Native Forest Unsweetened Organic Coconut Milk Classic Description
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Vegan
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Kosher
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Gluten Free
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Non-GMO Project Verified
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Non-BPA Packaging
The Story of Native Forest® Organic Coconut Milk
In a fertile Thailand valley, surrounding pristine highlands, hundreds of acres of certified organic coconut palm trees flourish. Their organic stewardship enhances biodiversity and nurtures the overall ecology of the region.
We press the meat of these fresh organic coconuts, yielding an oil-rich extract which we is mix with filtered water and a tiny amount (< 1%) of organic guar gum from the guar plant. A staple of many Asian and Caribbean cuisines, coconut milk lends rich and creamy goodness to soups, curries, sauces, desserts and beverages.
Directions
Shake well before using. Refrigerate in glass or plastic container - enjoy within 4 days. If coconut milk naturally separates or solidifies when cold, place its container in a bowl of hot water and stir contents well to restore a smooth consistency.
Free Of
Gluten, 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.
Nutrition Facts
Serving Size: 1/3 Cup (80 mL)
Servings per Container: About 5
| Amount Per Serving | % Daily Value |
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| Calories | 140 | * |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 13 g | 65% |
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| Trans Fat | 0 g | * |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 20 mg | 1% |
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| Total Carbohydrates | 2 g | 1% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 1 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein Less than | 1 g | * |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 3 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 120 mg | 3% |
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*Daily value not established.
Other Ingredients: Organic coconut milk (organic coconut, filtered water, organic guar gum).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend 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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Orange Cake with Lemon-Coconut Whipped Cream
The bright citrus notes really sing in this showstopping, summery dessert! A sweet-tart lemon coconut cream topping marries blissfully with the lightness of vanilla-orange cake. This plant-based crowd-pleaser will have everyone begging for another slice.
Orange Cake with Lemon-Coconut Whipped Cream
Dry
- 1-1/2 cups all-purpose flour
- 2 Tbsp. corn starch
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
Wet
- 1/2 cup fresh orange juice
- 1/4 cup + 2 Tbsp. avocado oil (or neutral oil)
- 1/4 cup unsweetened applesauce (or dairy-free yogurt, room temperature)
- ½ cup sugar
- 1/4 cup plant-based milk
- 2 tsp. orange zest
- 2 tsp. vanilla extract
Lemon coconut whipped cream
- 1 13.5 oz. can coconut cream (refrigerated for at least 24 hours)
- 3 Tbsp. powdered sugar
- 4 tsp. lemon juice
- 2 tsp. lemon zest
- Preheat oven to 350 degrees F. Line 7-inch round springform pan with parchment paper.
- Into large bowl, pour oil and slowly add milk while whisking. Continue to whisk until mixture is emulsified. Add remaining wet ingredients and mix well.
- In separate bowl, sift together dry ingredients.
- To bowl with wet mixture, whisk in dry ingredients until combined.
- Pour batter into pan and smooth out evenly.
- Bake 30-40 minutes or until toothpick inserted in center comes out clean. Let cake cool completely, about 45 minutes.
- To mixing bowl, add solidified portion of chilled coconut cream. With hand mixer, beat into thick whipped cream.
- Add powdered sugar, lemon zest and lemon juice to cream and beat until mixed.
- Spread whipped cream on cake.
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