Coconut Milk 20Kg
 
100 Natural
Dairy Free
Vegan
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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  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 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

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

pax icon 8 cakes   | time 25 minutes
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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 Alce Nero lemon juice
  • ½ cup sugar
  • 2 tablespoons water
 

Method

Mixing:

  1. Preheat your oven to 180oC and we grease a 10 holes 2/3 cup 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. Next, 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.
  2. Spoon the mixture into the tin. Bake for about 30 minutes, until golden brown and firm in the centre.
  3. Meanwhile, to make the lemon syrup, combine the lemon juice, water and sugar in a small pan. Stir over heat until boiling.
  4. 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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