Coconut syrup
Coconut syrup is a clear, flowing liquid created by simmering coconut milk with an equal part of refined sugar and a small amount of di-sodium-phosphate, about 0.25% of the milk volume, until the mixture reaches a total soluble solids (TSS) content of 68-70%. This hot blend is then poured into sterile containers and sealed tightly to maintain freshness.
The syrup serves multiple purposes: it can be drizzled as a topping on bakery items, mixed into cocktails for added flavor, or diluted in water to enhance the taste of rice cakes and various delicacies during cooking.
Coconut honey
Coconut honey is a smooth, flowing syrup similar to coconut syrup but with a lighter, less nutty flavor. It's commonly used as a topping for pancakes and waffles. To prepare it, one part skim milk is mixed with half part refined sugar and half part glucose. Sodium alginate, used as a stabilizer at 0.5%, helps maintain consistency. For added flavor, coconut cream can be incorporated into the mixture.
The preparation involves heating the blend for 15 minutes, followed by homogenization and continuous stirring in a steam-jacketed kettle until it reaches a total soluble solids (TSS) content of 75%. The hot syrup is then poured into sterile containers and sealed tightly to preserve freshness.
Sweetened condensed coconut milk
Coconut skim milk was employed to create sweetened condensed coconut milk, fortified with powdered dairy skim milk for added protein. Other components included corn oil, coconut cream, and sugar. The process began with pasteurizing the skim milk for 30 minutes at 80-90°C, followed by blending with the other ingredients. The mixture was either blended thoroughly or passed through a colloid mill, then heated in a steam-jacketed kettle with continuous stirring until it reached a total soluble solids (TSS) content of 68%.
The hot mixture was promptly packed into sterile tin cans and swiftly cooled in cooling tanks to ensure preservation and quality.
