Coconut Milk

Types:

Full-fat coconut milk: Rich, thick, and high in fat (often canned). Ideal for curries, soups, and desserts.

Light coconut milk: Diluted with more water; lower in fat and calories. Good for lighter sauces and smoothies.

Coconut cream: Even thicker than full-fat milk, with less water; used in rich desserts or drinks like piña coladas.Common uses:
Thai curries (green, red, massaman), coconut rice, soups (tom kha), stews, smoothies, baked goods, vegan whipped cream, and dairy-free coffee creamer.

Nutritional notes (per 1/4 cup full-fat canned):
~120–140 calories, 12g fat (mostly saturated), 2g carbs, 1g protein. Contains manganese, copper, iron, and selenium.

Cooking tip: Canned coconut milk separates naturally. Shake well or stir before using. For thicker consistency, refrigerate and scoop the cream off the top.