Coconut Milk 20Kg

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20Kg Gluten Free Vegan Made from natural ingredients Great for foodservice use Sweet, floral, and nutty, ideal for use in curries or gravies, soups, and desserts. Enquire now to discuss your requirements Contact Us ...Read more

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Nutrition Information
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20Kg
Gluten Free
Vegan
Made from natural ingredients
Great for foodservice use

Sweet, floral, and nutty, ideal for use in curries or gravies, soups, and desserts.

Enquire now to discuss your requirements

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Natural Ingredients

Coconut kernel extract (63%), water, vegetable gum (guar gum)

Nutrition Information Servings per package: 20 Serving size: 1000ml
	Ave. Quantity per Serving	Ave. Quantity per 100mL
Energy	7370 kJ	737 kJ
Energy	1760 cal	176 cal
Protein	19 g	1.9 g
Fat	176 g	17.6 g
Saturated Fat	166 g	16.6 g
Carbohydrate	24 g	2.4 g
Sugars	20 g	2.0 g
Sodium	210 mg	21 mg
Gluten	Not Detected	Not Detected

Natural Ingredients

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

Dairy-Free

No dairy is used in AYAM™ Coconut products with the exception of AYAM™ Coconut Milk Powder.

Vegan Friendly

All AYAM™ Coconut products, with the exception of AYAM™ Coconut Milk Powder are Vegan friendly, which means delicious healthy food without the guilt.

Safe Food

AYAM™ Coconut Milk and Cream are produced under ISO 9001:2008 certifications.

Going Green

No part of the coconut goes to waste! We extract all usable content from our natural coconuts including the water, oil, milk and cream down to the shell which we use as an alternative, naturally clean fuel for our burners.

Lemon Syrup Coconut Cakes

Serves 10 |

Prep 30 min |

Bake 30 min

Ingredients

1 can AYAM Coconut Milk 270ml
250g butter
1 tbsp finely grated lemon rind
1 cup caster sugar
3 eggs
⅔ cup dessicated coconut
2 cups self-raising flour

Syrup:

¼ cup lemon juice
½ cup sugar
2 tablespoons water

Method

Mixing:

Preheat your oven to 180°C and we grease a 10 holed muffin mould. Combine the butter, the lemon rind and the sugar in a large bowl and beat with a whisk or an electric mixer until creamy.
Add and beat in the eggs, one by one. Finally, stir in the coconut, half the flour and half the coconut milk, and then stir in remaining flour and coconut milk.
Spoon the mixture into the tin. Bake for about 30 minutes, until golden brown and firm in the centre.
Meanwhile, to make the lemon syrup, combine the lemon juice, water and sugar in a small pan. Stir over heat until boiling.
When cakes look ready, get them out of the oven. Stand for 5 minutes, then turn them onto a wire rack.

Presentation:

Brush the cakes with the warm syrup. These cakes not only look great but are just so easy to prepare. You can serve them as a dessert with double cream for a special occasion!

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