Coconut milk is a liquid made by extracting or pressing grated mature coconut flesh with water. It is not the clear liquid found inside a fresh coconut, which is coconut water. Coconut milk is widely used in Southeast Asian, South Asian, Caribbean and West African cooking, as well as in desserts and beverages.
Canned coconut milk varies in fat content and thickness. Richer products may separate during storage, with a layer of coconut cream rising to the top; this is normal and can be stirred back in or used separately. Coconut beverages sold in cartons are often diluted and formulated for drinking, and are not always suitable as a direct substitute in cooking.
Example: use canned coconut milk in Thai curries, laksa, braises, rice dishes and coconut desserts.
Chef’s tip: check the label for added stabilisers, sugar and fat content when selecting a product for a recipe.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
