COCONUTS FROM THAILAND
COCONUTS FROM THAILAND
COCONUTS FROM THAILAND
Story of Lamai
“LAMAI” is a premium coconut from Thailand established in 2015. Our Namhom Coconut genus is remarkable for its aroma and tender taste. It grows only in the estuary of the Mae Klong River area in Thailand where there is an abundance of soil and water.
Alongside our commerial activities, we proudly support sustainable agriculture and help maintain local farming and fair trade in thailand. Our highest priority is the quality of products and high standard of productions, in order to only deliver qualified coconuts to customers. Furthermore, we intensively consider eco-friendly material uses for our packaging to meet the recyclable methods and also meet every requirement in the GMP, BRC and Halal standards.
We are headquartered in, Bangkok, Thailand, but our products are served and enjoyed in many parts of the world. Find the delicious Lamai coconuts in the United States of America, Japan, Singapore, South Korea, Taiwan, Malaysia and more.
The king of
thai coconut
The king of
thai coconut
LAMAI only sources qualified Namhom Coconut genus. They are meticulously selected from our Nakhon Pathom, Ratchaburi and Samut Sakhon farms in Thailand.
The Namhom Coconut genus is notable among Thai coconuts. Its aroma, mild taste of both the coconut water and meat, and diversified ways to consume make it a popular choice domestically and internationally.
There are also many health benefits from consuming coconuts. They are widely considered to improve heart health, speed up metabolism and contain high dietary fibers and vitamins.
We proudly support sustainable
agriculture and help maintain local
farming and fair trade in Thailand.
Products
Our fresh coconuts are meticulously harvested from organic coconut farms at the right time. Shortly after harvest they are delicately packed in eco-friendly packaging, that captures their freshness as if they were just cut from the tree. Lamai provides the most fragrant, flavorful young coconuts Thailand has to offer.
Diamond Coconut
Our diamond shape coconut is full of natural sweetness and mild coconut water. Always ready to be served, it is a popular refreshment and ingredient for desserts or drinks. Perfect for restaurants, hotels and hospitality businesses.
Product : Diamond coconut
Packaging : Plastic film wrap with sticker label
Material : Aromatic Tender
Coconut Packing : 9 pcs / carton
Weight : 850 – 1,100 g
Shelf Life : 60 days in 2-4°C
Storage : 2-4°C
Driblet Coconut
The coconut water is the heart of the drop shaped coconut. Often used as an ingredient for ice-cream, coconut jelly, coconut juice and other desserts it is perfect for HoReCa businesses or making delicious homemade desserts.
Product : Drop Shape coconut
Material : Aromatic Tender
Coconut Packing : 24/32/40 pcs per carton
Weight : 350 - 500 g
Shelf Life : 30 days in 2-4°C
Storage : 2-4°C
Our recipe has taken this savoury fruit for modern dehydration process which can fully retain its flavor, nutrients and perfect sweetness. What you will get is the dehydrated fruit ice cream in a package which allows you to break every rule of deliciousness anywhere and anytime.
Delicate Coconut
The Delicate series comes in various types of produce; ready-to-eat coconut, diamond shape coconut and drop shape coconut.
They Namhom coconut, dubbed the king of coconut, offer naturally sweet coconut water and aromatic, flavorful coconut meat.
Fresh and ready-to-eat it comes in an excellent shape, making it easy to enjoy its delicious water and meat.
Product : Ready to eat coconut Packaging : Vacuum bag
Material : Aromatic Tender Coconut Packing : 24 pcs / carton
Weight : 450 g
Shelf Life : 18 Months in -18°C and after defrost 30 days in 0-4°C
Storage : -18°C
The Shaky Coco captures the freshness, rich taste and nutrients of a freshly cut coconut at its prime and preserves it until it is ready to be enjoyed.
Backed by 2 years of research and development and a patent pending formula the Lamai process of freeze drying the coconut water into powder is completely unique.
Shaky Coco
The Shaky Coco captures the freshness, rich taste and nutrients of a freshly cut coconut at its prime and preserves it until it is ready to be enjoyed.
Backed by 2 years of research and development and a patent pending formula the Lamai process of freeze drying the coconut water into powder is completely unique.
The Shaky Coco is like a fresh coconut in powder form that holds a shelf life of up to 2 years, offering consumers around the world a unique opportunity to taste and enjoy authentic, 100% fresh coconut water any time of the year.
Product : 100% Freeze-Dried Aromactic Coconut Water Powder
Packaging : Aluminum
Fiord Bag Material : Aromatic Fresh Young
Coconut Size : 20 g
Packing : 7 bag / box and 15 bags / box
MOQ : 42 cartons (1 pallet)
Carton Dimension : 368 x 452 x 252 mm
Net Weight : 7.64 kg / carton and 8.29 kg / carton
Gross Weight : 7.92 kg / carton and 8.57 kg / carton
Shelf Life : 2 years
Product Description : Add 150-200 ml of soda water, sparkling water, mineral water or still water. Shake well to mix and enjoy.
snack
Our recipe has taken this savoury fruit for modern dehydration process which can fully retain its flavor, nutrients and perfect sweetness. Whatyou will get is the dehydrated fruit ice cream in a package which allowsyou to break every rule of deliciousness anywhere and anytime.
Packaging : Aluminum Foil Bag
Material : Coconut Ice Cream, Pineapple Ice Cream, Passion Fruit & Mango Ice Cream
Size : 25 g
Packing : 90 bags/carton
MOQ :1pallet (30 cartons)
Carton Dimension: W 400 XL500x H 350 mm
Net Weight : 2.25 kg/carton
Gross Weight : 3.25 kg/ carton
Shelf Life : 1 year
Product Description : A true delight ice cream snack offering someth
choice to enjoy with hot beverages, high tea or afternoon tea. A great snack that is fun to eat!
MCT Coconut Oil Powder
MCT Stands for Medium-chain triglycerides
or medium-chain saturated fatty acids with smaller molecules than other fatty acids. Extracted from nature by the best parts of coconut oil. accelerate fat burning and contributes to appetite control.
Coconut oil is considered a superfood offering numerous health benefits. It is extremely diverse and can be used in multiple ways, from cooking to skin care and everything in between.
Lamai sources the finest coconuts from Thailand’s best farms to bring our customers the purest and highest-grade quality of coconut oil.
Coconut Oil
The Lamai Coconut oil is made from excellent coconut strain originating from southern Thailand.
Our coconut oil keeps every last drop of wellness. Using the cool-press process with kernel coat we obtain the golden glow coconut oil which is enriched with essential health benefits.
It comes in plastic and glass containers as well as in capsule form for easy intake.
Product : 100% Organic Cool-Pressed Virgin Coconut Oil
Packaging : Plastic or Glass bottle
Material : Southern of Thailand Coconut
Plastic Bottle : 50 ml / 100 ml / 500ml / 1000ml Glass
Bottle : 200ml / 420ml / 670ml
Packing : Varies (Ask for more information)
Shelf Life : 2 years
Product Description : Use for dressing salad, cooking with low heat and drink directly
Coconut Flour
Healthy choice from plant based suitable for Keto and Organic recipes.
Low carbohydrate, enriched with fiber and protein. Pleasant natural coconut smell without adding any additives.
Provide a tasty coconut texture to you favorite dish.
Packaging : Aluminum Foil
Bag Material : Coconut Meat 100%
Size : 500 g
Packing : 12 bags/ carton
MOQ : 2 pallet (120 cartons)
Carton Dimension : W 292 x L 483 x H 210 mm
Net Weight : 6.00 kg/ carton
Gross Weight : 6.60 kg/ carton
Shelf Life : 1 year
Product Description : For cooking such as snack and bakery or mix with beverage.
Coco Noodles
Ready-to-eat No Carb Noodle, made from 100% Organic Coconut Water. Similar to glass noodles in taste and texture with zero sugar, zero carb, zero sodium, gluten free and no preservation. 100% Natural, Plant based, KETO Friendly.
Packaging : Retort Pouch Bag
Material : Coconut Water 100%
Size : 100 g
Packing : 100 bags/ carton
MOQ : 1 pallet (72 cartons)
Carton Dimension : W 295 x L 490 x H 160 mm Net
Weight : 10.00 kg/ carton
Gross Weight : 11.00 kg/ carton
Shelf Life : 18 months
Product Description : These delicious coconut water noodles are made from 100% Non-GMO coconut water, can cook with both savory and sweet.
Organic Coconut Aminos
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Syrup
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Organic Coconut Blossom Sugar
LAMAI Organic Coconut Blossom Sugar
Coconut Blossom Sugar is harvested from the blossom of the coconut palm tree, there are nonchemical used during the production (drying) process.
Made from real Coconut blossom Can use for cooking or in drinks
Fruii Coconut Cider Drink
It is a combination of low glycemic index organic coconut nectar and organic coconut cider vinegar (CCV).
Cider Drink
Fruii Coconut Cider Drink
It is a combination of low glycemic index organic coconut nectar and organic coconut cider vinegar (CCV).
Fruii contains 9 amino acids, 10 minerals and a light sweetness from organic coconut nectar that boost up to 35% vitamin C that is not from added, but naturally formed.
After keeping the product, sediments are formed and this is coconut cider vinegar mother that is nutritive and edible.
Size : 270 ml
Packing : 12 bottles / carton
1 Case = 12 bottles ( N.W. 3.24 kg. / G.W. 6.2 kg.)
1 Pallet = 125 cases/pallet (1,500 Bottles)
MOQ = 3 pallets of each flavor
Carton size : 178x245x220mm
Pallets size : 100x120 cm (25 kg)
100% Natural Coconut Water
100 % Natural Coconut Water made from highest quality coconut, provides natural refreshing taste, containing all-natural essential micro minerals that provide natural hydration to consumers without adding any additives. Our coconut water is free from added sugar, preservatives, artificial colour and artificial flavour. It is also a gluten, soy, and dairy free product, also suitable for vegan.
PET bottle size : 350 ml
Prisma box size : 330 ml /1000 ml
Shelf Life : 1 year
Recipes
FOOD | SAVORY | SWEET
SAVORY
FRIED CHICKEN CUBES WITH COCONUT FLOUR KETO
(use coconut flour and coconut sauce)
Ingredients (4 servings)
- 600 grams of Minced Chicken Tenderloin
- 4 Coriander Roots
- 1 head of Chinese Garlic
- 1 teaspoon Black Peppercorns
- 2 tablespoons Coconut Sauce
- 1 tablespoon Stevia Leaf Syrup
- 3 ladles of Coconut Flour
- 1 Chicken Egg
Directions
- Mashed coriander root, garlic, pepper thoroughly.
- Mix the finely Mashed coriander root, garlic, pepper with chicken meat and season to your liking.
- Once seasoned as needed, mix with coconut flour and fry. Notice that the yellow chicken is crispy on both sides.
- Arrange the dishes and serve.
KETO FRIED CLAMS (use coconut flour, coconut oil)
Ingredients (1 serving)
- 400-500 grams of Chilean mussels
- 4 chicken eggs
- 1/2 tablespoon xanthan gum
- 1 cup of clean water
- Scallions, coriander
- Bean sprouts
- Coconut oil
- Keto Fish Sauce, Flower of Salt , Ground Pepper
- 2 tablespoons Coconut Flour
- 5-6 cloves of Minced Garlic
- Chives leaves
Directions
- Wash all raw materials thoroughly and set aside.
- Mix xanthan gum, coconut flour in water, stir well.
- Crack 2 eggs, add the ingredients that are the water part in item 2, stir well, then add mussels, add sliced green onions, fish sauce, pepper, set aside, let the coconut flour suck the water for 1-2 minutes.
- When the coconut flour starts to suck the water, put the stove, add oil.
- When the oil is hot, pour the clams and ingredients into it, spread it thin and leave it for a while. Slowly open that if the bottom is yellow, cut into small pieces to prepare to invert.
- When the yellow color is crispy on both sides, push to the other side of the pan, add a little oil, add chopped garlic, stir until fragrant, turn on high heat and add bean sprouts, chives and stir-fry. When starting to reduce, turn off the heat.
- Scoop the part of the bean sprouts on a plate and scoop the part of the fried clams on top. Sprinkle with Thai chili. Serve with keto chili sauce.
BRAISED CHICKEN WITH SOYBEAN PASTE
(use coconut flower sugar)
Ingredients (1 serving)
- 2 chicken thighs
- 2-3 tablespoons of soybean paste
- 2 coriander roots
- 1 tablespoon coconut blossom sugar
- 1 tablespoon dark soy sauce
- Water
- Kale (sliced or optional)
Directions
- Add soybean paste with coriander root and coconut sugar to the pot, stir for a while until it starts to boil.
- Add chicken thighs and pour water to cover, followed by dark soy sauce.
- Boil over low-medium heat for 1 hour.
- Add kale at the end of 30 minutes, Serve
PORK CHEESE DUMPLINGS (use coconut blossom sugar, coconut sauce)
Ingredients (20 pieces)
- 200-300 grams of minced pork
- 1 chicken egg
- 1 tablespoon of Coriander root, garlic, black pepper
- 1 tsp cornstarch
- 2 tablespoon oyster sauces
- 1 tablespoon of coconut blossom sugar
- 1-2 tablespoon of coconut sauce
- Seasoning powder 1 tsp.
- Dumpling sheet
- Cheese
Directions
- Pound coriander root, garlic, black pepper thoroughly, mix with pork, add seasonings and mix well and let rest for 1 hour or night.
- Take the marinated pork and wrap it in dumplings and add cheese.
- Steam over medium heat for 15 minutes.
STIR-FRIED COCONUT NOODLES WITH MIXED CHICKEN BREAST (use coconut water noodles, coconut blossom sugar, coconut sauce)
Ingredients (2 servings)
- 200 grams of chicken breast
- Coconut water noodles as needed
- Pumpkin, Half a carrot
- 1 crescent onion
- 1 large tomato
- 1/4 head of broccoli
- 1 spring onion
- Oyster sauce
- Coconut sauce
- Ground pepper
- Coconut Blossom Sugar
Directions
- Prepare all the slices for easy stir-fry.
- Add a little water, fry the garlic until fragrant, add hard-to-cook vegetables, carrots, broccoli, pumpkin, onion, add a little water, stir until it starts to soften.
- Add chicken breasts, seasoning, oyster sauce, coconut sauce, coconut blossom sugar, and add coconut water noodles, stir well, then turn off the heat, add ground pepper, then serve.
STIR-FRIED BASIL, COCONUT MEAT, FRIED EGG
(use coconut water noodles, coconut sauce)
Ingredients (1 serving)
- 1 chicken egg
- 1 tablespoon cooking oil
- 100 grams of coconut water noodles
- Basil leaves 1 gram
- 100 grams of soft marinated beef
- 1 tablespoon minced garlic chili
- 1 tablespoon lard for stir-fry
- 1 tablespoon coconut sauce
- Mushroom Sauce – Keto
Directions
- Make fried eggs waiting.
- Heat oil in a frying pan, chili and garlic, stir until fragrant, followed by beef, stir until the beef is cooked.
- Add coconut water noodles seasoning and cook until dry, then add basil leaves, stir-fry until the basil leaves are reduced and the mixture is well dried.
- Arrange the dish and serve.
SWEET
BANANA IN COCONUT MILK (use coconut blossom sugar and shaky coco)
Ingredients (for 4-6 people)
- 1 hand of Golden Banana
- Coconut blossom sugar as you like
- Coconut milk 300 CC
- 2 bag of Shaky coco
- A little flower of salt
- 4 fragrant panda
Directions
- Take golden bananas, peel them, soak them in salt water. If the banana is very impulsive, boil it in boiling water for 3 minutes, scoop out the bananas, you will get a soft and chewy banana.
- Boil coconut milk, mix Shaky coco coconut water, add pandan leaves, add coconut blossom sugar and flower of salt, taste your liking, wait for boiling, then lighten the fire.
- Add golden bananas, wait for them to boil again, or until the bananas are beautiful yellow, turn off the heat and lift them down and you're done.
BAKED BANANA WITH COCONUT FLOUR (use Coconut flour)
Ingredients
- 5 Cavendish Banana
- 1 cup Coconut flour
- Arrowroot flour, give 1 tablespoon of soft dessert.
- Tapioca flour gives 1/4 cup of sticky candy.
- 1/4 teaspoon salt
- 1 tablespoon white sesame seeds
- 1 tablespoon powdered coffee
- 1 tablespoon cocoa powder
- Coconut milk 250 cc
Directions
- Prepare the equipment, crush the bananas thoroughly, wash the sesame seeds thoroughly, mix with bananas.
- Add coconut flour, Tapioca flour, Arrowroot flour, salt, coconut milk, mix well.
- Divide the flour into 2 parts, mix coffee powder and cocoa well.
- Pour into a full paper cup, sprinkle with young coconut, bake at a temperature of 150 degrees 35 minutes.
- Remove from the oven, place on a wire rack until cool, can eat.
COCONUT SAGO (use coconut water noodles)
Ingredients (3-4 servings)
- 1 large cup coconut water noodles
- 1 box of coconut milk
- Coconut meat cut into pieces as you like.
- Roasted sesame seeds or baked sesame seeds (optional)
- Coconut blossom sugar as you like
- 1 pinch of salt
- 1 teaspoon of baking soda
Directions
- Heat the water mixed with baking soda. Then add coconut water noodles to boil to make it softer. It tastes like sago. When it starts to soften as you like, wash the water several times and drain and set aside.
- Bring coconut milk to a boil, add coconut blossom sugar and salt, taste as you like.
- When the coconut milk boils, add the prepared glass grains and coconut meat, stir well, serve and garnish with sesame seeds.
COLD COCONUT NOODLES (use coconut water noodles, shaky coco)
Ingredients (1 serving)
- 1 bag of coconut water noodles
- 1 bag of Shaky coco
- 4-5 pieces of coconut meat
- Grass jelly 1 tablespoon
- 1 tablespoon of ginkgo
- 1 tablespoon pumpkin syrup
- 1 tablespoon of welded green hatch
- 1 tablespoon sliced truffle
- 1 welded jujube
- Stevia sugar, the tip of a teaspoon
- Crushed ice (if you don't have it, cool it instead) 3 tablespoons
Directions
- Blanch the coconut water noodles. When raised, knock out the cold water. Get the ingredients ready.
- Mix shaky coco with 200 ml of water.
- Put everything in a bowl.
- Add stevia sugar, stir until dissolved together, then add ice accordingly, put it in a ready-to-eat cup.
Beverage
WATERMELON SMOOTHIE, COLD PRESSED GREEN TEA YOUNG COCONUT WATER (use shaky coco)
Ingredients (for 2 servings)
- 1 bag of Shaky coco
- 200 ml Water
- 1 teaspoon Matcha powder
- 3-4 ice cubes
- Chilled Watermelon Flesh 2 cups
- Ice ½ cup with in blender
Directions
- Put the water, Shaky coco and matcha powder in the bottle then mix it together. Put it in the refrigerator for 4-8 hours.
- Take a chilled watermelon pulp and blend it with ice in a blender. No need to add more water because the watermelon already has a lot of water and the texture is soft and easy to blend.
- Pour the water melon smoothie over cold pressed green tea, then add ice and serve.
COLD PRESSED ALMOND MILK WITH COCONUT WATER
(use shaky coco)
Ingredients (for 1 servings)
- Raw Almonds
- 1 bag of Shaky coco
- 200 ml Water
Directions
- Wash and soak almonds in drinking water for 1 night in room temperature.
- After that take it out and wash it and put it in the fridge for another 1 night. Then wash and crush hard, the almond shell will come off on its own.
- Mix Shaky coco with water and then pour it in into a cold press and gradually add the shelled almonds. Ratio 1:1 or as you like.
COCONUT GIN AND TONICS (use shaky coco)
Ingredients (for 1 servings)
- 2 Ounces Gin
- 2 Ounces Shaky coco Coconut Water
- 2 Ounces Tonic Water
- 1/2 Medium Lime, Juiced (1/2 Lime Yields ~1-2 Tbsp)
- Fresh Mint Or Basil (Optional)
Directions
- Add ice to a serving glass and top with lime juice, gin, tonic water, and coconut water.
- Stir and garnish with fresh mint or basil (optional). Multiply the amount of ingredients per person, or simply repeat recipe for more drinks.
BUTTERFLY PEA COCONUT MILK (use shaky coco)
Ingredients (for 1 servings)
- 1.5 oz Condensed Milk
- 1 oz Whole Milk
- 1 oz Sweetened Condensed Milk
- 2 oz SHAKY COCO Coconut Water
- 1 tablespoon Butterfly pea powder
- 1.5 oz Hot Water
- Coconut meat as needed
- Ice as needed
Directions
- Pour the liquid ingredients together.
- Mix the Butterfly Pea powder with hot water.
- Add ice to a serving glass and pour in the liquid mixture, followed by butterfly pea juice on top with coconut meat.
COCONUT SUGAR SYRUP MIXED WITH PERFUMED COCONUT WATER (use shaky coco)
Ingredients
- 1000 g Coconut Sugar
- 500 ml SHAKY COCO Coconut water
- ¼ teaspoon Fragrant coconut water scent
- 3 tablespoon Glucose syrup
Directions
- Use a knife to cut coconut sugar into small cubes and pour coconut water SHAKY COCO into a pot.
- Set the pot on the stove over low heat to simmer the sugar, gently stir the sugar with a whisk.
- Use a silicone spatula to cut the side of the pot to prevent sugar from burning. When the sugar boils into a large bubble, turn off the heat and measure the temperature of 100-105 degrees Celsius to get a thick sticky appearance.
- Set aside to measure 50 degrees Celsius, pack it in a bottle.
Bakery
CHOCOLATE CAKE KETO (use coconut flour)
Ingredients
- 1 Chicken Egg
- 4 tablespoon Coconut Flour
- 3 tablespoon Kefir Milk
- ½ tablespoon Crude Palm Kernel Oil
- ½ tablespoon Lime Juice
- ½ Vanilla Extract
- - 1 tablespoon Cocoa Powder
- - 2 tablespoon Erythritol / 1 tablespoon Erythritol for on top cake
- ¼ teaspoon Baking Powder
- a little bit salt
Directions
- Mix the liquids together and add the dry stuff, then mix well.
- Pour into a mold that has been painted crude palm kernel oil.
- Bake in the microwave at maximum heat for 1 minute, then over medium heat for another 1 minute.
- Before serving, garnish with 1 tablespoon Erythritol
COCONUT FLOUR CAKE (use coconut flour, organic coconut oil)
Ingredients
- 3 Chicken Eggs
- ½ cup Organic Coconut oil
- ½ cup Coconut Flour
- ¼ teaspoon Salt
- ½ teaspoon Cornstarch
- ½ teaspoon Baking Powder
Directions
- Beat all the eggs add organic coconut oil, mix well. Add coconut flour, salt, baking powder and cornstarch, mix well again.
- Take the mixture and pour it into any mold you have. Bake it using a fryer to bake at 150 degrees for 15-20 minutes.
- Use a fork or stick to see that there is no liquid sticking up to be cooked.
KETO BREAD (use coconut flour and organic coconut oil)
Ingredients (1-2 people)
- 4 Chicken Eggs
- 65 ml Coconut Milk
- 2 tablespoon of Coconut Oil
- 30 grams of Coconut Flour
- ½ teaspoon Baking Powder
- 1 cap of Vanilla Extract
- a pinch of salt
- ¼ teaspoon Xanthan gum
Directions
- Crack the eggs into a container and beat them for 2 minutes to make them a little foamy. Then add coconut milk, oil, continue to beat the ingredients together well.
- Followed by coconut flour, salt, baking powder, vanilla flavor, mix and add xanthan gum as the last thing.
- Pour the mixture into the mold, take 150 degrees 25 minutes, complete the baking time of 170 degrees 10 minutes.
COOKIES COCONUT FLOUR KETO (use coconut flour and coconut oil)
Ingredients (12 pieces)
- 1 egg yolk
- 40 grams of Coconut Flour
- 40 grams of Almond Flour
- 100 grams of Coconut Oil
- 60 grams of Sweetener
- 1/2 teaspoon Salt
Directions
- Bring coconut oil, salt, sugar and stir well.
- Add almond flour, coconut flour that will be crumbly, then add egg yolks.
- Form the dough into cubes and put it in the oven 165 degrees for 15-20 minutes.
- Take it out and set aside to cool, the cookies will crisp up.
PERFUME COCONUT CAKE (use coconut flour with shaky coco)
Ingredients
- 150 grams of Coconut Flour, sifted with 1 hour of Baking Powder and 1/4 cup of Baking Soda 1 time, set aside.
- 1 Chicken Egg No.2
- 100 grams of Brown Sugar
- 50 ml of Coconut Water Shaky Coco
- 50 ml of Coconut Milk
- 40 ml Rice Bran Oil
- 1/4 tsp Salt
- Young Coconut Meat
- 2 tsp of lime juice
Directions
- Mix chicken eggs, brown sugar, salt together, then beat at medium speed until the sugar dissolves, then add coconut milk, coconut water and beat until combined. Add rice bran oil, continue with lemon juice, continue beating until smooth.
- Sift flour, baking powder and baking soda and beat at low speed until the flour is gone.
- Add young coconut meat as you like. Use a spatula to stir well. Let it rest for 30 minutes. Pour into a mold greased with white butter and sprinkle flour.
- Decorate with coconut meat. Knock the mold 3-4 times. Steam over medium heat until cooked (30 minutes).
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It seems we can't find what you're looking for.
FAQs
frequently asked questions
What products in this category?
- Diamond Coconut
- Driblet Coconut
- Coconut jelly in real shell
- Coconut Water Bottle
- Coconut Pudding Bottle
- Coconut Jelly Bottle
What products in this category?
- Delicate Coconut
- Frozen Coconut Water
- Frozen Coconut Meat
- Coconut Water Bottle
- Coconut Pudding Bottle
- Coconut Jelly Bottle
- Coconut Ice Cream in Real Shell
- Pineapple Ice Cream in Real Shell
What products in this category?
- SHAKY COCO; fresh coconut water in powder
- SNACK; Freeze dried fruit ice cream snack
What is the shelf-life of SHAKY COCO?
2 years
What products in this category?
- Organic Coconut Oil
- Organic Coconut Blossom Sugar
- Cooking Coconut Oil
- Coconut Flour
- Desiccated Coconut
- Coconut Water Noodles
- Coconut Seasoning Sauce
- Coconut Vinegar
- Non-Dairy Creamer coconut base