Coconut mylk is obtained by draining of ground coconut pulp. Our product has a characteristic sweet taste and milky white colour. It is known as a substitute for dairy products. It does not contain hydrogen fats, artificial flavours and preservatives. This mylk is produced in certified organic farms in Sri Lanka.
Recommended use: The mylk can be a part of various meals, but it is most often used in desserts and specialties from the Eastern cuisine. Whipped into thick cream, the coconut mylk becomes a unique part of any sweet temptation. It is a traditional base of Asian soups and a perfect addition to curry dishes. This mylk is also a favorite ingredient in smoothies and shakes for those who avoid dairy products.
How to make coconut ice cream? Add vanilla and honey or maple syrup in the mylk. Mix it all and leave it in the freezer for an hour. Remove it, mix it again with a fork and put it back into the freezer for another hour. Repeat that several times until the mixture is completely frozen.
Ingredients: coconut milk* (50%), water (49.90%), guar gum*.
*from organic agriculture.
Keep in a cool and dry place at room temperature. Once opened, store in a refrigerator and use within 3 days.
Origin: Sri Lanka
Organic certification of the product by BG–BIO–22