October 21, 2012
Coconut milk is semi-stable emulsion of oils, aromatic compounds, and coconut water.
To make coconut milk, the coconut water must be removed then reused. Pressing the white kernel interior frees the coconut water, but the oils and aromatics are left behind. These latter compounds are extracted by passing hot coconut water or milk over the pulverized kernel.
This process leaves the seed meat as a collection of dry fibers and proteins called copra cake or copra meal.
If coconut milk is allowed to rest, coconut cream will separate to the top.
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