Vol. 9, Issue 12, Part E (2025)

The Indian dairy industry is undergoing a significant shift, driven by the increasing prevalence of lactose intolerance and the growing adoption of vegan lifestyles. This study assesses the physicochemical and nutritional properties of Coconut Milk prepared at a standardised 1:1 (w/v) meat-to-water ratio as a sustainable alternative to dairy products. The formulation was carefully compared with the most popular plant-based milks in India (Soy, Almond, and Millet) as well as standardised Cow milk. Results show that 1:1 Coconut Milk has a distinct physicochemical profile, with a specific gravity of 1.020±0.002 and a viscosity of 13.6 cP, much higher than Almond (3.9 cP) and Soy milk (4.7 cP), which enhances its mouthfeel. Nutritionally, although it has slightly less protein than Soy (3.42% compared to 3.60%), it features a unique lipid profile rich in medium-chain triglycerides, particularly lauric acid. Energy assessments demonstrate that mechanical extraction of coconut milk consumes a specific energy of 0.041 kWh/kg, considerably lower than the thermal processing energy range for dairy milk (0.12-0.29 kWh/L) observed in Indian industrial clusters. These findings suggest that 1:1 Coconut Milk is a highly energy-efficient, eco-friendly functional ingredient; however, fortification is advisable for its use as a direct protein substitute.