A thick white liquid produced by soaking the white inner flesh of the seed of the coconut in water and straining. It is traditionally used in Southeast Asian cuisine in curry and other gravy.
Coconut milk is a distinct product from coconut water (sometimes called "coconut juice"), though in common parlance the two are often confused.
Like other plant milk, strictly speaking coconut “milk” is a misnomer, as it is not produced by lactation, though it has a milky (opaque, white) consistency. However, not only has this "misnomer" been in use in English since circa 1200 AD,[1] but using the same logic, terms like peanut butter and coconut cream would also be classified as misnomers.
