Product Story & background
In the European Union and other countries, the law dictates that coconut milk above 20% fat must be called “cream” and not a “milk.” When a fresh coconut is squeezed, the liquid that comes out is coconut is coconut cream. The first squeeze of the nut has the highest fat and is thus “La crème de la crème” of the coconut flesh. Freshly squeezed coconut cream has been used by locals of the Tropics for thousands of years instead of dairy cream. The Sri Lankans treasure the cow similarly to the Indians, and for them, eating coconut cream instead of cow cream comes naturally. Coconut milk has been packed in cans and exported for over 65 years. There are many types of coconut cream qualities in the market. The majority of the coconut cream is found in mainstream supermarkets and is not pure and not organic. Many non-organic additives are inserted into coconut cream in order to add weight, manipulate taste and mimic a coconut consistency. Upon discovering that fact, the Maya Gold crew flew around the tropics searching for the highest quality of canned coconut cream. We visited Thailand, Indonesia, Philippines and Sri Lanka. The conclusion was simple; the purer the coconut cream, the better the smell & consistency. The drawback that we found to having a 100% pure coconut cream from coconut is that without organic additives like (guar gum) the coconut cream solids will separate from the liquids. Maya Gold can live with that. We recommend to shake the can well before opening and to stir the coconut milk with a spoon before consuming it. Our coconut cream comes in 22% fat without additives or emulsifiers. The choice was tough but after a lot of research, trial and error we are proud to present our 100% purity creamed coconut. Pay attention and don’t confuse coconut cream which is 22% fat coconut milk with creamed coconut which is a desiccated coconut paste.
Coconut cream is high in fiber, rich in vitamins and minerals and is lactose free. For those people looking to avoid dairy, coconut milk can be a good alternative next to almond milk and other vegetables beverages.
The whole coconut kernel is received at the factory and it has an oval shape similar to a ball used to play American football, the coconut is first de-husked to remove the fiber protecting the coconut kernel. After de-husking the coconut, you have a brown fussy ball which everyone knows as the coconut fruit. The shell of the coconut fruit is removed with a tool that resembles a sharp ended hammer. Once the shell is removed you have a coconut kernel with the skin. The skin is then peeled off by hand using a tool similar to a potato peeler. The skin is completely removed until only a white ball of fresh coconut flesh remains. The coconut is cut so that the mature coconut water sitting inside it comes out. The mature water is collected and later mixed with young coconut water for coconut water in a bottle. The emptied white ball of fresh coconut flesh is then squeezed until all of the coconut milk is squeezed out. The freshly squeeze coconut cream comes in over 30% fat. Thereafter the coconut cream is diluted with fresh water to obtain the desired fat content. The higher the fat content, the more coconut kernels needed for production and thus the price is higher as the fat content is higher.
Country of Origin
Aroma- Typical coconut
Taste- Typical coconut
Packaging Options NO LABEL
- 3000ml in 22% fat
- 400ml in 22% fat
- 200ml in 22% fat- with guar gum as an emulsifier
Store in a cool, dark and dry place. Cans may ding if pallets are stacked or hit.