Crafted from the creamy white flesh of fresh, mature coconuts from Kerala’s verdant plantations, this coconut milk powder is a testament to purity and convenience. Through a meticulous spray-drying process, the liquid coconut milk is transformed into a fine, shelf-stable powder that retains the natural aroma and rich flavor of the original fruit. This innovative product offers the authentic taste of “God’s Own Country” without the hassle of cracking and grating coconuts. Simply add warm water to reconstitute it, and you have instant, creamy coconut milk of your desired consistency, ready to enhance curries, desserts, and beverages. It’s a perfect solution for home cooks seeking the genuine taste of Kerala in a long-lasting, easy-to-use form

Nutritional Facts of Coconut Milk Powder

Coconut milk powder is a convenient, concentrated form of coconut milk. Its nutritional value is high in fats and calories, similar to its liquid counterpart, but the precise values can vary by brand due to differences in processing and added ingredients like tapioca maltodextrin. Here is a general nutritional breakdown per 100g:

Calories: Approximately 650-700 kcal

Total Fat: 60-70g (mostly saturated fat, primarily lauric acid)

Carbohydrates: 20-25g (includes a small amount of sugar)

Protein: 5-8g

Minerals: It is a source of essential minerals like iron, potassium, and magnesium.

One of the main benefits of coconut milk powder is the high concentration of medium-chain triglycerides (MCTs), which are easily digestible and provide a quick source of energy

Suggested Recipe:

Quick and Creamy Coconut Chicken Curry

This recipe is a great example of how to use coconut milk powder for a quick, flavorful meal.

Ingredients:

500g boneless chicken, cut into bite-sized pieces

2 tbsp coconut oil

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp grated ginger

1 tbsp curry powder

1 tsp turmeric powder

1 tsp cumin powder

3 tbsp coconut milk powder

1 cup warm water

Salt to taste

Fresh coriander leaves for garnish

Method:

Heat the coconut oil in a pan over medium heat. Sauté the chopped onion until it turns translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the curry powder, turmeric, and cumin. Cook for about 30 seconds to toast the spices.

Add the chicken pieces and a pinch of salt. Cook until the chicken is lightly browned on all sides.

In a separate bowl, whisk the coconut milk powder into the warm water until it forms a smooth, creamy liquid.

Pour the reconstituted coconut milk into the pan with the chicken. Bring to a gentle simmer and let it cook, uncovered, for about 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.