Coconut milk

Thai Kitchen Pure Coconut Milk, 13.66-Ounce Cans (Pack of 12)

Coconut milk, known as Pol Kiri in Sri Lanka, santan in Malaysia and Indonesia, and gatâ in the Philippines, is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow coconut.[1]

Preparation

Two grades of coconut milk exist: thick and thin. Thick milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in Western nations since fresh coconut milk is rare, and most consumers buy coconut milk in cans.

Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has a fat content of approximately 17%. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk.
[edit] Canned coconut milk

Manufacturers of canned coconut milk typically combine thin and thick 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, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a creamy thickness. Some brands sold in Western countries add thickening agents to prevent the milk from separating inside the can, since the separation tends to be misinterpreted as an indicator of spoilage by people unfamiliar with coconut milk.

Once opened, cans of coconut milk must be refrigerated and are usually only good for a few days. If not, the milk can sour and spoil easily.

Fresh coconut milk has a consistency and mildly sweet taste similar to cow's milk, and if properly prepared, should have no coconut odour or at most a very faint one. It may be consumed raw by itself, or used as a milk substitute in tea, coffee, and even baking by vegans or people allergic to animal milk. It can also be mixed with fruit to make a yoghurt substitute.

 Coconut Milk - Wikipedia