What’s So Great about Vanilla Coconut Milk?

Combining the smooth and complementary tastes of coconut and vanilla, Coconut Dream Vanilla Coconut Drink offers double the pleasure to those who love their coconut milk. Our expert chefs gave it top marks for flavor and texture. What Makes a Great Vanilla Coconut Milk? A high quality vanilla coconut milk should smell and taste like coconut and vanilla – although the vanilla notes should not have an alcohol intensity, nor should they dominate the coconut intensity. The vanilla may have a marshmallow like character and the milk may also have some nutty,grassy soy notes present. The texture should be smooth, with a rich mouth feel. The mouth weight should be like that of milk, not watery. There may be some minimal chalkiness and astringency. The taste should be sweet and while there may also be some sour and bitter present, they should not be equal to or higher than the sweet intensity. The ChefsBest Tasting Process After the certified Master Tasters at ChefsBest defined the ideal qualities of coconut drink, the taste test was administered. With the best consistency, flavors, texture and other attributes that chefs consider important, Imagine Foods’ Coconut Dream’s overall quality makes it worthy of the Excellence Award. See Coconut Dream’s Original and Unsweetened winners here.

Tasting terms

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • character

    The combined aromas and flavors of a particular food or ingredient. The character of a food is considered simple when it is one-dimensional, but it is complex when it has many discernible ingredients. Example: Mole sauce has several ingredients that blend to give the sauce a complex character. Granulated sugar has a very simple character.

  • grassy

    A natural flavor or aroma suggesting grass. Example: Green tea, olive oil and some dairy products can have grassy notes.

  • astringency

    The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • bitter

    One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.

  • sweet intensity

    Measures the perceived natural or artificial sweetness in a particular food. Example: Apple cinnamon cereal will have a high sweet intensity.