Coconut milk refers to the freshly extracted milky fluid of the coconut kernel (with or without added water) and is crafted through gravitational separation or centrifugation. Unsweetened and crafted from organic coconuts, this is free of thickeners, stabilizers and additives. Coconut milk is highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and lactose free. This means it can be used as a milk substitute by those with lactose intolerance. A fully blossomed tree can produce between 60-180 coconuts in a single harvest.
Organic coconut milk is made from pressed, fresh organic coconut meat. The first step is breaking the de-husked nuts into halves. The split nuts are then de-shelled to separate the kernel. The kernel is washed and then blanched by bring immersed in hot water at 80CO for 10 minutes. The blanched kernel is then grated into small pieces using a hammer mill. The gratings are pressed using a continuous screw-press mechanism. Once the milk assumes a creamy consistency, the coconut milk is then pasteurized at 95CO for 10 minutes. The hot, pasteurized coconut milk is filled in cans followed by steam exhausting. The cans are seamed and sterilized in a rotary retort at 15psi for 20 minutes. The cans are then cooled in running water.
Coconut, water
Can be stored for up to 2 years from the date of production. Refrigerate after opening.
