coconut milk of 6 coconuts
Rich in medium-chain triglycerides (MCTs) and lauric acid; provides dietary fiber and minerals including manganese and copper, though high in saturated fat and calories.
About
Coconut milk is a creamy liquid extracted from the grated flesh of mature coconuts (Cocos nucifera) by pressing with water or by soaking. Despite its name, it is not the clear liquid found inside a fresh coconut (coconut water), but rather an emulsion of coconut flesh and water that contains significant levels of fat and fiber. The extraction process typically involves mixing grated coconut meat with hot water and straining through cheesecloth or a fine sieve, creating a rich, white liquid with a distinctive tropical flavor. Commercial coconut milk is often canned or packaged after light heat treatment to ensure stability, and typically contains 13-17% fat content, though this varies by brand and production method.
Culinary Uses
Coconut milk serves as a foundational ingredient in Southeast Asian, Indian, and Caribbean cuisines, particularly in curries, soups, and rice dishes where it provides richness and subtle sweetness. It is essential in Thai red and green curries, Indian kormas, and laksa broths, and is also used in desserts, beverages, and as a dairy substitute in vegan cooking. The ingredient can be used full-strength for creamy preparations or thinned with water to create lighter sauces; it pairs well with aromatics like garlic, ginger, chilies, and lemongrass, and works across both savory and sweet applications.