Thai Kitchen Coconut Milk Unsweetened Description
We make Thai Kitchen® Coconut Milk from the pressing of fresh, ripe coconut meat. Prized in Thai cuisine for its delicate flavor and rich texture, Thai Kitchen® Coconut Milk is essential in Thai curries, peanut satay sauce, and in many soups, beverages, and sweets. It's a delicious addition to your favorite baked or frozen desserts and drinks. Naturally processed in Thailand without preservatives or chemical additives, our coconut milk makes an excellent non-dairy substitute in recipes calling for milk or cream.
Easy. Awesome. Asian.
5 Quick & Easy Tips
For an extra Moist cake mix (substitute 1 can for oil and water)
For a Dairy-Free coffee creamer
For a Smoother smoothie
For a creamy oatmeal
For a Richer stir-fry
gluten, dairy, 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.
Serving Size: 1/3 cup (80 mL)
Servings per Container: About 5
|Amount Per Serving||% Daily Value|
| Fat Calories||110|
|Total Fat||12 g||18%|
| Saturated Fat||10 g||50%|
| Trans Fat||0 g|
|Total Carbohydrate||1 g||0%|
| Dietary Fiber||0 g||0%|
| Sugars||1 g|
Other Ingredients: Coconut, water, guar gum.
Coconut milk naturally separates and hardens. Shake can well before opening and stir before using. Coconut milk will become fluid when heated.
Refrigerate after opening.
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No-Bake Piña Colada Cheesecake Cups
A perfect handheld dessert for parties and gatherings, these cool, creamy cheesecake cups can be whipped up ahead of time in under 30 minutes. Using mascarpone cheese along with whipping cream gives this dessert a light, mousse-like texture. Folded with sweet pineapple and a touch of coconut milk, it’s a tropical treat that tastes a whole lot like a piña colada! And that’s a good
No-Bake Piña Colada Cheesecake Cups
- 8 honey graham crackers (crushed into crumbs (1 cup))
- 4 Tbsp. unsalted butter (melted)
- 8 oz. mascarpone cheese
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream (chilled)
- 2 Tbsp. full-fat coconut milk
- 1/2 cup crushed pineapple
- Pineapple rings
- Maraschino cherries
- In medium bowl, mix together crushed graham crackers and melted butter until crumbs are fully moistened.
- In four 10 oz. dessert cups, divide butter/crackers mixture (about 3 tablespoons per cup). Press firmly and evenly in base. Set aside.
- In medium bowl, whisk together mascarpone cheese and sugar until sugar has completely dissolved. Set aside.
- Using stand mixer or hand mixer, whisk whipping cream 2-3 minutes until soft peaks form.
- Gently fold mascarpone/sugar mixture, coconut milk and crushed pineapples into whipped cream.
- Divide mixture between cups, leaving room for toppings.
- Top each with pineapple slice and maraschino cherry.
- Cover cups with plastic wrap, being careful not to touch toppings. Refrigerate for at least 3-4 hours to allow flavors to meld and filling to thicken.
- Store in refrigerator until ready to serve.
- For more texture in cheesecake, use finely chopped pineapple instead of puree.
- For denser cheesecake, replace mascarpone cheese with 8-oz. block of cream cheese.
- Leave out coconut milk if not desired.
- Recipe serves 4 when using 10-oz. dessert cups. Use smaller cups (6 or 8 oz.) to increase number of servings and decrease calories.
- Refrigerate up to two days.
Add the ingredients to your cart and chill a sweet treat!