coconut milk processing
Coconut milk is an opaque, milky-white liquid extracted from the pulp of grated ripe coconuts. The opacity and rich flavor of coconut milk is due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia and East Africa. It is also used for cooking in the Caribbean, tropical Latin America and West Africa, where coconuts were introduced during the colonial era.
Coconut milk is divided into subtypes based on fat content. They can be generalized as coconut cream (or thick coconut milk) with the highest fat content. Coconut milk (or thinned coconut milk), up to about 20% fat, and coconut skim milk with negligible fat content. Commercial coconut milk sold in Western countries does not always follow this term.
Processed coconut milk can be used as a substitute for a variety of milk-based beverages, often sold as "coconut milk-based beverages." Although they are not the same as coconut milk used for cooking (not drinking), it is also sometimes easy to label them simply as "coconut milk". Substitutes for coconut milk are basically coconut milk diluted with water or coconut skim milk with additives. They contain less fat and fewer calories than milk, but also less protein. They contain high amounts of potassium and are a good source of fiber and iron. They are also usually high in vitamin D and calcium.