coconut extract (70.00%), water, emulsifier: E 435
Allergens: no declared allergens.
Average nutritional values per 100ml:
Energy: 764 kJ / 185 kcal
Fat: 19.00 g
of which saturated fatty acids: 17.00 g
Carbohydrates: 2.00 g
of which sugars: 2.00 g
Protein: 1.60 g
Salt: 0.05 g
Store in a cool, dry place, away from light. See expiration date on packaging. After opening, keep refrigerated.
Before opening, store at room temperature.
After opening, transfer to an airtight container, refrigerate, and consume within 2 days.
Shake well before use (fat tends to separate).
N° 125 · THE ASIAN PANTRY
Coconut Milk
creamy · for curries and desserts
Creamy coconut milk, squeezed from ripe coconut pulp, with high fat content.
The base of any good Thai curry and creamy Asian desserts. Pour it over curry paste and you'll have a velvety sauce in minutes, or use it for mango sticky rice. Creamy and rich, no cream needed.
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coconut extract (70.00%), water, emulsifier: E 435
Allergens: no declared allergens.
Average nutritional values per 100ml:
Energy: 764 kJ / 185 kcal
Fat: 19.00 g
of which saturated fatty acids: 17.00 g
Carbohydrates: 2.00 g
of which sugars: 2.00 g
Protein: 1.60 g
Salt: 0.05 g
Store in a cool, dry place, away from light. See expiration date on packaging. After opening, keep refrigerated.
Before opening, store at room temperature.
After opening, transfer to an airtight container, refrigerate, and consume within 2 days.
Shake well before use (fat tends to separate).
Tropical cream
Authenticity
Why it's worth it
Coconut milk is the creamy base of South East Asian curries, squeezed from ripe coconut flesh and ready to pour. It has a velvety rich texture, with a subtle natural sweetness that tames the heat and binds the flavours together in a silky sauce. 1L pack, vegan and gluten-free, ready for any pot.
Culinary inspiration
How to enjoy
For Thai curry, sauté the curry paste in the thick part (the cream that separates in the carton), then add the rest of the liquid and cook the vegetables and meat. For desserts, boil with sugar and pandan leaves for coconut syrup. Excellent in tom kha gai soup (Thai chicken soup with coconut milk, galangal, and lemongrass) or in desserts with mango and sticky rice.
Food pairings
Serve them like this
◆ Thai Green Curry with Chicken
◆ Tom Kha Gai with Galangal and Lemongrass
◆ Mango Sticky Rice with Coconut Syrup
◆ Massaman Curry with Beef and Potatoes
◆ Tropical Smoothie with Mango and Pineapple
