Rempapa Sri Lankan Coconut Milk is naturally smooth, gently sweet, and beautifully creamy - made with just coconut extract and water, with no artificial thickeners, gums, or preservatives. Carefully sourced from high-quality coconuts in Sri Lanka for a pure, clean coconut flavour.
Designed to pair perfectly with Rempapa spice pastes, it’s ideal for building rich curries, laksa broths, soups, and Southeast Asian dishes. It also works beautifully in smoothies, baking, porridge, and dairy-free drinks. A dependable pantry staple for flavour-first cooking.
Why You’ll Love It
• Naturally creamy with no thickeners or gums
• Made with just coconut extract and water
• Gently sweet, clean coconut flavour
• Ethically sourced coconuts
• Perfect for curries, soups, and broths
• Vegan and dairy-free
Ways to Use
• Stir into curries for a rich, creamy base
• Add to laksa broth or noodle soups
• Use in soups and stews
• Blend into smoothies
• Pour over porridge or cereal
• Use in baking and desserts
Ingredients
Coconut extract (68%), water.
400ml
FAQs
What makes this coconut milk different?
It’s naturally creamy without any artificial thickeners or gums, using high-quality Sri Lankan coconuts for clean flavour.
Do I need to shake or stir before use?
Yes - natural separation can occur. Shake or stir before using.
Is it suitable for vegans?
Yes, it’s completely plant-based.
How should I store it?
Store in a cool, dry place. Once opened, refrigerate in an airtight container and use within three days.
Can I freeze leftovers?
Yes - freeze in ice cube trays and use as needed.
About Rempapa
In Southeast Asia, many curries and everyday dishes begin with a fresh spice paste known as rempah = a fragrant blend of herbs, spices, and serious elbow grease. As a homesick Singaporean living in London, Rempapa founder Shuli began making big batches of rempah at home because the real thing was almost impossible to find.
What started in a small London kitchen grew into a partnership with Olly, a chef-turned-food buyer, and Rempapa was born.
Each paste is developed from time-tested family recipes, designed to taste as good as if you’d made it yourself, and suitable for vegans. Proper flavour, made the traditional way.
The range includes Balinese Spiced Tamarind Paste | Red Sambal | Turmeric & Lemongrass Curry Paste
Rempapa Sri Lankan Coconut Milk is naturally smooth, gently sweet, and beautifully creamy - made with just coconut extract and water, with no artificial thickeners, gums, or preservatives. Carefully sourced from high-quality coconuts in Sri Lanka for a pure, clean coconut flavour.
Designed to pair perfectly with Rempapa spice pastes, it’s ideal for building rich curries, laksa broths, soups, and Southeast Asian dishes. It also works beautifully in smoothies, baking, porridge, and dairy-free drinks. A dependable pantry staple for flavour-first cooking.
Why You’ll Love It
• Naturally creamy with no thickeners or gums
• Made with just coconut extract and water
• Gently sweet, clean coconut flavour
• Ethically sourced coconuts
• Perfect for curries, soups, and broths
• Vegan and dairy-free
Ways to Use
• Stir into curries for a rich, creamy base
• Add to laksa broth or noodle soups
• Use in soups and stews
• Blend into smoothies
• Pour over porridge or cereal
• Use in baking and desserts
Ingredients
Coconut extract (68%), water.
400ml
FAQs
What makes this coconut milk different?
It’s naturally creamy without any artificial thickeners or gums, using high-quality Sri Lankan coconuts for clean flavour.
Do I need to shake or stir before use?
Yes - natural separation can occur. Shake or stir before using.
Is it suitable for vegans?
Yes, it’s completely plant-based.
How should I store it?
Store in a cool, dry place. Once opened, refrigerate in an airtight container and use within three days.
Can I freeze leftovers?
Yes - freeze in ice cube trays and use as needed.
About Rempapa
In Southeast Asia, many curries and everyday dishes begin with a fresh spice paste known as rempah = a fragrant blend of herbs, spices, and serious elbow grease. As a homesick Singaporean living in London, Rempapa founder Shuli began making big batches of rempah at home because the real thing was almost impossible to find.
What started in a small London kitchen grew into a partnership with Olly, a chef-turned-food buyer, and Rempapa was born.
Each paste is developed from time-tested family recipes, designed to taste as good as if you’d made it yourself, and suitable for vegans. Proper flavour, made the traditional way.
The range includes Balinese Spiced Tamarind Paste | Red Sambal | Turmeric & Lemongrass Curry Paste
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