Recipe Ideas


Drinks & Shakes

COCONUT ORANGE SHAKE (2 Servings)

Ingredients:  
Coconut Cream Powder-dissolve in 110g water 20g (2 tablespoon)
Pure orange juice 500ml
Honey - dissolve in 50g water 40gm (2 tablespoon)

Method:

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



COCONUT PINEAPPLE SHAKE (2 Servings)

Ingredients:  
Coconut Cream Powder
-dissolve in 110ml water		 1 tbsp (10gm)
Pure pineapple juice 500ml
Lime juice 1 tablespoon
Sugar 20gm


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)

Ingredients:  
Coconut Cream Powder 2 tbsp (20gm)
Milk powder 3 tbsps (20gm)
Sugar 2 tbsps (30gm)
Water 1 glass (250ml)

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

Ingredients: % By Weight
Water 87.50
Refined Sugar 5.50
Coconut Cream Powder 3.00
Maltodextrin 3.20
Milk Protein 0.50
Mono-diglycerides 0.20
Carrageenan 0.40
Flavor (Any Choice) 0.06
  100.00

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

 

Ingredients: % By Weight
Water 46.74
R C – S91F 0.50
C M C – 7HF 0.10
Coconut Cream Powder 98%, SS 3.00
Polysorbate 60 0.08
Potassium Sorbate 0.08
Sucrose Sugar 16.00
Pineapple Juice 31.50

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.