Ingredients

FRESH COCONUT KERNEL EXTRACT.

Healthy Fat

Unlike most saturated fat, coconut fat is MCT (Medium Chain Fatty Acid) which can be broken down by the body more easily. Coconut is also one of the richest food sources of lauric acid which has anti-viral and anti-bacterial functions.Coconut can be a part of healthy diet, when consumed in moderation.

Quality

Ayam Brand™ use quality coconut extract with a rich level of fat to maintain its natural taste and aroma. This gives your dish a tasty creamy texture. Ayam Brand™ does not use preservatives, added MSG and trans-fat in its products.

Going Green

The Ayam Brand™ coconut factory fully utilizes the whole coconut by uses the coconut shells for the burners, saving on fossil energy and recycling its waste.

Certification

Safe Food

Ayam Brand™ coconut milk and cream are produced under ISO 9001:2008 certifications.

Halal Food

Ayam Brand™ coconut are certified HALAL by JAKIM.

No Preservatives

The technology behind canned food works In a similar way to the vacuum in outer space.

A vacuum is created using heat, then the tin is sealed hermetically and goes through the retort sterilisation process, a means of high pressure cooking that sterilises the contents of the can.

Similar to space, the absence of air results in an absence of life, hence food can last for years without the need for preservatives or chemicals.

Canned food is not only the safest means of conserving food, it is regarded by scientists as the best means to protect most nutrients, especially those sensitive to air oxidation, like vitamins or Omega-3.

Ayam Brand™ guarantees NO preservatives, NO added MSG and NO GMOs in all its canned foods.

Coconut milk can be a great ingredient to use in cooking as part of a healthy diet, when consumed in moderation.

To learn more about the benefits of coconut according to Professor Shirasawa, click here.

Coconut milk can be a great ingredient to use in cooking as part of a healthy diet, when consumed in moderation.

To learn more about the benefits of coconut according to Professor Shirasawa, click here.