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Archive for the ‘Applications’ Category

Barbecue Sauce

Ketchup Mixture:
Ketchup 59 ml
Chill Sauce 59 ml
Worcestershire Sauce 15 ml
Mustard 5 ml
Salt 1.5 gm
Pepper 1.5 gm
Tomato Sauce a few drops
Lemon Juice 59 ml
Fiesta Coconut Cream 30 ml
Vegetable Mixture:
Chopped Onions 80 grams
Chopped Green Pepper 45 grams
Crushed Garlic 10 grams
Fiesta Creamed Coconut 15 ml
Butter 14 grams

Procedure:

In a saucepan, heat butter and Fiesta Creamed Coconut over low heat.

Add the vegetable mixture. Cook, keeping the mixture moving with a spoon
until onions are transparent.

Add the ketchup mixture to the vegetable mixture. Stir to blend well.

Simmer for 15 to 20 minutes. Stir frequently.

Remove from heat and blend in lemon juice.

Serve hot over grilled meat.

barbecue sauce

Bechamel Sauce

Bechamel Sauce

Diced Celery 50 gm
Diced Carrots 175 gm
Diced Onion 20 gm
Chicken Cubes 1/2 cube
Water 119 ml
Fiesta Coconut Cream 59 ml
Milk 119 ml
Butter 28 gm
Flour 15.6 gm
Salt and Pepper to taste

Procedure:

Saute onion, celery and carrots in butter for 5 minutes.

Add flour and mix well. Stir in chicken cube and water.

Add Fiesta Coconut Cream and milk. Sprinkle with salt and pepper to taste.

Strain the sauce in a strainer or cheesecloth.

Serve while hot.

bechamel sauce

Coffee Almond Drink

Coffee-Almond Drink

Fiesta Coconut Cream, 24% fat 15.00%
Sugar 10.00%
Coffee Powder 0.65%
Cocoa Powder 0.20%
Stabilizer 0.23%
Almond Flavor 0.10%
Water 73.82%
Total 100.00% by wt.

 

Process and Parameters:

Dry blend the cocoa powder in a portion of sugar. Set aside.

Heat the mixture of water and Fiesta Coconut Cream to 70°C. Add and dissolve the stabilizer.
Mix for 5 to 10 minutes until stabilizer is completely dissolved.

Add and dissolve the cocoa powder-sugar mix, coffee powder and the remaining sugar.
Mix for 5 to 10 minutes.

Add the almond flavor. Mix for 5 minutes.

UHT process or retort.

almond coffee

Piña Colada

Fiesta Coconut Cream 15.00%
Unsweetened Pineapple Juice 15.00%
Water 59.94%
Sodium Caseinate 0.10%
Stabilizer 0.06%
Mono & Diglycerides 0.20%
Sugar 9.50%
Disodium Phosphate 0.20%
Total 100.00% by wt.

 

Process and Parameters:

Heat water to 60°C. Disperse mono & diglycerides while heating to 70°C.

Add dry blend of sodium casseinate, sugar and stabilizer.

Add disodium phosphate and disperse for 5 to 10 minutes.

Add Fiesta Coconut Cream and mix slowly while adding the unsweetened pineapple juice.

UHT process or retort.

piña colada

Rum Butter Sauce

Rum Butter Sauce (for breads and rolls)

Brown Sugar 100 gm
Fiesta Coconut Milk Powder 119 ml
Hot Water 59 ml
Butter 337.5 gm
Dark Run 15 ml
Vanilla 2.5 ml

 

Procedure:

Dissolve Fiesta Coconut Milk Powder in hot but not boiling water.

In a saucepan, combine sugar, dissolved Fiesta Coconut Milk Powder and butter.

Bring to a boil. Reduce heat and continue cooking for 10 minutes until sugar dissolves.

Stir in rum and vanilla.

Cool to lukewarm temperature and pour over breads or rolls.

rum butter sauce

Banana Bread

Salt 1.5 gm
Cake Flour 143.75 gm
Baking Powder 4 gm
Baking Soda 4 gm
Nutmeg 1.5 gm
Mashed Banana 1.74 gm
Honey 15 ml
Fiesta Coconut Cream 59 ml
Fiesta Creamed Coconut 79 ml
Eggs 2 pcs.
Sugar 100 gm
Banana Extract 5 ml

 

Procedure:

Sift together salt, flour, baking powder, baking soda and nutmeg. Set aside.

In a separate bowl, mix banana, honey, banana extract and Fiesta Coconut Cream.

Cream sugar and Fiesta Creamed Desiccated Coconut for 5 minutes. Add eggs and
beat until well blended.

Add the banana mixture. Mix well. Then add the flour mixture and continue
mixing until well blended.

Pour the batter into a loaf pan lined with wax paper. Bake at 350°C until
toothpick inserted comes out clean.

banana bread

Honeydew Coconut Drink

Fiesta Coconut Water, 7 brix 97.873%
Sugar 1.900%
Citric Acid 0.050%
Stabilizer 0.020%
Honeydew Flavor 0.150%
Natural Food Coloring 0.007%
Total 100.00% by wt.

 

Process and Parameters:

Heat up Fiesta Coconut Water to 70°C.

Dry blend the stabilizer with a portion of sugar. Add and dissolve into preheated

Fiesta Coconut Water. Mix for 5 to 10 minutes until stabilizer is completely dissolved.

Add the remaining sugar. Mix and dissolve for another 5 minutes.

Add the citric acid. Mix for 5 minutes.

Add the honeydew flavor and food coloring. Mix for 5 to 10 minutes.

UHT process or retort.

honeydew coconut drink

Lychee Coconut Drink

Fiesta Coconut Water 90.855%
Stabilizer 0.020%
Sodium Caseinate 0.100%
Fiesta Coconut Cream 6.000%
Sugar 3.000%
Mono & Diglycerides 0.010%
Lychee Flavor 0.015%
Total 100.00% by wt.

 

Process and Parameters:

Heat Fiesta Coconut Water to 60°C. Disperse mono & diglycerides for 5 to 10 minutes
while heating to 70°C.

Add dry blend of sugar, sodium caseinate and stabilizer. Disperse for 5 to 10 minutes.

Add Fiesta Coconut Cream and mix slowly while adding lychee flavor.

UHT process or retort.

lychee coconut drink

Ice Cream Base

Skim Milk Powder Substitute… 10.000%
Dairy Fat… 8.000%
Fiesta Coconut Milk Powder… 7.000%
Ice-Cream Stabilizer… 0.300%
Vanilla Powder… 0.002%
Water… 62.698%
Sugar… 12.000%

Total     100.000% by wt.

Process and Parameters:

Dry blend Fiesta Coconut Milk Powder with a portion of sugar.

In Tank 1, heat up 30% of the water to 70°C. Dissolve the stabilizer for 10 to 15 minutes.

In Tank 2, heat up remaining water to 50°C – 55°C. Dissolve Fiesta Coconut Milk Powder
– sugar dry blend for 5 to 10 minutes. Add the remaining sugar and mix until dry mixture
is totally dissolved. Add the Skim Milk Powder Substitute and dissolves for 10 to 15
minutes or until mixture is free from lumps.

Transfer the stabilizer mix into the Fiesta Coconut Milk Powder mixture. Mix for another
5 minutes.

Pasteurize at 79°C for 25 seconds. Homogenize.

Quickly cool to 4.4°C. The ice-cream base must age at this temperature for at least four
(4) hours to allow the fat to solidify resulting to a shorter freezing time and a
smoother product.

Freeze using batch freezing or continuous freezing.

ice cream base

Strawberry Ice Cream

Fiesta Ice-Cream Base  90.00%
Fresh Strawberries/Strawberry Puree  10.00%
Food Coloring, Strawberry Red (optional)
Total 100.00% by wt.

Process and Parameters:

For soft serve machines: Mix the strawberry puree or pureed fresh strawberries into
the cooled Fiesta Ice-Cream base before feeding to the soft-serve machine.

For Industrial processing. Freeze using either continuous freezing or batch freezing.

strawberry ice cream