Natural powder coconut pulp. Has the typical taste and aroma of the coconut milk does not contain artificial flavors and preservatives. In the preparation process and does not lose biological nutritional value.
The color and rich taste of milk can be explained by a high content of oils and fats. Coconut milk contains about 27% fat, 6% carbohydrate and 4% protein, is rich in B vitamins (B1, B2, B3) and vitamin C. Rich in magnesium, iron and dietary fiber.
Dry coconut milk for fast cooking coconut milk.
• For the preparation of the coconut milk mix the contents of the package with 240 ml of water and mix.
• To prepare the coconut cream mix with the contents of the package 80 ml of water and mix.
• Please note that when cooking with coconut milk over high heat coconut milk may curdle. Boil just over moderate heat.
Dry powder coconut milk is very well stirred, and as a result instantly turns thick fragrant coconut milk without lumps, which can be used for cooking Thai food, such as Thai soup Tom Yum, Tom Kha Kai and other dishes, as well as add to the usual European desserts , pastries or coffee instead of the usual cream.