By: Anis Nabilah binti Junaidi

See the original article at https://doi.org/10.1080/87559129.2025.2473018 ²

Plant-based products are increasingly gaining traction worldwide, driven by health awareness, dietary concerns, and environmental sustainability. In Malaysia and Southeast Asia, coconut milk is a plant-based product (from the coconut) that is deeply integrated into our society⁴. It is widely used in our cuisine, from curries and stews to desserts like cendol and various traditional cakes (kuih-muih).

However, the high demand for coconut milk has led to several challenges. In Malaysia, the coconut self-sufficiency ratio (SSR) in 2021 was only 69.1% and could not meet domestic demand (Figure 1). Supply challenges and significant price increases, which have exceeded the price increase of beef over the last decade, have compelled us to search for sustainable and competitive alternatives.

Figure 1: Self-Sufficiency Ratio (SSR) for selected commodities in Malaysia

This is where Palm Milk (Santan Sawit), derived from palm oil processing, emerges as a potential alternative. Although coconut holds a strong position in our culture, palm milk offers unique advantages in terms of health, economy, and functionality, making it a relevant substitute for both traditional and modern cooking.

 

Advantages of Palm Milk

Palm milk has significant advantages in terms of physical properties and economy compared to coconut milk.

1. Exceptional Shelf Life

One of the biggest issues with coconut milk is its short shelf life; it requires refrigeration and cannot last more than 5 hours, even at room temperature, before turning rancid and separating. Palm Milk (the enhanced version, or Palm Milk Plus), in contrast, shows exceptional stability. It can be stored for over 10 months at ambient temperature without separation or deterioration of organoleptic properties and is microbiologically safe. This stability results from its balanced fatty acid profile and high content of natural antioxidants, such as tocotrienols, which protect it from oxidation.

2. Cost Savings and Lower Usage

From an economic standpoint, palm milk on the market is reported to be approximately 50% cheaper than traditional coconut milk. More interestingly, palm milk only requires half the amount needed compared to coconut milk in cooking. For example, in the preparation of cendol, one part palm milk mixed with two parts water can replace three liters of coconut milk. This not only saves costs but also helps reduce high calorie intake.

3. Balanced Fatty Acid Profile

Coconut milk is rich in medium-chain saturated fats (Medium-Chain Triglycerides/MCTs) like lauric acid (nearly 90% saturated fat), which have positive health impacts. However, in terms of the saturated:unsaturated fat ratio, palm milk is more balanced—palmitic acid at 41-45% (saturated) and the rest being unsaturated fatty acids (including oleic and linoleic acid) (Figure 2). Due to the presence of antioxidants and unsaturated fats, its health benefits are said to be more in line with heart-healthy fats such as olive oil. Human studies show that palm olein (the base ingredient of palm milk) has been proven to increase "good" HDL cholesterol and has a neutral to beneficial effect on "bad" LDL cholesterol, with results comparable to olive oil. Other studies also show no significant difference in cardiovascular risk markers when palm olein is compared with other oils like coconut oil and olive oil. But it should be remembered that health effects are more dependent on the overall balance of macronutrient diet rather than isolating specific fats.

Figure 2: The ratio of fatty acids in vegetable oils shows that coconut oil has high saturated fat (medium-chain, which is good for metabolic function) while the saturated:unsaturated fat ratio of palm oil is more balanced.

4. Tocotrienol Antioxidant Power

The most important micronutrient in palm milk is Vitamin E in the form of tocotrienol. Tocotrienols, which are much rarer in nature than tocopherols (the more common form of Vitamin E), have a structural advantage that allows them to penetrate cell membranes more efficiently. Consequently, tocotrienols offer unique health benefits that are far superior to tocopherols, including an antioxidant effect 40 to 60 times greater. Tocotrienols are associated with various health benefits, such as cardiovascular protection, brain health, and diabetes management. In fact, Malaysian researchers recently found that tocotrienols from palm oil can improve retinal bleeding in diabetic patients, making it a safe and non-invasive complementary treatment.

Sustainability and Culinary Potential

Despite concerns regarding the environmental impact of palm oil, palm milk has high sustainability potential. Palm oil plantations produce up to 10 times more oil per unit area compared to other oil crops, potentially reducing the land required for cultivation. By adhering to sustainability standards such as the Roundtable on Sustainable Palm Oil (RSPO) and ESG (Environmental, Social, and Governance) principles, the palm industry can significantly reduce environmental pollution. Initiatives from bodies like the Malaysian Palm Oil Board (MPOB) and the Malaysian Palm Oil Council (MPOC) also support the development of healthy and sustainable palm products.In terms of cuisine, palm milk has shown good performance. While coconut milk still excels in aroma for certain dishes like nasi lemak and bubur pulut hitam, sensory tests show that palm milk also scores highly⁴⁵. Studies also indicate that replacing coconut milk with palm milk in dishes like Nasi Dagang still maintains an acceptable texture and taste while improving the nutritional quality. Palm milk is also being expanded for use in other non-dairy products such as palm-based yogurt, creamer, and sweetened condensed milk, offering a cholesterol-free and cost-saving alternative.

Palm milk has great potential to grow as a nutritious, cost-effective, and sustainable plant-based alternative to coconut milk. With continuous improvements in food technology, such as nutritional enrichment with calcium and protein, and optimization of sensory properties, palm milk is poised to establish itself as a modern staple food choice in local and international cuisine.

 

Date of Input: 28/10/2025 | Updated: 28/10/2025 | nur_jasni