<p>Coconut milk, derived from the fruit of the coconut palm (<i>Cocos nucifera</i>), is a widely used and adaptable plant-based substitute for conventional dairy milk. It originates from the white pulp of fully-grown mature coconuts. The extraction of coconut milk entails a series of procedures, which encompass harvesting, husking, and processing the coconut flesh. This study investigates the production of coconut milk, evaluating its nutraceutical quality, environmental impact, and sustainability compared to conventional dairy and other plant-based milks. Through compositional analysis, coconut milk was found to be a good source of medium-chain triglycerides, vitamins, and minerals. Life cycle assessment revealed that the carbon footprint of coconut milk production is lower than that of dairy milk but higher than some other plant-based milk like almond or soy milk. Innovative processing methods were explored to improve the efficiency and quality of coconut milk extraction. Approaches to enhance the long-term sustainability of coconut milk manufacturing by reducing energy and water usage were also evaluated. It is essential to investigate more energy-efficient methodologies to mitigate the environmental consequences. This thorough analysis offers valuable insights into the diverse aspects of coconut milk, presenting a comprehensive perspective on its possible industrial uses.</p>