Coconut can be found almost all over the Philippines and most of Pinoys are using coconut in cooking pinoy food recipes. According to studies, Coconut is rich in trace minerals including manganese which is essential in metabolism, healing and collagen formation, copper which plays a role in immunity and bone health as well as selenium, a nutrient which is critical to thyroid function as well as developing healthy skin, nails and hair.
The coconut milk is used in many different cuisines and delicacies or "kakanin" such as bibingka, Suman, Ube-Halaya and many more. Also, coconut milk is used as an ingredient for veges too such as "Laing, Kinunot, Langka, Kalabasa. To make coconut milk, the coconut must be split into two by smashing it with a hammer or mostly some pinoys in the market are using "bolo" to open the cocount, then it will be grated (there are machines in the market that is used in grating coconuts), and then the grated coconut will be added with preferred amount of warm water. Then Pour coconut mixture through a net or nut milk bag into any jar or pitcher and then squeeze out as much liquid as possible.