Coconut milk has a history of use in some traditional medicine systems, particularly in parts of South and Southeast Asia, as a supportive remedy during fever. The traditional rationale for using coconut milk often centers around its perceived cooling properties, which are believed to help lower body temperature and provide hydration during periods of illness. It is also sometimes used in combination with other ingredients as part of home remedies for managing fever and related symptoms.

However, there is very limited scientific evidence to support the use of coconut milk specifically for treating or supporting recovery from fever. Most of the benefits associated with coconut milk pertain to its nutritional content, including healthy fats, electrolytes, and vitamins, which can contribute to general hydration and nourishment. These properties might indirectly benefit someone who is febrile and at risk of dehydration, but coconut milk itself does not have any documented antipyretic (fever-reducing) pharmacological action in the scientific literature.

In summary, while coconut milk is sometimes used traditionally to support individuals with fever, this practice is not supported by robust clinical evidence. Its main benefit likely comes from providing fluids and nutrients rather than directly impacting fever itself. Clinical management of fever should rely on evidence-based interventions, and coconut milk can, at best, serve as a supplementary source of hydration and energy.