Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated 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, where coconuts were introduced during the colonial era.
Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut 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. Coconut cream can be dehydrated as coconut milk powder, with a far longer shelf life. This terminology is not always followed in commercial coconut milk sold in Western countries.
Coconut milk can also be used to produce milk substitutes (sometimes differentiated as "coconut milk beverages"); these products are meant for drinking, not cooking. A sweetened, processed, coconut milk product from Puerto Rico is also known as cream of coconut, but is distinct from coconut cream and is not interchangeable. It is used in many desserts and beverages like the piña colada.
Nutrition
In a 100 milliliter (ml) portion, coconut milk contains 230 kilocalories and is 68% water, 24% total fat, 6% carbohydrates, and 2% protein (table). The fat composition includes 21 grams of saturated fat, half of which is lauric acid (table).
Coconut milk is a rich source (20% or more of the Daily Value, DV) of manganese (40% DV per 100 g), with no other micronutrients in notable content (table for USDA source).
Definition and terminology Coconut milk is a relatively stable oil-in-water emulsion with proteins that act as emulsifiers and thickening agents. It is opaque and milky white in color and ranges in consistency from watery to creamy. 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 the Asian and Pacific Coconut Community (APCC) and the Food and Agriculture Organization of the United Nations (FAO). 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.
The Asian and Pacific Coconut Community standardizes coconut milk and coconut cream products as:
+ 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
The Codex Alimentarius of the FAO standardizes coconut milk and coconut cream products as:
+ Classification of coconut milk and cream(CODEX STAN 240-2003, Codex Alimentarius, FAO) Product Total solids(%m/m)min.–max. Non-fat solids(%m/m)min. Fat(%m/m)min. Moisture(%m/m)max. pH Light coconut milk 6.6–12.6 1.6 5 93.4 5.9 Coconut milk 12.7–25.3 2.7 10 87.3 5.9 Coconut cream 25.4–37.3 5.4 20 74.6 5.9 Coconut cream concentrate 37.4 min. 8.4 29 62.6 5.9
Coconut milk can also sometimes be confused with coconut 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. Coconut cream should also not be confused with creamed coconut, which is a semi-solid paste made from finely ground coconut pulp, and cream of coconut, which is a processed product made from heavily sweetened coconut cream.
Traditional preparation
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. The grating process can be carried out manually or by machine. Polynesians may use special bundles of fibre from sea hibiscus, heliconia or the coconut itself called tauaga to wring the milk from the meat.See:
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. Coconut cream is extracted from the first pressings of grated coconut pulp directly through cheesecloth. Sometimes a small amount of hot water is added, but usually coconut cream is extracted with no added water. Thin coconut milk is produced by subsequent pressings after soaking the squeezed coconut pulp with hot water.
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. Conversely, coconut cream can be diluted into thinner coconut milk by simply adding water.
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 due to lipid oxidation and lipolysis. Rancid coconut milk gives off a strong unpleasant smell and has a distinctive soapy taste.
As coconut cream contains a higher amount of soluble, suspended solids, it works well as a good ingredient for desserts and rich and dry sauces. 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 in western nations as fresh coconut milk is uncommon in these countries, and most consumers buy coconut milk or cream in cartons or cans.
Coconut milk is also an intermediate step in the traditional wet process methods of producing virgin coconut oil by gradual heating, churning, or fermentation. These methods, however, are less efficient than coconut oil production from copra.
Coconut graters
Coconut graters (also called "coconut scrapers"), a necessary tool for traditionally extracting coconut milk, were part of the material culture of the Austronesian peoples. From Island Southeast Asia, it was carried along with the sea voyages of the Austronesian expansion both for colonization and trade, reaching as far as Polynesia in the east, and Madagascar and the Comoros in the west in prehistoric times. The technology also spread to non-Austronesian cultures in coastal East Africa by proximity. Manual coconut graters remain a standard kitchen equipment in households in the tropical Asia-Pacific and Eastern Africa, underscoring the importance of coconut milk and coconut oil extraction in the Indo-Pacific.
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.
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 a British invention.
Processed coconut milk products
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.
They differ significantly in the bottling or canning process, however. Processed coconut milk products are first filtered through a 100 mesh filters. They are pasteurized indirectly by double boiling at around , carefully not exceeding , 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 and blast frozen for storage and transport.
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 in recipes that require coconut cream rather than coconut milk. Some brands sold in Western countries undergo homogenization and contain additional thickening agents and emulsifiers to prevent the milk from separating inside the can.
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.
Coconut milk powder
Coconut cream can be dehydrated into coconut milk powder which has a far longer shelf life. It is produced by adding maltodextrin and casein to coconut cream to improve fluidity and then spray drying the mixture. The powder is packaged in moisture-proof containers. To use, water is simply added to the coconut milk powder.
Coconut skim milk 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, and coconut jam). 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.
Milk substitutes
Processed coconut milk can be used as a substitute 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 of potassium and are good sources of fiber and iron. They are also commonly fortified with vitamin D and calcium.
Filled milk
Coconut milk is also used widely for filled milk products. It is blended with milk (usually skim milk or powdered milk) for its vegetable oils and proteins which act as substitutes for expensive butterfat in some processed milk products. They include low-fat filled milk, evaporated reconstituted milk, and sweetened condensed milk.
Cheese and custard production Coconut milk can also be used in cheese and custard production, substituting at most 50% of milk without lowering the overall quality of the products. By mixing skim milk with coconut milk, one procedure develops cheeses – including a garlic-spiced soft cheese called queso de ajo, a Gouda cheese substitute, and a Roquefort substitute called "Niyoblue" (a portmanteau of , "coconut", and "blue").
Soy milk enrichment