The liquid in the middle of a coconut is not coconut milk but coconut water, a delicately flavored liquid that can be drunk straight out of the shell or added to fruit juices. Coconut milk comes from the flesh of the coconut, shredded or otherwise processed to extract a thick, white liquid. It can be used in both savory and sweet dishes.

Coconut milk is sold in cans, in which form it is very easy to use. Coconut milk powder is coconut milk that has been dehydrated, and it needs to be reconstituted with warm water. Also available is canned coconut cream, which is slightly thicker and richer, and block coconut cream, which is used to thicken and flavor.

You can get a thin milk from desiccated coconut by soaking it in an equal volume of hot water and squeezing it through a muslin cloth.

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They are all derived from fresh coconuts, but differ in how they are processed. Desiccated coconut is the shredded white flesh of the coconut from which all the moisture has been extracted. it can be bought either flaked or in shredded strands.

Desiccated coconut in all its forms is suitable for both sweet and savory dishes, but is used mainly in cakes and biscuits. The longer strands and flakes are usually used for garnishing and decorating.

Creamed coconut, sold in cans or as a block, is formed from desiccated coconut that has been ground to an oily paste which thickens and sets when chilled. The block is sealed in plastic, and once opened, can be stored in the refrigerator for many weeks. Simply cut off pieces to use. Add creamed coconut to traditional Southeast Asian and Indian curries, or to stews, casseroles and soups to enrich and flavor them.

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