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

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

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Native Forest Unsweetened Organic Coconut Milk Classic Description

  • Vegan
  • Kosher
  • Gluten Free
  • Non-GMO Project Verified
  • 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. 


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
Total Fat14 g18%
   Saturated Fat13 g65%
   Trans Fat0 g*
Cholesterol0 mg0%
Sodium20 mg1%
Total Carbohydrates2 g1%
   Dietary Fiber0 g0%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein Less than1 g*
Vitamin D0 mcg0%
Calcium3 mg0%
Iron0 mg0%
Potassium120 mg3%
*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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Coconut Panna Cotta With Hibiscus Syrup

Panna cotta is the thick, creamy Italian dessert comparable to Latin flan or French crème brûlée. Unlike the richness of a custard dessert, panna cotta is delightfully light and versatile in flavor. Start with a creamy base of coconut milk, sweetened condensed milk and heavy cream. After heating the milk mixture, let it cool and stiffen in several small ramekins. The petite panna cottas pop out of their molds and present beautifully with a drizzle of deep red hibiscus syrup and a scattering of dried hibiscus flowers. A Panna Cotta is Nestled in a Small Red Bowl With Red Hibiscus Syrup and Dried Hibiscus Pedals to Represent a Panna Cotta Recipe |

Coconut Panna Cotta With Hibiscus Syrup

Panna Cotta Mixture

  • 1 (13.5 oz.) can unsweetened coconut milk
  • 1/2 cup heavy cream
  • 1/4 cup sweetened condensed milk
  • 1/4 tsp. Himalayan pink salt (fine)
  • 1 tsp. vanilla extract
  • 1 tsp. organic cornstarch or arrowroot
  • 2-1/2 tsp. gelatin (unflavored)

Hibiscus Simple Syrup

  • 1/4 cup organic hibiscus flowers
  • 1 cup water
  • 1/2 lime (juiced)
  • 1/4 cup light brown sugar
  • 1-1/2 - 2 tsp. cornstarch or arrowroot starch or flour
  • 1 tsp. vanilla extract
  • 1 cinnamon stick
  1. In heavy saucepan, combine coconut milk, condensed milk and heavy cream. Add salt, vanilla and cornstarch or arrowroot. Stir together and heat to simmer.
  2. While milk mixture heats, combine gelatin with 4 Tbsp. water or milk in small bowl. Let rest 1 minute.
  3. When milk mixture comes to a simmer, remove from heat and stir in gelatin. (Note: Texture should be smooth and velvety.)
  4. Fill 6-8 ramekins or small dessert bowls with mixture and set aside to cool.
  5. To make hibiscus syrup, bring all ingredients to boil in saucepan. When mixture thickens, remove from heat.
  6. Using strainer to remove hibiscus flowers and cinnamon stick, pour syrup into storage container. Refrigerate until panna cotta is ready to serve.
  7. Using beeswax wrap or plastic wrap, cover ramekins and refrigerate 2-3 hours for soft consistency or 4-5 hours for firmer consistency.
  8. To serve, carefully remove panna cotta from ramekin, drizzle on hibiscus syrup and sprinkle with dried hibiscus flowers.
  • For a sweeter syrup, use 1/3 cup light brown sugar.
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