Start with roughly 1 part powder to 2–3 parts warm water (about 40–50 °C). Stir thoroughly until fully dissolved — a small whisk or fork works better than a spoon. For a lighter milk (good for smoothies, coffee, or porridge), use closer to 3 parts water. For a richer, creamier result (curries, soups, desserts), use 2 parts water or even slightly less. Because the product is concentrated full-fat coconut milk with the water removed, you control the final fat content and thickness. If small fat specks remain, let the mixture sit for a minute and stir again; they will emulsify. Avoid boiling after reconstituting, as high heat can cause separation. Once mixed, treat it like opened canned coconut milk: refrigerate and use within 2–3 days.
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