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Information @ a Glance

  • Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. This liquid, when found in a young coconut, is more unambiguously referred to as "coconut water" or "coconut juice". In Malaysia and Indonesia coconut milk is called santan and in the Philippines it is called gata.
  • Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut. Good brands of coconut milk, therefore, will have thick cream floating on top of the can while the milk on the bottom will be much more watery. The cream usually coagulates in cool weather, or when refrigerated.


  • COCONUT MILK is made by squeezing the grated flesh of a coconut with some hot water resulting in a rich white liquid that looks very much like cow's milk. Spray drying is the most widely used industrial process involving particle formation and drying. It is highly suited for the continuous production of dry solids in either powder, granulate or agglomerate form from liquid feedstocks as solutions, emulsions and pumpable suspensions.
  •  The manufacturing of virgin coconut oil and flour involves two processing methods either by the: Dry process or by the Wet process. Coconut flour refers to the screened food-grade product obtained after drying, expelling and/or extracting most of the oil or milk from sound coconut meat.

Application & Technology

  • Coconut milk finds a special place in many tropical cuisines, especially Thai, Singaporean, and Malaysian. It acts as a source of a wide range of vitamins, minerals, potassium, folate and other vital nutrients. Milk powders are high in calcium and soluble vitamins, and can be used to fortify dairy foods. The proteins in milk powders can quite successfully act at oil/water interfaces to form and stabilize emulsions.
  •  The lecithin present in milkfat also assists in stabilizing emulsions.Successful development of new coconut protein extraction and recovery techniques and new coconut protein-based food products will bring substantial economic benefits to coconut-growing countries by enabling them to produce not only one but two basic types of valuable products from coconuts for food uses - the traditional product, coconut oil, and the new product, coconut protein.


  • Growing in tropical locations worldwide, coconut has life-giving powers to populations in developing countries in both economic and social terms. This widely known palm’s scientific name Cocos nucifera means “grinning face bearing nuts” and is often referred to as the “tree of life”.  Indonesia, India, Sri Lanka and Malaysia, which together account for 75 percent of global coconut production output.
  • The Philippines has an estimated 4.09 million hectares devoted to coconut production. Coconut accounts for the country’s largest farm export, reaching US0.237 million in 2004. The biggest share is contributed by coconut oil, which amounts to US$ 573.736 million for 952.275 metric tons. In the Philippines, 90% of total production is devoted to copra and coconut oil, which ironically only utilizes 35% of the whole nut.

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