OUR FLAVOURS

Original Coconuts

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 Coconuts

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.

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.

Teh Tarik (Milk Tea)

Teh tarik is a popular milk tea beverage in Malaysia. Sangkaya uses tea leaves from BOH Tea, the largest black tea brand in Malaysia that started harvesting leaves in Cameron Highlands in the 1920s and is known for its rich tea aroma and pure flavor.

Teh Tarik (Milk Tea)

Teh tarik is a popular milk tea beverage in Malaysia. Sangkaya uses tea leaves from BOH Tea, the largest black tea brand in Malaysia that started harvesting leaves in Cameron Highlands in the 1920s and is known for its rich tea aroma and pure flavor.

Iriomotejima
Brown Sugar

Sangkaya uses brown sugar produced in Okinawa’s Iriomote Island, which is one of the wildest places in Japan, with most of the island covered by dense, mountainous forest. Brown sugar from the island is made in small quantities and is known for its less bitter and salty taste and rich scent.

Iriomotejima
Brown Sugar

Sangkaya uses brown sugar produced in Okinawa’s Iriomote Island, which is one of the wildest places in Japan, with most of the island covered by dense, mountainous forest. Brown sugar from the island is made in small quantities and is known for its less bitter and salty taste and rich scent.

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.

Kirishima Matcha

Sangkaya uses tea leaves from Nishi Tea Factory, which produces green tea through a human- and eco-friendly method at Kirishima Mountain, where it satisfies the ideal conditions for tea-growing, such as clear air, pure water, and dense fog, and home to Tengu, long-nosed mythical demons said to inhabit the mountains.

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.


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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