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with proteins that act as emulsifiers and thickening agents. It is opaque and milky white in color and ranges in consistency from watery to creamy. Based on fat content, coconut milk is divided into different subtypes generally simplified into "coconut cream", "coconut milk", and "coconut skim milk", from highest to lowest respectively. Coconut milk and coconut cream (also called "thin coconut milk" and "thick coconut milk", respectively) are traditionally differentiated

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