c.milk
Rich in medium-chain triglycerides and provides calories and fat; contains electrolytes and minerals such as potassium, manganese, and copper, though fat content is relatively high.
About
Coconut milk is the creamy, white liquid extracted from the grated flesh of mature coconut kernels (Cocos nucifera), native to tropical regions of Southeast Asia and the Pacific. The extraction process involves grating the coconut meat and steeping it in hot water, then pressing and straining to obtain a rich, oily emulsion. Mature coconut milk typically contains 17-20% fat content and varies in consistency from thin, watery versions (first pressing) to thick, concentrated versions (second pressing or canned products). It has a distinctive sweet, slightly nutty flavor and creamy texture, quite different from the clear liquid inside young coconuts (coconut water).
Culinary Uses
Coconut milk is a staple ingredient in Southeast Asian, South Asian, and Caribbean cuisines, used to create curries, soups, desserts, and beverages. In Thai, Indonesian, and Malaysian cooking, it forms the base of curries (massaman, panang, green) and laksa soups. In Indian cuisine, it appears in South Indian curries and regional specialties. It is also used in Caribbean dishes like callaloo and rice and peas, and in Latin American preparations. Coconut milk enriches both savory dishes and sweet applications, from rice puddings to cocktails. The ingredient can be used full-strength for rich sauces or diluted for lighter broths and soups.