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Gem Desiccated Coconut The GEM® brand, established in 1921, has a proud heritage of innovation and a reputation for high quality. It is, in fact, the only desiccated coconut product sold under an established brand name. This full fat coconut product (65% minimum), is processed  from freshly-picked mature Philippine coconut, does not undergo fat reduction or extraction process and has a moisture content between 3.5% to 4.1%. Our products are available in a broad range of cuts and sulfite levels. Lastly, all our products are Kosher and Halal certified.
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Tender Fresh Sweetened Coconut
We sweeten the world's finest desiccated coconut that delivers unsurpassed sweet, fresh and tender coconut flavor with just the right amount of moisture.  All products are Kosher and Halal certified.
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Golden Toasted Coconut Always crispy, Golden Toasted® Coconut is uniformly toasted for a distinctive, sugar-roasted coconut flavor. Also available in unsweetened variants and all products are Kosher and Halal certified.
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Value-Added Coconut A finely ground coconut which is unsweetened and made from fresh coconut. It is very versatile and cost effective especially where the flavor, texture and impact of coconut is required.
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Franklin Baker Recipes Coconut makes a delicious difference!

Some of the best-loved desserts and treats just wouldn't be the same without coconut. Coconut brings an unmistakable flavor and texture that makes a culinary creation extra special and more mouth watering.
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Chicken Mushroom Curry

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Written by Franklin Baker Saturday, 19 September 2009 00:13

Chicken Mushroom Curry

Ingredients:



Peanut oil
Garlic (chopped)
Onion (diced)
Ginger (chopped)
Chicken Breast (sliced in strips)
Salt
Curry powder
Black pepper (ground)
Franklin Baker® Coconut Concentrate
Hot Water
Mushroom (sliced)
Green onions (diced)
Lemon juice

Weight in grams

44
10
100
3
454
10
3
2
120
114
454
44
12

% by Weight

3.21
0.73
7.30
0.22
33.14
0.73
0.22
0.15
8.76
8.32
33.14
3.21
0.87

Procedure:

Heat oil. Sauté garlic, onion, ginger and chicken. Add salt, curry powder and pepper. Blend the coconut concentrate in hot water then add to the sautéed chicken. Simmer for 5 minutes. Add mushrooms. Continue cooking until mushrooms are slightly tender. Remove from heat. Stir in green onions and lemon juice. Serve hot.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.
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