thick coconut milk - extracted from ½ grated coconut
Rich in medium-chain triglycerides (MCTs) and saturated fats, providing caloric density and contributing to satiety. Contains some minerals including manganese and copper, though it is high in calories and fat content.
About
Thick coconut milk is the rich, creamy liquid extracted from freshly grated coconut meat through pressing and straining, typically obtained from the first pressing of grated coconut (as opposed to thin coconut milk from subsequent pressings). Coconut milk contains high concentrations of coconut cream and fats, lending it a viscous consistency and opaque white appearance. It serves as a concentrated form of the coconut extract, with a pronounced coconut flavor and rich, slightly sweet taste profile. In commercial production, thick coconut milk typically has a fat content exceeding 17%, distinguishing it from standard or thin coconut milk preparations used in many Asian cuisines.
Culinary Uses
Thick coconut milk is fundamental to Southeast Asian, Indian, and Pacific Island cuisines, where it forms the base for curries, soups, desserts, and sauces. It is used to create rich gravies in Thai, Malaysian, and Indonesian dishes—particularly in curry pastes and laksa preparations—and features prominently in Indian coconut-based curries and gravies. In dessert applications, thick coconut milk enriches puddings, ice creams, and confections across tropical culinary traditions. The ingredient's high fat content makes it ideal for dishes requiring creaminess without dairy, and it can be used as a standalone cooking medium or combined with spices and aromatics to build complex flavor bases.