Nuts
Milk
Coconut milk is mature grated flesh pressed with water and strained—an emulsion of coconut fat and solids, not the clear water from a young nut. Body depends on flesh-to-water ratio, grind, and whether the tin is full-fat or light. It is the workhorse liquid for curries, soups, stews, and many tropical desserts. Homemade milk separates; shake and use soon. UHT cartons keep longer unopened but taste cooked compared with fresh pressings. It will not foam or curdle exactly like dairy, so recipes need adjustment. Good milk smells sweet and clean; sour or metallic packs fail. Do not swap coconut water into a milk role when fat and body are required. Labelling follows local coconut rules.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.99 g
- Saturated Fat 6.77 g
- Trans Fat 0 g
- Monounsaturated Fat 2.91 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 4.79 mg
- Salt 0.01 g
- Total Carbohydrate 5 g
- Dietary Fibre 4 g
- Total Sugars 2.5 g
- Complex / starch 3.5 g
- Protein 4 g
- Water 78 g
- Energy 126 kcal
- Water 78 g
- Carbohydrates 5 g
- Protein 4 g
- Fat 9.99 g
- Saturated Fat 6.77 g
- Monounsaturated Fat 2.91 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.05 g
- Vitamins 90.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.71 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.4 µg
- Vitamin B9 — Folate 47.1 µg
- Vitamin C 2 mg
- Vitamin E 5.79 mg
- Vitamin K 5.7 µg
- Minerals 404 mg
- Major Minerals 403 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.71 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.4 · vitamin-b9-folate: 47.1 · vitamin-e: 5.79 · vitamin-k: 5.7 ·
Minerals
Milk is an emulsion of water, lactose, protein, and milk fat.
History
Austronesian and coastal cultures depended on coconut for food, drink, fibre, and oil.
Colonial trade spread coconut cultivation and copra economies across the tropics.
Desiccated coconut and refined coconut oil industrialised bakery and frying fats.
Virgin coconut oil, plant milks, and hydration culture renewed global coconut demand.