fl oz/250ml/1 cup thick coconut milk

Coconut milk is an emulsified liquid extracted from the flesh of mature coconut (Cocos nucifera), a tropical drupe native to Southeast Asia and the Pacific islands. The thick variety results from the first pressing of grated coconut meat combined with water, yielding a product with high fat content (13-20% by weight) and creamy consistency. Thin coconut milk, produced from subsequent pressings or dilution of thick milk, contains lower fat levels. Coconut milk is distinct from coconut water, which is the clear liquid found inside immature nuts. The milk has a mild, slightly sweet, and subtly nutty flavor profile, with regional variations in processing methods affecting final color and viscosity.

Thick coconut milk is produced by combining freshly grated or desiccated coconut meat with hot water, then straining through cheesecloth or specialized equipment to separate the liquid from solids. Traditional methods involve hand-squeezing the mixture; industrial production uses mechanical presses and may include stabilizers or emulsifiers to maintain consistency during storage.

Thick coconut milk is a foundational ingredient in Southeast Asian, South Asian, and Pacific cuisines. It serves as the base for curries (Thai, Malaysian, Indian, Indonesian), coconut-based soups (tom ka gai), risottos, desserts, and beverage applications. The high fat content makes it ideal for dishes requiring rich, creamy textures without dairy products, and it functions well in both savory and sweet preparations. Coconut milk is commonly added to stir-fries, braised dishes, and grain preparations. It can be used undiluted for maximum richness or blended with thin coconut milk or water to adjust consistency and fat content according to recipe requirements.