Kokosmjölk

Kokosmjölk is a beverage and cooking ingredient made from the grated flesh of mature coconuts ground with water. It is widely used in Swedish cuisine to add creaminess and tropical flavor to both sweet and savory dishes. The term is Swedish for coconut milk, though the product itself is produced from coconuts that grow in tropical regions such as Indonesia, the Philippines, and the Caribbean.

The preparation process involves extracting the coconut meat, washing and soaking it, then blending with water to produce a milky liquid. The mixture is strained to separate the thick coconut cream, which can be used on its own or reduced to create a richer coconut milk with a higher fat content. In commercial production, additives such as carrageenan, lecithin or preservatives may be added to improve texture and shelf life. Unpasteurised versions are often sold chilled in glass jars or tetra packs, while pasteurised and fortified variants are common in supermarkets.

Nutritionally, kokosmjölk contains medium chain triglycerides, vitamins C, E, and B, and minerals such as potassium and magnesium. Its calorie content varies: full‑fat coconut milk averages 200–240 calories per 100 ml, while light versions contain around 80–100 calories. It is naturally lactose‑free and is a popular alternative to dairy milk, particularly in vegan and lactose‑intolerant diets.

Kokosmjölk is employed in a wide range of dishes, from curries and soups to desserts like ice cream, pancakes, and smoothies. In Swedish cooking it can be found in recipes for coconut‑infused porridges, dulce de leche‑style sauces, and as a base for dairy‑free desserts. Because of its strong flavor, it is typically used in moderation, often diluted with water or combined with other liquids. The product should be kept refrigerated after opening and consumed within a few days for best freshness.