Coconut Cream 20Kg

20Kg Gluten Free Vegan Made from natural ingredients Great for foodservice use Thick and rich, sweet, floral, and nutty, use to thicken or add a creamy touch to curries, soups, and desserts. Enquire now to discuss your requirements Contact Us ...Read more

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Nutrition Information
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Recipe
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20Kg
Gluten Free
Vegan
Made from natural ingredients
Great for foodservice use

Thick and rich, sweet, floral, and nutty, use to thicken or add a creamy touch to curries, soups, and desserts.

Enquire now to discuss your requirements

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Natural Ingredients

Coconut kernel extract (89%), water, vegetable gum (guar gum)

Nutrition Information Servings per package: 20 Serving size: 1000ml
	Ave. Quantity per Serving	Ave. Quantity per 100mL
Energy	10460 kJ	1046 kJ
Energy	2500 cal	250 cal
Protein	26 g	2.6 g
Fat	248 g	24.8 g
Saturated Fat	221 g	22.1 g
Carbohydrate	37 g	3.7 g
Sugars	34 g	3.4 g
Sodium	210 mg	21 mg
Gluten	Not Detected	Not Detected

Natural Ingredients

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all products.

Dairy-Free

No dairy is used in AYAM™ Coconut products with the exception of AYAM™ Coconut Milk Powder.

Vegan Friendly

All AYAM™ Coconut products, with the exception of AYAM™ Coconut Milk Powder are Vegan friendly, which means delicious healthy food without the guilt.

Safe Food

AYAM™ Coconut Milk and Cream are produced under ISO 9001:2008 certifications.

Going Green

No part of the coconut goes to waste! We extract all usable content from our natural coconuts including the water, oil, milk and cream down to the shell which we use as an alternative, naturally clean fuel for our burners.

Coconut & Chocolate Ice Cream Cake

12 people

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Ingredients

250g raspberries (fresh or frozen)
400g can condensed milk
300ml thickened cream
1 can AYAM Coconut Cream 400ml
⅓ cup dessicated coconut
½ cup chopped pistachio nuts
250g dark chocolate, melted and cooled

Method

Mixing:

Press a large piece of plastic wrap over the base of a spring form and up the sides.
Blend or we process the raspberries until smooth. Spread the mixture evenly over the base of the tin. Once it’s done, freeze until it becomes firm.
Next combine the condensed milk, the cream and the coconut cream in a small bowl and beat with an electric mixer for 2 minutes, until thickened.

Stirring:

Finally, stir in the desiccated coconut, the pistachios and the chocolate. Spread the mix over the raspberry layer.
Put back in the freezer until firm.

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