Let's Do Organic Creamed Coconut Description
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Unsweetened
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USDA Organic
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Gluten Free
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Vegan
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Kosher
Replace dairy or coconut milk in sauces, curries, smoothies, and more...
Organic Creamed Coconut is perfect for Thai sauces and Caribbean stews. Diluted, pour over fresh fruit to make a delicious treat. Or, simply add Creamed Coconut into a blender with frozen fruit for tropical smoothies!
Directions
Mix 1 tbsp Creamed Coconut with 2 Tbsp hot water. Stir briskly until fully dissolved. Adjust thickness as desired by adding more or less hot water. Add to soups, gravies, casseroles and other favorite dishes toward the end of cooking. Note: Creamed Coconut will harden in cool temperatures. Simply immerse closed bag in a bowl of hot water for a few minutes until soft.
Refrigerate after opening.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 2 1/2 Tbsp. (15 g)
Servings per Container: About 13
| Amount Per Serving | % Daily Value |
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| Calories | 100 | |
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| Calories from Fat | 90 | |
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| Total Fat | 10 g | 13% |
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| Saturated Fat | 9 g | 45% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
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| Sodium | 5 mg | 0% |
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| Potassium | 80 mg | 2% |
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| Carbohydrate | 4 g | 1% |
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| Dietary Fiber | 2 g | 7% |
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| Sugars | 1 g | |
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| Protein | 1 g | |
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| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
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| Calcium | | 0% |
|
| Iron | | 2% |
|
Other Ingredients: Organic coconut.
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Reviews
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Roasted Hasselback Potatoes With Rosemary and Coconut Curry Sauce
Present a platter of Hasselback potatoes to guests at your table and all eyes light up. I mean, we all know and love potatoes, but there’s something about those beautiful, fan-like slices and the golden, roasted color that elevate the trusty “tuber next door” to glamorous. In this recipe, the thin slices allow flavors of garlic and rosemary to infuse throughout and cradle a creamy coconut curry sauce. Want even more? Leave the skins on for a bigger boost of antioxidants and a lower glycemic index than a peeled potato. Yep, these spuds have beauty
and brains!
Roasted Hasselback Potatoes With Rosemary and Coconut Curry Sauce
- 5 medium-sized Yukon Gold or russet potatoes (unpeeled)
- 4-5 Tbsp. avocado oil ( or olive oil)
- 4 garlic cloves (minced)
- 1 cup coconut cream
- 2 tsp. curry powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika (or plain paprika)
- 5 sprigs rosemary
- ½ cup chopped scallions
- Himalayan salt
- Black pepper
- Preheat oven 425 degrees F.
- Using sharp thin knife, slice potatoes very thinly most of the way through, keeping bottom intact. (Note: If you do slice through, arrange potatoes tightly together in baking dish so they keep their shape.)
- In baking dish, arrange potatoes, brush top and sides with oil and season with salt, pepper and paprika. Sprinkle garlic on top, allowing some to fall inside slices.
- Place rosemary sprigs on top of potatoes. (Note: Remove them once potatoes are cooked.)
- Bake 30-40 minutes, then brush with more oil.
- Continue cooking another 15-20 minutes until potatoes are crispy on edges and fork tender on the inside. (Note: For medium-sized potatoes, cooking time is approx. 60 minutes.)
- In saucepan over low heat, stir together coconut cream, salt, pepper, curry powder, garlic powder and paprika and heat to warm.
- To serve, pour sauce over potatoes and garnish with fresh Rosemary and scallions.
Get the ingredients you need from Vitacost!
Let's Do Organic Creamed Coconut -- 7 oz
