Coconut milk

Coconut milk is a creamy liquid made by extracting coconut flesh with water. It is used in cooking and sold as a plant-based drink.

Coconut: The fruit of the coconut palm, with edible white flesh and water inside a hard shell. Its grated flesh supplies the fat and solids extracted into coconut milk.
Coconut milk extraction: The process of drawing liquid from grated coconut flesh, usually with water and pressure. This is the step that turns coconut flesh into the defining liquid.
Thai curry: A Thai dish of curry paste simmered with ingredients such as vegetables or meat, often in coconut milk. Coconut milk supplies the creamy base in many Thai curry preparations.
Coconut milk beverage: A drinkable coconut-based product, usually diluted and formulated for drinking or pouring over cereal. It is generally thinner and formulated differently from canned coconut milk for cooking.
Coconut cream: A thick, high-fat coconut extract made with less water than ordinary coconut milk. It is the richer, less diluted product often separated from coconut milk.
Filtration: A separation process that removes solid particles by passing a mixture through a filter. Filtering removes coconut particles and affects the milk’s texture.
Rendang: An Indonesian dry curry in which meat is slowly cooked with coconut milk and spices. Long cooking reduces coconut milk into the rich coating characteristic of rendang.
Coconut oil: Fat extracted from coconut flesh, consisting predominantly of triglycerides. It contains concentrated coconut fat without the water-based liquid and solids of coconut milk.
Coconut water: The clear liquid naturally contained inside a young coconut. It comes from the fruit’s interior, unlike milk extracted from its grated flesh.
Homogenization: A process that reduces and evenly disperses droplets in a mixture to limit separation. Commercial products may be homogenized so their fat stays dispersed longer.

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