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Wildly Organic Coconut Milk Powder -- 8 oz

Wildly Organic Coconut Milk Powder
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Wildly Organic Coconut Milk Powder -- 8 oz

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Wildly Organic Coconut Milk Powder Description

  • Dairy Free • Naturally Sweet
  • USDA Organic
  • Non-GMO Verified
  • Kosher
  • Vegan

Coconut Milk Powder

Our Organic Coconut Milk Powder is completely vegan and non-dairy. It is also soy-free and gluten-free. Many coconut milk powders contain sodium caseinate, which is a dairy protein, as an emulsifier. Ours does not and instead contains an organic, dairy-free emulsifier. It is 97% coconut milk and is comprised of only 3 ingredients. This is an excellent milk for those with lactose intolerance as well as those simply wanting to avoid animal milk. Flexible and economical - make as little or as much coconut milk as you need.


Directions for Use:
Dissolve Organic Coconut Milk Powder in hot, purified water. The more powder used the richer the milk.

To make light milk: mix ½ cup Organic Coconut Milk Powder with 1 cup hot water.

To make milk: mix ¾ to 1 cup (depending on desired richness) Organic Coconut Milk Powder with 1 cup hot water.

To make cream: mix 1 ½ cups Organic Coconut Milk Powder with 1 cup hot water.  

Free Of
GMOs, Dairy, Soy, Gluten.

*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: 2 Tbsp. (12 g)
Servings per Container: About 19
Amount Per Serving% Daily Value
Calories from Fat68
Total Fat8 g12%
   Saturated Fat4 g36%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate4 g2%
   Dietary Fiber0 g0%
   Sugars2 g
Protein0 g
Vitamin A00%
Vitamin C00%
Other Ingredients: Dehydrated Organic Coconut Milk, Organic Maltodextrin (from Tapicoa), Organic Acacia Fiber.

Contains: Coconut
May contain desiccant and oxygen absorber packets to preserve freshness.

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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Gluten-Free Caramel-Apple Coffee Crumb Cake

When it comes to this fall-inspired sweet treat, it’s first “crumb,” first serve! But seriously, it’s one of those post-dinner dishes that will likely form a line at the dessert table. Made with a gluten-free, nut-based batter, this caramel-apple crumb cake pairs perfectly with a hot cup of joe. It’s sweetened with date paste, unlike store-bought crumb cakes, which are made with loads of refined sugars (and other mega-processed ingredients). Be sure to read the recipe all the way though (and check out the notes section) before you bake! Lots of great tips below.

Homemade Gluten-Free Caramel-Apple Coffee Crumb Cake |

Gluten-Free Caramel-Apple Coffee Crumb Cake

Cake batter

  • 2 cups almond flour
  • 1 cup tiger nut flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/2 tsp. pink salt
  • 4 eggs
  • 1/4 cup + 1 Tbsp. applesauce
  • 1/4 cup + 1 Tbsp. coconut oil (liquified)
  • 1/4 cup + 1 tsp. date syrup
  • 1 tsp. vanilla

Apple layer

  • 4 cups organic apples thinly sliced (about 2.5-3 small apples)
  • 1 Tbsp. fresh lemon juice

Crumb topping

  • 1/2 cup almond flour
  • 1/4 cup coconut milk powder*
  • 2 Tbsp. date syrup
  • 2 Tbsp. coconut oil
  • 2 tsp. cinnamon

Caramel sauce

  • 1/2 cup coconut cream from a can of coconut milk**
  • 1/2 cup date paste
  • Pinch pink salt
  1. Preheat oven 350 degrees F. Grease 9-in. springform cake pan with a little bit of coconut oil.
  2. In bowl, combine dry cake batter ingredients and mix well.
  3. In small bowl, mix wet cake batter ingredients.
  4. Add wet ingredients to dry ingredients, mix well and set aside.
  5. Next, make the crumb topping. In small bowl, mix almond flour, coconut milk powder, cinnamon, date syrup and coconut oil. Mix until crumb texture is reached. Set aside.
  6. Slice apples into quarters, remove seeds and stem, and slice each quarter into 1/4-in. thick slices. Transfer apples to bowl, squeeze fresh lemon juice on top and toss to coat.
  7. Pour cake batter into prepared pan. Top with sliced apples, spreading them out evenly. Then, spread crumbs out evenly over apples.
  8. Bake 38 minutes. Let cool for about 10-15 before removing from pan.
  9. While cake bakes, prepare caramel sauce. Combine date syrup, coconut cream and salt in small saucepan. Bring to a low boil over medium-low heat. Whisk every minute or so, while cooking for 7-10 minutes. Set aside.
  10. To serve, top each slice with a drizzle of caramel sauce.

  • *Do not substitute coconut flour. If you don’t have coconut milk powder, simply use more almond flour.
  • **Refrigerate a can of coconut milk overnight. This will allow the milk and cream to separate. Open the can, spoon out the thick creamy layer on top, careful not to get any of the liquid below. Use remaining cream and liquid in another recipe.
  • *Crumb* on over to to gather these delicious ingredients in time for your next feast!

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