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Native Forest Organic Unsweetened Coconut Milk Simple -- 13.5 fl oz


Native Forest Organic Unsweetened Coconut Milk Simple
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Native Forest Organic Unsweetened Coconut Milk Simple -- 13.5 fl oz

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Native Forest Organic Unsweetened Coconut Milk Simple Description

  • No Guar
  • Vegan
  • Kosher
  • Gluten Free

On the fertile island nation of Sri Lanka, dedicated farmers tend thousands of acres of organic coconut palms. Organic stewardship enhances biodiversity and nurtures the overall ecology of the region. We press the meat of fresh organic coconuts, yielding an oil-rich extract we blend with pure, filtered water- nothing more. Delicious in soups, curries, sauces, desserts and beverages, it lends its creamy goodness to smoothies, non-dairy treats and classic regional dishes.


Directions

Shake well before using. Refrigerate remaining contents in a glass or plastic container- enjoy within 4 days.
Free Of
Gluten and GMOs

*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: 1/3 Cup (80 mL)
Servings per Container: 5
Amount Per Serving% Daily Value
Calories140
Total Fat14 g18%
   Saturated Fat12 g60%
   Trans Fat0 g*
Cholesterol0 mg0%
Sodium20 mg1%
Total Carbohydrate2 g1%
   Dietary Fiber0 g0%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein less than1 g
Vitamin D0 mcg0%
Calcium3 mg0%
Iron0 mg2%
Potassium120 mg3%
*Daily value not established.
Other Ingredients: Organic coconut milk (organic coconut, filtered water).
Coconut milk is a gluten free food.
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.
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Potato & Pea Empanadas with Coconut-Date Sauce

These delightful pockets of potato and petite peas burst at the seams with flavor. In this recipe, a unique coconut-date sauce seductively complements the savory and spicy filling with a sweet taste of the tropics. Finger-food empanadas are always scene-stealers at picnics, barbeques or family gatherings. Bake some up! Potato & Pea Vegan Empanadas with Coconut-Date Sauce |Vitacost.com/blog

Potato & Pea Empanadas with Coconut-Date Sauce

Dough (or use pre-made)

  • 2-½ cups King Arthur Flour Unbleached All Purpose Flour + additional ¼ cup for dusting
  • 1 tsp. Vitacost Himalayan Pink Salt
  • 1 tsp. Organic Light Brown Sugar
  • ½ cup ice water
  • ½ cup vegan butter + additional 2-3 Tbsp. grated (from frozen stick)

Filling

  • 3 medium potatoes (boiled in salted water)
  • 1 cup frozen petite peas
  • ½ tsp. Simply Organic Garlic Powder
  • ¼-½ tsp. Frontier Co-Op Ground Chipotle
  • 2 Tbsp. vegan butter
  • ½ tsp. Vitacost Himalayan Pink Salt
  • ½ tsp. Frontier Co-Op Organic Black Pepper

Coconut-Date Sauce

  • 2 Tbsp. Nutiva Organic Coconut Manna
  • 4 Tbsp. Date Lady Organic Date Syrup
  • ¼ cup Native Forest Unsweetened Coconut Milk

Dough

  1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
  2. In food processor, combine flour, salt, sugar and butter and pulse until pea-sized clumps form. Gradually add ice water until ball forms.
  3. On floured flat surface, knead lightly 3-4 minutes with hands. Shape into ball then flatten into disk. Wrap disc in plastic wrap and let rest in refrigerator 30 minutes.
  4. On floured flat surface, roll dough to 8x10-inches or larger. Sprinkle on grated frozen butter, then fold over 2-3 times to create layers.
  5. Flour surface again and roll dough to 1/8-inch thickness. Use 3-½-inch circular cookie cutter to cut out 12-16 dough circles.

Filling

  1. In bowl, add cooled potatoes and mash roughly. Add peas, garlic, chipotle, salt, pepper and butter and gently combine.
  2. Arrange filling in center of each dough circle, taking care not to overfill. Fold circle in half over filling and pinch edges closed. Using tines of fork, crimp edges. Repeat until all dough is used.
  3. Arrange empanadas on baking sheet.
  4. Bake 30 minutes or until golden brown.

Sauce

  1. In blender, combine sauce ingredients and blend until smooth.

Notes:

  1. Use coconut oil as substitute for vegan butter.
  2. For crispier empanadas, brush with mixture of butter and plant-based milk before baking.

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