25 Facts About Coconut milk

1.

Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts.

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2.

The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat.

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3.

Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa.

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4.

Coconut milk is differentiated into subtypes based on fat content.

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5.

Coconut milk is a rich source of manganese and an adequate source of phosphorus, iron, and magnesium, with no other nutrients in significant content .

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6.

Coconut milk is a relatively stable oil-in-water emulsion with proteins that act as emulsifiers and thickening agents.

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7.

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 white inner flesh of mature coconuts.

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8.

Coconut milk cream should 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.

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9.

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.

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10.

Coconut milk is traditionally divided into two grades: coconut cream and thin coconut milk.

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11.

Coconut milk cream is extracted from the first pressings of grated coconut pulp directly through cheesecloth.

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12.

Traditionally prepared coconut milk is utilized immediately after being freshly extracted because it spoils easily when exposed to air.

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13.

Rancid coconut milk gives off a strong unpleasant smell and has a distinctive soapy taste.

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14.

Coconut milk cream contains a higher amount of soluble, suspended solids, which makes it a good ingredient for desserts, and rich and dry sauces.

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15.

Coconut milk is an intermediate step in the traditional wet process methods of producing virgin coconut oil by gradual heating, churning, or fermentation.

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16.

Manufacturers of canned coconut milk typically combine diluted and comminuted milk with the addition of water as a filler.

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17.

Coconut milk can be used to enrich the fat content of soy milk, improving its texture and taste to be closer to that of real milk.

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18.

The coconut caramel latik made from a reduction of muscovado sugar and coconut milk has been developed into a commercial product marketed as coconut syrup .

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19.

In Malaysia, coconut milk is one of the essential ingredients in a lot of the dishes, this includes a few of the popular dishes in the region, such as the ubiquitous nasi lemak and nasi dagang, rendang, laksa, gulai and Tamil and Mamak style-curry, it is used in dessert-making such as Kuih Lapis, kaya and dodol.

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20.

Coconut milk is widely used to make traditional Filipino kakanin, including bibingka and biko, among others.

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21.

In Thailand, coconut milk is used in dishes such as tom kha kai, khao tom mat, mango sticky rice, and tom yum.

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22.

In Brazil, coconut milk is mostly used in northeastern cuisine, generally with seafood stews and desserts.

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23.

Coconut milk is used to make traditional Venezuelan dishes, such as majarete, and arroz con coco .

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24.

Coconut milk is used in hot drinks such as bandrek and bajigur, two popular drinks from Indonesia.

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25.

One of the most prominent components of coconut milk is coconut oil, which many health organizations discourage people from consuming in significant amounts due to its high levels of saturated fat.

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