Coconut milk is extracted by squeezing the coconut. Most people think that the water inside the coconut is coconut milk but it is not so. Being more creamy, it can be used as a milk substitute. In Southeast Asia, it is often used as a common food ingredient.
There are different grades of coconut milk based on its thickness. Thick milk contains about 20 to 22% fat while thin milk has a fat level of 5 to 7%. Most of this fat is saturated fat. Thick milk is used in desserts and dry sauces while thin milk is used in soups and general cooking.
(Read more - Benefits of Nagdon)