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Biona Organic Coconut Milk 400 ml (Pack of 6)
|Price:||£10.74 (£0.45 / 100 ml) & FREE UK Delivery on orders dispatched by Amazon over £20. Delivery Details|
|You Save:||£4.25 (28%)|
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- Pure coconut milk
- A milky white colour and distinctively sweet
- With no added sugar or preservatives
- Can be used to flavour rice, custards and creams, cakes and batters
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At biona organic, we believe in great tasting,thoughtfully prepared food to complement an ethical lifestyle. Our farmers don't use chemical pesticides or herbicides on crops, and they don't grow genetically modified plants.We also make sure they only use sustainable farming methods and do not work their land intensively. And because we believe in 100% traceability for all our products,we know all our ingredients are of the highest quality,completely natural and suitable for vegetarians.
Certified Organic Ingredients Coconut 50%, Water, Natural Stabiliser: Guar GumSee all Product description
From the manufacturer
Bringing a little luxury to dishes, our silky coconut milk can be used in everything from aromatic curries to dairy-free ice cream. Use as a vegan cream substitute and pour straight into plain rice or chickpea dahls to add subtle sweetness, or try a little stirred into your morning smoothie for a tropical twist.
Pressed from coconut kernels, our natural coconut milk contains no artificial ingredients. As a result, the coconut fat and water content can separate, but this has no impact on the final quality of the product: simply shake the can or blend the contents to re-combine. This coconut milk comes in a ready-to-use, non-BPA lined can complete with a ring-pull lid, for effortless use in your cooking.
Love Coconuts? As part of the range we also have a 200 ml size can for smaller households as well as, Coconut Milk Light (low fat), Coconut Cream (22% fat) & Creamed Coconut a concentrated block which can either be used as it is in curries and even sweet dishes or blended with water to create your own coconut milk.
As part of the wider Biona Organic Coconut range we also have raw virgin as well as odourless coconut oil, which is great for high temperature cooking as well as a range of coconut butters suitable as spreads on bread or for use in cooking and baking.
From the Manufacturer
Our Story – where it all began
In 1980 after 12 years running one of London’s first wholefood stores and a very successful vegetarian restaurant on Fulham Rd., Donata and Noel decided to bring their popular food products to a wider audience. The first Biona branded products were granolas baked in the restaurant kitchen and hand packed for sale.
Today, Biona is still a family owned company, committed to providing high quality organic food for everyone to share and enjoy. All our products are organic, GMO free, suitable for vegetarians (many are vegan), with no artificial additives. Whilst we have now outgrown the restaurant kitchen, we still produce lots of our products in our own facility using, where possible, wind and solar energy.
We have close and long term relationships with our local farmers giving them the security of knowing they will be able to sell their crops as soon as they are harvested.
When you purchase a Biona product you are part of the family mission:
- Supporting organic farming
- Cleaning up the environment
- Investing our profits back into the Organic future
- Increasing the use of renewable energy (wind and solar) in our production
- Treating our staff and business partners with fairness
Biona Organic – The Roots of Good Food
Your trusted source for ethically produced organic foods.
With over 300 products to carry you from breakfast all the way through to supper – Biona sustains your busy day by providing you with quality organic food that is good for you and good for the planet too!
- 1 tbsp Biona Organic Coconut Oil
- 1 large onion, diced
- 3 cloves garlic, finely chopped
- 1 tbsp finely chopped ginger
- 500g beetroot, peeled and cut into chunks
- 600ml vegetable stock
- 1 can Biona Organic Coconut Milk
In a large saucepan, heat the coconut oil over medium heat and sauté the onion.
Add the garlic and ginger.
Add the beetroot and vegetable stock, and bring to the boil.
Reduce heat and simmer for 10 minutes or until the beetroot is tender.
Just before serving, blend the soup with the coconut milk until smooth.
Sweet Potato Coconut Curry
- 4 tsp Biona Coconut Oil
- 1 tbsp cumin seeds
- 1 medium onion, finely chopped
- 3/4 tsp fine sea salt
- 3 large cloves garlic, minced
- 4 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/4 tsp chilli flakes, or to taste
- 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch dice
- 400g can Biona Organic Chopped Tomatoes
- 400g can Biona Organic Chickpeas, drained and rinsed
- 400ml can Biona Organic Coconut Milk
- 150g baby spinach
- Freshly ground black pepper
In a large saucepan, heat the oil over medium heat. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in colour.
Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent. Add the garlic, ginger, turmeric, coriander, and chilli flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender.
Stir in the spinach and cook until wilted. Season with salt and black pepper to taste. Serve on a bed of cooked grains, garnished with fresh coriander, coconut and lime.
Vegan Berry Tarts
- Polenta Custard:
- 1 can Biona Coconut Milk
- 1 pinch of salt
- 20g Biona Organic Polenta
- 1/2 tsp vanilla extract
- 1 tbsp Biona Agave Syrup
- 1 1/2 cups of all purpose flour
- 1 tbsp Biona Agave Syrup
- 1/2 cup Biona Sunflower Spread
- 1 tsp lemon zest
Custard: Mix together coconut milk with a pinch of salt over a medium heat, once simmered add the Biona Polenta and keep stirring, then add the vanilla extract, agave syrup and continue to stir until thick and creamy and then set aside to cool.
Crust: Place all crust ingredients into a food processor and pulse together until a soft dough forms. Form dough into a ball and refrigerate for 20 minutes.
On a floured surface press half of the dough out with hands or a rolling pin. Dough will be soft and a little crumbly, that's OK, just press together with hands. Use a cup or cutter to cut circles of dough a little bigger than your tart shells, about a ⅛ inch thick. Sprinkle a little flour into the bottom of your tart shells. Press circles into tart shells. Continue pressing out dough and cutting circles with the remainder of the dough. Pierce bottom and sides of tarts with a fork. Place crust shells into freezer for 15 minutes.
Preheat oven to 175°C. Place tarts on a baking sheet and bake for about 20 minutes or until golden brown. If crust has puffed up in the middle, press lightly with the back of a spoon. Let cool completely. When everything is cool, fill centers of tarts with custard and top with sliced fruits and berries. Brush lightly with Agave syrup and sprinkle with lemon zest if desired.
Raw Chocolate Tart with Strawberry Compote
For the base:
- ½ cup of Biona Coconut Flour
- ¼ cup of ground almond
- ¼ cup of shredded coconut
- 10 medjool dates
- 2 Tbsp of Biona Rice Syrup
- 2 Tbsp of Biona Coconut Oil
- A dash of vanilla essence
For the filling:
- 2 cans of Biona Coconut Milk placed the in fridge overnight
- 100g dark chocolate
- 2 Tbsp Biona Rice Syrup
- A dash of vanilla essence
For the strawberries compote:
- 150g of strawberries (fresh or frozen)
2 Tbsp Profusion Chia Seeds
Base: In a food processor blitz the coconut flour, ground almonds and shredded coconut until combined. Add the dates, coconut oil and sweetener and blitz until a sticky mixture forms. Grease a cake tin with coconut oil. Press mixture down evenly onto the cake tin. Place in the freezer whilst making the filling.
Filling: Scoop out the solid creamy part of the coconut milk. Don’t use the water. Place into a pan on a low heat, add the chopped dark chocolate, rice syrup and vanilla essence and gently melt. Once melted and combined together pour the mixture on top of the base. Place in the freezer and let it set for 2 hours.
Strawberry Compote: Place the strawberries and splash of water in a pan on a medium heat. Cover and bring it to boil. Once bubbling turn down heat to a simmer and add the chia seeds. Cook the compote on a low heat for about 20 minutes until it becomes gloopy and thick.
Remove tart from the freezer, drizzle with the melted dark chocolate and decorate with fresh berries. To serve cut it into slices and add a generous dollop of the strawberry compote.
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I have both green and orange label cans in this order. I have orange cans form the previous order that say 60% coconut and the new orange and green say 50% coconut. What is going on? The coconut cream at the top of the tin is rarely solid now on the 50% coconut porduct and more watery. This is not the same creamy product that I am used to. And what of the elusive guar gum? No mention on the tin so have been using this for well over a year believing it not to contain anything but coconut. If it contains guar gum, that I can't have shouldn't the tin list it? Why is it listed on the product page only? Low stars because of inconsistencies. Some of us need to be really clear of the tins exact contents.
Original review - This product isn't as beautifully emulsified as some other brands, simply because it doesn't contain an emulsifier (which is why I buy it as guar gum makes me very unwell). That said, it always tastes fantastic and it's actually pretty handy to be able to use the coconut cream and water separately sometimes. And if you want to mix it before use, you can just gently heat the can and shake it
Try this smoothie: Serves two.
Biona coconut milk (half a tin for two smoothies), 1 banana, 200ml pineapple juice, 1 ripe avocado, 1 lemon (juice). Blend. Yummy.
Most recent customer reviews