FAQ
Why are our products priced higher than other brands?
We use premium quality ingredients starting from handpicked coconuts and spices from small organic farms. We don’t combine old stocks with new ones. Each batch comes from a fresh harvest. We don’t use cheap synthetic stabilizers. Our products contain all natural stabilizers in just the right amounts to retain nutrients, quality and freshness. We invest in maintaining global standards. Finally, it is fair wages across the board, and we don’t use animal labor.
Are there any stabilizers in our coconut milk?
We ONLY use NATURAL stabilizers. Xanthum gum is obtained by fermentation of sugar by Xanthomonas campestris bacterium. Guar gum is extracted from the ground seeds of organic guar beans - a naturally occurring substance from the plant. We have disclosed these in our ingredients as we understand some consumers are intolerant towards these.
Why use natural stabilizers?
Retain nutrition, quality and authenticity. We only use minimal amounts. Our production process is optimized to use just enough. Not too much. Not too little. Just right.
Why choose our green/yellow/red curry coconut milk instead of the paste?
It is ready-to-cook. Simply cut your veggies and protein. Shake well and snap open. Then just add to your cut veggies and protein and cook in it until desired consistency. To make it creamy and rich, add a scoop of 22% Islands Harvest Coconut milk.
How is coconut vinegar different from rice & apple-cider vinegar?
Vinegar Type: Coconut Vinegar
Source: Coconut sap/water
Flavor Profile: Mild, earthy
Nutritional Highlights: Minerals, amino acids, enzymes
Common Uses: Dressings, tonics, Asian dishes
Vinegar Type: Rice Vinegar
Source: Fermented rice
Flavor Profile: Mild, slightly sweet
Nutritional Highlights: Amino acids
Common Uses: Sushi, stir-fries, sauces
Vinegar Type: Apple Cider Vinegar
Source: Fermented apple juice
Flavor Profile: Sharp, fruity
Nutritional Highlights: Acetic acid, antioxidants
Common Uses: Health drinks, pickling, dressings
How to Tell If Coconut Condensed Milk Has Gone Bad?
Coconut condensed milk naturally has a sweet, creamy, and milky aroma, thanks to its tropical ingredients. However, if you notice a strong sour, musty, or rancid smell, it may be a sign of spoilage.
Why does coconut milk separate?
The separation is a natural tendency in coconut milk. Natural stabilizers retain authenticity and won't prevent it as synthetic stabilizers. So, shake well before opening.
How do you store coconut milk after opening the can?
Refrigerate and consume it within 3-4 days.
Who can use our coconut milk products?
ANYONE who has no allergies to ingredients listed. We disclose everything (100% transparency). Our coconut milk products are a great addition to soups, pastas, curries, rice and smoothies. From home kitchens, college dorms, restaurants to outdoors, just shake, snap open & add a bit to your veggies, protein or rice and cook for few minutes.
Why does the green/red/yellow curry coconut milk look watery?
ANYONE who has no allergies to ingredients listed. We disclose everything (100% transparency). Our coconut milk products are a great addition to soups, pastas, curries, rice and smoothies. From home kitchens, college dorms, restaurants to outdoors, just shake, snap open & add a bit to your veggies, protein or rice and cook for few minutes.
Does Islands Harvest Coconut Vinegar come in different flavors?
Yes. We offer plain organic coconut vinegar, chili organic coconut vinegar and spiced organic coconut vinegar
Why Does Coconut Condensed Milk Change Texture?
Coconut condensed milk may appear solid or oily depending on its fat content and storage temperature — and that’s completely normal! Coconut fat naturally solidifies at cooler temperatures, giving the condensed milk a firm or chunky texture. When stored in warmer conditions, the fat melts, making the product appear oily or separated.
How to Restore Its Smooth Texture?
To bring back its creamy consistency:
- Place the sealed can in warm water for a few minutes, or
- Microwave the contents in a safe container for short intervals. Then, stir well to recombine the fat and liquid components.