Cracking open coconut milk in Australia
When you think about coconut milk, what comes to mind? A silky white liquid that is creamy and smooth; a distinctive aroma that is both pleasant and fresh; perhaps that unmistakable flavour that excites your senses and hangs around on your palate.
So why do the coconut milk brands that are currently available on the market not live up to these expectations?
If you have ever made coconut milk at home, you will know exactly how it is supposed to taste. If you haven’t, well you’re truly missing out! Coconut milk is made by blending the white coconut flesh of a mature coconut (brown) and pressing the mixture through a cheesecloth. The key issue with making it at home is making it last long enough to drink it all (it doesn’t last long)! This traditional technique is used commercially but you’ll find it in tin cans which are usually imported from Asian countries. That coconut milk is used in cooking and not usually as direct dairy-alternative. There is a coconut milk that is intended to be used in place of cow’s milk, but it is not made this way and it is packaged differently too.
This coconut milk can be found in a Tetra Pak and sitting on the shelves, UNREFRIGERATED for more than a year! If you get a chance to taste it and check the ingredients, you will quickly start wondering whether you picked up coconut milk at all! Unfortunately, all of the coconut milks on the shelves at present fall into this category. They’re packaged in Tetra Paks and are able to sit on the shelves unrefrigerated because they’re exposed with Ultra Heat Treatment (UHT). This not only damages all the natural goodness of coconuts but also affects the texture and flavour. Not only that but they’re ALL made by diluting coconut cream with water and feature additional ingredients you didn’t think had a place in the product. Ingredients like xanthum gum, sunflower oil and brown rice – brown rice? Weren’t you holding coconut milk? These ingredients were added because UHT has such a severe effect on the product that the flaws need to be disguised. As for the dilution of coconut cream? The short answer is that it’s a lot easier and cheaper.
By now, you might be feeling a little let down by your current fave brand.
Fortunately, there’s a new coconut milk that is shaking things up! After a lot of hard work, Inside Out is launching its Coconut Milk – the very first cold-pressed and cold-pressured, fresh coconut milk in Australia! Using cold-press techniques, we make the most delicious and creamy coconut milk with the flesh of mature coconuts. To ensure it’s safe for YOUR consumption and to prevent spoilage, we implement cold-pressure – a non-heat treatment that kills any nasties without affecting the flavour, texture or nutrients. It also extends the shelf life to three weeks! Just like our almond milk, we have ‘Unsweetened’ and ‘Original’ varieties, the latter being naturally sweetened with Natvia. Both contain minimal ingredients. Inside Out Coconut Milk is dairy, lactose, soy and gluten free. It is great with smoothies, is awesome with chocolate and also froths nicely in coffee! We could go on, but really you need to try it for yourself!
So, how can you get your Inside Out Coconut Milk fix?
Well, as an Insider, we can now tell you that it is going to hit Harris Farm Markets and About Life from this coming Wednesday 20th May! It will also be stocked in a number of independent grocery shops and cafes. We will let you all know which ones as soon as we receive confirmation (also if you know any interested stockists, please get them to contact us at firstname.lastname@example.org).
Thanks for taking the time to read this article – we hope you learned something or were inspired to try something new. If you have any questions or queries about our coconut milk, please don’t hesitate to contact us at email@example.com.