Coconut Milk Powder 150g

150g No preservatives No Artificial Flavours or Colours Gluten Free Mix with warm water to reconstitute the same aroma and flavour of fresh coconut milk or cream, or sprinkle directly into stir fries or curries for an extra coconut hit. Packed in easy-to-use, individual sachets. & ...Read more

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150g
No preservatives
No Artificial Flavours or Colours
Gluten Free

Mix with warm water to reconstitute the same aroma and flavour of fresh coconut milk or cream, or sprinkle directly into stir fries or curries for an extra coconut hit. Packed in easy-to-use, individual sachets.

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Coles

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Ingredients

Coconut milk (94%), maltodextrin (from tapioca), milk protein.

Contains milk.

Nutrition Information Servings per package: 12 Serving size: 62ml after mixing (12g of Coconut Milk Powder with 50ml of water)
	Ave. qty. per serving (after dilution)	Ave. qty. per 100g (after dilution)
Energy	345 kJ	556 kJ
Energy	82 cal	133 cal
Protein	1.2 g	2.0 g
Fat	7.3 g	11.8 g
Saturated Fat	6.3 g	10.1 g
Carbohydrate	2.8 g	4.6 g
Sugars	0.7 g	1.2 g
Sodium	14 mg	23 mg
Gluten	Not Detected	Not Detected

No Nasties

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

Blueberry Coconut Cake

Ingredients

2 x 50g sachets AYAM Coconut Milk Powder
1 1/2 cups warm water
1 1/2 cups dessicated coconut
300g frozen blueberries
1 cup caster sugar
2 eggs, lightly wrinkled
125g butter, melted
1 2/3 cups self-raising flour

Method

Preheat the oven to 180oC. Thaw the blueberries, drain on absorbent paper. Line the base and the sides of the cake tin with some baking paper.
Combine Coconut Milk Powder and water in a large bowl, whisk until smooth. Add coconut, stand for 30 minutes. Thaw blueberries, drain on absorbent paper.
Add sugar, eggs and butter to coconut, stir until combines. Lightly stir in flour, then blueberries. Pour into the cake tin, bake for 1 hour or until firm in the centre.
Stand for 5 minutes before turning onto a cake rack to cool.