- Suitable for vegetarians
- No added flavours or preservatives
MAGGI Real Coconut Milk Powder is made from the finest and freshest Sri Lankan coconuts, handpicked from the plantations around the coconut triangle in Sri Lanka. MAGGI Real Coconut Milk Powder is produced under stringent quality control systems and hygienic standards at the Nestle Factory in Pannala, Sri Lanka.
Maggi Coconut Milk Powder Mix is a premium dehydrated coconut milk powder made from the finest Sri-Lankan coconuts. It can be used to prepare soups, sauces, curries, seafood and vegetarian dishes as well as cakes, biscuits, desserts and drinks. It is ideal for Thai, Caribbean & Indian dishes.
Maggi Coconut Milk Powder Mix is an authentic product which delivers consistent results through the use of high quality ingredients creating a creamy rich flavour. It is nutritious with no added flavours or preservatives and is suitable for vegetarians.
Simply dissolve in water to make coconut milk or cream, or sprinkle straight into sauces or marinades. Maggi Coconut Milk Powder Mix comes in a convenient large pack format for high yield which saves cost, storage space and time compared with storing and opening tinned products.
– Heat the oil in a large pan and sauté the chicken – Add the Liquid Fonds and 800 ml water – Stir in the Coconut Milk and spinach, simmer for 10 minutes – Add the pepper and beans and cook for a further five minutes – Finish with fresh coriander and serve.
– Place onion, garlic, egg whites, vegetable fonds, jalapeño chilies, lobster fumet, coconut milk powder, ginger and chili powder into a food processor. Blend to a paste – Add prawns and black eyed peas to food processor and pulse until coarsely chopped – Use immediately or allow mixture to marinade. Divide mixture and form into patties – Shallow fry the patties in vegetable oil until both sides are golden brown.
– Puree peanut butter, tomato sauce, prepared coconut milk, Asian liquid concentrates and sugar in blender – Heat oil in pan or wok and stir fry curry paste for 1 minute, add meat and fry for five minutes – Stir in prepared beef liquid concentrates and peanut butter, coconut milk puree then transfer to an oven proof dish – Cover and cook in an oven preheated to 190⁰C – Remove from oven after one hour. Stir in enough water to keep it mobile and return to the oven – After 40 minutes, stir in lime juice and return to the oven for a further 10 minutes – Check that the meat is tender. Stir through the fish sauce if using and serve with steamed rice and garnished with spring onion.
– Coat the chicken strips in curry paste and place in a resealable plastic bag. Marinade overnight if possible, or for at least half an hour – Heat olive oil in sauce pan over a medium heat. Add marinaded chicken strips and stir. When seared, add coriander, onions and Rich & Rustic Tomato Sauce. Reduce heat to low and simmer until chicken is almost cooked and onions have softened – Prepare coconut milk by whisking coconut milk powder into warm water until combined. Add to chicken curry along with natural yoghurt, stir, and bring to a simmer. Taste to check the spiciness of the dish and, if desired, add chilli.
– Roll out pastry and use to line a 23 cm tart tin – Fill with parchment and baking beans and bake blind in an oven preheated to 180˚C for 15 minutes – Remove from oven and remove parchment and beans. Return to oven and bake for a further 5-10 minutes until golden brown and crisp – Heat milk and cream in a saucepan and bring to the boil. Remove from heat and stir in brûlée powder and 25g Maggi coconut milk powder, whisking continuously for two minutes. Leave to cool, whisking occasionally, then pour into tart case. Chill until set – Toast the remaining coconut milk powder in a dry pan, over a low heat, moving around the pan continuously to make sure it toasts evenly – Spoon whipped cream into the pie and sprinkle over the toasted coconut. Serve with berries.
– Preheat the oven to 190⁰C – Grease and base line a 20 cm spring form baking tin – In a large mixing bowl, make the sponge by whisking all the ingredients except the raspberries together into a smooth batter – Pour into the lined tin and drop in the raspberries. Bake for 30 minutes until cooked through – Rest in the tin for 10 minutes then turn onto a wire rack and leave to cool. Dust with Maggi coconut milk powder, cut into portions and serve.
Per 100 g
Energy: 2842 kJ 687 kcal
Protein: 6.8 g
Carbohydrates: 25.2 g
Sugars: 7.3 g
Fat: 61.9 g
Saturates: 58.6 g
Fibre: 1.0 g
Sodium: 0.12 g
Per 10 g serving
Energy: 285 kJ 69 kcal
Protein: 0.7 g
Carbohydrates: 2.5 g
Sugars: 0.7 g
Fat: 6.2 g
Saturates: 5.9 g
Fibre: 0.1 g
Sodium: 0.01 g
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