1. Where does it come from?
The coconut tree is one of the most used trees in the world. Aside from cooking, the coconut also has a place in traditional medicine, craftsmanship and even as a source of fuel. Asia is a world leader in production. Derivatives include the coconut flesh itself, coconut oil, coconut cream, coconut water and coconut milk. Industrially, the latter is made by grating the flesh and then pressing it, either with or without water.
2. What does it taste like?
Coconut milk is enjoyed for its distinct fresh coconut taste and its natural sweetness. Flavour nuances can vary from one brand to the next. Some are more pronounced, while others like light coconut milk have a more subtle taste.
3. How do I use it?
Coconut milk can be used in a variety of recipes to add smoothness and creaminess. It’s perfect for curries, soups, smoothies and marinades. In a can, coconut milk naturally separates into a thick cream (solid) and a watery liquid. The solid part, often referred to as coconut cream, is also sold separately in a thicker and more concentrated form. Depending on the recipe, you can use the solid and liquid parts together or separately. The solid part is especially useful for making dairy-free whipped cream.
4. Is it good for me?
Naturally free of lactose, coconut milk is perfect for those who are lactose intolerant. It’s a fatty food primarily composed of saturated fatty acids, including medium-chain triglycerides (MCTs), whose health effects remain the subject of research. While awaiting clearer conclusions about the benefits and risks of consuming MCTs, it’s wise to use coconut milk and oil in moderation. For recipes requiring larger amounts, consider using light coconut milk or mixing it with the regular version.
Want to cook with coconut milk? Here are a few recipes to try: