Coconut Milk - Santan

Coconut milk comes from the white flesh of mature brown coconuts, which are the fruit of the coconut tree. The milk has a thick consistency and a rich, creamy texture. Thai and other Southeast Asian cuisines commonly include this milk. It’s also popular in Hawaii, India and certain South American and Caribbean countries. Unlike coconut water, the milk does not occur naturally. Instead, solid coconut flesh is mixed with water to make coconut milk, which is about 50% water.

Color:  Coconut Milk has a light white to yellowish color which is free from any discoloration.     

Aroma:  Coconut milk has a nuttiness and floral aroma.

Variants: 1. UHT Coconut Milk 2. Coconut Milk Powder Fat Content: 18 %

Composition: Coconut, water

Storing Conditions: The product must be kept in a cool, dark place free from heat or humidity. Once opened, the coconut milk should be stored in an airtight container in the refrigerator.

Shelf life: 18 months after the date of production under storage conditions in accordance with the recommended storage.  

Benefits of Coconut Milk:

Contains medium-chain fatty acids: Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium-chain saturated fatty acids (MCFAs) – in particular, one called lauric acid. The fatty acids in coconut oil are made up of a chain of six to 12 carbon atoms, as opposed to the more than 12 found in long-chain fatty acids. This difference in structure has all sorts of implications, from how the fat in coconut milk is digested to how it may influence the body.

Lactose Free: Unlike cow’s milk, coconut milk is lactose-free, so can be used as a milk substitute for those with lactose intolerance. Lactose is the main type of carbohydrate in all mammalian milk, including human, goat and sheep. It's made up of two sugars, and your body needs an enzyme called lactase to adequately digest it. It’s this enzyme that's lacking in those with lactose intolerance. Coconut milk is also a popular choice with vegans and makes a great base for smoothies or milkshakes and can be used as a dairy alternative in baking.  

Has anti-inflammatory, anti-microbial and anti-fungal properties: About 50% of the MCFAs in coconut oil are a type called lauric acid, which is converted in the body into a highly beneficial compound called monolaurin, an antimicrobial, anti-fungal and anti-inflammatory that destroys a wide variety of disease-causing organisms. It's therefore thought that the consumption of coconut milk and other coconut-derived foods may help protect the body from infections and viruses.

Support Cardiovascular Health: MCFAs are rapidly metabolised into energy in the liver; it’s because of this that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat.