Description
Coconut milk is fermented by lactic acid bacteria and yeasts at moderate temperatures to produce a tangy, slightly sweet, and mildly alcoholic product while maintaining a stable emulsion.
Technical
The process relies on the conversion of the sugars present in coconut milk—primarily glucose, fructose, and sucrose—into lactic acid by Lactobacillus plantarum and into ethanol and CO₂ by Saccharomyces cerevisiae. The high content of medium‑chain triglycerides (~20 %) forms an oil‑in‑water emulsion that must be kept stable through gentle stirring or pre‑homogenisation to prevent phase separation and curdling.
Science
Primary Reaction
Fermentation of sugars to lactic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
tangyyeastynuttycreamymildly fruityfermented coconutlactic