Coconut cream powder (60g) by Chao thai
Coconut cream powder from Thailand's Chao Thai brand. Packed in a high quality sealed foil packet and sold in an attractive box. There are plenty of recipes on the back of the box, including green chicken curry, coconut cornflake cookies, and coconut ice cream (recipe below). This product is hygienically prepared from fresh coconut.
Chao Thai coconut cream powder is made from real coconut cream. The powder makes it an easy way to use and store the coconut cream. It can be used to cook with food as well as to replace fresh coconut cream in making desserts.
How to use: Dissolve the coconut cream powder (60g) in a cup of warm water (150ml). Make sure you mix them well together. This will give you about 200ml of coconut cream.
It's a quick, easy way to cook. Just add warm water and you'll get rich cream that's ideal for curries, desserts, cocktails, confectionery, fillings for waffles, doughnuts, puddings and yogurt. For thick cream, mix 3 tablespoons coconut cream powder with 1 cup of warm water. For a thinner cream, add less. This coconut cream powder is also a great substitute for milk in coffee.
The easiest way to make a Thai spicy curry is to add the coconut cream powder to a curry soup, as it blends well together in warm water.
Ingredients: Fresh coconut cream 85.2%, glucose syrup 11.8%, sodium caseinate 2%, silicon dioxide 0.5%, dipotassium phosphate 0.5%, no preservatives.
Manufacturer: Korn Thai Co. Ltd.
Product of Thailand.
Recipe for Coconut Ice Cream
Ingredients: 120g of coconut cream powder, 500ml warm water, 220g sugar, ¼ teaspoon salt, 1 tablespoon corn flour.
Method:
1. Mix the coconut cream powder with the warm water.
2. Take a little of the coconut mixture to dilute the corn flour.
3. In a pot add in the remaining coconut mixture, corn flour mixture, sugar and salt.
4. Bring the mixture to a boil, then strain it to remove any residue
5. Cool the mixture and pour into an ice cream machine.
6. Crank the mixture till it becomes stiff.
7. Freeze the ice cream for half an hour before serving.
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