Abstract: The indexes of concentrated coconut milk by centrifugation under different injection pressures and temperatures were analyzed，to optimize the technological parameters for the production of centrifugal concentrated coconut milk. The results showed that，at room temperature，concentrated coconut milk obtained under 2×106 Pa contained dry matter of 81.27%，fat of 72.50%，protein of 1.01%，and the yield was 31.60%. By orthogonal experiment， the best formula of emulsifiers and stabilizers of concentrated coconut milk by centrifugation were determined as follows：0.35% monoglyceride，0.07% sodium caseinate，0.05% span60 and 0.05% carrageenan，and monoglyceride was more effective than other emulsifiers. Under the conditions of pH 7.5，homogenization twice with pressures of 20 MPa and 10 MPa，sterilization at 121℃ for 20 min，the obtained concentrated coconut milk was delicious，smooth and stable.