Coconut Milk Powder
An indispensable ingredient in most Southeast Asian cooking -- is not the liquid inside a coconut. It is made by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains. Canned coconut milk, which is mostly quite good, separates naturally.

The top layer can be spooned off for recipes calling for cream, the bottom poured into thin, or just shake it up to get the most commonly called-for thick coconut milk.

PRODUCT DESCRIPTION:
Powder-like, fine texture, and white, coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream. Very different from the more widely available and coarser desiccated coconut made from the white coconut meat, coconut milk powder is a good substitute for fresh coconut milk and a great alternative to animal milk for those who would like a completely vegan food.

HEALTH PROPERTIES:
Approximately 50% of the fatty acids in coconut fat are lauric acid, which is known for being anti-viral, antibacterial, anti-fungal, and antiprotozoal Recently published research has shown that natural coconut fat in the diet leads to a normalization of body lipids, protects against alcohol damage to the liver and improves the immune system's anti-inflammatory response

APPLICATIONS:
:: Beverages: Pina colada, non-dairy creamers, syrup, milk shakes, cocktails
:: Confectionary: Baked goods (pies, bread, cookies, biscuits, cakes), candy, fillings
:: Food ingredient: Dehydrated food mixes (curry, spices, savory rice, gravies, butter, soups), coconut jam
:: Flavoring agents: Salad dressing, dips, sauces, ice cream, yogurt, desserts (pudding, custards, pancakes), home and catering cooking

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