-ounce can unsweetened coconut milk

BeveragesYear-round. Canned unsweetened coconut milk is shelf-stable and available throughout the year in most markets.

Rich in saturated fat (primarily lauric acid) and medium-chain triglycerides (MCTs); provides calories and minor amounts of fiber, potassium, and manganese. Contains no significant protein or carbohydrates when unsweetened.

About

Coconut milk is a creamy liquid extracted from the grated meat (endosperm) of mature coconut fruits (Cocos nucifera), native to tropical regions of Southeast Asia and the Pacific. The milk is obtained by pressing freshly grated coconut flesh, typically with water, to create an emulsion of coconut fat and water. Commercial canned coconut milk is a processed version of this traditional extraction, preserved without added sweeteners. It typically contains 13-20% fat by weight and has a white to off-white color with a rich, subtly sweet coconut flavor. Unsweetened varieties contain no added sugars, distinguishing them from sweetened condensed coconut milk products used in desserts.

Culinary Uses

Unsweetened coconut milk is a staple in Southeast Asian, Indian, Caribbean, and Pacific Island cuisines, used as a base for curries, soups, and braised dishes. It adds richness and subtle flavor to Thai curries, laksa, coconut rice, and savory sauces. In Indian cooking, it features in coconut-based gravies and seafood preparations. The ingredient also appears in smoothie bowls, beverages, and as a dairy milk alternative in vegan and plant-based cooking. Canned coconut milk is convenient for home cooking; the thicker cream layer that separates during storage can be used separately for more concentrated richness.

Forms & Preparations

  • Canned (full-fat) — Standard commercial product with 13-20% fat content; cream and liquid separate during storage for flexible use.
  • Canned (light) — Reduced-fat version with approximately 5-7% fat content, achieved through dilution or extraction methods; lighter mouthfeel.
  • Powder (reconstituted) — Dried coconut milk solids that are rehydrated with water; longer shelf life but requires mixing.
  • Fresh (homemade) — Made by grating fresh coconut meat and pressing with hot water; used in traditional preparations when canned products are unavailable.

Substitutes

  • Unknown — Use in a 1:1 ratio for richness and texture in savory dishes; lacks coconut flavor but provides similar fat content and mouthfeel.
  • Unknown — Use 1 part coconut cream diluted with 2 parts water to approximate coconut milk's fat content; or use undiluted for more concentrated coconut richness.
  • Unknown — Blend soaked raw cashews with water (1:2 ratio) as a neutral-flavored substitute with similar creaming properties; works well in curries and soups.
  • Unknown — Use in a 1:1 ratio as a plant-based alternative; provides similar body and richness but with less distinctive flavor.