Ma-Kin coconut milk in a 400 ml can, packed by Windis Food in Bangkok, for curries, laksa, coconut rice, soups and desserts. Shake well before use.
A minimal can: a brown MA-KIN block with wave lines at the top, COCONUT MILK in spaced capitals, and a crescent moon in a brown ring. The back is equally plain, with a nutrition panel based on a quarter-cup serving, packed by Windis Food Co., Ltd. of Bangkok, product of Thailand, and two practical lines, best before see on can and shake well before use. The net quantity is 400 ml. As general background, coconut milk is commonly described as a traditional food ingredient used in Southeast Asia, Oceania, South Asia and East Africa, and also in the Caribbean, Central America and West Africa. That range is a good guide to how kitchens typically use a plain everyday can like this. Commonly, cooks pour it into Thai green and red curries, Malaysian laksa and nasi lemak rice, Sri Lankan and Keralan curries, Caribbean rice and peas, and Filipino ginataan. It also works in pumpkin and lentil soups, overnight oats, rice pudding, smoothies and iced coffee. Shake it hard before opening, as the label says, so the thicker part mixes back in, and never store leftovers in the opened can.