Coconut Milk

Coconut milk is a creamy, rich liquid extracted from the grated pulp of mature coconuts. It is not bound by seasonality, as coconuts are harvested year-round in tropical regions. Coconut milk is a versatile ingredient in the kitchen, used extensively in Southeast Asian, South Asian, Caribbean, and Pacific Island cuisines. It forms the base of many curries, soups, and sauces, and is also used in desserts and beverages for its sweet, nutty flavor and luxurious texture.

Coconut Milk Synonyms

Santan
Cream of Coconut

Coconut Milk Substitutes

Milk

Different Forms/Types of Coconut Milk

Cream

Thicker and richer than coconut milk, coconut cream is often used in desserts and rich sauces.

Canned

Coconut milk preserved in cans, often used in cooking for its convenience and longer shelf life. It can range from light to full-fat versions.

Carton

Coconut milk available in cartons, usually with a lower fat content and often used as a dairy milk substitute in beverages or cereal.

Powdered

Dehydrated coconut milk in powdered form, which can be reconstituted with water. Useful for lightweight packing or long-term storage.

How to Choose Coconut Milk

When choosing canned coconut milk, opt for brands that list coconut and water as the main ingredients without added emulsifiers or preservatives. For coconut cream, look for options with a higher percentage of coconut extract. Always check the expiration date and ensure the packaging is intact without any dents or rust.

Cooking/Prep Tips for Coconut Milk

Coconut milk is a rich, creamy liquid extracted from the grated pulp of mature coconuts. It's a versatile ingredient in many cuisines, particularly Thai, Indian, and other Southeast Asian dishes. For intermediate and expert home cooks, it's important to understand that coconut milk can separate into a thicker cream and a more watery liquid. Gently shaking the can before opening or stirring the contents after opening can recombine them. When cooking with coconut milk, avoid high heat as it can cause the milk to curdle. Instead, simmer dishes gently, and add coconut milk towards the end of cooking to maintain its delicate flavor and rich texture. Coconut milk can also be reduced to intensify its flavor and create a thicker sauce.

Shelf Life of Coconut Milk

Unopened canned or carton coconut milk should be stored in a cool, dry place. Once opened, transfer any unused coconut milk to an airtight container and refrigerate, using it within 4-6 days. Powdered coconut milk should be kept in a cool, dry place and sealed tightly after opening. Coconut cream should be stored in the refrigerator and used within 7-10 days after opening. For longer storage, coconut milk and cream can be frozen, but may separate upon thawing; simply stir to recombine.

Recommended Brands for Coconut Milk

coconut cream: Savoy, Aroy-D

canned coconut milk: Thai Kitchen, Native Forest

carton coconut milk: So Delicious, Silk

powdered coconut milk: Anthony's, Wilderness Family Naturals

Cooking Techniques for Coconut Milk

Blending: For smoothies, desserts, or cold soups, blend coconut milk to incorporate air and create a light, frothy texture. This technique is also used to make coconut whipped cream.

Reduction: Gently simmering coconut milk over low heat can reduce it, resulting in a thicker, more concentrated flavor. This is commonly used in dessert sauces or rich, creamy curries.

Simmering: Coconut milk is often simmered to infuse flavors and create creamy sauces. Add it to curries, soups, or stews and simmer on low heat to prevent curdling.