Kokosmelk

Kokosmelk is a white, creamy liquid produced by emulsifying grated coconut meat with water. In Dutch-speaking contexts it refers to the coconut milk used in cooking and beverages, and is commonly sold in cans or aseptic cartons. The product is available in different fat levels, including full-fat coconut milk (typically around 17–25% fat) and light variants that are diluted with water. A thicker counterpart called kokosroom (coconut cream) is also sold for recipes that require more body.

Production methods range from traditional to industrial. The traditional process involves soaking or washing grated coconut meat in warm water and pressing or squeezing the mixture to extract the milk, followed by filtration. Commercial coconut milk is produced similarly but uses mechanical presses and filtration, and may include stabilizers or emulsifiers to maintain a uniform emulsion and prevent separation during storage.

Uses of kokosmelk span many cuisines. It is a staple in Southeast Asian dishes such as curries and soups, as well as in Caribbean and Latin American desserts and beverages. It provides creaminess and a distinct coconut flavor, and it can substitute for dairy milk in vegan and lactose-free cooking. It should not be confused with coconut water, the clear liquid found inside young coconuts.

Nutrition and storage considerations vary by brand. Coconut milk is relatively high in fat, predominantly saturated fat, and contributes a noticeable amount of calories per serving. Unopened cans or cartons are shelf-stable until the printed date; after opening, kokosmelk should be refrigerated and used within a few days. Separation into a watery layer and a creamy layer is common; a shake or stir re-emulsifies the contents.