diluted coconut milk
Lower in fat and calories than undiluted coconut milk, though still provides some saturated fat and medium-chain triglycerides; contains trace minerals including manganese and copper.
About
Diluted coconut milk is coconut cream—the thick, fatty liquid extracted from grated coconut flesh—mixed with water to reduce its fat content and viscosity. The coconut milk originates from the coconut palm (Cocos nucifera), a tropical tree cultivated throughout Southeast Asia, the Pacific, and other warm regions. Standard coconut milk typically contains 13–20% fat, while dilution with water produces a thinner consistency suitable for cooking liquids and gravies. The resulting liquid retains the characteristic sweet, nutty coconut flavor but with less intensity than pure coconut cream.
The dilution process is either performed commercially (marketed as "light" or "thin" coconut milk, typically containing 5–10% fat) or done manually by home cooks adding water to canned coconut milk. Quality varies depending on the coconut variety, processing method, and ratio of water to cream.
Culinary Uses
Diluted coconut milk serves as a primary cooking liquid in Southeast Asian cuisines, particularly in Thai, Malaysian, Indonesian, and Vietnamese dishes. It is essential for curries, soups, and braised dishes where a lighter, more subtly flavored coconut base is desired compared to undiluted coconut cream. Common applications include Thai curry pastes, laksa broths, and coconut-based rice pilafs. The reduced fat content makes it suitable for preparing lighter sauces and broths while still maintaining coconut essence. Diluted coconut milk also appears in desserts and beverages, where precise fat content affects texture and mouthfeel.