Coconut milk Coconut milk Coconut milk is the liquid that comes from the grated pulp of a mature coconut. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, South Asia, the Caribbean, and northern South America. 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, coconut milk is the result of crushing coconut pulp. Coconut milk is traditionally made by grating the
Creamed coconut grated before it is added to dishes. By adding warm water it can be made into coconut milk or coconut cream. Adding water to creamed coconut in the ratio 5:2 gives coconut cream, 5:1 coconut milk. Creamed coconut is added to Indian, South East Asian and Caribbean recipes to enrich curries and sauces. In the west, it is primarily used in confectionery items, desserts, ice cream, and sauces. Not to be confused with the related coconut cream, which is a liquid. Creamed coconut does not contain cholesterol and is a source of fiber. It is also a good source of