Coco start recept
Verhit de kokosmelk met tapiocameel tot 80 graden. Laat het dan afkoelen tot 40 graden en meng de yoghurtculturen er doorheen...
At Abbot Kinney’s, we use the best ingredients we can find to make plant based, organic products that taste delicious. Whether it’s our coconut milk from Sri Lanka, our Sicilian almonds or our Alfonso mangos from India, only the tastiest, healthiest and most nutritious ingredients make the cut.
Abbot Kinney’s klinkt misschien wel verfijnd, maar waar wij voor staan is eigenlijk heel simpel…
We believe in the power of simplicity. If you have the best almonds and coconuts, and you have a great recipe, there’s not much else you need. We don’t use any strange production processes or weird additives that confuse your body to make our products cheaper or make us more profitable. We try to make recipes that are nutritious and delicious out of a few of the very best ingredients we can find. Just like you would at home.
Plant-based food is good for a variety of reasons. Your body was built to eat plants and a plant-based diet is a lot more environmentally friendly. At Abbot Kinney’s, we want to make it easier for people to live and eat in a plant based world. So by choosing the right ingredients, we can make brilliant products that are good for you, good for the planet and tasty with it.
For example, our Coco Start Mango contains pure, mashed up Alfonso mangoes from the west coast of India. Their beautiful, dark-yellow flesh is naturally rich in fibre, which makes for such good quality puree. It also happens to be wonderfully sweet and full of flavour. The flesh is so tasty that we don’t need to add any sugar, flavourings or colouring agents at all. Nature at its best!
Coco Start is a plant-based yoghurt alternative, made from coconut milk. Yoghurt (or an alternative to yoghurt) can be made out of anything, and not just cow’s milk. In this case, we’ve used coconuts.
This is how it works:
Having tasted all kinds of organic coconuts, the best tasting coconuts we tried came from Sri Lanka.
A coconut is ripe after around twelve months and if nature is allowed to run its course, the coconut will fall from the tree by itself.
During ripening, most of the coconut water is converted into flesh and fat. The coconut is at its tastiest when its shell is a nice, dark-brown colour and you can still hear sloshing inside when you shake it.
The ripe coconuts are cracked in the factory in Sri Lanka and the flesh is scraped out, and squeezed three times until only the dry coconut flesh remains. Coconut milk is then made by adding a little bit of water to the dry coconut.
Our Coco Start is made in almost the same way yoghurt is made from cow’s milk. Getting the smooth, creamy texture is a question of using the right yoghurt cultures and having more than a sprinkling of patience. Here’s how we make it:
To start, we add a natural thickener (tapioca starch) to the coconut milk and heat it to 80 degrees. This is to allow the tapioca starch to bind to the coconut milk and make sure that all micro-organisms are out, ensuring the food safety of your Coco Start.
After this, we add four types of plant-based yoghurt cultures. These work best at around 40 degrees and convert the natural sugars in the coconut milk into acid.
Once it tastes nice and fresh, but not too acidic, the Coco Start is placed into cups and quickly cooled down to 2 degrees, so none of the flavour is lost.
As you can see, the process is so remarkably simple and entirely natural, you could even do it at home.