Nuts, coconut milk, frozen (liquid expressed from grated meat and water)

Coconut milk, thinner than coconut cream because it's diluted with water when pressed from grated coconut meat, is a staple base for Thai and Southeast Asian curries, soups, and braises, and it's also used to make rice puddings, smoothies, and dairy-free ice creams. Frozen coconut milk holds its texture well for later use in cooked dishes, since freezing and thawing doesn't affect its performance in a simmered curry the way it might in a cold application like a smoothie, where the texture matters more to how the finished drink feels.

Thaw frozen coconut milk in the refrigerator overnight and shake or stir well before using, since the fat can separate and solidify slightly during freezing and needs recombining before it goes into the pot. At 202 calories per cup (240 g serving) with 20.8 g of fat and 5.58 g of carbohydrate per 100 g, it's a moderate-calorie liquid best measured by the cup for a curry or soup rather than sipped on its own like a beverage. It carries very little sodium, at just 12 mg per 100 g, so the seasoning in a finished dish comes entirely from whatever else, like fish sauce, lime, or curry paste, is added alongside it in the recipe.