Coconut Milk & Cream
UHT-processed, aseptically filled coconut milk and cream at a fat content built to your formulation — first and second press blended to spec, homogenised for batch-to-batch consistency, ambient-stable for 12–18 months.
Indicative product spec — standard milk.
Fat content, Brix and viscosity are standardised to your target by blending first- and second-press extracts. Cream and light-milk grades carry their own spec — see Grades below.
- Fat content
- 17–19% standard · cream ≥ 20% (Codex CXS 240-2003)
- Process
- UHT 138–140°C, 2–4 sec, aseptic fill
- Homogenisation
- Yes — consistent Brix & viscosity
- Colour
- Off-white to cream
- Stabiliser
- With or without, to spec
- Total plate count
- Commercially sterile (UHT)
- E. coli / Salmonella
- Negative
- Shelf life
- 12–18 months ambient
Fat content, built to your formulation.
Coconut cream
Highest fat extract for rich curries, desserts and whip-cream applications.
Coconut milk
All-purpose grade for ready meals, sauces and dairy-alternative bases.
Light coconut milk
Diluted, lower-fat grade for beverages and drinking-milk formats.
IQF Frozen Coconut Milk-Water
Individually quick-frozen, high-fat cream for bubble tea, frozen desserts and cold-chain foodservice — no UHT heat step.
Where it goes.
- 01Ready meals, curries & sauces
- 02Dairy-alternative beverages & creamers
- 03Desserts, ice cream & whip-cream bases
- 04Foodservice bulk supply for restaurants & caterers
How it ships.
What a quote tells you that a page can't.
This page describes the product. It can't price your volume, confirm the exact fat/Brix your recipe needs, or issue the certificate your QA team needs. One message can — here's what comes back.
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