Coconut milk extract is the opaque, milky-white liquid obtained from the grated pulp of mature coconuts. Its characteristic color and rich flavor stem from its high oil content, a significant portion of which is saturated fat. It's a staple ingredient in many cuisines across Southeast Asia, Oceania, South Asia, and East Africa.
Coconut milk extract is not the water found inside a coconut (that's coconut water). Instead, it's made by grating the coconut flesh and then squeezing it through a cheesecloth or similar material to extract the liquid. The first pressing yields a thicker, richer "cream," while subsequent pressings produce a thinner "milk." Both are considered coconut milk extract, though their uses may differ.
Here's a breakdown of key aspects:
- Source: Extracted from the grated flesh (pulp) of mature coconuts.
- Appearance: Opaque, milky-white liquid.
- Flavor: Rich and distinctly coconut-flavored.
- Composition: High in oil content, primarily saturated fat.
- Culinary Use: Widely used in curries, soups, desserts, and beverages across various cuisines.
The extract’s versatility makes it a valuable ingredient in both sweet and savory dishes. Its fat content contributes to the creamy texture and mouthfeel often desired in culinary applications.
