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Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. [1] [2] The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa.
The all-wet process uses coconut milk extracted from raw coconut rather than dried copra. The proteins in the coconut milk create an emulsion of oil and water. [7] The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical.
Lauric acid, as a component of triglycerides, comprises about half of the fatty-acid content in coconut milk, coconut oil, laurel oil, and palm kernel oil (not to be confused with palm oil). [10] [11] Oils with high levels of lauric acid are known as lauric oils. [12] [13] Otherwise, it is relatively uncommon.
Typical example of a medium-chain triglyceride, containing three medium chain fatty acids (caprylic acid in blue and capric acid in red)A medium-chain triglyceride (MCT) is a triglyceride with two or three fatty acids having an aliphatic tail of 6–12 carbon atoms, i.e. a medium-chain fatty acid (MCFA).
In a small, covered saucepan, bring the water to a boil. Stir in the coconut, turn off the heat, cover, and let sit for 1 hour. Once the coconut has steeped, pour the contents of the pan into a ...
Coconut water (also coconut juice) is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut ...
Coconut milk, not to be confused with coconut water, is obtained by pressing the grated coconut meat, usually with hot water added which extracts the coconut oil, proteins, and aromatic compounds. It is used for cooking various dishes. Coconut milk contains 5% to 20% fat, while coconut cream contains around 20% to 50% fat.
Besides nutmeg, myristic acid is found in palm kernel oil, coconut oil, butterfat, 8–14% of bovine milk, and 8.6% of breast milk as well as being a minor component of many other animal fats. [9] It is found in spermaceti, the crystallized fraction of oil from the sperm whale. It is also found in the rhizomes of the Iris, including Orris root.