Native Forest Organic Coconut Milk Unsweetened Description
Non-GMO Project Verified
The Story of Native Forest® Organic Coconut Milk
In a fertile Thailand valley, hundreds of acres all certified organic coconut trees are naturally protected from outside contamination by surrounding highlands. Organic stewardship enhances biodiversity and nurtures the overall ecology of the region. The organically managed trees are drought-resistant and their soil is rich and moisture retentive.
We press the meat of these fresh organic coconuts, yielding and oil-rich extract that is mixed with filtered water and a tiny amount (1%) of organic guar gum from the seeds of the guar plant.
A staple of Thai and many Asian cuisines, coconut milk lends rich and creamy goodness to classic regional dishes. Perfect in soups, curries, sauces, desserts and beverages. native Forest organic coconut milk may be the most delicious coconut milk you have ever tasted.
Coconut milk may naturally separate or solidify when cold. Spoon the coconut milk into a glass container, which you place in a bowl of hot water. As milk softens, stir well to restore its smooth consistency.
Store at room temperature and shake well before using. Once opened, refrigerate and enjoy within 4 days
*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.
Serving Size: 1/3 Cup (60 mL)
Servings per Container: About 5
|Amount Per Serving||% Daily Value|
| Calories from Fat||130||*|
|Total Fat||15 g||22%|
| Saturated Fat||13 g||64%|
| Trans Fat||0 g||*|
|Total Carbohydrates||2 g||1%|
| Dietary Fiber||0 g||0%|
| Sugars||0 g||*|
*Daily value not established.
Other Ingredients: Organic coconut milk (organic coconut, purified water, organic guar gum).
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Creamy Vegan Pumpkin Soup
Delight every one of your guests this season with a few healthy tweaks to a classic pumpkin soup recipe. Create a plant-based version that’s as rich and velvety as the one Grandma lovingly made, but more inclusive of everyone’s dietary choices. This feel-good soup recipe replaces heavy cream with coconut milk and adds garlic, ginger, thyme and the sweet surprise of maple syrup. A swirl of coconut cream and a sprinkle of toasted pumpkins seeds perfectly finish this pretty crowd-pleaser.
Creamy Vegan Pumpkin Soup
- 1 Tbsp. olive oil
- 1 medium yellow onion (diced)
- 2 garlic cloves (minced)
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 1 tsp. dried thyme
- Pinch ground ginger
- ½ tsp. red pepper flakes (to taste)
- 3 cups canned pumpkin (or butternut squash puree)
- 1 15-oz. can full-fat coconut milk
- 1 cup vegetable broth
- 2 Tbsp. maple syrup
- Toasted pumpkin seeds
- full-fat coconut cream (or cashew cream)
- In large pot, heat oil over medium heat. Add onion and garlic; Cook about 5 minutes, stirring, until softened.
- Add salt, pepper, thyme, ginger and red pepper flakes. Cook for 1 minute, until fragrant.
- Stir in pumpkin, coconut milk, broth and maple syrup. Bring to simmer.
- With immersion blender, puree until smooth. (Note: If using regular blender, be careful transferring hot soup. Transfer to blender in small amounts. Return to pot afterward to reheat.)
- Serve hot with toppings of choice.
Gather up the ingredients you’ll need!