Thai Kitchen Organic 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 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.
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||120|
|Total Fat||13 g||20%|
| Saturated Fat||12 g||60%|
| Trans Fat||0 g|
|Total Carbohydrate||1 g||0%|
| Dietary Fiber||0 g||0%|
| Sugars Less than||1 g|
|Protein Less than||1 g|
Other Ingredients: Organic coconut, water, organic guar gum.
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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.
Coconut Shrimp with Garlic-Lime Aioli
- 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
- Peel and devein shrimp. (Note: Leave tails on for dipping.)
- 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.
- 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.
- Refrigerate 1-2 hours. (Note: Chilling helps keep batter in place when cooking.)
To pan fry
- 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.
- Preheat oven to 375 degrees F.
- 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
- Preheat air fryer to 360 degrees F. When heated, spray basket with cooking spray.
- Arrange shrimp in basket so not touching and spray top of shrimp. Cook 10-12 minutes, flipping halfway through.
- 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.
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