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Coconut Milk UHT Coconut Milk UHT

Real Thai Coconut Milk is a popular product of Asian cuisine, which, thanks to its unique taste and wide application, has gained recognition all over the world. Coconut milk is rich in essential macro and micronutrients, which makes it not only a delicious, but also a healthy addition to dishes and drinks.

Unique taste and aroma
This milk has been prepared from the freshest, ripe coconuts from Thailand, which guarantees great taste and aroma. It contains as much as 85% milk and water - this proportion proves the high quality of this product and ensures an ideal consistency and intensified flavour.

This product does not contain any preservatives, thickeners and artificial colours or flavours. It was produced in a traditional way, which consists in mixing the coconut flesh with a sufficient amount of water, and then straining the pulp, which leads to a clear, uniform liquid.

Naturally occurring fats in the milk give proper density and are a carrier of taste. They also allow the use of milk for various purposes - for meals, drinks, sauces or for preparing thick cream. 

A healthy replacement for traditional milk
Coconut milk is characterized by the fact that, unlike cow's milk, it does not contain lactose - a sugar that is a cause of embarrassing gastrointestinal complaints for many people. Replacing the most commonly used cow's milk with coconut milk can make people with lactose intolerance feel much better.

Coconut milk is also a source of many valuable micronutrients (contains significant amounts of manganese, magnesium, iron and phosphorus, as well as vitamin C and B vitamins) and medium chain triglycerides, so-called. MCT (medium-chain triglycerides), which are easily absorbable fats, the consumption of which brings many health benefits.

Research shows that MCT helps with burning calories and reducing the appetite, thus supporting weight loss. One of the fatty acids that are part of medium-chain triglycerides of coconut origin is lauric acid. It supports the immune system and may increase the concentration of good cholesterol.

A universal ingredient in a modern kitchen
Coconut milk is widely used as an ingredient in many dishes, desserts and beverages. Interestingly, although the use of coconut milk in the kitchen has its origin in oriental cuisine, it’s now used all over the world. You can use it to prepare dry dishes such as curries, stews or sauces, but also sweet cakes or coconut ice cream.

This product has been subjected to high-temperature UHT maintenance, which involves rapid heating and cooling to get rid of microorganisms that can cause rapid decay of milk. As a result, it does not have to be stored in the refrigerator before opening and can be consumed raw.

To sum up, Real Thai Coconut Milk is a product with a delicate but expressive taste, which can be used to prepare various dishes. Its additional advantage is the content of valuable nutrients and the lack of gluten or lactose, which is why it will be appreciated even by the most demanding people in terms of diet.

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Since 2005
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Coconut Milk UHT Coconut Milk UHT 165ml
Real Thai
£ 0.99

Coconut Milk UHT

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165ml
£ 0.99
Warning: Out of stock!
400ml
£ 1.74
Warning: Out of stock!

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Description
  • A key ingredient in many dishes, as well as cakes and drinks
  • Prepared from the highest quality mature coconuts
  • Source of medium-chain triglycerides and micronutrients
  • It does not contain artificial colours and preservatives
  • Safe to drink thanks to UHT maintenance
  • Recommended for people with lactose intolerance
  • A healthy replacement for cow's milk
  • Expressive taste and aroma

Real Thai Coconut Milk is a popular product of Asian cuisine, which, thanks to its unique taste and wide application, has gained recognition all over the world. Coconut milk is rich in essential macro and micronutrients, which makes it not only a delicious, but also a healthy addition to dishes and drinks.

Unique taste and aroma
This milk has been prepared from the freshest, ripe coconuts from Thailand, which guarantees great taste and aroma. It contains as much as 85% milk and water - this proportion proves the high quality of this product and ensures an ideal consistency and intensified flavour.

This product does not contain any preservatives, thickeners and artificial colours or flavours. It was produced in a traditional way, which consists in mixing the coconut flesh with a sufficient amount of water, and then straining the pulp, which leads to a clear, uniform liquid.

Naturally occurring fats in the milk give proper density and are a carrier of taste. They also allow the use of milk for various purposes - for meals, drinks, sauces or for preparing thick cream. 

A healthy replacement for traditional milk
Coconut milk is characterized by the fact that, unlike cow's milk, it does not contain lactose - a sugar that is a cause of embarrassing gastrointestinal complaints for many people. Replacing the most commonly used cow's milk with coconut milk can make people with lactose intolerance feel much better.

Coconut milk is also a source of many valuable micronutrients (contains significant amounts of manganese, magnesium, iron and phosphorus, as well as vitamin C and B vitamins) and medium chain triglycerides, so-called. MCT (medium-chain triglycerides), which are easily absorbable fats, the consumption of which brings many health benefits.

Research shows that MCT helps with burning calories and reducing the appetite, thus supporting weight loss. One of the fatty acids that are part of medium-chain triglycerides of coconut origin is lauric acid. It supports the immune system and may increase the concentration of good cholesterol.

A universal ingredient in a modern kitchen
Coconut milk is widely used as an ingredient in many dishes, desserts and beverages. Interestingly, although the use of coconut milk in the kitchen has its origin in oriental cuisine, it’s now used all over the world. You can use it to prepare dry dishes such as curries, stews or sauces, but also sweet cakes or coconut ice cream.

This product has been subjected to high-temperature UHT maintenance, which involves rapid heating and cooling to get rid of microorganisms that can cause rapid decay of milk. As a result, it does not have to be stored in the refrigerator before opening and can be consumed raw.

To sum up, Real Thai Coconut Milk is a product with a delicate but expressive taste, which can be used to prepare various dishes. Its additional advantage is the content of valuable nutrients and the lack of gluten or lactose, which is why it will be appreciated even by the most demanding people in terms of diet.

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Composition

Composition

Container size: 165ml
per 100mlamount%DV
Calories185 kcal9%
Fat19g26.4%
Saturated Fatty Acids17g85%
Carbohydrates2g0.7%
Sugars2g2.2%
Protein1.6g3.2%
Sodium0.05g0.02%

Other ingrednients

Coconut extract 85%, water.

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Calories

Information

Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.

 

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

Saturated fatty acids

Information

Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.


 

Carbohydrates

Information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

Sugars

Information

Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Sodium

Information

Sodium is an important component of the intracellular fluids, and is a regulator of acid-base balance. Along with potassium affects the proper of growth and provides the proper functioning of muscles and nerves. The source of acquisition is table salt (NaCl) and bladderwrack, shellfish, bacon, beef, and of plant beets and carrots. People on salt-free diet should avoid, among others, spicy sauces and smoked meats and sausages.
Sodium deficiency is very rare, at heaving sweating after a long effort (e.g. in the marathon).
Excess sodium increases blood pressure (especially for the elderly), edema and increased thirst. Exceeding the daily dose of 14g a day can cause poisoning.


 

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