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
Coconut jam custard. It is often eaten on toast or pandesal, used as a filling for pan de coco, and is used to make kalamay. A less viscous version made with coconut milk ("gata") is known as "latik" (anglicized as "coconut caramel"), and is used in place of syrup in numerous native Filipino desserts. The kaya of Thailand is called sangkhaya (, ) in Thai. There are two major types of kaya eaten in Thailand. One type is more liquid than the other, while the less thick kaya is similar to what is eaten in Malaysia and Indonesia. People either spread it