Coconut milk is made by soaking coconut flesh in sizzling water, and letting the cream rise to the highest, the place it’s skimmed off. The remaining liquid is squeezed by a cheesecloth, and the extracted liquid is coconut milk. Many refrigerated and shelf-stable manufacturers of coconut milk have added sugar and guar gum (a meals thickener and stabilizer), so be certain that to learn the label if these are components you need to keep away from.
Coconut milk is gluten-, soy-, nut-, and cholesterol-free, low in carbohydrates, and is an effective supply of nutritional vitamins D and B12. It accommodates the identical quantity of saturated fats as complete cow’s milk. Nonetheless, it’s not a superb supply of calcium or protein.
Coconut milk is creamy and candy with a noticeable coconut taste when had by itself. It’s a good substitute for milk in savory dishes, desserts, and smoothies.