Coconut milk is the thick, rich and creamy white flesh of mature brown coconuts. It is a popular addition to the cuisines of Southeast Asia, India and parts of South America. Coconut milk is best used in curries, soups and smoothies.

Coconut milk is made by taking the shavings of mature brown coconut flesh, soaking them in water for around 2 hours and then straining. Coconut milk can have both a thick and thin consistency depending on how it’s processed. For a thicker consistency, the shavings are boiled or simmered in water and then strained through a cheesecloth. To create a thinner consistency, the leftover gratings in the cheesecloth from making the thicker coconut milk are simmered and strained.

Coconut milk is arguably one of the most controversial of all plant-based milcs when it comes to studies of nutrition and health. Coconut milk contains high amounts of calories and saturated fat, damaging its reputation amongst some of the population. However, research suggests that the medium-chain saturated fatty acids found in coconut milk can be beneficial. One example which is found in coconut milk is lauric acid which, when consumed, is converted by the body into monolaurin. Monolaurin is an antiviral, antifungal and antibacterial that can kill a number of disease-causing organisms. This has led to some researchers suggesting that coconut milk consumption may help to protect the body against viruses and infections.

Coconut milk has a relatively low environmental impact, using less water than soy, as well as a minimal impact on land because farmers do not need to deforest their land to harvest the milc.