https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACoconut_milk%2F8%2FenTranslations:Coconut milk/8/en - Revision history2026-08-15T02:52:47ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Coconut_milk/8/en&diff=146451&oldid=prevFuzzyBot: Importing a new version from external source2025-05-29T00:08:18Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Definition and terminology==<br />
Coconut milk is a relatively stable [[oil-in-water emulsion]] with proteins that act as [[emulsifier]]s and [[thickening agent]]s. It is opaque and milky white in color and ranges in consistency from watery to creamy. Based on fat content, coconut milk is divided into different subtypes generally simplified into "coconut cream", "coconut milk", and "coconut skim milk", from highest to lowest respectively. Coconut milk and coconut cream (also called "thin coconut milk" and "thick coconut milk", respectively) are traditionally differentiated in countries where coconuts are native based on the stages of extraction. They are also differentiated in modern standards set by the [[Asian and Pacific Coconut Community]] (APCC) and the [[Food and Agriculture Organization]] of the [[United Nations]] (FAO). However, the terminologies are not always followed in commercial coconut milk (especially in western countries) because these standards are not mandatory. This can cause confusion among consumers.</div>FuzzyBot