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Natural powder from the pulp of the coconut. It has typical taste and aroma of coconut milk, contains no artificial flavors or preservatives. In the process of obtaining a biological and does not lose nutritional value. The color and rich taste of the milk can be attributed to a high content of oils and fats.
Coconut milk contains about 27% fat, 6% carbohydrate and 4% protein, rich in B vitamins (B1, B2, B3) and vitamin C.
Rich in magnesium, iron, and dietary fiber, so it is often used for beriberi, nerve disorders.
Method of preparation of coconut milk: Dissolve 2-3 tbsp. tablespoons dried coconut milk (powder) in 250 ml of water. Added to tea or coffee instead of cream, which makes these drinks special delicate taste and aroma. Used in home baking. Coconut milk makes baking extraordinary tenderness and flavor of coconut. Ideal for many dishes, including seafood, soups, meats, sauces, curries, smoothies.
Addictive
Tastes so much better than coconut milk! I freeze in silicone cupcake molds, pop them in a freezer bag, and then grab one every day to blend in my smoothie.