cc coconut milk
Rich in saturated fat and medium-chain triglycerides (MCTs), providing significant calories; also contains manganese, copper, and small amounts of iron. Coconut milk offers minimal protein and carbohydrates but contributes electrolytes and minerals in modest quantities.
About
Coconut milk is a creamy liquid extracted from the flesh of mature coconut kernels (Cocos nucifera), native to tropical regions of the Indo-Pacific. The liquid is obtained by grating the white endosperm and pressing it, often with added water, to yield a rich, opaque suspension with a high fat content (typically 13-20% in canned products). Coconut milk is distinct from coconut water, the clear liquid found inside young coconuts. The product is characterized by its pale ivory color, slightly sweet flavor, and luxurious mouthfeel, with regional variations in fat content and processing methods affecting consistency and intensity.
Modern coconut milk is primarily available in canned or frozen forms, produced through mechanical extraction and sometimes homogenization. The can or container often separates into a dense cream layer and thinner liquid upon standing, which can be remixed or used separately depending on culinary application.
Culinary Uses
Coconut milk is a cornerstone ingredient in Southeast Asian, South Asian, and Pacific cuisines, functioning as both a base and enriching element. It is essential in Thai curries (red, green, yellow), laksa, tom kha gai, and Malaysian rendang preparations. In Indian cuisine, particularly in southern regions, coconut milk appears in sambar, korma, and seafood curries. The ingredient serves multiple roles: as a creamy sauce base, a cooking medium for proteins and vegetables, and a sweetening element in desserts and beverages. Beyond savory applications, coconut milk features in tropical desserts, ice cream, and beverages like horchata and piña colada. It is commonly used at full strength in rich curries or diluted for lighter soups and stews.