Light coconut milk is primarily made by using the watery part of regular coconut milk and removing all or most of the creamy, fatty solids. This results in a product with a lower fat content and, consequently, a less rich flavor.
In more detail, the process generally involves:
- Extraction: Coconuts are grated, and the grated coconut is mixed with hot water.
- Separation: The mixture is then strained through a cloth or sieve. This separates the liquid (coconut milk) from the solid coconut pulp. This initial liquid extraction yields the richest, "full-fat" coconut milk.
- For Light Coconut Milk: To create the "light" version, this full-fat coconut milk is allowed to settle. The creamy fat rises to the top.
- Fat Removal: The majority of this creamy fat is skimmed off.
- Remaining Liquid: What remains is the thinner, watery part of the original coconut milk with significantly reduced fat content. This is packaged and sold as light coconut milk.
Essentially, light coconut milk is the result of diluting regular coconut milk and/or removing the majority of its fat content. While this reduces calories, it also sacrifices much of the flavor that makes coconut milk desirable in cooking. Many chefs advise against using it if the coconut flavor is important for the dish.
