Tropical Organic Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water. The color and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat.

Coconut milk is a common ingredient in many tropical cuisines, such as Burmese, Cambodian, Filipino, Indian, Indonesian, Malaysian,Singaporean, Sri Lankan, Thai, Vietnamese, Peranakan cuisine and Southern Chinese, as well as Brazilian, Caribbean, Polynesian, and Pacific islands cuisines.

One of the most prominent components of coconut milk is coconut oil, which the United States Food and Drug Administration,[5] World Health Organization,[6] International College of Nutrition,[7] the United States Department of Health and Human Services,[8] American Dietetic Association,[9] American Heart Association,[10] British National Health Service,[11] and Dietitians of Canada[9] recommend against consuming in significant amounts due to its high levels of saturated fat.

Coconut milk contains a large proportion of lauric acid, a saturated fat that raises blood cholesterol levels by increasing the amount of high-density lipoprotein cholesterol that is also found in significant amounts in breast milk and sebaceous gland secretions.

Coconut milk is rich in medium-chain fatty acids (MCFAs), which the body processes differently from other saturated fats. MCFAs may help promote weight maintenance without raising cholesterol levels.