Organic Coconut Milk Powder Review
What is Indigo Nutrition's Organic Coconut Milk Powder? It's an evaporated coconut milk in powder form which doesn't contain casein, therefore, perfect for vegans
How does it work? The powder can be made into coconut milk or cream, by adding hot water to the ratio of 3/4 tablespoons for 250ml of water.
Pay attention, here come the stats. (from BBC News)
A quarter of British people are now drinking non-dairy milks, according to market research firm Mintel, who spoke to 2,000 people.
The biggest users of non-dairy milk are 16-24 year olds - 33% are drinking them.
But plant-based milks make up just 4% of the milk market, with 96% of milk sales in 2018 being for cow's milk. "Concerns around health, ethics and the environment" are driving sales of plant-based milks, says Emma Clifford, who looks after food and drink research at Mintel.
Health was the reason why 37% of 16-24 year olds said they'd reduced how much cow's milk they've been drinking in the last 12 months. The impact on the environment was also a concern among that group - with 36% saying dairy farming isn't good for the environment.
So plant-based kinds of milk are on the up and quite rightly so.
At Pebble Soup HQ, we have been using coconut milk a lot, added to curries or dahl such as this Prawn Sambal recipe. But it has always been coconut milk in a tin.
How does the powder differ from the tin?
The first thing I noticed was the waste management. This resealable airtight foil pouch eliminates the leftover half tins problem. It's easy to control the amount required. Tin milk appears richer but only because it is more concentrated. The powdered milk is light and doesn't overpower the other ingredients in the dish. However, for my taster recipe, I would add desiccated coconut to the dish next time to showcase the coconut taste.
Ingredients
500ml of reconstituted coconut milk
70g of Arborio rice
1 tbs of sugar
a little coconut oil to grease the oven-dish
nutmeg (optional) see other options above
Oven temperature 160C
Method
Simmer the milk until hot, add the sugar.
Then the rice, let it cook for a minute
So plant-based kinds of milk are on the up and quite rightly so.
At Pebble Soup HQ, we have been using coconut milk a lot, added to curries or dahl such as this Prawn Sambal recipe. But it has always been coconut milk in a tin.
How does the powder differ from the tin?
The first thing I noticed was the waste management. This resealable airtight foil pouch eliminates the leftover half tins problem. It's easy to control the amount required. Tin milk appears richer but only because it is more concentrated. The powdered milk is light and doesn't overpower the other ingredients in the dish. However, for my taster recipe, I would add desiccated coconut to the dish next time to showcase the coconut taste.
Rice Pudding with Coconut Milk
In India, rice pudding is flavoured with cardamon, in France with vanilla, For classical rice pudding, nutmeg is the spice of choice. Using Arborio rice didn't add to the taste but it baked as it absorbs more of the milk better than ordinary rice.
Ingredients
500ml of reconstituted coconut milk
70g of Arborio rice
1 tbs of sugar
a little coconut oil to grease the oven-dish
nutmeg (optional) see other options above
Oven temperature 160C
Method
Simmer the milk until hot, add the sugar.
Then the rice, let it cook for a minute
Prepare the ovenproof dish by lightly greasing the sides and bottom
Transfer the content of the pan to the dish
Slide the dish in the oven, after half an hour, take it out and give the mixture a swirl with a tablespoon.
Put back in the oven and let it cook for 45 minutes to an hour.
Serves with compote or jam.
Can be eaten hot or cold.
Disclaimer: This is a sponsored post. The words are my own and this post reflects my opinion.
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