Honestly harvested straight from the source, each can of AYAM™ Coconut Milk/Cream is 100% natural without the addition of colouring or emulsifier. AYAM™ has also banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.
Dairy-Free
No dairy is used in AYAM™ Coconut products with the exception of AYAM™ Coconut Milk Powder.
Vegan Friendly
All AYAM™ Coconut products, with the exception of AYAM™ Coconut Milk Powder are Vegan friendly, which means delicious healthy food without the guilt.
The Good Fat
Saturated fat in coconut is nothing to fear, Coconut Milk and Cream contain positive functions when consumed in moderation and as part of a healthy diet. Coconut fat, also known as MCT (Medium Chain Fatty Acid) is easily metabolized by our bodies. Coconut is also one of the richest foods in Lauric Acid which is both antiviral and antibacterial.
Safe Food
AYAM™ Coconut Milk and Cream are produced under ISO 9001:2008 certifications.
Going Green
No part of the coconut goes to waste! We extract all usable content from our natural coconuts including the water, oil, milk and cream down to the shell which we use as an alternative, naturally clean fuel for our burners.
Coconut & Chocolate Ice Cream Cake
Recipe by Justine Schofield as seen on Everyday Gourmet
Serves: 12 |
Prep: 30 mins |
Freeze: 3 hours
Ingredients:
400ml AYAM™ Coconut Cream
250g raspberries (fresh or frozen)
400g can condensed milk
300ml thickened cream
⅓ cup dessicated coconut
½ cup chopped pistachio nuts
250g dark chocolate, melted and cooled
Method:
Press a large piece of plastic wrap over the base of a spring form and up the sides.
Blend or we process the raspberries until smooth. Spread the mixture evenly over the base of the tin. Once it’s done, freeze until it becomes firm.
Next combine the condensed milk, the cream and the coconut cream in a small bowl and beat with an electric mixer for 2 minutes, until thickened.
Finally, stir in the desiccated coconut, the pistachios and the chocolate. Spread the mix over the raspberry layer.
Put back in the freezer until firm.
When firm (not hard frozen) scoop the ice-cream into serving bowls and serve immediately.
