Coconut milk

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Coconut milk
Cononut milk.JPG
Region or state Tropical region
Main ingredients Coconut
Cookbook Coconut milk Media Coconut milk
Coconut milk is the liquid that comes from the grated meat of a mature coconut.[1]
The opacity and rich taste of coconut milk are attributed to its high oil content,
most of which is saturated fat. Coconut milk is a popular food ingredient used in
Southeast Asia, the Caribbean, and northern South America.

Contents [hide]
1 Definition
2 Preparation
2.1 Canned coconut milk
3 Cuisine
3.1 Food
3.2 Drink
4 Nutrition
5 Health effects
6 Horticulture
7 See also
8 References
9 External links
Definition[edit]
Coconut milk is distinguished from coconut water by its thicker consistency and
milkier appearance. Unlike coconut water, which is the liquid found directly inside
a coconut,[2] coconut milk is the result of combining coconut water with coconut
meat.

Preparation[edit]

The traditional method of grating coconut flesh to acquire fresh coconut milk
Coconut milk is traditionally made by grating the white inner flesh of a brown
coconut and mixing the shredded coconut meat with a small amount of water in order
to suspend the fat present in the grated meat.[1] The grating process can be
carried out manually or by comminution, a process that uses a more modern grating
machine to facilitate the grating.[1] Coconut milk exists in two grades thick and
thin. Thick coconut milk contains 20-22% fat while thin coconut milk contains 5-7%
fat. Thick milk is prepared by directly squeezing grated coconut meat through
cheesecloth. Thin milk is produced by soaking the squeezed coconut meat in water
and further squeezing the meat until a thinner liquid forms. Thick milk contains
soluble, suspended solids, which makes it a good ingredient for desserts and rich
and dry sauces. Because thin milk does not contain these soluble solids, it is
mainly used in general cooking. The distinction between thick and thin milk is not
usually made in Western nations due to the fact that fresh coconut milk is uncommon
in these countries and most consumers buy coconut milk in cartons or cans.

Coconut milk has a fat content of 24%, depending on the fat level of the coconut
meat and the quantity of added water.[3] When refrigerated and left to set, coconut
cream will rise to the top and separate out from the milk.[1] To avoid this in
commercial coconut milk, an emulsifier and a stabiliser have to be used.[1]
Canned coconut milk[edit]

Canned coconut milk

Manufacturers of canned coconut milk typically combine diluted and comminuted milk
with the addition of water as a filler.[1] 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.[citation needed] Some brands sold in Western countries add
thickening agents or emulsifiers to prevent the milk from separating inside the
can.[citation needed]

Cuisine[edit]

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Food[edit]
See also List of dishes using coconut milk

Coconut milk and rice flour batter to make serabi

Coconut milk can be consumed on its own or as a milk substitute in tea, coffee, and
baking. It is a common ingredient in many tropical and Asian cuisines for curries
or other seasonings, meats, vegetables, or garnishes. Coconut rice is a rice cooked
in coconut milk consumed in Southeastern Asia and the Caribbean. Nasi lemak is a
Malaysian version of coconut rice, while the same dish is called nasi uduk in
Indonesia. Coconut milk is also used throughout Asia for making traditional serabi,
an Asian style pancake.

In Brazil, coconut milk is mostly used in northeastern cuisine, generally with

seafood stews and desserts. In Colombia and Panama, the grated flesh of coconut and
coconut milk are used to make sweet titot. In Venezuela, meat dishes are prepared
with coconut milk and shredded fish in a dish called mojito en coco. Coconut milk
is used to make traditional Venezuelan dishes such as majarete, a typical
Venezuelan dessert, and arroz con coco, also known as coconut rice.

Drink[edit]

Cendol, a green jelly drink in iced coconut milk and palm sugar
In Southeast Asia, coconut milk is used to make many traditional drinks. Cendol is
a popular iced drink from this region containing chilled coconut milk and green
jellies made of rice flour. Coconut milk is also used in hot drinks, such as
bandrek and bajiguar, two popular drinks from Indonesia. Sweetened coconut milk and
coconut milk diluted with water are two popular coconut beverages in southern China
and Taiwan.

The jelly-like meat from the inside of the coconut is often added to coconut water
to make a tropical drink. In Brazil, for example, coconut milk is mixed with sugar
and cachaa to make a cocktail called batida de cco.[4]183 Puerto Rico is also
popular for tropical drinks containing coconut, such as the pia colada, which
typically contains coconut milk or coconut cream.

Nutrition[edit]
Coconut milk, raw (liquid expressed from grated meat and water)
Nutritional value per 100 g
Energy 962 kJ (230 kcal)
Carbohydrates
5.5 g
Sugars 3.3 g
Dietary fibre 2.2 g
Fat
23.8 g
Saturated 21.1 g
Monounsaturated 1.0 g
Polyunsaturated 0.26 g
Protein
2.3 g
Vitamins
Vitamin A equiv.
beta-carotene
(0%) 0 g
(0%) 0 g
Thiamine (B1) (3%) 0.03 mg
Riboflavin (B2) (0%) 0 mg
Niacin (B3) (5%) 0.76 mg
Pantothenic acid (B5) (4%) 0.18 mg
Vitamin B6 (2%) 0.03 mg
Folate (B9) (4%) 16 g
Vitamin C (3%) 2.8 mg
Vitamin E (1%) 0.15 mg
Vitamin K (0%) 0.1 g
Minerals
Calcium (2%) 16 mg
Iron (12%) 1.6 mg
Magnesium (10%) 37 mg
Manganese (44%) 0.92 mg
Phosphorus (14%) 100 mg
Potassium (6%) 263 mg
Sodium (1%) 15 mg
Zinc (7%) 0.67 mg
Other constituents
Water 67.6 g
Full Report from the USDA Nutrient Database
Units
g = micrograms mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
In a 100 milliliter (g) portion, coconut milk contains 230 Calories and is 68%
water, 24% total fat, 6% carbohydrates, and 2% protein (see table). The fat
composition includes 21 grams of saturated fat, half of which is lauric acid.[3]

Coconut milk is a rich source (20% or more of the Daily Value, DV) of manganese
(44% DV) and an adequate source (10-19% DV) of phosphorus, iron, and magnesium,
with no other nutrients in significant content (see table).

Health effects[edit]
One of the most prominent components of coconut milk is coconut oil, which many
health organizations, such as the United States Food and Drug Administration,[5]
World Health Organization,[6] International College of Nutrition,[7] the United
States Department of Health and Human Services,[8] American Dietetic Association,
[9] American Heart Association,[10] British National Health Service,[11] and
Dietitians of