plus 1/4 cup coconut milk

Coconut milk is the creamy liquid extracted from the grated flesh of mature coconut (Cocos nucifera), a tropical tree native to Southeast Asia and the Indian subcontinent. The extraction process involves grating the coconut meat and steeping it in hot water, then straining the liquid through cheesecloth to obtain a rich, white suspension of coconut solids and fat. Unlike coconut water (the clear liquid inside young coconuts), coconut milk contains high concentrations of saturated fat and has a pronounced coconut flavor. Traditional coconut milk varies in consistency from the thick, creamy first pressing to thinner second and third pressings; modern canned versions typically contain added stabilizers and are often standardized to a medium consistency.

Coconut milk is fundamental to Southeast Asian, South Asian, and Caribbean cuisines, serving as both a cooking medium and flavoring agent. It is essential in curries—particularly Thai curries (red, green, yellow), Indian rendang, and Sri Lankan dishes—where it adds richness and balances spice heat. The ingredient is also used in soups, desserts, beverages, and as a dairy substitute in vegan cooking. Coconut milk pairs well with aromatics like lemongrass, garlic, ginger, and galangal, and is commonly combined with protein, vegetables, and rice or noodles.