Most of Fortune Coconut’s customers are middle-aged and elderly home cooks living around MacPherson, though it also supplies the milk to hawker stalls, bakeries and restaurants, mainly in eastern Singapore.
Its customers include heritage brand Kim Choo Kueh Chang, which uses coconut milk for some of its rice dumplings, and Yhingthai Palace Restaurant, which adds it to its Thai curries. Slow Bakes bakery also uses Fortune Coconut’s milk to make kaya.
“We might not be the only stall in Singapore producing fresh coconut milk (there’s another one in Fengshan Market & Food Centre), but I might be the only third-generation [successor] producing content about it,” he says. “I hope to bring back nostalgic memories for older folks while introducing this fresh product to younger generations.”
Lee Zhao Yuan currently handles sales and marketing for Fortune Coconut but has not officially taken over its daily operations. He works mostly from home, coordinating online orders and managing the brand’s social media accounts. He visits the stall thrice a week to help out. He expects to take over the business within the next five years, when his father retires.
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