Coconut milk is considered "light" primarily due to its lower fat content and thinner consistency compared to regular coconut milk. This lower fat content is achieved through specific production methods.
Here's a breakdown:
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Lower Fat Content: The key difference is the amount of fat. Light coconut milk has significantly less fat than regular coconut milk, making it a lower-calorie option.
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Production Methods:
- Centrifugation: Light coconut milk is often produced using the bottom part of centrifuged coconut milk. Centrifugation separates the coconut milk into layers based on density, and the lower-fat portion is collected.
- Dilution: Another method involves diluting regular coconut milk with water. This reduces the fat concentration and overall thickness.
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High Water Content: Both methods result in a higher water content in light coconut milk. This increased water content contributes to the thinner consistency. The downside is that water doesn't contribute any protein, carbs, or fats, meaning the other nutrients from coconut are also diluted.
In essence, "light" coconut milk is achieved by reducing the fat content, either through separating the fat during processing or by diluting regular coconut milk with water, both resulting in a product with a higher water content and a thinner consistency.
