Coconut Milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the Coconut Milk can be attributed to the high oil content and sugars. Coconut Milk is prepared by squeezing the grated coconut meat using a mechanical press. It is used mainly to make desserts and rich, dry sauces. It is also used for soup and cooking. Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days. It should never be left at room temperature, as the milk can turn sour and spoil easily. Coconut Milk tends to stay fresh longer, which is important in dishes where the coconut flavor is not competing with curries and other spicy dishes. If you are concerned about the saturated fat content in coconut milk, many studies showed that saturated fat has shown to be good, easily metabolized to give your body quick energy. Contrary to popular myth, Coconut Milk does not transform into bad cholesterol to clog up arteries. The principal fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties. It is less likely to cause weight gain than polyunsaturated oils.
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