COCONUT EGG TART

Method:

1. Rub Coconut Cream Powder, plain flour and butter together. Add egg and continue kneading into dough. Set aside for 20 mins.
2. To make filling, whisk Coconut Cream Powder, egg, sugar and milk until sugar melts. Strain.
3. Line egg tart mould with pastry, and then pour in filling. Bake at 180ºC/360ºF for about 20 mins.
   

COCONUT SHORTBREAD

Method:

1. Knead Coconut Cream Powder, flour, icing sugar, butter, baking powder and milk together till they form dough.
2. Chill in fridge for 20 mins. Remove and roll out to 5 mm thickness. Cut with cookie cutter. Bake at 170ºC / 340ºF for about 10 mins.
   

BEEF CURRY

Method:

1. Cut beef into cube size.
2. Mix Coconut Cream Powder with 200ml water.
3. Place other ingredients in a blender and blend till fine.
4. Put all ingredients in a pan and cook till almost dry.
5. Add toasted coconut and mix well.
6. Continue cooking until fully dried.

PRAWN IN HOT COCONUT GRAVY

Method:

1. Clean and wash prawns
2. Ground chilies till fine.
3. Add Coconut Cream Powder to 200ml water
4. Add grounded chilies to coconut milk and cook till boiling.
5. Then add prawns and salt to taste.
6. Continue cooking till gravy becomes thick.
   

ANGEL DELIGHT CREAM

(*) Lamequick CE2956 (GRUNAU)
(**) Rhodigel 23 (RHONE POULENC)
Disperse 67g of powder mix in 300 ml of milk with a whisk.

COCONUT CREME PUDDING & PIE FILLING

Method:

1. Combine the sugar, corn starch, salt, milk, Coconut Cream Powder and eggs in a double boiler.
2. Cook, constantly stirring until mixture boils or thickens. Remove from heat.
3. Blend in the vanilla. Refrigerate at least an hour before serving.
4. Sprinkle pudding or pie with toasted coconut - optional
   

COCONUT FILLING

Method:

1. Mix Coconut Cream Powder with water.
2. Then cream with shortening in a mixer.
3. Add powdered sugar and milk powder and beat to a slight overrun to improve depositing and eating qualities.
   

Method:

1. Pour dissolved Coconut Cream Powder and the rest of ingredients into shaker/blender.
2. Shake/blend on high speed for 2 minutes.
3. Pour into glasses with ice cubes and serve.
   

COCONUT MILK SHAKE (2 Servings)

Method:

1. Place Coconut Cream Powder and the rest of ingredients into the shaker/blender.
2. Shake/blend on high speed for 2 mins.
3. Pour into glasses with ice cubes and serve.

COCONUT DRINK

Method:

1. Premix maltodextrin, milk protein and carrageenan in small quantity of sugar.
2. Add premix in water (70ºC / 160ºF) in the mixing tank gradually keep stirring until dissolved.
3. Add the remaining sugar and agitate.
4. Transfer the mixture in the blending tank and stir.
5. Add Coconut Cream Powder, continue stirring for 15 minutes.
6. Check for % total soluble solids. Add flavor.
7. Pump to plate heat exchanger and then through 2-stage homogenizer.
8. Fill and seam. Retort at 115ºC / 240ºF for 15 minutes for 211 x 414 can size.
9. Cool and pack.
   

PINA COLADA - Formulation Containing 3.0% Coconut Cream Powder

Method:

1. Hydrate Potassium sorbate with QS available water.
2. Disperse RC-591F in the remaining available water in a warring blender for 10 minutes.
3. Hydrate CMC-7HF for 10 minute in the blender.
4. While heating and mixing with a lightning mixer, add Coconut Cream Powder and mix for 5 min
5. Add Potassium sorbate solution and polysorbate 60.
6. Add sugar. Mix for 2 minutes.
7. Add pineapple juice.
8. While mixing, heat the mix to 80ºC / 175ºF and pasteurize for 4 minutes.
9. Homogenize the mix using 500 PSI on the second state and 2500 PSI on the first stage.
10. Bottle the mix and cool to room temperature.
    

Ice Cream & Yoghurt

COCONUT ICE CREAM

Method:

1. Mix IICP into 80% of cold milk and whip for 3 minutes with speed 3.
2. Then add in the remaining cold milk (20%) and whip for 1 minute with speed 5.
3. Pour into a tub, and freeze overnight before serving.
   

INSTANT COCONUT SOFT SERVE MIX - CHOCOLATE FLAVOUR

Method:

1. Weigh eight 3.6 Kg / 8 pounds of Cold Water into a container.
2. Add the powder to the water and incorporate powder into water using a wire whisk.
3. Put mix in a Soft Serve Machine and freeze.
   

INSTANT COCONUT SOFT SERVE MIX - COCONUT FLAVOUR

Method:

1. Weigh eight 3.6 Kg / 8 pounds of Cold Water into a container.
2. Add the powder to the water and incorporate powder into water using a wire whisk.
3. Put mix in a Soft Serve Machine and freeze.
   

VANILLA COCONUT ICE CREAM

Method:

1. Premix stabilizer in small quantity of refined sugar.
2. Add the premix in water (80ºC / 175ºF) gradually keep stirring until fully dissolved.
3. Add the other ingredients in the following order - sugar, milk powders, eggs and Coconut Cream Powder continuously stirring.
4. Stir the mixture for 20 minutes; maintain the temperature at 80ºC / 176ºF.
5. Pasteurize the mix through plate heat exchanger and homogenize using a 2-stage homogenizer.
6. Cool to 5ºC / 40ºF.
7. Transfer to the aging tank and age for 4 hours.
8. Check % total fat and product temperature. Add flavor.
9. Freeze and pack in clean containers.
10. Pass through a tray and store in cold storage.
    

COCONUT ICE CREAM with Desiccated Coconut (Serves 2-4)

Method:

1. Combine Desiccated Coconut, Coconut milk, and sugar.
2. Stir until sugar is dissolved and blended.
3. Add fruits and mix well.
4. Cover and chill until cold.
5. Freeze the mixture in an ice-cream maker, following manufacturer’s instructions.
6. Before serving, temper the ice cream in refrigerator until it is no longer icy-hard and becomes smooth and easy to scoop.
7. Scoop ice cream into dessert bowls and top with toasted coconut or peanuts, if desired.
   

CAJUN COCONUT SOUP

Method:

1. In a frying pan, sauté the onions in cooking oil until slightly transparent.
2. Add sausage, jalapeno pepper and garlic.
3. Continue heating for about 1 minute and then transfer to a large sauce pan.
4. Add canned black eye peas, tomatoes & green chilies and bacon bits.
5. Cover and simmer for about 15 minutes.
6. Add coconut and stir thoroughly.
7. Serve hot over a bowl of white rice.

Notes:

1. Add a little annatto color to enhance the rich, creamy appearance of the soup.
2. If a thinner soup is preferred, just add hot water to the above formulation.
3. For richer coconut flavor, add more Coconut Cream Powder diluted with equal amount of hot water.
   

COCONUT CHICKEN FINGER SALAD

Method:

1. Rinse chicken, pat dry, then cut into strips and set aside.
2. Mix coconut flakes and ground flax seeds together on a dinner plate.
3. In a medium-large bowl, beat the egg.
4. Dip chicken strips in egg, and then roll each strip in coconut-flax mixture.
5. Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.
6. Serve over a bed of mixed greens with Lemon-Olive Oil dressing.