A milky-white, opaque liquid known as coconut milk is made from the shredded pulp of ripe coconuts. Due to its high oil content, the majority of which is saturated fat, coconut milk is opaque and has a rich flavor. Southeast Asia, Oceania, South Asia, and East Africa are among the regions that use coconut milk as a staple component in diet. In the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era, it is also used for cooking.
Depending on the amount of fat in each subtype, coconut milk is classified. Coconut cream (or thick coconut milk) has the most fat, followed by coconut milk (or thin coconut milk), which has a maximum of 20% fat, and coconut skim milk, which has very little fat. Commercial coconut milk marketed in western nations does not usually use this phrase.
Coconut milk may also be used to make beverages that are not milk (referred to as "coconut milk beverages"). These items are not the same as those made with ordinary coconut milk, which are intended to be consumed while cooking. Cream of coconut is another name for a Puerto Rican product made from sweetened, processed coconut milk. Although it shouldn't be mistaken with coconut cream, it is a common ingredient in sweets and drinks like the pia colada.
Nutrition :
Coconut milk has 230 kilocalories per 100 milliliters (ml) and is 68% water, 24% total fat, 6% carbs, and 2% protein (see table). 21 grams of saturated fat, half of which is lauric acid, are present in the fat composition.
With no other nutrients in appreciable amounts, coconut milk is a rich source of manganese (20% or more of the Daily Value, DV) (44% DV per 100 g) and a sufficient supply of phosphorus, iron, and magnesium (10-19% DV per 100 g) (see table).
Definition and terminology:
Coconut milk contains proteins that serve as emulsifiers and thickeners, making it a rather stable oil-in-water emulsion. It is opaque, milky white in appearance, and has a watery to creamy consistency.[3] Coconut milk is split into many subtypes according to its fat level, with coconut cream, coconut milk, and coconut skim milk being the highest and lowest, respectively. In nations where coconuts are native, coconut milk and cream are historically distinguished based on the stages of extraction (also known as "thin coconut milk" and "thick coconut milk," respectively).
Additionally, they differ in accordance with contemporary criteria established by the Food and Agriculture Organization of the United Nations (FAO) and the Asian and Pacific Coconut Community (APCC). However, because these criteria are not required, the terminology are not usually followed in commercial coconut milk (particularly in western nations). Customers may become confused as a result.
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