Coconut milk is obtained by draining of ground coconut pulp. Our product has a characteristic sweet taste and milky white color. It is known as a substitute for dairy products. It does not contain hydrogen fats, artificial flavors and preservatives. This mylk is produced in certified organic farms in Sri Lanka. Recommended use: The mylk can be a part of various meals, but it is most often used in desserts and specialties from the Eastern cuisine. Whipped into thick cream, the coconut. . . Show More >
Coconut milk is obtained by draining of ground coconut pulp. Our product has a characteristic sweet taste and milky white color. It is known as a substitute for dairy products. It does not contain hydrogen fats, artificial flavors and preservatives. This mylk is produced in certified organic farms in Sri Lanka. Recommended use: The mylk can be a part of various meals, but it is most often used in desserts and specialties from the Eastern cuisine. Whipped into thick cream, the coconut mylk becomes a unique part of any sweet temptation. It is a traditional base of Asian soups and a perfect addition to curry dishes. This mylk is also a favorite ingredient in smoothies and shakes for those who avoid dairy products. Coconut ice cream: Add vanilla and honey or maple syrup in the mylk. Mix it all and leave it in the freezer for an hour. Remove it, mix it again with a fork and put it back into the freezer for another hour. Repeat that several times until the mixture is completely frozen.
