metric cup coconut milk

Coconut milk is a creamy liquid extracted from the grated flesh of mature coconut kernels (Cocos nucifera) through pressing and straining, typically with added water. Native to tropical regions of Southeast Asia and the Indian subcontinent, coconut milk is distinct from coconut water, which is the clear liquid found inside young coconuts. The product has a rich, pale ivory color and a mild, subtly sweet coconut flavor. Commercial coconut milk typically contains 13-17% fat and is often stabilized with guar gum or other emulsifiers to prevent separation. The consistency and fat content vary by brand and type—canned products often separate into a thicker cream layer and thinner liquid during storage, which can be stirred together or used separately depending on culinary application.

Coconut milk is a foundational ingredient in Southeast Asian, South Asian, and Caribbean cuisines, used primarily as a cooking liquid and sauce base. It appears in curries (Thai red, green, and yellow curries; Indian curries), soups (tom kha gai, mulligatawny), rice dishes (coconut rice, risotto-style preparations), and desserts (coconut custards, rice puddings). In beverage applications, it features in tropical smoothies and traditional drinks. Coconut milk can be reduced to intensify flavor, whipped for mousse-like preparations, or used as a dairy substitute in vegan cooking. Its fat content enriches dishes without curdling at high heat, making it ideal for simmering proteins and vegetables.