Coconut Milk, Coconut Cream, Coconut Milk Powder, Desiccated Coconut
In Sanskrit, the coconut palm is known as kalpa vriksha which translates to ' the tree which gives all that is necessary for living'.
Coconut milk and cream are made by grating the Coconut flesh, at this point desiccated coconut is created, and soaking in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through cheesecloth to extract a white liquid that is coconut milk. The powder is made by introducing maltodextrin as the flocculating agent and sodium caseinate as the emulsifier.
The thicker version is used for desserts and rich sauces. Thin coconut milk is used for cooking curries and soups.