Coconut Milk By Mahelam Enterprises

By the frequent assistance of our professional team, we are employed in exporting, trading and supplying a comprehensive array of Coconut Milk in Coimbatore, Tamil Nadu, India. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in Western nations since fresh coconut milk is rare, and most consumers buy coconut milk in cans. Coconut water is the watery liquid that usually comes from the young, still immature green coconut, although mature coconuts also have coconut water. Often the still jelly-like coconut meat is also added to make a tropic drink.
Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds.

It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk.

To avoid this in commercial sold coconut milk, an emulsifier(s) and a stabilizer(s) have to be used.
Nutritional value per 100 g
Energy 824 kJ (197 kcal)
Carbohydrates 2.81 g