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"Organic Certified Coconut Milk" and Non-Organic Coconut Milk s available different packing sizes
and is available either in tin cans or tetra packs
Coconut milk is prepared by directly squeezing grated coconut meat using a mechanical screw
press. The coconut milk is used mainly to make desserts, dry sauces, and mixed in tropical drinks
or beverages. It is also used for soups and general cooking. This distinction is usually not made in
western countries since fresh coconut milk is usually not produced, and most consumers buy
coconut milk in cans or tetra packs. Canned coconut milk typically combine the coconut milk with
the addition of water as a filler.
Depending on the age of the coconut, the milk itself, a thicker, more paste-like consistency floats
to the top of the can, and is sometimes separated and used in recipes that require coconut cream
rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.
Some buyers requires adding of thickening agents to prevent the milk from separating inside the
can, since the separation tends to be misinterpreted as a sign of spoilage by people who have no
experience with coconut milk.
Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days.
Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.
Coconut Milk has a fat content of approximately 17% depending on the buyer's requirement. It is
available with lower fat content of 10% upon buyer's request.
and is available either in tin cans or tetra packs
Coconut milk is prepared by directly squeezing grated coconut meat using a mechanical screw
press. The coconut milk is used mainly to make desserts, dry sauces, and mixed in tropical drinks
or beverages. It is also used for soups and general cooking. This distinction is usually not made in
western countries since fresh coconut milk is usually not produced, and most consumers buy
coconut milk in cans or tetra packs. Canned coconut milk typically combine the coconut milk with
the addition of water as a filler.
Depending on the age of the coconut, the milk itself, a thicker, more paste-like consistency floats
to the top of the can, and is sometimes separated and used in recipes that require coconut cream
rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.
Some buyers requires adding of thickening agents to prevent the milk from separating inside the
can, since the separation tends to be misinterpreted as a sign of spoilage by people who have no
experience with coconut milk.
Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days.
Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.
Coconut Milk has a fat content of approximately 17% depending on the buyer's requirement. It is
available with lower fat content of 10% upon buyer's request.
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| Thelma Development Corporation General Santos City, Philippines |
