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Coconut milk, not to be confused with coconut water, is obtained by pressing the grated coconut meat, usually with hot water added which extracts the coconut oil, proteins, and aromatic compounds. It is used for cooking various dishes. Coconut milk contains 5% to 20% fat, while coconut cream contains around 20% to 50% fat. Most of which (89%) is saturated fat, with lauric acid as a major fatty acid. Coconut milk can be diluted to create coconut milk beverages. These have much lower fat content and are suitable as milk substitutes.