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Derived from coconut as the name suggests, this milk is produced by first grating dry coconut into very fine pieces like crumbs. Then these crumbs are soaked with a water.
After that, they’re strained and compressed to extract the juice which is white like milk. Not to be confused with Coconut Water, a clear liquid which is readily present in coconuts. The milk has a distinct flavor and is a key ingredient in the making of Pina Colada. Rastafarians use it to cook just about everything in their style of cooking which is referred to as ‘Ital Food’.
Many West Indians also use it to flavor soups, rice, fish, meats, beverages and desserts. TIP: You can make coconut butter by putting the can of coconut milk in the freezer for 20 minutes. The butter will solidify on top, and you can use it for sautéing.
Can you even define coconut milk’s taste? Yes.
Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high oil content and sugars. The term coconut milk also refers to coconut water (coconut juice), which is the naturally-occurring liquid found inside the hollow coconut. Content adapted from Foodista.