Coconut milk

Coconut milk is the liquid that results from grating the white flesh of mature coconuts and then processing it with water. It has a rich, creamy texture and a distinct coconut flavour. It is a staple ingredient in many Southeast Asian, South Asian, and Caribbean cuisines.

Manufacturers use coconut milk as a flavouring agent, a source of fat, and a creamy base in a wide variety of foods. It is commonly found in curries, soups, desserts, and beverages, adding richness and a characteristic tropical taste.

Coconut milk is not an additive and does not have an E-number. It is a source of saturated fat, and the NHS advises that foods high in saturated fat should be consumed in moderation as part of a balanced diet. EFSA has evaluated the safety of coconut oil, a component of coconut milk, and has not set a numeric limit (ADI not specified). Evidence on the health effects of coconut milk consumption at typical dietary levels is mixed, with some studies suggesting potential benefits from certain compounds, while others highlight its saturated fat content.