A frothy coconut-milk beverage
Coconut milk was chosen for one of the recipes because it has a recognised flavour, its colour resembles that of dairy milk, and it is suitable for those who are lactose intolerant.
Li Ying says: “Coconut is one of the most popular fruits now in Asia, so we thought it would be interesting to create a coconut milk-based beverage that could be drunk on its own or frothed up to add to coffee.”
“One of the initial challenges we faced was finding readily available pure coconut cream because most options in the market already contain emulsifiers and stabilisers.”
“Coconut also gives a very creamy mouthfeel, hence adjustments had to be made with the addition of coconut cream, and the proportion of fat and protein had to be balanced too. You need a certain amount of protein to get the foaming right for this recipe, so it was a fine balance to get the mouthfeel and consistency just right. And because coconut is high in fat it is more prone to separation or creaming, but we were able to tackle these issues using Palsgaard® MilkFoam 204.”
As a dual-function recipe, it was also important to ensure the beverage is not too creamy for drinking on its own but is also the right consistency for creating a frothy coffee.