Coconut milk cap or Woolly milk cap

Cap 2-5 (rarely up to 7) cm, convex at first with a small bump in the center, then flattened and finally with a depressed center. Color grayish-lilac, lilac-brown to flesh-gray, fading with age. Surface dry, finely fibrous or mealy, with no distinct zones. Cap margin even, slightly inrolled in young specimens.

Cap 4-12 cm, convex with a depressed center at first, then funnel-shaped. Pink, brick-pink to brick-red, with distinct darker concentric zones. The margin is inrolled, with a characteristic fluffy (downy) edge — hence the name “woolly.”

Gills. The gills are crowded, narrow, adnate or slightly decurrent. Color pale cream with a pinkish or ochre tint, darkening with age. When damaged they exude a little white milk. Spore print cream.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent down the stem. Whitish or with a pinkish tint, turning cream with age. Spore print creamy-white.

Stem 3-6 cm tall, 0.4-0.8 cm thick, slender, cylindrical, hollow in mature specimens. Paler than the cap — light lilac or flesh-colored. Surface smooth, with no ring and no volva.

Stem 4-6 cm tall, 1-2 cm thick, cylindrical, hollow inside. Same color as the cap or slightly paler. Surface smooth, with no ring and no volva.

Flesh delicate, thin, whitish with a lilac tint, watery in the stem. When damaged it exudes a little white milk that doesn't change color in the air. The cut flesh doesn't darken either.

The flesh is white and firm, releasing abundant white milk when damaged. The milk doesn't change color in the air. When cut, the flesh itself doesn't darken or turn yellow either.

A distinct smell of fresh coconut — this is the main diagnostic feature. It's especially noticeable as the mushroom dries or when you break the cap. The raw flesh tastes faintly bitterish, not acrid, but unpleasant.

Faint mushroomy smell, slightly resinous. Raw flesh tastes acrid, sharp, with peppery notes. Don't taste it raw — it causes blisters on the tongue.