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Canned coconut milk is made from grated coconut flesh and water, resulting in a rich, creamy liquid high in fat. It's essential in Thai, Indian, and Caribbean cuisines for curries and desserts.
Canned coconut milk is thick and fatty (13-22% fat) for cooking. Coconut milk beverage is diluted (1-5% fat) for drinking, similar to other plant milks.
Coconut's saturated fat is primarily lauric acid, which may affect cholesterol differently than animal fats. Moderate use in cooking is generally fine for healthy individuals.
Yes, full-fat canned coconut milk works as a dairy-free cream substitute. Refrigerate the can overnight and use the thick cream that rises to the top for whipping.
Unopened cans last 2-5 years. Once opened, refrigerate in a container (not can) and use within 4-5 days. Separation is normal - stir or blend before use.
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