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Coconut milk is made by mixing shredded, fresh coconut meat with water, then squeezing it through a sieve or cheesecloth. The thick, creamy liquid that comes out is coconut milk and can be used for Thai curries and Brazilian seafood stew. Personally, I love drinking a big chilled glass of it by itself. Because people tend to misinterpret the natural separation of coconut milk in the can as spoilage, most canned coconut milk often includes thickening agents like guar gum, especially the stuff sold in Western countries. I wouldn’t worry too much about guar gum. You could always make your own, of course, if you wanted to avoid any thickeners, preservatives, or BPA from the can lining. A quarter cup gets you 12 grams of fat, 10 of them saturated.
|Total Fat||17 grams|