Production of coconut milk: A sustainable alternative plant-based milk

This study aims at the production of coconut milk as a substitute for milk from cows (dairy milk) using mature coconut. The purpose of this milk is to address the challenges associated with allergies, lactose intolerance, and the prevalence of hypercholesterolemia. The milk was obtained from coconut by wet extraction. The matured coconut fruit was deshelled, pared, and fragmented. It was pasteurized at 62.8°C for 30 mins. The results obtained for energy in calories, total fat content, pH, water, total sugars, reducing sugars, and sucrose are as follows; 135.94 kcal, 14.12 g, 790.33 g, 0.70 g, 0.15 g, and 0.55 g, respectively. Additionally, the derived results for protein content, total solids, ash, total carbohydrate, milk solids non-fat, calcium, and vitamin are as follows; 2.22 g, 9.67 g, 0.83 g, 0.89 g, 1.99 g, 92.46 mg, and 18.59 mg, respectively. The total phenolic content was found to be between 295.8333 and 312.5 mg GAE/L and antioxidant capacity value ranged from 412.5 to 437.5 mg vitamin C EQ/L.