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Maggi Coconut Milk Powder 300G


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Product information


Coconut milk powder

Try adding Maggi Coconut Milk to your curry for a fresh and authentic coconut milk flavour Also available in a smaller 150g box.

For more meal ideas visit www.maggi.co.uk

Maggi Coconut Milk Powder is made from the finest Sri Lankan coconuts to help you bring a fresh Coconut Milk flavour to any dish!

Each box contains a bag of Maggi Coconut Milk Powder.

Simply mix Maggi Coconut Milk Powder with warm water to make coconut milk. For a thinner consistency, add 1tbsp of Maggi Coconut Milk powder to 1 cup of warm water (175ml) and mix well. For a thicker and more creamy consistency, add 3 tbsp of Coconut Milk Powder. Once prepared, pour into your dish and stir regularly. After opening, store in a cool dry place and use again!

Pack Size: 300g

Per serving Calories 69 3% of an adult's GDA*
*GDAs are guidelines. Personal requirements vary depending on age, gender, weight and activity levels

  • Made in Sri Lanka, each box contains a bag of coconut milk powder that can be used as a key ingredient to any dish
  • Free from artificials, MSG, and Hydrogenated Vegetable Oil



Coconut Milk Solids, Maltodextrin, Milk Protein (Sodium Caseinate), Acidity Regulator (Sodium Phosphate)


  • After opening pack, store the remainder in an air tight container in a cool, dry & hygienic place. Use a dry spoon.
  • To be consumed by Best Before End.
  • For Best Before End see top of pack.

Country of Origin:

Sri Lanka

Origin Free Text:

Country of origin: Sri Lanka

Number Of Uses:

30 Servings per pack about 30

Preparation and Usage:

Method of Preparation
To make thin Coconut Milk, add 1tbsp of Maggi Coconut Milk Powder to 1 cup of warm water (175 ml). Mix well.
To make thick Coconut Milk, add 3 tbsp of Maggi Coconut Milk Powder to 1 cup of warm water (175 ml). Mix well.
Pour the prepared Maggi Coconut Milk Powder into the food preparation, stirring continuously.


Thai Style Chicken and Maggi Coconut Milk Soup
Serves: 4 Persons
Preparation Time : 20 minutes

30ml Sesame oil (corn oil/vegetable oil)
1 tsp Chopped ginger
2 tsp Chopped garlic
4 tsp Chopped onions
1 pcs Lemongrass
2 tsp Tom yam paste
100g Chicken - diced
600ml Chicken stock
50g Mushrooms (straw, button, oyster)
3 nos Kaffir time leaves (optional)
1 tsp Chopped galangal (optional)
6 tsp Maggi Coconut Milk Powder
1 tbsp Fish sauce
8 nos Small coriander sprigs
4 nos Dried red chilli
Lime juice to taste
Salt and pepper

Sauté ginger, garlic, onion and lemongrass in sesame oil. Add in the Tom Yam paste. Cook for 1-2 minutes, add the chicken, mushrooms, galangal, kaffir lime leaves, dried red chilli & 500ml chicken stock. Simmer for 15 minutes, add the Maggi Coconut Milk Powder which has been diluted in 100 ml chicken stock. Add fish sauce & lime juice. Add salt & pepper to taste. Garnish with coriander sprigs.

Serving Suggestion: If soup is too spicy tom yam paste may be reduced.

Linguine Pasta with Vegetables and Creamy Maggi Coconut Milk
Serves: 4 persons
Preparation Time: 20 minutes

8 tsp Olive oil
5 tsp Chopped onions
2 tsp Chopped garlic
50g Mushrooms
50g Red bell pepper
50g Green bell pepper
50g Yellow bell pepper
80g Spinach
2 tsp Basil leaves shredded
9 tbsp Maggi Coconut Milk Powder
300ml Warm water (approx 35°C)
75ml Cooking cream
1 tsp Laksa paste or red curry paste (optional)
1 pkt Linguine pasta boiled
40g Parmesan cheese
Salt and white pepper

Cut the vegetables into thin slices except spinach. Sauté vegetables in 4 tsp olive oil and set aside till required. To make Maggi Coconut Milk sauce, mix Maggi Coconut Milk Powder with warm water and then add cooking cream. Cook on a stove till thick. Heat 4 tsp olive oil, add garlic, onions and cook till fragrent. Add in Maggi Coconut Milk sauce with laksa or red curry paste. Mix in the boiled linguine pasta, sauteed vegetables, spinach and basil. Add salt & pepper to taste. Toss till combined, arrange on a platter sprinkle with parmesan cheese.

Serving Suggestion: If the pasta is too spicy, omit laksa or red curry paste. Any other type of pasta can be used for this.

Coconut Flan
Serves 4-6 persons
Preparation time 25-30 minutes
Cooking time 20-30 minutes
Refrigeration time 30 minutes

397g Sweetened condensed milk
3 tbsp Corn flour
1/2 Cup water
1 1/2 Cups Maggi Coconut Milk Powder
3 Egg Yolks
1 tsp Vanilla
1 Sheet prepared puff pastry
Rice seeds
1/2 Cup desiccated coconut

Mix the Sweetened condensed milk and corn flour well. Then gradually add in water until the dough is dissolved. Stir the mixture over medium heat, add in Maggi Coconut Milk Powder and let it boil. Take out some of the mixture and mix well with the egg yolks. Then add this mixture to the milk mixture while stirring continuously and let it boil for 3 minutes. Add vanilla to the mixture, stir well and remove from heat. Keep aside to cool. Meanwhile, roll out the pastry into a pie dish and press it out well on all sides. Cover it with an aluminum sheet and cover the sheet with rice seeds. Bake in a 180°C oven for 10-15 minutes or until it becomes golden. Remove from heat, remove the rice and aluminum sheet and set the dish aside to cool. Pour the coconut mixture into it and cover with desiccated coconut. Serve cold with cream.


  • No added flavours or preservatives

Return To:

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00800 6378 5385 (ROI)
PO Box 207,
YO91 1XY,

Net Contents:

300 Grams ℮


Typical ValuesTypical Values per 100 gper 10 g servingAdult GDA** % GDA
Energy (kJ)284228520003 %
Protein6.8 g0.7 g45 g2 %
Carbohydrates25.2 g2.5 g230 g1 %
of which: sugars7.3 g0.7 g90 g<1 %
Fat61.9 g6.2 g70 g9 %
of which: saturates58.6 g5.9 g20 g30 %
Fibre1.0 g0.1 g24 g<1 %
Sodium0.12 g0.01 g12.1 g<1 %
*GDAs are guidelines. Pesonal requirements vary depending on age, gender, weight and activity levels----

Using product information

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