Coconut Milk
Made by blending and straining coconut flesh, coconut milk is rich, sweet, and naturally fragrant — a plant-based flavor base widely used in Southeast Asian cooking and vegetarian desserts.
Nutrition
Coconut milk contains upwards of 20 grams of fat per 100 grams, mostly saturated fat in the form of medium-chain triglycerides, which makes it fairly calorie-dense. Unlike lower-fat plant milks such as soy or oat milk, it's best thought of as a rich flavoring ingredient rather than an everyday drinking substitute.
How to Choose
Distinguish between "drinking" coconut milk (lower in fat, meant to be sipped) and canned "cooking" coconut milk (17–24% fat, used in curries and desserts). Check the ingredient list for the proportion of coconut extract — the higher it is, the richer and more authentic the flavor.
Cooking
Canned coconut milk is the classic base for curries, Southeast Asian soups, and coconut tapioca pudding. When chilled, the cream rises and solidifies at the top and can be scooped out on its own to whip into a plant-based whipped cream. Drinking-style coconut milk can be sipped as is or stirred into coffee or milk tea.
Storage
Unopened canned coconut milk keeps for a long time at room temperature. Once opened, refrigerate and use within 3–4 days. Opened cartons of drinking coconut milk likewise need refrigeration, and are best finished within 5 days.
Tips
If an opened can of coconut milk sits in the fridge for a while, the fat and water will naturally separate — shake or stir it well before pouring to keep the coconut flavor and texture evenly distributed in your dish. When choosing a can, give it a gentle shake: if you barely hear liquid sloshing, that signals a thicker, higher-fat product better suited to rich curries and desserts.
