Coconut milk is made of coconut juice and ground mature coconut meat. Its main components are starch and saturated fatty acids (mainly palmitic acid), with low protein content and no fiber. Coconut milk has a good effect of relieving summer heat, promoting fluid production and quenching thirst. Coconut milk also has the functions of strengthening the heart, diuresis, expelling worms, and stopping vomiting and diarrhea. Coconut milk is rich in nutrition and is a good product for health and beauty.
Coconut (Nata), also known as coconut gel, is a fermentation product of microorganisms and a metabolite formed by the growth of acetic acid bacteria in liquid culture medium. Coconut juice can be used as a culture medium, but it has not been used in industrial mass production due to cost factors. After separation and purification, this polysaccharide can be processed into the main additive component of commercial coconut. Coconut on the market can be processed by adding sweeteners, spices, pigments and other ingredients. Coconut without pigment is usually white or milky white in primary color, and it tastes crisp and is one of the materials for many desserts.