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This study was conducted to determine the most suitable coconut milk concentration in ‘Masak Lemak Cili Api- gravy and to differentiate fresh coconut milk and convenience coconut milk used in the pertaining dish. Sensory evaluation was carried out using nine (9) likert point hedonic scale to determine the respondent-s acceptability towards the dishes. The sensory result showed the convenience coconut milk has the same standard as a fresh coconut milk in this dish. The respondents were found could not differentiate between fresh coconut milk and convenience coconut milk used in Masak Lemak Cili Api