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.
