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Product Details: Spray-dried coconut milk powder provides the means to use real coconut milk in dry applications, so it's perfect in seasoning blends and dry mixes. It's also a great addition to your emergency food supplies. Use it in ice cream, sauces, confectionery items, smoothies, hot beverages, rice, or any recipe that calls for coconut milk. The fine textured powder is unsweetened, but has the sweet taste of coconut milk.
Features: All-natural ingredients. No added sugar. Gluten Free. Vegetarian. Shelf-stable; no refrigeration required.
Our Spice Jar (containing 1.94 ounces / 55 grams of product) is clear plastic with a black cap featuring a removable safety seal and two flip-top openings, one large enough for a measuring spoon and the other with sprinkle holes.
Ingredients: coconut milk, maltodextrin, sodium caseinate. Contains milk and nuts. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 100 grams (not per serving).
Reconstitution: Whisk together 1 cup Coconut Milk Powder and 1/2 cup warm water as a substitution for 1 cup coconut milk.
Volume: 1 cup ≈ 0.24 pounds / 1 pound ≈ approx. 4.12 cups
Shelf Life: 1 Year when stored in an air-tight container, at room temperature or below, and out of direct light
We use this to make our: Coconut Curry Seasoning Powder
Recipe: Coconut Hot Chocolate Mix
This rich and creamy drink mix is a great homemade gift, sure to be appreciated and loved by all. You'll probably want to make extra to keep for yourself ;)
1 1/3 cups coconut milk powder
1 cup instant dry milk
1/2 cup granulated sugar
1/3 cup cocoa powder
~ Sift together all ingredients.
~ Makes a little over 3 cups of mix, which makes about 12 servings of hot chocolate.
~ To make hot chocolate, whisk together 1 cup hot water with 1/4 cup mix.
Recipe: Coconut Cilantro Lime Rice
Serve this delicious yet simple side with nearly any Mexican, Tex-Mex, Indian, or even Chinese dish for a sure hit!
1 1/2 cups long grain rice OR basmati rice, uncooked
1 3/4 cups warm water
1 cup coconut milk powder
1/2 tsp. salt
1 lime
1/4 cup chopped fresh cilantro leaves OR 1 Tbls. dried cilantro
~ Measure rice into a sieve and rinse under cool water until the water runs clear, 1 to 2 minutes; set aside.
~ In a medium saucepan with a lid, whisk together water, coconut milk, and salt. Zest the lime into the pan; set aside the lime for later use. Add the rinsed rice to the pan.
~ Bring the contents of the pan to a boil over medium-high heat. Stir, cover, and cook over low heat for 20 minutes, undisturbed.
~ Remove from heat. Halve the lime and juice it into the pan. Add cilantro to the pan and fluff with a fork to mix. Do not overmix.
Recipe: Quick Veggie Curry
Creamy sauce with colorful veggies tastes great served over a bed of rice (see previous recipe). Grilled shrimp or chicken breasts are the perfect protein accompaniment!
1 Tbls. coconut oil OR or olive oil OR canola oil
1 med. onion, peeled and cut into 1" pieces
1 med. red or green bell pepper, cored, seeded, and cut into 1" pieces
1 cup broccoli florets, cut into bite-sized pieces
1/2 cup diced carrots
1 Tbls. curry powder
1 tsp. garlic powder OR 3 cloves fresh garlic, minced
1/2 tsp. ginger powder OR 1 Tbls. fresh grated ginger root
4 cups coconut milk powder whisked into 2 cups warm water OR (2) 14 oz. cans coconut milk
1 cup vegetable broth OR chicken broth
salt and pepper to taste
2 Tbls. fresh chopped cilantro, optional
~ Heat oil in a large skillet or wok. Add onion, pepper, broccoli, and carrots and cook, stirring often, until the veggies start to get tender, about 5 minutes.
~ Stir curry, garlic, and ginger into pan and cook, stirring often, for 2 minutes.
~ Stir coconut milk and broth into pan, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened and veggies are soft, 15-20 minutes.
~ Season with salt and pepper, then stir in cilantro if using.
