Use

High-quality organic coconut milk is gaining more and more followers, especially in the health-conscious, vegetarian and vegan cuisine. It is a valuable alternative for everyone who has to do without animal milk and milk products or who wants to do without them. Organic coconut milk is used to make vegan cheese substitutes, it is processed into yoghurt and makes a good addition to sweet creams. Coconut milk is suitable for baking, where it not only ensures the right dough consistency, but also brings in its typical coconut taste. Organic coconut milk is also ideal for savoury dishes. Together with other ingredients, it produces delicious spreads. Coconut milk is indispensable in Asian cuisine. What would curry dishes be without a dash of coconut milk? Coconut milk is also an interesting enrichment for African and Caribbean dishes.

Production

The basic material for the production of coconut milk are the stone fruits of the coconut palm (Cocos nucifera). The coveted coconuts grow from the fertilized inflorescences in a period of about 12 months. At the age of 15 to 20 years the economically profitable yield starts with the coconut palms, which continues for further 15 to 60 years. Later the fertility of the coconut palms decreases, although they can become up to 120 years old.

Coconut milk is produced from the ripe coconuts. This milk is one of the staple foods in tropical countries. However, coconut milk is not the liquid that is naturally found inside the drupe. This is coconut water, which is also processed as food and animal feed. Coconut milk, on the other hand, must first be produced.

The fresh flesh of the coconut is ground and pressed. In this way, a thick, white milk is obtained. This creamy milk is called the first milk. By nature it has a fat content of up to 35 %. In order to guarantee a constant quality, this first milk is diluted with water. The so-called second milk has an equally high fat content and is therefore ideal as a declared foodstuff for the trade.

Origin

We obtain our organic coconut milk from the producer countries. When selecting our business partners, we attach great importance not only to sustainable cultivation, but also to fair trade. We are also committed to the quality of the products we offer, we only supply what convinces us. Coconut milk provides a balanced proportion of minerals and vitamins.

Sustainability

The ecological footprint of coconuts is a subject of constant controversy. It is true that the ecological balance is impaired by the transport routes. On the ground, however, coconuts are not only a staple food for the population but also an important commodity. On the positive side, all parts of the coconut palms can be recycled.

Harvest

The fully ripe coconuts are harvested all year round. They are partly beaten with long sticks from the coconut palm. Where this is not possible, harvest helpers climb up and cut the coconuts from the tree. The harvested stone fruits are often removed from their fibres on the spot to save space during transport. Then the coconuts are put to their intended use.

Flavor

Coconut milk brings with it the unmistakable taste of fresh coconuts. It is fruity and fresh, with a fine spicy note.

Yield

The ten main producing countries account for most of the world’s coconut harvest. Of the approximately 60 million tonnes, they supply around 90%. Indonesia, the Philippines and India lead the way.

Special feature

Organic coconut milk is made only from fruit pulp and water. Other ingredients are not included.