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.
Crispy Skin Salmon With Coconut Rice & Cucumber Salad
Recipe by Georgia Barnes
Serves: 4
Prep: 10 mins
Bake: 20 mins
Ingredients:
Salt, to taste
4 salmon fillets, skin on
2 tbsp extra virgin olive oil
Coconut Rice:
400ml AYAM™ Coconut Milk
1½ cups jasmine rice
1¾ cups water
1 tsp crushed garlic
1 tsp salt, to taste
Cucumber Salad:
1 tbsp AYAM™ Sambal Paste
4 tbsp AYAM™ Fish Sauce
1 large continental cucumber
¼ red onion, finely sliced
1 large bunch coriander
2 limes, juiced
4 tsp caster sugar
Fried shallots, to serve
Method for Salmon:
Place a large frypan over medium-high heat. Dry salmon skin well with a paper towel. Season with salt and pepper.
Add oil to pan. Place salmon skin side down, pressing down on each fillet to ensure skin is flat against the base of the pan. Cook for 2-3 minutes on each side.
Remove from pan and allow to rest.
Method for Coconut Rice:
Rinse rice under cold water. Place rice, water, coconut milk, garlic and salt in a medium saucepan. Stir to combine.
Place saucepan over medium heat and bring to a simmer. Cover and allow to cook for 10-15 minutes, stirring occasionally until rice is tender and liquid has been absorbed.
Stand aside for 5 minutes covered to cool.
Method for Cucumber Salad:
Cut cucumber in half and remove seeds from the centre with a spoon. Finely slice and add to a bowl with onion and coriander.
In a small bowl mix together sambal, lime juice, fish sauce and sugar. Pour over cucumber and toss to combine.
Place a generous spoonful of coconut rice on each plate. Top with salmon and cucumber salad. Garnish with fried shallots. Serve warm.
