Delicious vegan dishes need coconut milk. From making whipped cream or as an addition to your daily smoothie, to traditional Asian cuisine - dishes with curry or soups, coconut milk is the main ingredient and is an indispensable part of these specialties, especially those from the oriental cuisine. Coconut milk is obtained by squeezing the ground coconut pulp. The product has a characteristic sweet taste and a milky white color. It is known as an excellent substitute for dairy products, does not contain hydrogenated fats, artificial flavors and preservatives. Coconut milk is produced in certified organic farms in Sri Lanka.

- Organic product

- Does not contain lactose

Method of use : Coconut milk can be part of various meals, but it is mostly used in desserts and specialties from the eastern cuisine. Whipped into thick cream, coconut milk becomes an integral part of every sweet temptation. It is a traditional base of Asian soups and is the perfect accompaniment to curry dishes. This vegetable milk is also a favorite ingredient in various shakes and smoothies for all those who avoid dairy products.

Our suggestion: How to make coconut ice cream? Add vanilla and honey or maple syrup to the coconut milk. Mix it all and leave the mixture in the freezer for an hour. Take the mixture out, mix it again with a fork and put it back in the freezer for another hour. Repeat several times until the mixture is completely frozen.

Composition : Coconut milk* (18%), water (82%), emulsifier: guar gum*.

*from organic farming

Storage : Store in a cool and dry place at room temperature. Once opened, refrigerate and use within 3 days.

Nutritional value per 100 g :

Energy: 255 kJ/62 kcal

Fat: 6 g

of which saturated: 5.4 g

Carbohydrates: 1.3 g

of which sugars: 0.5 g

Vegetable fibers: 0.5 g

Proteins: 0.4 g

Salt: 0.02 g