COST SAVINGS

• Costs up to 50% less than aseptically packed or canned coconut cream because the user adds their own water
• Suggested dilution ratio of 1 part Coconut Concentrate to 2.5 parts water to make coconut cream and 1 part Coconut Concentrate to 5 parts water to make coconut milk
• Cost effective as fat source vs. butterfat in ice cream applications

APPLICATIONS

• Imparts creamy coconut flavor and texture to savory applications.
• Rounds out the flavor and intensity in Eastern (Thai and Indian Curry) and Tropical/Caribbean applications.
• Adds texture and flavor to Smoothie, Beverage, and other applications.
• Improved freeze/thaw stability in ice cream and frozen food applications.

NUTRITIONAL

• No cholesterol
• 7% protein
• Presence of dietary fiber - 16%
• High in potassium - 551 mg
• Contains Medium Chain Triglycerides
• No transfat

LONGER SHELF LIFE

• Because of its low moisture level (2% max), Franklin Baker^® Coconut Concentrate stores up to 18 months both before and after opening under recommended storage conditions (product with maximum 150ppm sulfite level)
• Canned or aseptically packed coconut has a shelf life of 24 hours at room temperature after reconstitution while fresh coconut has a shelf life of only 4 hours without refrigeration.

CONVENIENCE AND VERSATILITY

• Simply add and dissolve in hot water to achieve desired consistency or fat content. Requires only 5 minutes preparation time
• Packed in Scholle bags
• Available with or without palm-based stabilizers
• Works well in a wide variety of applicatioins including beverages, ice cream, baked goods, spreads, desserts and savory dishes.