From Wikipedia  (For references and for more information, please visit Wikipedia)
If you have not consumed any form of coconuts before please consult with your doctor especially if you have concerns about all forms of vegetable fat.


Coconut Milk Powder

Coconut milk powder is an ingredient in most Southeast Asian cooking and is not the liquid inside a coconut. It is prepared by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains.

 

Coconut Milk

Canned coconut milk separates naturally. The top layer can be spooned off for recipes calling for cream, or the two layers can be mixed together to get the most commonly called-for thick coconut milk.
Powder-like, fine texture, and white, coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream. Very different from the more widely available and coarser desiccated coconut made from the white coconut meat, coconut milk powder is a good substitute for fresh coconut milk and an alternative to animal milk for those who would like a completely vegan food. However, many commercially available coconut milk powders list milk or casein, a milk protein, on their ingredient lists. Vegans and those with milk allergy may need to prepare their own at home.

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