/ 1 pint /2.5 cups coconut milk

Coconut milk is a creamy liquid extracted from the flesh of mature coconuts (Cocos nucifera), a palm species native to Southeast Asia and the Indo-Pacific region. Unlike coconut water (the clear liquid found inside young coconuts), coconut milk is produced by grating the white endosperm, mixing it with water, and pressing or straining to release the milky emulsion. The milk contains coconut oil and solids suspended in water, creating a rich, slightly sweet liquid with a characteristic coconut flavor. Commercial coconut milk typically contains 13-20% fat content, though traditional preparations vary significantly based on extraction method and the number of pressings.\n\nCoconut milk exists on a spectrum of thickness and fat content. Full-fat coconut milk (used for curries and rich dishes) contains the highest proportion of solids and oil, while lighter versions are available for beverages and cooking applications where less richness is desired. The product may separate during storage, with cream rising to the top—this is natural and can be recombined by shaking or stirring.

Coconut milk serves as a fundamental ingredient in Southeast Asian, South Asian, and tropical cuisines. It is essential in Thai, Malaysian, Indonesian, and Vietnamese cooking, where it forms the base for curries, soups (such as tom kha gai), and rice dishes. The ingredient provides richness and a subtle sweetness that balances spices and chilies in savory applications, while also appearing in desserts, smoothies, and beverages throughout tropical regions. Coconut milk can be reduced to create concentrated sauces, used as a braising liquid for meat and seafood, or whipped into mousses and ice creams. When selecting coconut milk for cooking, full-fat versions are preferred for authentic curries and rich preparations, while lighter versions suit applications requiring less viscosity.