Can you make your own coconut milk? And, what is meant by 'coconut milk'?


I have seen Indian recipes calling for coconut milk, but the directions called for an infusion you make yourself from fresh or dry coconut infused in hot milk / strained.

But recently, I have seen recipes calling for canned coconut milk ~ not the coconut cream ~ and unsweetened coconut milk, too?

Can you make your own, or do you simply buy it?

Thank you so much

Related Blogs


    One thought on “Can you make your own coconut milk? And, what is meant by 'coconut milk'?

    • Cooking Engineer (CE)

      Coconut milk/cream (gkati): Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut.

      To make coconut milk, finely grated coconut meat is steeped in hot water until it is cool enough to handle. It is then squeezed until dry; the white fluid is strained to remove all the pulp. When allowed to sit for a while, the coconut cream (hua gkati) rises to the top. Commercially, coconut cream is obtained by pressing grated coconut flesh by itself without water, using a specialized, heavy piece of machinery.

      More hot water is added to the pulp and the process is repeated to yield a lighter fluid, or coconut milk (nahm gkati). Frequently, a third pressing is done to obtain a light coconut milk (hahng gkati), which is used for stewing meats or for thinning coconut milk to make a coconut soup or a light curry. An average mature coconut yields about one cup of coconut cream and one to two cups of coconut milk depending on how light a milk is desired.

    Comments are closed.