Rempapa coconut milk is a store cupboard staple for curries, stir-fries and noodle soups. It has a high percentage of coconut compared to other brands so it’s naturally thick and creamy. You can use it to make coconut rice, tom yum soup or this fragrant Sri Lankan pumpkin curry. For a speedy supper, pair it with Rempapa’s turmeric and lemongrass spice paste to make this 5-minute lazy laksa.
Coconut milk is a great dairy alternative for baking and desserts. You can use it to make vegan cakes, mousses, panna cotta and cheesecakes. Try our recipe for vegan chilli and chocolate cake which uses coconut milk in both the cake batter and the dark chocolate icing.
Rempapa sources their coconuts from Sri Lanka, working with farms and local partners that support the community with education and healthcare.
Discover Rempapa’s spice pastes and start your Southeast Asian cooking adventure today.
‘Rempah’ means ‘fresh spice paste’ in the Malay language, and it’s the base of many Southeast Asian curries. Made from aromatic herbs and spices, rempah takes time (and elbow grease) to make. After struggling to find great ready-made pastes in London, Rempapa founder and cookery writer, Shu Han Lee, spent hours preparing large batches of rempah to freeze. Lee took production one step further and carefully developed four jarred pastes (inspired by family recipes) all free from preservatives, gluten and dairy.
Ingredients: Coconut extract (68%), water
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