OUR FLAVOURS
Original Coconut
Sangkaya’s classic flavor. Made from coconut milk extracted from selected mature coconut and coconut water extracted from young green coconut. Enjoy the natural flavor of coconut, with no coconut oil added.
Original Coconut
Sangkaya’s classic flavor. Made from coconut milk extracted from selected mature coconut and coconut water extracted from young green coconut. Enjoy the natural flavor of coconut, with no coconut oil added.
Vegan Coconut
Sangkaya’s low-calorie, healthy sorbet is made with fresh coconut milk, without eggs, milk, or additives such as flavoring. With a subtle sweetness and natural taste of coconut, the refreshing flavor is adored by coconut lovers.
Vegan Coconut
Sangkaya’s low-calorie, healthy sorbet is made with fresh coconut milk, without eggs, milk, or additives such as flavoring. With a subtle sweetness and natural taste of coconut, the refreshing flavor is adored by coconut lovers.
Alphonso Mango
Sangkaya uses Alphonso, the best mangoes harvested before the monsoon and often referred to as the ‘King of Mangoes’ among other mango varieties in India.
Alphonso Mango
Sangkaya uses Alphonso, the best mangoes harvested before the monsoon and often referred to as the ‘King of Mangoes’ among other mango varieties in India.
Gula Melaka
(Palm Sugar)
Gula melaka is made from the nectar of flower buds of a coconut palm and sweetens and adds a distinctive flavor to gelato. Sangkaya uses gula melaka that is made by boiling and reducing the sap through a traditional Indonesian method and uses ingredients certified to the USDA and EU Organic standards.
Gula Melaka
(Palm Sugar)
Gula melaka is made from the nectar of flower buds of a coconut palm and sweetens and adds a distinctive flavor to gelato. Sangkaya uses gula melaka that is made by boiling and reducing the sap through a traditional Indonesian method and uses ingredients certified to the USDA and EU Organic standards.
Sashima Green Tea
The thick tea leaves grown on the fertile Sashima plateau in Ibaraki Prefecture located at the northern limit of tea cultivation with extreme temperature differences give a deep flavor with just the right amount of astringency. Although not well known throughout Japan due to its small production, it was the first Japanese tea to be exported overseas at the end of the Edo period.
Sashima Green Tea
The thick tea leaves grown on the fertile Sashima plateau in Ibaraki Prefecture located at the northern limit of tea cultivation with extreme temperature differences give a deep flavor with just the right amount of astringency. Although not well known throughout Japan due to its small production, it was the first Japanese tea to be exported overseas at the end of the Edo period.
Aomori Cassis
Cultivation of cassis started in 1975 via a researcher in Germany who thought the fruit would be suitable to Aomori’s cool climate. Aomori Cassis is similar to the original cassis variety and its traits have not been modified by human intervention since it was introduced. The distinctive wild flavor and nutritional value identical to the original variety sets them apart from imported cassis and other varieties.
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