Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water.

The color and rich taste of coconut milk can be attributed to the high oil content.

Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, South Asia, Southern China, the Caribbean and north of South America.

Creamed coconut and coconut milk are made in a way surprisingly akin to their dairy counterparts. Coconut flesh (the white part) is grated and soaked in hot water.

The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. By repeating this process, the coconut milk becomes thinner. The thicker version is used for desserts and rich sauces. Thin coconut milk is used for cooking curries and soups. In the UK, fresh coconut milk is unavailable and coconut milk is bought in cans.

Fresh coconut milk has a consistency and mildly sweet taste similar to that of cow’s milk, and if properly prepared, should have little or no coconut odour.

It may be consumed raw by itself, or used as a milk substitute in tea, coffee, or baking by vegans or people allergic to animal milk. It can also be mixed with fruit to make a yoghurt substitute.