit of con flour in it, you have nothing to loose! Someone else here may have a better answer.

what do you mean by 'fresh' coconut milk?

I am assuming it is fresh coconut grated and squeezed as done by some in southern India.

Is this using coconut milk or do you mean the coconut water which is inside of fresh coconuts, and is semi-clear?

The fat content and taste and texture of that coconut water is completely different from the coconut "milk" and cream that are made by pressing the coconut flesh.

Yeah, coconut grated and the milk extracted from that. At room temperature. I feel like a freak!

Homecook, don't feel like a freak, am sure ALL of us have had mishaps in the kitchen with recipes, or techniques not going right, or ingredients not behaving as we expected!