The coconuts in milk tea mainly include compressed coconuts, saccharified coconuts, high-fiber pulp, high-fiber jam, sugar-free coconuts, etc. Different coconuts are cooked differently.

Compressed coconut is a coconut that uses mechanical methods to remove a certain amount of moisture. Sugared coconut is coconut with added sugar to adjust the sugar content. High-fiber pulp is prepared by adding sugar, acid, gum, etc., and then adding a certain amount of pigments and flavors to create coconuts with different fruit flavors.

High-fiber pulp can be made into fiber pulp with different fruit flavors such as strawberry, green mango, sweet orange, yellow peach, blueberry, pineapple, etc. as needed. According to the use, it can be divided into anti-freeze fiber pulp for ice cream, fiber pulp for candy, fiber pulp for baking, etc. High-fiber jam is made by beating coconut fruit and then adding sugar, acid, gum, pigments and flavors to make coconut fruit pulp with different fruit flavors. Sugar-free coconut is coconut without any added sugar.

Extended information:

Effectiveness of coconut fruit

As a biosynthesized high-quality natural dietary fiber, coconut fruit has been widely recognized in the food industry. Low in calories, cholesterol-free, and has obvious physiological regulating functions for the human body; it has high chewiness and smooth taste;

Highly transparent crystal fiber, crystal clear, white in color, can be blended with various juices , can be endowed with various colors and flavors, and have good plasticity. These products are favored by consumers for their smooth, crisp, delicate and elastic unique taste; the fruit pieces formed after fermentation have a stable structure and long-lasting properties. It is highly water-based, acid-resistant, heat-resistant, will not dissolve under high temperature conditions, and has good processability.

Baidu Encyclopedia—Coconut