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Coconut milk

Sauces, pastes & condiments · Plant milks

Coconut milk

Rich, white liquid pressed from grated coconut flesh, sold in tins and used in curries, soups, rice and desserts.

Also called: tinned coconut milk, canned coconut milk, gata, santan, nariyal doodh

83 recipes with it

Photo: S Sepp, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Made by blending grated mature coconut flesh with water and squeezing out the creamy liquid. Tinned coconut milk separates into a thick cream layer and thinner milk; shake or stir before use. It is not the same as coconut water (the clear juice inside young coconuts) or the diluted cartons sold as a dairy-milk alternative.

How it’s used

  • Thai and South-East Asian curries
  • Kerala and Sri Lankan curries and stews
  • Coconut rice and nasi lemak
  • Laksa and other noodle soups
  • Desserts such as sticky rice and puddings

Characteristics

Taste
Creamy, rich and mildly sweet.
Texture
Smooth and creamy; thinner than coconut cream.
Appearance
Opaque white.
When cooked
Can split or look curdled with hard boiling; simmer gently. 'Cracking' the cream by frying it until the oil separates is a deliberate Thai curry technique.
Sold as
canned, liquid, powder
Cooking uses
Commonly cooked, Used for thickening

Kinds in our pantry

Storage

Refrigerated. Store tins in the cupboard; once opened, transfer to a covered container, refrigerate and use within a few days, or freeze.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Coconut is classed as a tree nut in some countries (e.g. US labelling) but is not a common allergen; check if reacting to tree nuts. Some brands contain sulphites or thickeners.

Nutrition per 100 g

Energy
197 kcal
Protein
2.02 g
Carbohydrate
2.81 g
Fat
21.33 g
Fibre
— g
Sugars
— g

USDA FoodData Central: Nuts, coconut milk, canned (liquid expressed from grated meat and water).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Coconut cream — Dilute roughly half-and-half with water.
  • Cream — Thinned cream gives richness but no coconut flavour; not dairy-free.

Related ingredients

Recipes with coconut milk

See all 83

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