Coconut milk: Difference between revisions

{{Short description|Liquid extracted from coconuts}}

{{Infobox food

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'''Coconut milk''' is a [[plant milk]] extracted from the grated pulp of mature [[coconut]]s. The [[opacity]] and rich taste of the milky-white liquid are due to its high [[coconut oil|oil]] content, most of which is [[saturated fat]]. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, Central America, northern parts of South America and West Africa, where [[Coconut#Origin|coconuts were introduced]] during the [[Early modern period|colonial era]].

Coconut milk is differentiated into subtypes based on [[fat]] content. They can be generalized into '''coconut cream''' (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in Western countries.

Coconut milk can also be used to produce [[milk substitute]]s (differentiated as "coconut milk beverages"). These products are not the same as regular coconut milk products which are meant for cooking, not drinking. A sweetened, processed, coconut milk product from [[Puerto Rico]] is also known as ''cream of coconut''. It is used in many desserts and beverages like the [[piña colada]], though it should not be confused with coconut cream.

==Nutrition==

{{Nutritional value

}}

In a 100 milliliter (ml) portion, coconut milk contains 230 [[kilocalories]]<!-- either kilocalories or Calories, not calories --> and is 68% water, 24% total [[Fat (nutrition)|fat]], 6% [[Carbohydrate|carbohydrates]], and 2% [[Protein (nutrient)|protein]] (table). The fat composition includes 21 grams of saturated fat, half of which is [[lauric acid]] (table).

Coconut milk is a rich source (20% or more of the [[Daily Value]], DV) of [[manganese]] (40% DV per 100 g), with no other [[micronutrient]]s in significant content (table for USDA source).

==Definition and terminology==

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.

The Asian and Pacific Coconut Community standardizes coconut milk and coconut cream products as:

{| class="wikitable"

|+ Range of fat by weight in coconut cream and milk ([[Asian and Pacific Coconut Community|APCC Standards]])

|}

The [[Codex Alimentarius]] of the FAO standardizes coconut milk and coconut cream products as:

{| class="wikitable"

|+ Classification of coconut milk and cream<br>(CODEX STAN 240-2003, Codex Alimentarius, FAO)

|}

Coconut milk can also sometimes be confused with [[coconut water]]. Coconut water is the clear fluid found within the coconut seed, while coconut milk is the extracted liquid derived from the manual or mechanical crushing of the white inner flesh of mature coconuts. Coconut cream should also not be confused with [[creamed coconut]], which is a semi-solid paste made from finely ground coconut pulp, and [[#Cream of coconut|cream of coconut]], which is a processed product made from heavily sweetened coconut cream.

==Traditional preparation==

[[File:Râper la pulpe du coco (Tieti, Nord, New Caledonia).jpg|thumb|upright|Coconut being grated]]

Coconut milk is traditionally made by grating the white inner flesh of mature coconuts and mixing the shredded coconut pulp with a small amount of hot water in order to suspend the fat present in the grated pulp. The grating process can be carried out manually or by machine. [[Polynesians]] may use special bundles of fibre from [[sea hibiscus]], [[heliconia]] or [[coconut fibre|the coconut itself]] called ''tauaga''<!--Samoan and Tuvaluan name--> to wring the milk from the meat.

[[File:The making of coconut milk 137 MKT - Instagram Images - 1080px x 1080px6.jpg|thumb|upright|Grated coconut being pressed through [[cheesecloth]]]]

Coconut milk is traditionally divided into two grades: coconut cream (or thick coconut milk) and thin coconut milk. Coconut cream contains around 20% to 50% fat; while thin coconut milk contains 5% to 20% fat.

Coconut cream is extracted from the first pressings of grated coconut pulp directly through [[cheesecloth]]. Sometimes a small amount of hot water may also be added, but generally coconut cream is extracted with no added water.

[[Gravity separation]] can also be used to derive a top layer of coconut cream and a bottom layer of coconut skim milk. This is achieved by simply allowing the extracted liquid to stand for an hour. Conversely, coconut cream can be diluted into thinner coconut milk by simply adding water.

[[File:തേങ്ങാപ്പാൽ പിഴിയൽ.JPG|thumb|Coconut milk preparation]]

Traditionally prepared coconut milk is utilized immediately after being freshly extracted because it spoils easily when exposed to air. It becomes rancid after a few hours at room temperatures {{convert|28|to|30|°C|°F|abbr=on}} due to [[lipid oxidation]] and [[lipolysis]]. Rancid coconut milk gives off a strong unpleasant smell and has a distinctive soapy taste.

[[File:Coco3wjf.JPG|thumb|upright|Thick coconut cream derived from the first pressings of the grated coconut]]

As coconut cream contains a higher amount of soluble, suspended solids, it works well as a good ingredient for [[dessert]]s and rich and dry [[sauce]]s. On the other hand, thin milk contains less amount of these soluble solids. Thus, it is mainly used in general cooking. The distinction between coconut cream and thin coconut milk is not usually made in [[Western World|western nation]]s 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 is also an intermediate step in the traditional [[Coconut oil#Wet process|wet process]] methods of producing [[virgin coconut oil]] by gradual heating, churning, or fermentation. These methods, however, are less efficient than coconut oil production from [[copra]].

===Coconut graters===

[[File:Coconut scrapper in Laclo.jpg|thumb|upright|Traditional coconut grater]]

Coconut graters (also called "coconut scrapers"), a necessary tool for traditionally extracting coconut milk, were part of the [[material culture]] of the [[Austronesian peoples]]. From [[Island Southeast Asia]], it was carried along with the sea voyages of the [[Austronesian expansion]] both for colonization and trade, reaching as far as [[Polynesia]] in the east, and [[Madagascar]] and the [[Comoros]] in the west in prehistoric times. The technology also spread to non-Austronesian cultures in coastal [[East Africa]] by proximity. Manual coconut graters remain a standard kitchen equipment in households in the tropical [[Asia-Pacific]] and [[Eastern Africa]], underscoring the importance of coconut milk and coconut oil extraction in the [[Indo-Pacific]].

The basic design of coconut graters consists of a low bench or stool with a horizontal serrated disk (made of metal in Asia and Africa, and stone or shell in Oceania) attached on one end. A person sits on the bench and repeatedly scrapes the inner surface of halved coconut shells with both hands over the metal disk. The scrapings are gathered by a container placed below.

More modern mechanical coconut graters dating back to the mid-1800s consist of serrated blades with a hand crank. This version is believed to be a [[British Empire|British]] invention.

==Processed coconut milk products==

[[File:Coconut milk production.jpg|thumb|upright|Mechanical coconut grinder]]

Commercially processed coconut milk products use largely the same processes to extract coconut milk from pulp, though they use more mechanical equipment like deshelling machines, grinders and pulverizers, motorized coconut shredders, and coconut milk extractors.

They differ significantly in the bottling or canning process, however. Processed coconut milk products are first filtered through a [[Mesh (scale)|100 mesh]] filters. They are [[pasteurized]] indirectly by [[double boiling]] at around {{convert|70|°C|°F|abbr=on}}, carefully not exceeding {{convert|80|°C|°F|abbr=on}}, the temperature at which coconut milk starts to coagulate. After pasteurization, they are immediately transferred to filling vessels and sealed before being cooled down. They are then packed into bottles, cans, or pouches and [[blast frozen]] for storage and transport.

Manufacturers of canned coconut milk typically combine diluted and comminuted 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 (a gravity separation, similar to traditional methods), and is sometimes separated and used in [[recipe]]s that require coconut cream rather than coconut milk. Some brands sold in Western countries undergo [[Homogenization (chemistry)|homogenization]] and contain additional thickening agents and emulsifiers to prevent the milk from separating inside the can.

Due to factors like pasteurization and minimal contact with oxygen, processed coconut milk generally has a longer shelf life than traditionally prepared coconut milk. It is also more efficient than traditional methods at extracting the maximum amount of coconut milk from grated coconut.

===Coconut milk powder===

{{main|Coconut milk powder}}

Coconut cream can be dehydrated into coconut milk powder which has a far longer shelf life. It is produced by adding [[maltodextrin]] and [[casein]] to coconut cream to improve fluidity and then [[spray drying]] the mixture. The powder is packaged in moisture-proof containers. To use, water is simply added to the coconut milk powder.

===Coconut skim milk===

Coconut skim milk is coconut milk with very low levels of fat (0% to 1.5%). It is a byproduct of coconut cream and coconut oil production and is usually discarded. However, it is increasingly being used as a food ingredient for products which require coconut flavoring without the fats (including coconut powder, coconut honey, and [[coconut jam]]). It can also be used as a base in the production of coconut milk beverages used as milk substitutes, as it does not contain the high levels of fat characteristic of regular coconut milk while still being a good source of soluble proteins.

===Milk substitutes===

[[File:Coconut Non-Dairy Milk (5082424201).jpg|thumb|upright|A carton of coconut milk beverage, a [[milk substitute]]]]

Processed coconut milk can be used as a [[milk substitute|substitute for milk beverages]], usually marketed as "coconut milk beverage". They are sometimes confusingly also simply labeled as "coconut milk", though they are not the same product as coconut milk used for cooking (which is not meant for drinking). Milk substitutes from coconut are basically coconut milk diluted with water or coconut skim milk with additives. They contain less fat and fewer calories than milk, but also less protein. They contain high amounts of [[potassium]] and are good sources of fiber and iron. They are also commonly fortified with [[vitamin D]] and [[calcium]].

===Filled milk===

{{Main|Filled milk}}

Coconut milk is also used widely for [[filled milk]] products. It is blended with milk (usually [[skim milk]] or [[powdered milk]]) for its vegetable oils and proteins which act as substitutes for expensive [[butterfat]] in some processed milk products. They include low-fat filled milk, evaporated reconstituted milk, and sweetened condensed milk.

===Cheese and custard production===

Coconut milk can also be used in [[cheese]] and [[custard]] production, substituting at most 50% of [[milk]] without lowering the overall quality of the products. By mixing skim milk with coconut milk, one procedure develops cheeses – including a [[garlic]]-spiced soft cheese called ''queso de ajo'', a [[Gouda cheese]] substitute, and a [[Roquefort cheese|Roquefort]] substitute called "Niyoblue" (a [[portmanteau]] of {{Langx|tl|niyog}}, "coconut", and "blue").

===Soy milk enrichment===

Coconut milk can be used to enrich the fat content of [[soy milk]], improving its texture and taste to be closer to that of real milk. Coconut cream can also be added to soy milk in the production of [[tofu]] to enrich its [[calorie|caloric density]] without affecting its [[palatability]].

===Cream of coconut===

Cream of coconut is a thick, heavily sweetened, processed coconut milk product resembling [[condensed milk]]. It was originally produced by the Puerto Rican company [[Coco López]] and is used most notably in piña coladas in the United States. It can also be used for other [[cocktail]] drinks and various desserts. It should not be confused with or used as a substitute for coconut cream.

==Cuisine==

===Coconut milk derivatives===

In the [[Philippines]], coconut milk can also be further processed into [[coconut caramel]] and [[coconut curds]], both known as ''[[latik|latík]]''. The coconut caramel ''latík'' made from a reduction of [[muscovado]] sugar and coconut milk has been developed into a commercial product marketed as [[coconut syrup]] (not to be confused with [[coconut sugar]] derived from coconut sap).

[[File:Yosrisekaya1.jpg|thumb|upright|''Kaya'' [[coconut jam]], made with coconut milk, sugar, and eggs]]

A similar product found throughout Southeast Asia is [[coconut jam]]. It is known as ''matamís sa báo'' in the Philippines and uses only coconut milk and sugar. However, the coconut jam versions from [[Indonesia]], [[Malaysia]], and [[Singapore]] (''kaya''); [[Thailand]] (''sangkhaya''); [[Cambodia]] (''sankiah''); and [[Vietnam]] (''banh gan''), add eggs in addition to sugar. The latter versions are sometimes anglicized as "[[coconut custard]]" to distinguish them from the version without egg. Coconut jam and coconut custard have a thicker, jam-like consistency and are used as ingredients or fillings in various traditional desserts.

===Food===

{{see also|List of dishes using coconut milk}}

Coconut milk can be used in both sweet and savory dishes. In many tropical and Asian [[cuisine]]s, it is a traditional ingredient in [[curry|curries]] and other dishes, including desserts.

====Southeast Asia====

In [[Indonesian cuisine|Indonesia]], coconut milk is used in various recipes ranging from savoury dishes&nbsp;– such as {{lang|id|[[rendang]]}}, {{lang|id|[[soto (food)|soto]]}}, {{lang|id|[[gulai]]}}, {{lang|id|[[mie celor]]}}, {{lang|id|[[sayur lodeh]]}}, {{lang|id|[[gudeg]]}}, {{lang|id|[[krechek|sambal goreng krechek]]}}, and {{lang|id|[[opor ayam]]}}{{dash}}to sweet [[dessert]]s, such as {{lang|id|[[serabi]]}}, {{lang|id|es [[cendol]]}} and {{lang|id|[[es doger]]}}. [[Soto (food)|Soto]] is ubiquitous in Indonesia and considered one of Indonesia's [[national dish]]es. It is also used in [[coconut rice]], a widespread Southeast Asian dish of rice cooked in coconut milk, including the {{lang|zsm|[[nasi lemak]]}} of Malaysia and the {{lang|id|[[nasi uduk]]}} of Indonesia.

In [[Malaysian cuisine|Malaysia]], coconut milk is one of the essential ingredients in a lot of the dishes, this includes a few of the popular dishes in the region, such as the ubiquitous {{lang|zsm|[[nasi lemak]]}} and {{lang|zsm|[[nasi dagang]]}}, {{lang|zsm|[[rendang]]}}, {{lang|zsm|[[laksa]]}}, {{lang|zsm|[[gulai]]}} and Tamil and Mamak style-[[curry]], it is also used in dessert-making such as {{lang|zsm|[[Kue lapis|kuih lapis]]}}, {{lang|zsm|[[Coconut jam|kaya]]}} and {{lang|zsm|[[dodol]]}}.

In the [[Philippines]], diverse dishes cooked in coconut milk are called {{lang|fil|[[ginataan|ginataán]]}}. They can range from savoury dishes to desserts. Coconut milk is widely used to make traditional [[Filipino cuisine|Filipino]] {{lang|fil|[[kakanin|kakanín]]}} (the generic term for rice pastries), including {{lang|fil|[[bibingka]]}} and {{lang|fil|[[Biko (food)|biko]]}}, among others.

[[File:Chicken Adobo with Coconut Milk.jpg|thumb|upright|{{lang|fil|[[Philippine adobo|Adobong manók sa gatâ]]}}, a variant of chicken [[Philippine adobo|adobo]] with coconut milk]]

In [[Thailand]], coconut milk is used in dishes such as ''[[tom kha kai]]'', ''[[khao tom mat]]'', ''[[mango sticky rice]]'', and ''[[tom yum]]''.

====Latin America and the Caribbean====

In Brazil, coconut milk is mostly used in northeastern cuisine, generally with seafood stews and desserts. In [[Venezuela]], pulp dishes are prepared with coconut milk and shredded fish in a dish called {{lang|es|mojito en coco}}. In [[Colombia]] and [[Panama]], the grated flesh of coconut and coconut milk are used to make sweet {{lang|es|titoté}}, a key ingredient in making {{lang|es|arroz con coco}} (coconut rice).

Coconut milk is used to make traditional Venezuelan dishes, such as {{lang|es|majarete}} (a typical Venezuelan dessert), and {{lang|es|arroz con coco}} (the Venezuelan version of coconut rice).

===Drink===

[[File:Cendol in a Glass.JPG|thumb|upright|''[[Cendol]]'', a green jelly drink with 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 ''bajigur'', 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 pulp 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 ''[[cachaça]]'' to make a cocktail called {{Lang|pt|[[Cocktails with cachaça#Batida (Shaken)|batida de côco]]}}. Puerto Rico is also popular for tropical drinks containing coconut, such as ''[[piña colada]]'' and ''[[coquito]]'', which typically contain coconut milk or [[coconut cream]].

==Saturated fat and health risk==

One of the most prominent components of coconut milk is [[coconut oil]], which many health organizations discourage people from consuming in significant amounts due to its high levels of saturated fat. Excessive coconut milk consumption can also raise blood levels of [[cholesterol]] due to the amount of [[lauric acid]], a saturated fat that contributes to higher blood cholesterol.

==Horticulture==

In 1943, it was discovered that coconut milk could actively encourage plant growth. Although there are many factors that attribute coconut milk to plant growth, the main cause is the existence of a [[cytokinin]] known as [[zeatin]] found in coconut milk. While the zeatin in coconut milk speeds up plant growth in general, it does not speed up growth in certain plants such as [[radish]]es. However, when 10% coconut milk is added to the substrate on which wheat is grown, substantial improvements have been noted.

==Commerce==

Coconuts are widely produced in tropical climates and exported globally as canned products, most frequently to North America and Europe.

==See also==

*[[Creamed coconut]]

*[[Plant milk]]

==External links==

* {{commonscat inline}}

* "[https://www.youtube.com/watch?v=l64uZEY3DhE Making the Coconut Grater Stool]" – video by [[George Town World Heritage Incorporated]], Penang, Malaysia

{{cookbook|Coconut Milk}}

{{Coconut}}

{{Plant milk}}

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[[Category:Cold drinks]]

[[Category:West African cuisine]]

{{二次利用|date=30 April 2025, at 19:13}}