Approximately 80% of the oil used is the only coconut meat to make coconut milk or coconut oil. The process of making coconut oil, which is used only part of the cream, while the scheme has not been much exploited by the factory industry or industrial cleaning, and remains a valuable part and is considered a waste, While the theory believes they contain essential substances essential for human metabolism like protein and fat content. Coconut milk without cream is Skim, which still contains 0.26% fat and 0.31% protein. (Enig, MG, 2009). According to Raghavendra, S.N. Y K.S.M.S. Raghavarao (2010). Pure coconut milk naturally contains 54% water, 35% fat and 11% fat free solids (carbohydrates ± 6%, ± 4% proteins and other solids). In addition, milk also contains a number of vitamins (vitamin C, B6, thiamine, niacin, folate) and some minerals (calcium, zinc, magnesium, iron, phosphorus). This composition varies depending on the nature of the raw material (palm fruit), extraction method and the amount of water added. As with the whole macroemulsion, the coconut milk emulsion is relatively unstable due to the relatively large particle size (greater than 1 micron). Coconut milk is allowed to stand for some time (5-10 hours) to be divided into two phases, namely the water-rich (low-fat) phase at the bottom and the oil phase at the top.