Ingredient guide

Coconut milk

Coconut milk is an aqueous product made from coconut flesh. It adds a creamy body to soups and curries. In one Cambodian fish amok recipe, a chef uses coconut cream, a thicker related product, so follow the ingredient named in the recipe rather than treating the two as identical.

Canned coconut milk can separate, with a thicker layer rising above the liquid. Stir it smooth before measuring, or warm it gently if it has solidified. Thickness and stabilisers vary by brand.

Updated 9 October 2026

Food context

Countries: Cambodia

Cuisines: Khmer cuisine

Used in dishes

Used in recipes

Num Bai Treap for Num Bai Treap

Sources

Cambodian Fish Amok , Chef Nak — https://www.chefnak.com/cambodian-fish-amok (accessed 2026-10-08) — Documents a Cambodian fish amok version using coconut cream, distinct from coconut milk.
Frequently Asked Questions , Cocofina — https://www.cocofina.com/pages/frequently-asked-questions (accessed 2026-10-08) — Manufacturer guidance describes separation in its coconut milk and recommends stirring or shaking; product formulations vary.
Standard for Aqueous Coconut Products , Codex Alimentarius, FAO/WHO — https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B240-2003%2FCXS_240e.pdf (accessed 2026-10-08) — Defines coconut milk and distinguishes aqueous coconut products from coconut cream.