coconut milk or 1 can coconut milk

Coconut milk is a creamy liquid extracted from the grated flesh of mature coconut kernels (Cocos nucifera). The extraction process typically involves grating or grinding the white endosperm and then steeping it in hot water, after which the mixture is strained through cheesecloth to separate the rich, fatty liquid from the solid residue. True coconut milk is distinct from coconut water (the clear liquid inside fresh coconuts) and coconut cream (the thicker, more concentrated fat layer that rises to the top). The resulting liquid has a pale white to off-white color with a mild, slightly sweet coconut flavor and a smooth, velvety texture. Commercially, canned coconut milk is often standardized to a specific fat content—typically ranging from "lite" (reduced fat) to full-fat varieties, with some products containing added stabilizers or emulsifiers.

Coconut milk serves as a fundamental ingredient in Southeast Asian, South Asian, and Caribbean cuisines, where it functions as both a cooking medium and a sauce base. It is essential in curries (Thai, Indian, Malaysian), soups (tom kha gai, laksa), desserts (coconut rice puddings, custards), and rice dishes (coconut rice). The ingredient adds richness and body to both savory and sweet preparations, and its neutral flavor profile allows it to complement aromatic spices and fresh herbs without overpowering them. Coconut milk also serves as a dairy-free alternative in modern cooking. When using canned coconut milk, separation of cream and liquid is common; the cream may be whisked in separately or the entire can contents stirred together depending on the desired consistency and fat content of the final dish.