– 6 cups coconut milk

Coconut milk is a creamy, opaque liquid extracted from the grated flesh of mature coconut (Cocos nucifera), a tropical palm native to Southeast Asia. The extraction process involves steeping grated coconut meat in water and pressing the mixture to release the milky emulsion. Coconut milk is distinguished from coconut water (the clear liquid inside the coconut) and contains approximately 13–20% fat depending on the ratio of coconut solids to liquid. It has a naturally sweet flavor with subtle nutty undertones. Commercially produced coconut milk is typically canned or packaged in cartons; full-fat varieties contain the full coconut cream layer, while "lite" or reduced-fat versions have had some coconut oil removed. Fresh coconut milk, traditionally prepared in household kitchens across tropical regions, may have slightly different fat content and flavor intensity.

Coconut milk serves as a foundational ingredient in Southeast Asian, South Asian, and Caribbean cuisines. It is essential in curries—particularly Thai green, red, and yellow curries, as well as Indian coconut-based gravies—where it provides richness and body while balancing spice. In soups such as tom kha gai (Thai coconut chicken soup) and laksa, coconut milk creates a luxurious base. It is also used in desserts, rice preparations, and beverages throughout tropical regions. Coconut milk can be whisked into sauces, used to braise meat or vegetables, or incorporated into baked goods. The separated cream layer (coconut cream) is often used for finishing dishes or making coconut-based drinks.