Coconut Milk Powder 1Kg
 
 
Energy
Protein
1Kg No Preservatives Gluten Free Great for foodservice use   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.   Enquire now to discuss your requirements ...Read more
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  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 1Kg
  • No Preservatives
  • Gluten Free
  • Great for foodservice use

 

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.

 


Enquire now to discuss your requirements

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Ingredients

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

THIS PRODUCT CONTAINS DAIRY

Nutrition Information

Servings per package: 5

Serving size: 1000ml after mixing
(200g of coconut milk powder with 800ml of water)

 

Ave. qty. per serving (after dilution)

Ave. qty. per 100ml (after dilution)

Energy

5750 kJ

575 kJ

1374 cal

137 cal

Protein

20.4 g

2.0 g

Fat

122.2 g

12.2 g

Saturated Fat

104.8 g

10.5 g

Carbohydrate

47.4 g

4.7 g

Sugars

12.2 g

1.2 g

Sodium

236 mg

24 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.
 

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