Coconut Milk Powder 150g x 8
 
 
Energy
Protein
150g No preservatives No Artificial Flavours or Colours Gluten Free   Mix with warm water to reconstitute the same aroma and flavour of fresh coconut milk or cream, or sprinkle directly into stir fries or curries for an extra coconut hit. Packed in easy-to-use, individual sachets. & ...Read more
AUD $ 32.00 each
AUD $ 32.00 each
  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 150g
  • No preservatives
  • No Artificial Flavours or Colours
  • Gluten Free

 

Mix with warm water to reconstitute the same aroma and flavour of fresh coconut milk or cream, or sprinkle directly into stir fries or curries for an extra coconut hit. Packed in easy-to-use, individual sachets.

 


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Ingredients

Coconut milk (94%), maltodextrin (from tapioca), milk protein.

 

Contains milk.

Nutrition Information

Servings per package: 12

Serving size: 62ml after mixing (12g of Coconut Milk Powder with 50ml of water)

 

Ave. qty. per serving (after dilution)

Ave. qty. per 100g (after dilution)

Energy

345 kJ

556 kJ

82 cal

133 cal

Protein

1.2 g

2.0 g

Fat

7.3 g

11.8 g

Saturated Fat

6.3 g

10.1 g

Carbohydrate

2.8 g

4.6 g

Sugars

0.7 g

1.2 g

Sodium

14 mg

23 mg

Gluten

Not Detected

Not Detected


No Nasties

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.



Blueberry Coconut Cake

Ingredients

  • 2 x 50g sachets AYAM Coconut Milk Powder
  • 1 1/2 cups warm water
  • 1 1/2 cups dessicated coconut
  • 300g frozen blueberries
  • 1 cup caster sugar
  • 2 eggs, lightly wrinkled
  • 125g butter, melted
  • 1 2/3 cups self-raising flour

Method

  1. Preheat the oven to 180oC. Thaw the blueberries, drain on absorbent paper. Line the base and the sides of the cake tin with some baking paper.
  2. Combine Coconut Milk Powder and water in a large bowl, whisk until smooth. Add coconut, stand for 30 minutes. Thaw blueberries, drain on absorbent paper.
  3. Add sugar, eggs and butter to coconut, stir until combines. Lightly stir in flour, then blueberries. Pour into the cake tin, bake for 1 hour or until firm in the centre.
  4. Stand for 5 minutes before turning onto a cake rack to cool.