Coconut Milk

Unopened cans are shelf-stable. Once opened, transfer to airtight container and refrigerate. Separation is normal; shake or stir before use. Freeze in ice cube trays for portioned use.

Values for canned full-fat coconut milk. Light versions contain ~50% fewer calories and fat. High in saturated fat, primarily medium-chain triglycerides.

Shake the can well before opening—fat naturally separates and rises to the top

For coconut cream, refrigerate can overnight and scoop the thick layer from the top

Add near the end of cooking to prevent curdling in acidic dishes

Choose full-fat for rich curries and sauces; light versions work for soups and smoothies

Curries (Thai, Indian, Caribbean)

Ginger, lemongrass, lime, cilantro

Chili peppers and garlic

Tropical fruits (mango, pineapple)

Rice, noodles, and grains

Pumpkin, sweet potato, squash

Confusing coconut milk with coconut water (clear liquid from inside young coconuts)

Buying sweetened coconut milk beverage instead of cooking coconut milk

Boiling vigorously, which can cause the milk to separate or curdle

Not checking ingredients—some brands add gums, stabilizers, or preservatives