Palm milk: a nutritious, sustainable and versatile plant-based alternative to coconut milk

Palm milk, derived from palm oil, has emerged as a viable alternative to coconut milk, offering comparable sensory properties with unique nutritional and functional benefits. Unlike coconut milk, which is rich in medium-chain saturated triglycerides, palm milk contains a balanced ratio of saturated and unsaturated fatty acids, along with tocotrienols, known for their antioxidant and potential cardioprotective effects. Additionally, its lower calorie content and reduced usage in cooking contribute to its appeal as a healthier option. Economically, palm milk leverages existing palm oil infrastructure, making it a cost-effective and scalable alternative. While concerns over palm oil’s environmental impact persist, adherence to sustainability standards such as the Roundtable on Sustainable Palm Oil (RSPO) and Environmental, Social, and Governance (ESG) principles can enhance its viability. This review compares palm milk to coconut milk and occasionally other plant-based alternatives, focusing on its physicochemical composition, nutritional profile, sensory properties, and potential applications in the food industry. By addressing these knowledge gaps, this study aims to support the development and broader acceptance of palm milk as a sustainable, nutritious, and economically feasible plant-based dairy alternative.

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