Coconut milk, frozen

Frozen coconut milk is a versatile and creamy ingredient, obtained by freezing liquid coconut milk, which is extracted from the grated pulp of mature coconuts. It is very popular in recipes, especially in Asian, Caribbean, and South American dishes, where it provides a sweet, tropical flavor and a thick texture ideal for soups, stews, desserts, and beverages.

The origin of coconut milk is linked to tropical regions, primarily in countries such as Thailand, the Philippines, Indonesia, and various countries in the Caribbean and Latin America. The frozen version is used to preserve its freshness for longer and to concentrate its creaminess, making it easier to use in recipes that require a denser texture or as a base for smoothies and homemade ice cream.

Among its main properties, it stands out as a natural source of healthy fats, such as medium-chain triglycerides (MCTs), which provide quick energy and can aid metabolism. Furthermore, it is lactose-free, making it an excellent alternative for people who are intolerant to animal milk. It also contains vitamins such as C, E, and several B complex vitamins, along with minerals like magnesium, potassium, and iron.

Regarding synonyms in Spanish used in different regions of Latin America, frozen coconut milk may be referred to as "leche de coco congelada" (most common form), "nata de coco congelada" (especially in the Caribbean), or simply searched for as "leche de coco sólida" or "bloques de leche de coco", although the latter is less frequent. In some areas, it is also called "crema de coco congelada", referring to the concentrated density of the product.