Coconut milk and cream
Gata at kakang gata
The rich liquid pressed from grated mature coconut meat. Fresh gata is sold in markets every day; packed coconut milk and cream keep for months.
How it’s made
- Grate the meat of mature nuts.
- Press it with or without water: the first, thick press is kakang gata, later presses are thinner gata.
- Sell fresh the same day, or pack and sterilize it for longer shelf life.
Who buys it
Households, market stalls, restaurants, bakeries, food manufacturers and exporters.
Rules to know
Fresh gata in the market needs local permits. Packed coconut milk needs an FDA License to Operate and product registration. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Fresh gata is made in every town market; packed coconut milk comes mainly from plants in Southern Luzon and Mindanao.
How to start small
A grater and press are enough to supply bakeries and restaurants nearby. Keep it cold: fresh gata spoils fast.
Who makes it on the map
Be the first: buyers who read this guide will find you.
List your business, freeMake this? Get on the map, free →