Definition of coconut milk

The origin of the term "coconut milk" can be traced back to the ancient Southeast Asian cuisine where coconut has been used as a staple ingredient for centuries. The Malay word for coconut is 'kelingking' or 'kelapa' in modern Malay, while the term 'santan' refers to the thick, creamy liquid obtained by grating the coconut flesh and squeezing it. The Portuguese explorers who reached India's western coast in the 15th century introduced the term 'leite de coco' to refer to coconut milk, translating it from the Malay 'santan'. The British, who popularized its use in tropical cuisines, also used the term 'coconut milk'. The term has then been adopted in English-speaking countries worldwide, though regional variations exist in the spelling and pronunciation. In the Philippines, for instance, coconut milk is called 'gata' instead. In Southeast Asian cuisines, coconut milk adds a richness and creaminess to dishes, as well as a distinct flavor that complements curries, soups, and vegetable dishes. It also has several health benefits, such as being rich in lauric acid, a type of saturated fat that has been linked to lower cholesterol levels. In summary, the term "coconut milk" first appeared in the Portuguese colonial language, but its roots lie in the ancient Malay language of Southeast Asia where coconuts have been used for centuries, both as a staple ingredient in cooking and as a source of food and drink. Its popularity and widespread use in English-speaking countries around the world reflect its versatility in tropical cuisines around the world.