A traditional food ingredient extracted from the grated pulp of mature coconuts. A staple ingredient in many Asian dishes for cooking traditional curries and other dishes including desserts. Coconut milk can also go well in cereal, soups, smoothies, oatmeal and chicken curries for its naturally rich and creamy taste. The opacity and rich taste of coconut milk is due to its high amount of saturated fat content, making it a very calorie-rich food. People should only consume them in moderation.
Thick coconut milk is traditionally made by squeezing grated (shredded pulps) white inner flesh of mature coconuts in a cheesecloth. Mixing hot water into shredded pulps suspends the fat content and makes the milk thinner.
Coconut milk is a rich source (20% or more of the Daily Value, DV) of manganese (44% DV) and an adequate source (10–19% DV) of phosphorus, iron, and magnesium.
Coconut milk can also be used to produce milk substitutes which are not the same as regular coconut milk products and meant for cooking, not drinking. It is important to note that coconut milk beverages contain less protein than dairy milk. When making the switch you should add protein from other sources into diet.