Coconut milk production
Coconut milk is the white liquid extract from coconut meat (endosperm). Coconut milk is a rich source of carbohydrate, protein, saturated fat (Lauric acid), manganese, phosphorus, iron, magnesium, potassium, vitamin C, Niacin (B3), folate, and pantothenic acid.
Coconut milk consumed alone is refreshing and filling Coconut milk can be used as milk in tea and coffee. Coconut milk serves as major ingredients in cooking, such as coconut rice Coconut milk can also be used as an ingredient in confectioneries and baked goods Coconut milk can also be a component in making smoothie and oatmeal.
- De-shelling Machine
- Coconut milk extractor
- Stainless bowls
COCONUT MILK PRODUCTION FLOW CHART
- Milk Extracting
- De-husking: The husk of matured coconut to be used is removed, exposing the hard shell
- De-Shelling: The shell of the coconut is removed using a de-shelling machine. This can also be done manually by cracking the shell open with a knife or hitting it against a hard surface.
- Paring: this is the scraping away of the brown skin attached to the coconut meat to give white coconut meat.
- Washing: The paired coconut is rinsed with clean water to remove specks of dirt and impurities attached to the coconut meat.
- Grating: The clean coconut meat is grated into smaller sizes with the use of a grater
- Grinding: The grated coconut is pulverized/ground into smaller particles. This stage can also be done at home by using a blender to blend the grated coconut with water.
- Milk Extracting: Milk is extracted using a milk extractor. The milk extractor presses the grounded coconut to extract the milk. A cheesecloth can be used at home to squeeze out milk from the blended coconut.
- Filtering: The extracted milk should be filtered to remove any form of sediments.
Filling and Packaging: Extracted coconut milk can be filled into plastics bottles, sealed and labeled.
NB: Coconut milk can be preserved by freezing, refrigeration, sterilization, pasteurization and the use of chemical preservatives.