Celebes All Natural Creamed Coconut made from the finest organic coconuts. It is very easy to whipped, scoop or add creamed coconut as it gives thick, waxy, smooth and very creamy flavour to curries, cakes, biscuits and desserts. Creamed coconut is a convenient alternative to coconut milk, on the grounds that you don't need to open a whole can if you only want a small amount.
Creamed Coconut or known as Coconut Concentrate is the unsweetened dehydrated fresh meat of a mature fruit of coconut ground to a semi-solid white creamy paste. Creamed Coconut is suitable for consumption without the need for further processing. Please do not confuse between Creamed Coconut and Coconut Cream. Coconut Cream has maximum moisture content of 74.6% whereas Creamed Coconut has moisture content of 3% maximum, hence the name Coconut Concentrate. Creamed coconut (Coconut Concentrate) is creamy white colour and tastes rich, creamy and mildly sweet with the essence of coconut.
Creamed Coconut can be used as ingredient for food and beverages that require coconut flavor. Such as sauces, soups, curries, ready meals, tropical/Caribbean applications (tropical colada and coconut drinks), filling for chocolate confectionery, biscuit, cake, toppings, desserts, also other uses for natural cosmetic manufacturers. Creamed Coconut tastes good eaten as it is. Suggestions for direct consumption are bread spreading and sauce dipping.
When reconstituted with water, it performs well as both coconut cream and coconut milk. Creamed Coconut has the versatility to vary consistency or flavor intensity by simply adding water.
Extended shelf life before and after opening under recommended storage conditions. Once opened, the Creamed Coconut can be stored in ambient temperature provided it is kept away from moisture by simply closing the lid. Creamed Coconut has a shelf life of 8 hours at room temperature after reconstitution while coconut cream has a shelf life of only 4 hours without refrigeration.
Shelf life for Creamed Coconut is 18 months. Creamed Coconut is ambient stable. It is solid as butter at temperature below 23 deg. Celsius. Creamed Coconut melts at temperature exceeding 23 deg. C. This is reversible and should not affect the organoleptic quality.