Description
Coconut Milk is obtained by squeezing fresh grated coconut kernel. The fresh coconut kernel is disintegrated, macerated and comminuted and expelled to produce coconut milk, which is further processed and packed in containers.
It has been used as a vital ingredient in a variety of Asian foods and desserts especially in India, China and Southeast Asia. This is an instant product, which can either be used directly or diluted with water to make various preparations such as fish & meat dishes, curries, sweets, desserts, puddings, cocktails, cakes, cookies, coconut jam, ice creams etc.
Coconut milk can be used as a dairy-free alternative in recipes for those who are lactose intolerant or following a vegan diet. It can be used in place of regular milk in many recipes. There are different types of products based on the dilution and fat content viz light coconut milk and coconut milk.
The coconut milk shall have characteristic colour, flavor and odour. It may be processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage.
The technology of coconut milk (flavoured and culinary) developed by CDB Institute of Technology, Aluva is available for transfer to prospective entrepreneurs. The technology transfer fee is ₹50,000 + GST.
FSSAI Standards for Coconut Milk
| Parameters | Light Coconut Milk | Coconut Milk |
|---|---|---|
| Moisture (%) | Max 93.4 | Max 87.3 |
| Total Solids (%) | 6.6–12.6 | 12.7–25.3 |
| Solids Not Fat (%) | Min 1.6 | Min 2.7 |
| Fat (%) | Min 5.0 | Min 10.0 |
| pH | Min 5.9 | Min 5.9 |
Production & Financial Details
| Detail | Value |
|---|---|
| Installed Capacity | 10,000 liters/day |
| Investment | ₹1.37 crore |
| Government Incentive | 25% of project cost (max ₹50 lakhs) |
Reviews
There are no reviews yet.