Coconut milk is one of the most important ingredients in most Asian cuisines. Coconut milk is made from grated flesh of the coconut, which is mixed and kneaded with water. The first squeezed 'thick' mixture is called coconut cream and has a higher fat content. The second pressing of the flesh is slightly more watery in composition and contains less fat, this is the coconut milk. The percentage of coconut extract indicates how thick the milk is, the more coconut extract the thicker the milk. The more fresh coconut is used for the coconut milk, the more (coconut) fat the milk will contain. The fat content is therefore a good indicator of the quality of the coconut milk.
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