Coconut Milk and Cream

What is Coconut Milk?

Coconut milk is made by pressing the white coconut flesh from freshly opened coconuts. This flesh is softer and more moisture rich in a freshly picked semi-mature (8-10 month) coconuts and the resulting milk is composed mainly of coconut oil and complex carbohydrates.

Wilderness Family Naturals sells both liquid coconut milk packaged in a "juice box" type container and a powdered coconut milk produced by spraying the liquid coconut milk into a vacuum chamber where it becomes a powder. The liquid coconut milk sold by Wilderness Family Naturals is approximately 17% coconut oil.

Coconut Milk Powder (AKA coconut cream powder) is approximately 65% oil because most of the moisture has been removed and there is only a very small amount of malto dextrin (3%) and sodium caseinate (2%) added as a flocculating agent and emulsifier, respectively. Approximately 70% of the oil in coconut milk is medium chain fatty acids.

Coconut milk has a subtle coconut flavor and is slightly richer tasting than most other nut and seed milks because of the high fat content. It can be used as a milk substitute in recipes, poured over cereal, or drank by the glass. With just a little sweetener, it works great for ice cream, puddings, and smoothies. Powdered coconut milk (coconut cream powder) can be added to curries to make nice thick, rich coconut-curry gravy. It blends well in hot liquids and can also be used as a creamer in hot teas and coffee. It too can be used in recipes that call for milk, used to make ice cream, puddings and in smoothies.

Wilderness Family Naturals' liquid coconut milk, and coconut cream are made using state-of-the-art equipment and the product has excellent quality. There is no separation of the fats, and it pours like any other milk. However, because it is so high in fat (coconut oil) when it is stored at temperatures below 76 degrees these fats solidify, causing the milk or cream to become very thick. The colder it is, the more viscous the product become. Both the milk and cream can be blended with fruit juices such as pineapple juice, or coconut water or water (and maybe a little honey or natural sweetener) to make a less rich coconut milk that pours more easily during the winter months.

What is Coconut Cream?

Coconut Cream is made exactly the same way as liquid coconut milk except it has a fat content (coconut oil content) of 24% making it even richer and giving it a thicker, creamier texture. It can be used as a creamer, "plopped" in sweet potato or pumpkin soups, poured over granola or fresh berries like yogurt, or used in curries, in the dip for coconut shrimp, or other recipes. It also makes great ice cream and pudding. Cream of Coconut is simply coconut cream that has been sweetened.

When coconut cream is stored at cooler temperatures it becomes the consistency of cream cheese or sour cream. It is quite thick. At warmer temperatures, coconut cream is more like kefir or runny yogurt, still thick but it will pour.

How are Liquid Coconut Milk and Coconut Cream Processed?

1. The fresh, semi-mature coconuts are de-husked and de-shelled, then peeled. The remaining white flesh is spray washed and then grated. This soft, fresh coconut meat is then pressed, to extract a creamy coconut milk, which is immediately chilled to 4 degrees C (approximately 39 degrees F). Coconut milk, when kept refrigerated is only good for about 6 hours; therefore, each batch is processed very quickly once the coconut milk is obtained, usually within the hour.
2. Next the batch is flash heated to 70 degrees C (158 degrees F) and held there for 2 seconds.
3. Quickly the batch is cooled to 4 degrees C (Refrigerator temperature - 39 degrees F)
4. Later the batch is flash heated again, but this time to 140 degrees C (284 degrees F) and held there for 4 seconds.
5. And then it is quickly cooled to 30 degrees C (86 degrees F or close to room temperature)
6. Now it is ready to go into the tetra paks. Everything is at room temperature when it is packaged and sealed.

Some type of processing is necessary for all coconut milk and cream in order for it to be shelf stable. Of all the methods available, we prefer the quality and taste of coconut milk produced by this method. Normally, when coconut milk is canned it is heated to boiling and then put in the cans, where are they sealed and placed in an auto clave-like oven with high pressure and temperatures, for 90 minutes.

On the other hand, when coconut milk or cream is produced with the flash heating and cooling method as described above, very little effect on the taste or quality of the product can be detected. Most people feel as though this method yields coconut milk and cream that tastes like it is fresh. Both the milk and the cream pour from the carton just like an almond or cow's milk, without any separation and are delicious.

Tetra Pak Material

The tetra pak material is actually a 4-layer laminated carton. The layer closest to the coconut milk or cream is a food grade polyethylene plastic that is acid resistant and will not breakdown or leach into even high acid foods, such as orange juice and tomato juice. The plastic never sees any heat during packaging except on the seams when it is sealed.

How is Coconut Milk Powder Processed?

Coconut milk powder begins with the pressing of the flesh of the coconut, just as described above. The fresh coconut cream has small amounts sodium caseinate (a dairy protein) added to help the oil stay emulsified with the water faction of the cream and a bit of malto-dextrin (non-GMO) added to help it flocculate (turn into a powder). These two ingredients are essential for processing and coconut milk powder cannot be made without them. Currently there is no coconut milk powder (AKA coconut cream powder) available anywhere in the world that does not contain these two ingredients.

The main difference between various brands of coconut milk powder is the amount of these two ingredients that are added. Many coconut milk powders contain up to 40% malto-dextrin. The more malto-dextrin the easier the powder dissolves in water and the cheaper it is to produce. In addition, a coconut milk powder that is high in malto dextrin tastes very sweet. Wilderness Family Naturals has chosen the coconut milk powder with the lowest amount of added ingredients and highest amount of coconut milk available.

Coconut Milk Powder is processed by spraying the coconut milk mixture into a vacuum chamber. As the milk falls down the long column chamber, it turns into very tiny flakes. This process reminds me of making snow. There is a little heat used in this column, so the powder is not considered raw, but the minimal processing does not destroy the coconut flavor, nor does it cause an of the side effects of heat such as browning or a toasted taste. The coconut powder is a beautiful white color and has a fresh coconut flavor. You will not be able to detect any signs of heating.

Frequently Asked Questions:

Do the Tetra Paks (Juice boxes) need to be refrigerated?
Because of the process above, both coconut milk and coconut cream tetra paks are shelf stable for 18 months after date of manufacture. They may be stored at room temperature in a pantry or cupboard without any concerns. However, once opened this product needs to be refrigerated and should be used within a few days after opening.

The colder the conditions these products are stored under the thicker their contents will become. Storing them at 80 degrees F or warmer is actually preferable. Shaking is recommended before opening.

Can these products be considered raw?
The liquid coconut milk and coconut cream experience a 2 second heat and a 4 second heat with a cooling cycle in between as described above. This process has a very minimal effect on the taste and flavor, maintaining qualities similar to freshly squeezed coconut milk and coconut cream.

The coconut milk powder is sprayed into a vacuum chamber with heat of approximately 130 degrees F. So this powder cannot be considered raw, either. However, all these products are white, creamy and taste like freshly made coconut milk.

Is it Organic?
No. The coconuts come from a coconut forest on Pacific islands in Indonesia and the Philippines and the facilities are immaculate (we have visited and inspected their operation), but there is no organic certification on these products.

How much Coconut Oil is in the Coconut Milk and Coconut Cream?
The liquid coconut milk is approximately 17% fat (coconut oil). One 250 ml. carton contains about 2 1/2 tablespoons oil. Cow's milk is generally 2-6% fat, while nut and seed milks are generally lower if fat than any dairy. Therefore, most people find coconut milk tastes richer when drank from the glass or used as a milk substitute over cereals.

Liquid Coconut cream is approximately 24% fat (coconut oil) and one 250 ml carton contains close to 4 tablespoons of oil. It is even thicker and richer than coconut milk with a consistence closer to heavy whipping cream. It is generally used by the tablespoon but makes delicious ice cream!

Coconut Milk Powder is approximately 65% fat because most of the water has been removed. Approximately 70% of the oil in coconut milk (whether powdered or not, whether cream or not) is medium chain fatty acids.

Are there any additives/preservatives added to the milk or cream?
There are no preservatives added to the coconut milk, coconut water or coconut cream. However, to keep the coconut cream and milk completely fluid and not allow it to separate a tiny bit of xanthan gum (1%) is added to the milk and cream. And to keep the sweetness consistent on the coconut water, a trace amount of evaporated cane juice may be added to it. These are the only two things that are added and they are only added in very minimal amounts.