How Long Is Milk Good For Once Used In Cooking

Liquid that comes from grated coconut meat

"Coconut cream" redirects here. For the dehydrated ground kokosnoot pulp product, see creamed coconut.

Coconut milk

Region or state	Traditional: Southeast Asia, Oceania, Southern asia, Eastward Africa Introduced: Caribbean, tropical Latin America, West Africa
Main ingredients	Coconut
Cookbook: Coconut milk Media: Coconut milk

Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts.^[ane] The opacity and rich sense of taste of coconut milk are due to its high oil content, nearly of which is saturated fat. Kokosnoot milk is a traditional food ingredient used in Southeast Asia, Oceania, S Asia, and Eastward Africa. It is also used for cooking in the Caribbean area, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era.

Coconut milk is differentiated into subtypes based on fat content. They can exist generalized into coconut cream (or thick coconut milk) with the highest corporeality of fatty; kokosnoot milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat.^{[2] [3]} This terminology is not always followed in commercial coconut milk sold in western countries.^[4]

Kokosnoot milk tin can also be used to produce milk substitutes (differentiated every bit "coconut milk beverages"). These products are not the same as regular coconut milk products which are meant for cooking, not drinking.^[5] A sweetened, processed, kokosnoot milk product from Puerto Rico is also known as cream of coconut. It is used in many desserts and beverages like the piña colada, though it should not be confused with kokosnoot cream.^{[iv] [six]}

Nutrition [edit]

Coconut milk, raw (liquid expressed from grated lurid and water)

Nutritional value per 100 g
Energy	962 kJ (230 kcal)
Carbohydrates	5.5 g
Sugars	iii.3 g
Dietary fibre	2.2 thousand
Fat	23.8 g
Saturated	21.1 one thousand
Monounsaturated	1.0 grand
Polyunsaturated	0.26 m
Protein	2.three yard
Vitamins	Quantity %DV †
Vitamin A equiv. beta-Carotene	0% 0 μg 0% 0 μg
Thiamine (B1)	3% 0.03 mg
Riboflavin (B2)	0% 0 mg
Niacin (B3)	five% 0.76 mg
Pantothenic acid (Bfive)	4% 0.18 mg
Vitamin B6	ii% 0.03 mg
Folate (Bix)	iv% xvi μg
Vitamin C	3% 2.8 mg
Vitamin East	1% 0.15 mg
Vitamin Thousand	0% 0.i μg
Minerals	Quantity %DV †
Calcium	2% 16 mg
Iron	12% 1.6 mg
Magnesium	ten% 37 mg
Manganese	44% 0.92 mg
Phosphorus	14% 100 mg
Potassium	vi% 263 mg
Sodium	i% 15 mg
Zinc	7% 0.67 mg
Other constituents	Quantity
Water	67.6 g
Full Written report from the USDA Nutrient Database
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using United states of america recommendations for adults.

In a 100 milliliter (ml) portion, coconut milk contains 230 kilocalories and is 68% h2o, 24% full fatty, 6% carbohydrates, and 2% poly peptide (see table). The fatty composition includes 21 grams of saturated fat, half of which is lauric acid.^[vii]

Coconut milk is a rich source (20% or more than of the Daily Value, DV) of manganese (44% DV) and an adequate source (x–nineteen% DV) of phosphorus, iron, and magnesium, with no other nutrients in meaning content (come across tabular array).

Definition and terminology [edit]

Coconut milk is a relatively stable oil-in-water emulsion with proteins that human action as emulsifiers and thickening agents. It is opaque and milky white in color and ranges in consistency from watery to creamy.^[iii] Based on fat content, kokosnoot milk is divided into different subtypes generally simplified into "coconut cream", "coconut milk", and "coconut skim milk", from highest to everyman respectively. Kokosnoot milk and coconut cream (also called "sparse coconut milk" and "thick coconut milk", respectively) are traditionally differentiated in countries where coconuts are native based on the stages of extraction. They are likewise differentiated in mod standards set by the Asian and Pacific Coconut Community (APCC) and the Food and Agriculture Organization of the United Nations (FAO).^{[2] [iii]} However, the terminologies are not always followed in commercial coconut milk (especially in western countries) because these standards are not mandatory. This can cause confusion among consumers.^[4]

The Asian and Pacific Kokosnoot Community standardizes coconut milk and coconut cream products every bit:^[2]

Range of fat by weight in coconut cream and milk (APCC Standards)

Product	Fat content (%m/m)
Full-bodied kokosnoot foam	40–fifty
Loftier fat coconut cream	30–39
Medium fat coconut cream	25–29
Low fat coconut foam	20–25
High fat coconut milk	15–xx
Medium fat coconut milk	ten–15
Low fat coconut milk	5–x
Coconut skim milk	0–1.five

The Codex Alimentarius of the Food and Agriculture Arrangement of the United nations (FAO) standardizes coconut milk and coconut cream products every bit:^[3]

Nomenclature of kokosnoot milk and cream
(CODEX STAN 240-2003, Codex Alimentarius, FAO)

Product	Full solids (%m/one thousand) Min.-Max.	Non-fat solids (%thousand/grand) Min.	Fatty (%one thousand/m) Min.	Moisture (%m/m) Max.	pH
Light kokosnoot milk	6.6 - 12.half-dozen	1.vi	5	93.4	5.9
Kokosnoot milk	12.7 - 25.3	two.7	10	87.iii	v.9
Coconut foam	25.iv - 37.3	5.4	twenty	74.6	5.9
Coconut cream concentrate	37.four min.	8.4	29	62.6	5.9

Kokosnoot milk tin also sometimes be confused with kokosnoot water. Coconut water is the clear fluid constitute within the coconut seed, while coconut milk is the extracted liquid derived from the manual or mechanical crushing of white inner mankind of mature coconuts.^{[viii] [4] [9]} Coconut cream should also not be confused with creamed coconut, which is a semi-solid paste made from finely ground coconut pulp; and cream of coconut, which is a candy product made from heavily sweetened coconut cream.

Traditional grooming [edit]

Kokosnoot milk is traditionally made by grating the white inner flesh of mature coconuts and mixing the shredded coconut pulp with a modest amount of hot water in order to append the fatty present in the grated pulp.^[1] The grating procedure tin exist carried out manually or by machine.^{[1] [seven] [x]}

Thick coconut cream derived from the commencement pressings of the grated coconut

Kokosnoot milk is also traditionally divided into two grades: coconut cream (or thick coconut milk) and thin coconut milk. Coconut cream contains around twenty% to 50% fatty; while sparse coconut milk contains 5% to twenty% fat.^{[2] [10]} Coconut cream is extracted from the offset pressings of grated kokosnoot lurid directly through cheesecloth. Sometimes a small corporeality of hot water may as well be added, but more often than not coconut cream is extracted with no added water.^{[ii] [10]} Thin kokosnoot milk, on the other hand, is produced past the subsequent pressings afterward soaking the squeezed coconut pulp with hot water.^{[2] [x]}

Gravity separation can also be used to derive a top layer of coconut cream and a bottom layer of coconut skim milk. This is accomplished past merely allowing the extracted liquid to stand for an hour.^{[10] [11]} Conversely, coconut cream can be diluted into thinner coconut milk by simply adding water.^{[x] [11]}

Traditionally prepared coconut milk is utilized immediately later on being freshly extracted because information technology spoils easily when exposed to air. They become rancid subsequently a few hours at room temperatures of 28 to thirty °C (82 to 86 °F) due to lipid oxidation and lipolysis. Rancid kokosnoot milk gives off a strong unpleasant smell and has a distinctive soapy taste.^{[2] [3]}

Coconut foam contains a higher amount of soluble, suspended solids, which makes it a good ingredient for desserts, and rich and dry out sauces. Because thin milk contains a bottom corporeality of these soluble solids, it is mainly used in general cooking. The distinction betwixt coconut cream and thin kokosnoot milk is not usually made in western nations due to the fact that fresh kokosnoot milk is uncommon in these countries and most consumers buy kokosnoot milk in cartons or cans.^[4]

Coconut milk is likewise an intermediate step in the traditional wet procedure methods of producing virgin coconut oil by gradual heating, churning, or fermentation. These methods, however, are less efficient than coconut oil production from copra.^{[12] [xiii]}

Coconut graters [edit]

Traditional kokosnoot grater

Coconut graters (as well chosen "coconut scrapers"), a necessary tool for traditionally extracting kokosnoot milk, were part of the material culture of the Austronesian peoples. From Island Southeast Asia, information technology was carried along with the sea voyages of the Austronesian expansion both for colonization and trade, reaching every bit far every bit Polynesia in the eastward, and Madagascar and the Union of the comoros in the west in prehistoric times. The technology also spread to not-Austronesian cultures in coastal East Africa past proximity.^{[14] [15] [16]} Manual coconut graters remain a standard kitchen equipment in households in the tropical Asia-Pacific and Eastern Africa, underscoring the importance of kokosnoot milk and coconut oil extraction in the Indo-Pacific.^{[x] [17] [eighteen]}

The basic design of coconut graters consist of a low demote or stool with a horizontal serrated disk (made of metal in Asia and Africa, and rock or shell in Oceania) attached on ane end. A person sits on the demote and repeatedly scrapes the inner surface of halved coconut shells with both easily over the metallic disk. The scrapings are gathered past a container placed below.^{[17] [18] [xix] [twenty]}

More modern mechanical coconut graters dating back to the mid-1800s consist of serrated blades with a hand crank. This version is believed to be a British invention.^[21]

Processed coconut milk products [edit]

Mechanical coconut grinder

Commercially processed coconut milk products use largely the aforementioned processes to extract coconut milk from pulp, though they use more mechanical equipment similar deshelling machines, grinders and pulverizers, motorized coconut shredders, and coconut milk extractors.^[22]

They differ significantly in the bottling or canning process, however. Candy coconut milk are first filtered through a 100 mesh filters. They are pasteurized indirectly past double humid at around seventy °C (158 °F), carefully not exceeding 80 °C (176 °F), the temperature at which coconut milk starts to coagulate. Later on pasteurization, they are immediately transferred to filling vessels and sealed before existence cooled down. They are then packed into bottles, cans, or pouches and blast frozen for storage and transport.^[22]

Manufacturers of canned coconut milk typically combine diluted and comminuted milk with the addition of h2o as a filler. Depending on the brand and age of the milk itself, a thicker, more paste-similar consistency floats to the peak of the tin can (a gravity separation, similar to traditional methods), and is sometimes separated and used in recipes that require kokosnoot cream rather than coconut milk. Some brands sold in Western countries undergo homogenization and add additional thickening agents and emulsifiers to prevent the milk from separating within the can.^{[i] [3]}

Due to factors similar pasteurization, minimal contact with oxygen, and additives similar antioxidants, processed kokosnoot milk more often than not has a longer shelf life than traditionally prepared coconut milk. Information technology is also more than efficient than traditional methods at extracting the maximum amount of coconut milk from grated kokosnoot.^{[ii] [iii]}

Coconut milk pulverization [edit]

Kokosnoot cream tin can be dehydrated into coconut milk powder which has a far longer shelf life. They are processed by adding maltodextrin and casein to coconut foam to meliorate fluidity and and so spray drying the mixture. The powder is packaged in moisture-proof containers. To use, h2o is simply added to the coconut milk pulverisation.^[22]

Kokosnoot skim milk [edit]

Coconut skim milk is kokosnoot milk with very low levels of fat (0% to 1.5%). It is a byproduct of kokosnoot foam and coconut oil production and are usually discarded. Notwithstanding, they are increasingly being used equally a food ingredient for products which require coconut flavoring without the fats (including kokosnoot powder, coconut honey, and coconut jam).^{[23] [24] [25]} They can likewise exist used as a base of operations in the product of kokosnoot milk beverages used as milk substitutes, equally they exercise not incorporate the high levels of fat characteristic of regular kokosnoot milk while nonetheless existence a proficient source of soluble proteins.^{[26] [27] [28]}

Milk substitutes [edit]

Processed kokosnoot milk can exist used as a substitute for milk beverages, ordinarily marketed as "kokosnoot milk potable". They are sometimes confusingly as well simply labeled every bit "coconut milk", though they are not the same product as coconut milk used for cooking (which are not meant for drinking). Milk substitutes from coconut are basically coconut milk diluted with water or kokosnoot skim milk with additives. They contain less fat and fewer calories than milk, just also less protein. They contain high amounts of potassium and are skilful sources of cobweb and fe. They are also commonly fortified with vitamin D and calcium.^{[5] [27]}

Filled milk [edit]

Coconut milk is besides used widely for filled milk products. It is blended with milk (ordinarily skim milk or powdered milk) for its vegetable oils and proteins which act equally substitutes for expensive butterfat in some processed milk products. They include depression fat filled milk, evaporated reconstituted milk, and sweetened condensed milk.^[22]

Cheese and custard production [edit]

Kokosnoot milk tin also be used in cheese and custard production, substituting at most 50% of milk without lowering the overall quality of the products. Past mixing skim milk with coconut milk, ane procedure develops cheeses- including a garlic-spiced soft cheese chosen queso de ajo, a Gouda cheese substitute, and a Roquefort substitute chosen "Niyoblue" (a portmanteau of Tagalog niyog, "coconut", and "blueish").^{[29] [30] [31] [32]}

Soy milk enrichment [edit]

Coconut milk tin exist used to enrich the fat content of soy milk, improving its texture and gustation to be closer to that of existent milk.^{[32] [33]} Kokosnoot cream can likewise be added to soy milk in the product of tofu to enrich its caloric density without affecting its palatability.^[34]

Cream of coconut [edit]

Cream of coconut is a thick, heavily sweetened, candy coconut milk product resembling condensed milk.^[35] It is originally produced by the Puerto Rican visitor Coco López and is used most notably in piña coladas in the United states of america. Information technology tin too exist used for other cocktail drinks and various desserts. It should not exist confused with or used as a substitute for coconut cream.^{[36] [37] [38]}

Cuisine [edit]

Coconut milk derivatives [edit]

Kokosnoot curd latik, a byproduct of traditional coconut oil production from simmered coconut milk

In the Philippines, kokosnoot milk can also be further candy into kokosnoot caramel and kokosnoot curds, both known as latík.^{[2] [39] [twoscore]} The coconut caramel latík made from a reduction of muscovado sugar and coconut milk has been developed into a commercial product marketed equally coconut syrup (not to be dislocated with coconut carbohydrate derived from kokosnoot sap).^{[xiii] [41]}

Kaya coconut jam, made with kokosnoot milk, carbohydrate, and eggs

A similar product found throughout Southeast Asia is coconut jam. It is known equally matamís sa báo in the Philippines and uses only coconut milk and sugar.^[42] However, the kokosnoot jam versions from Indonesia, Malaysia, and Singapore (kaya); Thailand (sangkhaya); Cambodia (sankiah); and Vietnam (banh gan), add eggs in improver to carbohydrate. The latter versions are sometimes anglicized as "coconut custard" to distinguish them from the version without egg. Kokosnoot jam and coconut custard have a thicker, jam-like consistency and are used every bit ingredients or fillings in various traditional desserts.^{[42] [43] [44]}

Nutrient [edit]

Coconut milk can be used in both sweet and savory dishes. In many tropical and Asian cuisines, it is a traditional ingredient in curries and other dishes, including desserts.

Southeast Asia [edit]

In Indonesia, coconut milk is used in diverse recipes ranging from savoury dishes – such every bit rendang, soto,^[45] gulai, mie celor, sayur lodeh, gudeg, and opor ayam – to sweetness desserts , such every bit serabi, es cendol and es doger. Soto is ubiquitous in Indonesia and considered one of Indonesia's national dishes.^{[ citation needed ]} It is also used in coconut rice, a widespread Southeast Asian dish of rice cooked in coconut milk, including the nasi lemak of Malaysia and the nasi uduk of Indonesia.

In Malaysia, coconut milk is one of the essential ingredients in a lot of the dishes, this includes a few of the popular dishes in the region, such as the ubiquitous nasi lemak ^[46] and nasi dagang,^[47] rendang ^[48] , laksa,^[49] gulai ^[50] and Tamil and Mamak style-curry, it is also used in dessert-making such as Kuih Lapis,^[51] kaya ^[52] and dodol.

In the Philippines, diverse dishes cooked in coconut milk are called ginataán. They can range from savoury dishes to desserts.^{[53] [54] [55]} Kokosnoot milk is widely used to make traditional Filipino kakanín (the generic term for rice pastries), including bibingka and biko, among others.^[56]

In Thailand, coconut milk is used in dishes such as tom kha kai, khao tom mat, mango sticky rice, and tom yum.^{[ citation needed ]}

Latin America and the Caribbean [edit]

In Brazil, coconut milk is more often than not used in northeastern cuisine, by and large with seafood stews and desserts. In Venezuela, pulp dishes are prepared with coconut milk and shredded fish in a dish called mojito en coco. In Republic of colombia and Panama, the grated mankind of coconut and kokosnoot milk are used to make sweet titoté.

Coconut milk is used to make traditional Venezuelan dishes, such equally majarete (a typical Venezuelan dessert), and arroz con coco (the Venezuelan version of kokosnoot rice).^{[ commendation needed ]}

Drink [edit]

In Southeast Asia, coconut milk is used to brand many traditional drinks. Cendol is a pop iced potable from this region containing chilled coconut milk and green jellies made of rice flour. Coconut milk is also used in hot drinks such every bit bandrek and bajigur, two popular drinks from Indonesia. Sweetened coconut milk, and coconut milk diluted with water are two pop kokosnoot beverages in southern China and Taiwan.

The jelly-like pulp from the inside of the coconut is often added to coconut h2o to make a tropical beverage. In Brazil, for case, coconut milk is mixed with carbohydrate and cachaça to make a cocktail called batida de côco .^{[57] : 183} Puerto Rico is also popular for tropical drinks containing kokosnoot, such as piña colada and coquito, which typically contain coconut milk or coconut cream.

Saturated fat and wellness take chances [edit]

One of the nigh prominent components of coconut milk is coconut oil, which many health organizations, such as the United States Food and Drug Assistants,^[58] Globe Wellness Organization,^[59] International College of Nutrition,^[lx] the United States Section of Health and Homo Services,^[61] American Dietetic Association,^[62] American Center Association,^[63] British National Wellness Service,^[64] and Dietitians of Canada,^[62] discourage people from consuming in meaning amounts due to its high levels of saturated fat. Excessive kokosnoot milk consumption can besides raise blood levels of cholesterol due to the amount of lauric acid, a saturated fat that contributes to college claret cholesterol by increasing the levels of loftier-density lipoprotein cholesterol.^{[65] [66]}

Horticulture [edit]

In 1943, it was discovered that coconut milk could actively encourage plant growth. Although at that place are many factors that attribute coconut milk to plant growth, the main cause is the beingness of a cytokinin known as zeatin found in kokosnoot milk. While the zeatin in coconut milk speeds upward institute growth in general, it does non speed up growth in certain plants such as radishes.^{[67] : 8} Withal, when 10% kokosnoot milk is added to the substrate in which wheat is grown, substantial improvements have been noted.^[68]

Commerce [edit]

Coconuts are widely produced in tropical climates and exported globally as canned products, most frequently to Due north America and Europe.^[69]

See also [edit]

• Creamed kokosnoot
• Ginataan
• List of dishes using coconut milk
• Plant milk

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External links [edit]

• Media related to Kokosnoot milk at Wikimedia Eatables

Source: https://en.wikipedia.org/wiki/Coconut_milk

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