Coconut cream powder - CHAOTHAI - 160g

Brand :CHAOTHAI
Country/Region of origin:Thailand
Unit :Box
Weight :160g
Conservation :Store in a cool, dry place, away from direct sunlight.

Fresh coconut cream88.5%glucose syrup9.25%,sodium caseinate (milk)1.9%, anti-caking agent: E551, acidity regulator: E340(ii).

Average nutritional values (per 100g)
Energy 2720 kJ / 650 kcal
Fat content 54 g
of which saturated fatty acids 47 g
Carbohydrates 37 g
of which sugars 14 g
Protein 4.8 g
Salt 0.12 g

🍨COCONUT ICE CREAM

Ingredients :

120g of Chao Thai coconut cream powder

500 g of lukewarm water

220 g of sugar

¼ tsp salt

1 tablespoon of cornstarch

Method :

1. Mix the Chao Thai coconut cream powder with warm water.
   
2. Take a small amount of the mixture to dilute the cornstarch.
   
3. In a saucepan, pour the remaining coconut mixture, the diluted cornstarch, the sugar and the salt.
   
4. Bring to a boil, stirring to avoid any settling.
   
5. Allow to cool, then pour into an ice cream maker.
   
6. Beat until stiff peaks form.
   
7. Freeze the ice for½ hour before serving.
   

🍪CRISPY COCONUT AND CORNFLAKE COOKIES

Ingredients :

350g of all-purpose flour

1 tsp baking powder

180g of icing sugar

180 g of butter

1 egg

1 tsp vanilla extract

3 tablespoons of unsweetened condensed milk

60g of Chao Thai coconut cream powder

75g of crushed cornflakes

Slivered almonds for decoration

Method :

1. Sift together the flour, baking powder and coconut cream powder. Add the crushed cornflakes and mix well.
   
2. In a bowl, beat the butter and icing sugar at medium speed until light and fluffy.
   
3. Reduce the speed, then incorporate the egg, vanilla extract and flour mixture.
   
4. Mix until the dough is smooth.
   
5. Place the dough in small portions on a greased baking sheet. Decorate each biscuit with an almond sliver.
   
6. Bake in a moderate oven at175 °C (350 °F)during15 minutes.