coconutmilk

Coconut milk is a liquid emulsion produced from the grated flesh of mature coconuts and water. It is an opaque white liquid created when coconut meat is pressed or blended with water and then strained. It is distinct from coconut water, the clear liquid found inside coconuts, and from coconut cream, which is a thicker, higher-fat layer that can separate from the milk.

Production and variants: The common method involves mixing grated coconut flesh with water and extracting the liquid by pressing or squeezing, followed by filtration. The fat content determines labeling as full-fat coconut milk or light coconut milk; coconut cream is thicker and richer and may be sold separately. In commerce, coconut milk is widely available canned, in cartons, or as powders and beverages. Different products may include stabilizers or sugars.

Uses: Coconut milk is a staple in many cuisines, adding creaminess and sweetness to curries, soups, sauces, and desserts. It serves as a dairy-free substitute in vegan and lactose-free recipes and is valued for its characteristic coconut aroma and flavor.

Nutrition and safety: Coconut milk is high in fat, predominantly saturated fat, with smaller amounts of carbohydrates and protein. It provides minerals such as manganese and copper. Some individuals with tree-nut allergies should check labeling, as coconut is sometimes listed as an allergen.

Storage and handling: Unopened canned coconut milk can be stored at room temperature. After opening, refrigerate in a sealed container and use within several days; the liquid may separate and can be re-emulsified by stirring. It can also be frozen for longer storage.