Dry coconut cream, 30%

Coconut cream (50% fat).

Ingredients: partially hydrogenated coconut oil (30% fat), glucose syrup, emulsifier E471, stabilizer E340, sodium caseinate, baking powder E551, dye e 160a.

Dry vegetable cream is stored for a long time, so at the right time will always be on hand to soften the bitterness of invigorating coffee or whiten a rich cream soup. Dry coconut cream does not contain animal fats and cholesterol, and, unlike natural dairy, they dissolve easily and do not coagulate when cooked.

Use in cooking

1. Cream can be added to drinks: hot and cold coffee, hot chocolate, milkshakes;

2. In the manufacture of bakery (as a substitute for milk, cream), confectionery (cream, dairy fillings);

3. You can use dry cream in the manufacture of sauces (for meat, fish, etc.);

4. Such creams in soups (cream soup, milk soups, etc.) have shown themselves well;

Caloric content of dry coconut cream: 100 g contains 643 kcal.

Application method

To obtain a thick cream, you must dilute the dry powder with warm water in a ratio of 1: 1.5.
To obtain milk from dry cream, it is necessary to dilute the powder with warm water in a ratio of 1: 4 - 1:10 (to taste).