Coconut milk is made by soaking the grated
flesh of a coconut in hot water or scalded milk and then straining. It
is classified as thick, thin, or coconut cream. Canned coconut milk
separates naturally. The top layer can be spooned off for recipes
calling for 'cream' and the bottom poured out as 'thin'. Alternatively,
you can just shake the can to get the most commonly called-for 'thick'