skip to main content

Thai Kitchen Organic Coconut Milk Unsweetened -- 13.66 fl oz

Thai Kitchen Organic Coconut Milk Unsweetened
  • Our price: $3.59

In stock
View Similar Products
  • +

Added to My List as a guest.

Your guest list will be saved temporarily during your shopping session.

Sign in to add items to your saved list(s).

1 item added to your list

Thai Kitchen Organic Coconut Milk Unsweetened -- 13.66 fl oz

Oops! Something went wrong and we were unable to process your request. Please try again.

Thai Kitchen Organic Coconut Milk Unsweetened Description

  • For Cooking, Baking & Beverages
  • Unsweetened Coconut Milk
  • Non-Dairy Alternative
  • Non GMO Project Verified
  • USDA Organic
  • Gluten Free
  • Vegan
  • Dairy Free

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 sauces, and in many soups, beverages, and sweets.  It is a delicious addition to your favorite baked or frozen desserts and drinks.  Naturally processed 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 a Dairy-Free coffee creamer

For an extra Moist cake mix (substitute 1 can for oil and water)

For a Smoother smoothie

For a Richer stir-fry

For a Creamy oatmeal


Coconut milk naturally separates and hardens. Shake well before opening and stir before using. Coconut milk will become fluid when heated.


Refrigerate after opening.

Free Of
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.

Nutrition Facts
Serving Size: 1/3 Cup (80 mL)
Servings per Container: About 5
Amount Per Serving% Daily Value
   Fat Calories120
Total Fat13 g20%
   Saturated Fat12 g60%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium25 mg1%
Total Carbohydrate1 g0%
   Dietary Fiber0 g0%
   Sugars Less than1 g
Protein Less than1 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Organic coconut, 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.
View printable version Print Page

Coconut Shrimp with Garlic-Lime Aioli

Coconut shrimp is an appealingly exotic appetizer or main dish, but breaded seafood can be off the menu for many. The clever and wholesome twists in this recipe allow everyone to enjoy it! Creatively replacing dairy and white flour with coconut milk and gluten-free paleo flour means every member of your tribe can devour contentedly. And you can choose to air fry, pan fry or bake it in the oven. What’s more, the Polynesian pleasure is ramped up when you dip the crispy shrimp into a creamy garlic-lime aioli sauce.Gluten-Free Coconut Shrimp Recipe & Garlic-Lime Aioli Dipping Sauce |

Coconut Shrimp with Garlic-Lime Aioli

Coconut shrimp

  • 1 lb. large shrimp
  • 1 cup Bob’s Red Mill Paleo Flour
  • 1/4 tsp. Redmond Sea Salt
  • 1 16 oz. can organic unsweetened coconut milk
  • 1 Tbsp. Nutiva Organic Coconut Sugar
  • 1/4 cup organic coconut shreds
  • Cooking spray or coconut oil

Garlic-lime aioli dipping sauce

  • ½ cup Primal Kitchen Garlic Aioli
  • 1 tsp. lime juice
  • Fresh lime to garnish
  1. Peel and devein shrimp. (Note: Leave tails on for dipping.)
  2. In three separate medium-sized bowls, place flour, coconut milk and coconut shreds. Whisk coconut milk until fully blended. Mix salt and coconut sugar into flour.
  3. Dip shrimp in flour to coat, followed by coconut milk. (Note: Repeat once or twice more for thicker crust.) Toss with coconut shreds. Arrange on large plate. Repeat for all shrimp.
  4. Refrigerate 1-2 hours. (Note: Chilling helps keep batter in place when cooking.)

To pan fry

  1. In deep skillet, heat coconut oil. Drop in shrimp and cook first side until golden-brown, about 3 minutes. Flip and cook another 2-3 minutes until golden-brown and cooked through. Transfer to paper towel-lined plate to cool.

To bake

  1. Preheat oven to 375 degrees F.
  2. Arrange shrimp on wire rack on baking sheet. Spray cooking spray lightly over top of shrimp. Bake until lightly golden-brown and crisp, about 15 minutes.

To air fry

  1. Preheat air fryer to 360 degrees F. When heated, spray basket with cooking spray.
  2. Arrange shrimp in basket so not touching and spray top of shrimp. Cook 10-12 minutes, flipping halfway through.

Dipping sauce

  1. In bowl, stir together aioli and lime juice. To serve, arrange shrimp on plate with sauce in small dipping bowls and lime wedges as garnish.

Add the ingredients to your cart and order now!

Sponsored Link
Sign Up & Save

Get exclusive offers, free shipping events, expert health tips & more by signing up for our promotional emails.

Please enter a valid zip code