Coconut Milk

Coconut milk is not only drunk as a popular cooling beverage in South-East Asia; it is also used extensively by cooks - in curries and stews, often combined with curry pastes for sauces, and as a key ingredient in desserts and candies.

The milk itself is the liquid wrung from the grated and pressed coconut meat which is then combined with water. It has some of the properties of cow’s milk: for example, the ‘cream’ (fatty globules) rises to the top when the milk is left to stand; it must be stirred as it comes to the boil; and its fat is closer in chemical composition to butterfat than to vegetable fat.