coconut milk
n.
- A milky fluid extracted from the flesh of the coconut, used in foods or as a beverage.
- The watery fluid in the central cavity of the coconut, used chiefly as a beverage.
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Recipe origin: Islands of the Pacific
Ingredients
Procedure
Recipe origin: Philippines
Homemade coconut milk tastes its best when freshly made; even if it is refrigerated, it quickly loses its flavor.
Ingredients
Procedure
The noun has 2 meanings:
Meaning #1:
white liquid obtained from compressing fresh coconut meat
Synonym: coconut cream
Meaning #2:
clear to whitish fluid from within a fresh coconut
Synonym: coconut water
Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. In Malaysia, Brunei and Indonesia coconut milk is called santan and in the Philippines it is called gata. It should not be confused with coconut water (coconut juice), which is the naturally-occurring liquid found inside a coconut.
Two grades of coconut milk exist: thick and thin. Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is used mainly to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in western nations since fresh coconut milk is usually not produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes, 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, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.
Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.
You can make your own coconut milk by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It should not be confused with the coconut water discussed above, and has a fat content of approximately 17%. When refrigerated and left to set, coconut cream will rise to the top and separate out the milk.
Coconut milk is a common ingredient in many tropical cuisines, most notably that of
Southeast Asia (especially Filipino,
Indonesian, Burmese, Cambodia, Malaysian, and Singaporean, Sri Lankan and Thai), West African, Caribbean, and Polynesian cuisines. Coconut milk can usually be found in the
Coconut milk is the base of most Thai
The monolaurins in the coconut oil have been found to be very powerful antibacterial, antiviral, and antifungal agents. Some people believe that coconut milk can be used as a laxative.[1]
Drinks using coconut milk as an ingredient include
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![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more | |
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