Coconut milk is aplant milk extracted from the grated pulp of maturecoconuts.[1][2] Theopacity and rich taste of the milky-white liquid are due to its highoil content, most of which issaturated 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, wherecoconuts were introduced during thecolonial era.
Coconut milk is differentiated into subtypes based onfat content. They can be generalized intococonut 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.[3][4] Coconut cream can be dehydrated ascoconut milk powder, with a far longershelf life. This terminology is not always followed in commercial coconut milk sold in Western countries.[5]
Coconut milk can also be used to producemilk substitutes (sometimes differentiated as "coconut milk beverages"); these products are meant for drinking, not cooking.[6] A sweetened, processed, coconut milk product fromPuerto Rico is also known ascream of coconut, but is distinct from coconut cream and is not interchangeable. It is used in many desserts and beverages like thepiña colada.[5][7]
In a 100 milliliter (ml) portion, coconut milk contains 230kilocalories and is 68% water, 24% totalfat, 6%carbohydrates, and 2%protein (table). The fat composition includes 21 grams of saturated fat, half of which islauric acid (table).
Coconut milk is a rich source (20% or more of theDaily Value, DV) ofmanganese (40% DV per 100 g), with no othermicronutrients in significant content (table for USDA source).
Coconut milk is a relatively stableoil-in-water emulsion with proteins that act asemulsifiers andthickening agents. It is opaque and milky white in color and ranges in consistency from watery to creamy.[4] 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 theAsian and Pacific Coconut Community (APCC) and theFood and Agriculture Organization of theUnited Nations (FAO).[3][4] 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.[5]
The Asian and Pacific Coconut Community standardizes coconut milk and coconut cream products as:[3]
Range of fat by weight in coconut cream and milk (APCC Standards)
Product
Fat content (%m/m)
Concentrated coconut cream
40–50
High-fat coconut cream
30–39
Medium-fat coconut cream
25–29
Low-fat coconut cream
20–25
High-fat coconut milk
15–20
Medium-fat coconut milk
10–15
Low-fat coconut milk
5–10
Coconut skim milk
0–1.5
TheCodex Alimentarius of the FAO standardizes coconut milk and coconut cream products as:[4]
Classification of coconut milk and cream (CODEX STAN 240-2003, Codex Alimentarius, FAO)
Coconut milk can also sometimes be confused withcoconut 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.[10][5][11] Coconut cream should also not be confused withcreamed coconut, which is a semi-solid paste made from finely ground coconut pulp, andcream of coconut, which is a processed product made from heavily sweetened coconut cream.
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.[1] The grating process can be carried out manually or by machine.[1][12]Polynesians may use special bundles of fibre fromsea hibiscus,heliconia orthe coconut itself calledtauaga to wring the milk from the meat.[13][14]
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, and (thin) coconut milk contains 5% to 20% fat.[3][12]Coconut cream is extracted from the first pressings of grated coconut pulp directly throughcheesecloth. Sometimes a small amount of hot water is added, but usually coconut cream is extracted with no added water.[3][12] Thin coconut milk is produced by subsequent pressings after soaking the squeezed coconut pulp with hot water.[3][12]
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.[12][15] Conversely, coconut cream can be diluted into thinner coconut milk by simply adding water.[12][15]
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 28 to 30 °C (82 to 86 °F) due tolipid oxidation andlipolysis. Rancid coconut milk gives off a strong unpleasant smell and has a distinctive soapy taste.[3][4]
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 fordesserts and rich and drysauces. Thinner milk contains a lesser amount of soluble solids, and is mainly used in general cooking. The distinction between coconut cream and thin coconut milk is not usually made inwestern nations as fresh coconut milk is uncommon in these countries, and most consumers buy coconut milk or cream in cartons or cans.[5]
Coconut milk is also an intermediate step in the traditionalwet process methods of producingvirgin coconut oil by gradual heating, churning, or fermentation. These methods, however, are less efficient than coconut oil production fromcopra.[16][17]
Coconut graters (also called "coconut scrapers"), a necessary tool for traditionally extracting coconut milk, were part of thematerial culture of theAustronesian peoples. FromIsland Southeast Asia, it was carried along with the sea voyages of theAustronesian expansion both for colonization and trade, reaching as far asPolynesia in the east, andMadagascar and theComoros in the west in prehistoric times. The technology also spread to non-Austronesian cultures in coastalEast Africa by proximity.[18][19][20] Manual coconut graters remain a standard kitchen equipment in households in the tropicalAsia-Pacific andEastern Africa, underscoring the importance of coconut milk and coconut oil extraction in theIndo-Pacific.[12][21][22]
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.[21][22][23][24]
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 aBritish invention.[25]
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.[1]
They differ significantly in the bottling or canning process, however. Processed coconut milk products are first filtered through a100 mesh filters. They arepasteurized indirectly bydouble boiling at around 70 °C (158 °F), carefully not exceeding 80 °C (176 °F), 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 andblast frozen for storage and transport.[1]
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 inrecipes that require coconut cream rather than coconut milk. Some brands sold in Western countries undergohomogenization and contain additional thickening agents and emulsifiers to prevent the milk from separating inside the can.[1][4]
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.[3][4]
Coconut cream can be dehydrated into coconut milk powder which has a far longer shelf life. It is produced by addingmaltodextrin andcasein to coconut cream to improve fluidity and thenspray drying the mixture. The powder is packaged in moisture-proof containers. To use, water is simply added to the coconut milk powder.[1]
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, andcoconut jam).[26][27][28] 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.[29][30][31]
Processed coconut milk can be used as asubstitute 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 ofpotassium and are good sources of fiber and iron. They are also commonly fortified withvitamin D andcalcium.[6][30]
Coconut milk is also used widely forfilled milk products. It is blended with milk (usuallyskim milk orpowdered milk) for its vegetable oils and proteins which act as substitutes for expensivebutterfat in some processed milk products. They include low-fat filled milk, evaporated reconstituted milk, and sweetened condensed milk.[1]
Coconut milk can also be used incheese andcustard production, substituting at most 50% ofmilk without lowering the overall quality of the products. By mixing skim milk with coconut milk, one procedure develops cheeses – including agarlic-spiced soft cheese calledqueso de ajo, aGouda cheese substitute, and aRoquefort substitute called "Niyoblue" (aportmanteau ofTagalog:niyog, "coconut", and "blue").[32][33][34][35]
Coconut milk can be used to enrich the fat content ofsoy milk, improving its texture and taste to be closer to that of real milk.[35][36] Coconut cream can also be added to soy milk in the production oftofu to enrich itscaloric density without affecting itspalatability.[37]
Cream of coconut is a thick, heavily sweetened, processed coconut milk product resemblingcondensed milk.[38] It was originally produced by the Puerto Rican companyCoco López and is used most notably in piña coladas in the United States. It can also be used for othercocktail drinks and various desserts. It is distinct from coconut cream, and is not interchangeable.[39][40][41]
Kayacoconut jam, made with coconut milk, sugar, and eggs
A similar product found throughout Southeast Asia iscoconut jam. It is known asmatamís sa báo in the Philippines and uses only coconut milk and sugar.[44] However, the coconut jam versions fromIndonesia,Malaysia, andSingapore (kaya);Thailand (sangkhaya);Cambodia (sankiah); andVietnam (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.[44][45][46]
Coconut milk can be used in both sweet and savory dishes. In many tropical and Asiancuisines, it is a traditional ingredient incurries and other dishes, including desserts.
In thePhilippines, diverse dishes cooked in coconut milk are calledginataán. They can range from savoury dishes to desserts.[56][57][58] Coconut milk is widely used to make traditionalFilipinokakanín (the generic term for rice pastries), includingbibingka andbiko, among others.[59]
In Brazil, coconut milk is mostly used in northeastern cuisine, generally with seafood stews and desserts. InVenezuela, pulp dishes are prepared with coconut milk and shredded fish in a dish calledmojito en coco. InColombia andPanama, the grated flesh of coconut and coconut milk are used to make sweettitoté, a key ingredient in makingarroz con coco (coconut rice).
Coconut milk is used to make traditional Venezuelan dishes, such asmajarete (a typical Venezuelan dessert), andarroz con coco (the Venezuelan version of coconut rice).[citation needed]
Cendol, a green jelly drink with iced coconut milk andpalm sugar
InSoutheast 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 asbandrek andbajigur, two popular drinks from Indonesia. Aside from this, coconut milk is also an optional pairing with coffee in various countries of the region notably Vietnam (ascà phê dừa) plus Malaysia and Indonesia (askopi santan).[60]
Sweetened coconut milk, and coconut milk diluted with water are two popular coconut beverages insouthern China andTaiwan.
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 andcachaça to make a cocktail calledbatida de côco.[61]: 183 Puerto Rico is also popular for tropical drinks containing coconut, such aspiña colada andcoquito, which typically contain coconut milk orcoconut cream.
One of the most prominent components of coconut milk iscoconut oil, which many health organizations[note 1] discourage people from consuming in significant amounts due to its high levels of saturated fat. Excessive coconut milk consumption can also raise blood levels ofcholesterol due to the amount oflauric acid, a saturated fat that contributes to higher blood cholesterol.[69][70]
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 acytokinin known aszeatin 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 asradishes.[71]: 8 However, when 10% coconut milk is added to the substrate on which wheat is grown, substantial improvements have been noted.[72]
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^Davide, C.L.; Peralta, C.N.; Sarmago, L.G.; Pagsuberon, G.J. (1986). "A new technology for blue cheese production from coconut milk skimmilk powder blends".Philippine Journal of Coconut Studies.11 (2):51–58.
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^Myke Sarthou (2014). Angelo Comsti (ed.).The Filipino Family Cookbook: Recipes and Stories From Our Home Kitchen. Marshall Cavendish International Asia Pte Ltd. p. 92.ISBN978-981-4634-94-6.
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^Rexach, Nilda L. (1995),The Hispanic Cookbook (in English and Spanish), New York:Citadel Press,ISBN978-0-8065-1601-1, retrieved8 September 2012,In New York, many New Yorkers use 12 yolks, canned coconut milk, condensed milk, and no salt, and use 1.51 proof rum.
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^Tinchan, P; Lorjaroenphon, Y; Cadwallader, KR; Chaiseri, S (2015). "Changes in the profile of volatiles of canned coconut milk during storage".Journal of Food Science.80 (1):C49 –C54.doi:10.1111/1750-3841.12730.PMID25533179.
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