Coconut milk is the liquid that comes from the grated coconut meat. The color and rich taste of the coconut milk can be attributed to its high oil content.

Two grades of coconut milk exist: thick and thin. Thick milk can be prepared by directly squeezing grated coconut meat through a cloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time to get the thin coconut milk.

Thick milk is mainly used to make sweet desserts and as well as rich and dry sauces. Thin milk is used in general cooking and soups. Since fresh coconut milk is rare, most consumers buy coconut milk in cans. Coconut water, the clear sweet liquid filling the coconut is different from coconut milk extracted from the coconut meat.

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 coconut milk.

Manufacturers of canned coconut milk typically combine the thin and the thick milk, with the addition of water as a filler. Depending on the age of the milk, a thicker layer floats to the top of the can. It is separated and used in the dishes where coconut cream is preferred to the coconut milk. Shaking the can prior to opening will render it to a uniformly creamy thickness.

Once opened, cans of coconut milk must be refrigerated and used within a few days. If not, the milk will turn sour and spoil easily.

Fresh coconut milk has a consistency and mildly sweet taste similar to cow’s milk If properly prepared, it will not have the smell of coconut. It may be drunk raw as such or used as a milk substitute in tea, coffee and even vegan baking. It can also be mixed with fruit to make a substitute for the yogurt.

Frozen coconut milk tends to stay fresh longer, which is important in dishes in which the coconut flavor is not competing with curries and other spicy dishes. Coconut milk is a common ingredient in many tropical cuisines. Coconut milk is the base of many Indonesian, Malaysian, Sri Lankan and Thai curries.

The coconut milk is first cooked in high heat to allow the oil to separate. The curry paste is then added along with seasonings, vegetables and garnishes. In Indonesia, coconut milk with rice flour is the main ingredient for serabi cakes.

In Brazil, it is used with seafood, stews, and in desserts. Sweetened coconut milk is served as a drink during spring and summer in Taiwan and Southern China.

In Brazil, coconut milk is used to make a cocktail. In Solomon Islands a coconut rum is brewed by fermenting coconut milk, yeast and sugar in a bin and leaving it for about a week.