Coconut Milkalso: กะทิ · santan · nước cốt dừa
The squeezed liquid of grated coconut flesh. The fat of choice in Thai, Lao, Indonesian, Sri Lankan, and South Indian cooking.
Origin
Coconut palms are native to the Indian and Pacific Ocean basins. Coconut milk in cooking dates to at least the 5th century CE in Indian texts.
What it tastes like
Rich, slightly sweet, creamy. Different from coconut water (the liquid inside the nut).
How it's used
The base of nearly every Thai curry. Indian coconut chutney. Indonesian rendang. Lao mok pa. Sri Lankan kiribath. Drinks (piña colada, Vietnamese chè).
Buying
Aroy-D (UHT box) is the cleanest, no preservatives, no gums. Chaokoh and Mae Ploy in cans are also good. Avoid 'lite' coconut milk — it's mostly water.
Substitutes
Coconut cream + water for richer dishes. There is no substitute that captures the flavour.
Storage
Pantry sealed, 1 year. After opening, refrigerated, 4–5 days. Frozen, 3 months — separates on thaw, whisk to recombine.