Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut. To make coconut milk, finely grated coconut meat is steeped in hot water until it is cool enough to handle. It is then squeezed until dry; the white fluid is strained to remove all the pulp. When allowed to sit for a while, the coconut cream (hua gkati) rises to the top. Commercially, coconut cream is obtained by pressing grated coconut flesh by itself without water, using a specialized, heavy piece of machinery.
It is ideal for puddings, desserts, rice cakes, exotic dishes such as curries, and beverages like the popular Pina Colada drink and other preparations needing varied concentrations of coconut milk.
Ingredients: Coconut milk, water, polysorbate 60, guar gum, sodium metabisulphite (color retension)
Serving size 1/4 cup
Calories | 120 | Sodium | 10 mg |
Total Fat | 12 g | Potassium | 0 mg |
Saturated | 8 g | Total Carbs | 2 g |
Polyunsaturated | 0 g | Dietary Fiber | 0 g |
Monounsaturated | 0 g | Sugars | 0 g |
Trans | 0 g | Protein | 0 g |
Cholesterol | 0 mg | ||
Vitamin A | 0% | Calcium | 0% |
Vitamin C | 0% | Iron | 8% |
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Choose a currency below to display product prices in the selected currency.