Coconut Milk

what is coconut milk?
Coconut milk is white liquid that comes from the grated meat of a brown coconut.

Fresh coconut milk has a consistency and mildly sweet taste similar to that of cow’s milk, and if properly prepared, should have little or no coconut odour. It may be consumed raw by itself, or used as a milk substitute in tea, coffee, or baking by vegans or people allergic to animal milk. It can also be mixed with fruit to make a yoghurt substitute.

Coconut milk is a common ingredient in many tropical cuisines, such as Burmese, Cambodian, Filipino, Indian, Indonesian, Malaysian,Singaporean, Sri Lankan, Thai, Vietnamese, Peranakan cuisine and Southern Chinese, as well as Brazilian, Caribbean, Polynesian, andPacific islands cuisines.

is coconut milk dairy?

Is coconut milk fattening?
The colour and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat.

One of the most prominent components of coconut milk is coconut oil, which many health organisations recommend against consuming in significant amounts due to its high levels of saturated fat.

Coconut milk is rich in medium-chain fatty acids (MCFAs), which the body processes differently from other saturated fats. MCFAs may help promote weight maintenance without raising cholesterol levels.[18

 
Coconut milk ingredients
What carbs are in coconut milk?
Coconut milk vs other milks
Light coconut milk
Powdered coconut milk
Can you freeze coconut milk?
Products – chaokoh coconut milk, koko coconut milk, coconut milk pale

 

Coconut Milk Benefits

 

Canned coconut milk:

Manufacturers of canned coconut milk typically combine thin and thick milk, with the addition of water as a filler.

Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk.

Once opened, cans of coconut milk must be refrigerated[1] and are usually only good for a few days. If not, the milk can sour and spoil easily.

Homemade coconut milk
Creamed coconut and coconut milk are made in a way surprisingly akin to their dairy counterparts. Coconut flesh (the white part) is grated and soaked in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. By repeating this process, the coconut milk becomes thinner. The thicker version is used for desserts and rich sauces. Thin coconut milk is used for cooking curries and soups. In the UK, fresh coconut milk is unavailable and coconut milk is bought in cans.

Traditionally, coconut milk is acquired through the grating of a brown coconut, mixing the resulting substance with a small amount of water to dissolve the fat present in the grated meat. The grating process itself can be carried out manually or with a more modern grating machine. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7%. Thick milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in water and squeezed further to produce thincoconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in Western nations since fresh coconut milk is rare, and most consumers buy coconut milk in cans.

Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk. To avoid this in commercial sold coconut milk, an emulsifier(s) and a stabiliser(s) have to be used.

 

In food:

 

Coconut milk is an ingredient in some curries. Frozen coconut milk tends to stay fresh longer, which is important in dishes in which the coconut flavor is not competing with curries and other spicy dishes. Coconut milk is the base of many Indonesian, Malaysian, Sri Lankan and Thai curries. To make the curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, along with any other seasonings, meats, vegetables or garnishes.

Coconut rice is the example of popular rice cooked in coconut milk commonly found around tropics, from Southeast Asia to Caribbean.Nasi lemak is a popular Malaysian version of coconut rice, while the Indonesian Javanese version is called nasi liwet. In Indonesia, coconut milk and rice flour are the main ingredients for traditional serabi pancakes.

In Brazil, coconut milk is mostly used in the northeastern cuisine, generally with seafood stews, and in desserts. In particular, several dishes from Bahia are known to use both coconut milk and palm oil.

In Colombia and Panamá the grated flesh of coconut, plus coconut milk extracted from it, is fried with coconut water and sugar in its own oil. The concentrated residue is called titoté, which incorporates little brown bits of dried coconut oil. Coconut rice made with titoté is brown in color and has a sweet, particular taste.[2] [3]

 

In drink: 

In Southeast Asia there is a widely popular iced drink called cendol, where a chilled coconut milk will be added with green jellies made of rice flour and sweetened with liquid thick palm sugar. Coconut milk is often used in traditional hot drinks, such as bandrek and bajigur from West Java, Indonesia.

In southern China and Taiwan, sweetened “thin” coconut milk is served on its own as a drink during spring and summer. It is made by adding sugar and evaporated or fresh milk during the process of preparing the coconut milk. Another Chinese drink is coconut milk diluted with water, then mixed with fresh or evaporated milk in a 1:1 ratio and a spoon of condensed milk or sugar for each cup. They are served chilled.

In Brazil, coconut milk is mixed with sugar and cachaça to make a cocktail called batida de côco. Piña colada typically contains coconut milk or coconut cream. An eggnog called coquito con ron can be made with coconut milk (either freshly-extracted or canned).[4]:183

In Rennell Island, Solomon Islands, local home-brew is made by fermenting coconut milk, yeast and sugar in a bin and leaving it hidden inthe bush for about a week. This coconut rum is mentioned in the song “Poppa Joe” by The Sweet.

 

Coconut milk around the world

Coconut milk is a very popular food ingredient used in Southeast Asia, South Asia, Southern China and the Caribbean.