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Native Forest Organic Premium Coconut Cream Unsweetened, 5.4 Fl Oz (Pack of 12)
| Was: | $29.25$29.25
Details This is determined using the 90-day median price paid by customers for the product on Amazon. We exclude prices paid by customers for the product during a limited time deal. Learn more |
| Deal Price: | $24.80$24.80 ($0.38$0.38 / Fl Oz) Get Fast, Free Shipping with Amazon Prime |
| You Save: | $4.45$4.45 (15%) |
| Price: | $23.56 ($0.36 / Fl Oz) $21.08 ($0.33 / Fl Oz) |
Purchase options and add-ons
| Flavor | Coconut Cream Unsweetened |
| Brand | Native Forest |
| Item Weight | 4.2 Pounds |
| Item Dimensions LxWxH | 8.8 x 6.6 x 4 inches |
| Item Form | Cream |
About this item
- RICH & TASTY COCONUT CREAM: A staple of Thai, Indian & Caribbean cuisines, coconut cream imparts rich & creamy goodness & makes a delicious ingredient in soups, curries, sauces, desserts & beverages.
- MILK REPLACEMENT: With a higher fat content than our classic coconut milk, coconut cream can be an ideal dairy replacement in numerous recipes. It's sourced from certified organic Thai coconut palms.
- SUSTAINABLY FARMED: We support organic & sustainable farming that avoids GMOs & pesticides. We're proud participants in the Non-GMO Project & want our consumers to know where their food comes from.
- SUPPORT FOR SPECIAL DIETS: Our vegetarian products are ethically sourced & suitable for many special diets including vegan, gluten free, paleo, keto, kosher, organic & low sodium.
- OUR COMMITMENT TO HEALTHY OPTIONS: Our company was born out of a commitment to create delicious & healthy vegetarian foods with convenient preparation for those with busy, health-aware lifestyles.
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Climate Pledge Friendly
Products with trusted sustainability certification(s). Learn more
Product Certification (1)
USDA Organic products must be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.
From the manufacturer
Native Forest Organic Coconut Milk
America's First Canned Organic Coconut Milk
The Native Forest brand was born in 1999 with the introduction of America’s first canned Organic Hearts of Palm. Unlike most conventional alternatives, the harvesting system of Native Forest Organic Hearts of Palm supports the preservation of native South American rain forests.
Native Forest Organic Coconut Milk (America’s first) is pressed from the nutmeat of mature organic coconuts. It features full-bodied coconut taste with a smooth and creamy texture. Organic coconuts tend to be a little smaller than their conventionally grown cousins, while the organic coconut trees are sturdier and more drought resistant.
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| Native Forest Organic Classic Coconut Milk, 13.5 Ounce Cans (Pack of 12) | Native Forest Simple Organic Unsweetened Coconut Milk, 13.5 Ounce Cans (12 Pack) | Native Forest Organic Light Coconut Milk, Reduced Fat | Native Forest Organic Premium Coconut Cream, Unsweetened | Native Forest Coconut Milk Powder | Native Forest Cashewmilk Powder, 3.5 Oz, 72 Count | |
| Total Fat | 14g | 14g | 5g | 6g | 5g | 2g |
| Organic Guar Gum | ✓ | No | ✓ | ✓ | No | No |
| Net Carbs | 2g | 2g | 2g | 1g | 2g | 5g |
| Protein | 1g | 1g | 1g | 1g | 1g | 1g |
Recipes using Native Forest
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Mango Tapioca PuddingIngredients: 2 cans Native Forest Classic Coconut Milk ¼ cup Let’s Do Organic Tapioca Granules ½ cup Let’s Do Organic Unsweetened Shredded Coconut 2 tablespoons honey 1 can Native Forest Organic Mango Chunks Zest of 1 lime Extra honey for drizzling on top Instructions: Add the coconut milk to a saucepan and heat over medium heat until simmers. Add in the tapioca and shredded coconut and cook for 15 minutes, stirring often. Add in the honey and transfer it to the fridge to set up. Spoon the tapioca pudding into bowls, top with mango chunks, lime zest, and a drizzle of honey. Enjoy! |
Creamy Curried Carrot, Ginger and Lentil SoupIngredients: 2 tbsp olive oil 1 medium onion, diced 2 cloves garlic, 2 tbsp fresh ginger, minced 1 tsp curry powder 6 cups vegan soup stock 1.5 lbs carrots, peeled and diced 1 cup split red lentils (200g) 1/2 cup full-fat coconut milk 2 tbsp lemon juice, salt and pepper, to taste Instructions: In a medium-sized pot, heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes. Add in the garlic, ginger and curry powder. Stir for briefly, until fragrant. Pour in soup stock, scraping the bottom of the pot. Add in the carrots and lentils. Bring to a boil over high heat, then reduce to a simmer for 15 minutes or until the lentils are soft. Remove from heat. Stir in the coconut milk and lemon juice. Blend in batches if using a stand blender, or use an immersion blender. Add salt and pepper, to taste. Serve with a swirl of coconut milk or a dollop of unsweetened vegan yogurt. Enjoy! |
Pumpkin Spice Ice CreamIngredients: 1 15oz. can pumpkin puree 2 cups Native Forest coconut milk 1 cup pitted medjool dates ((about 12)) 1 tbsp pumpkin pie spice Instructions: Combine all the ingredients in a blender. Blend on high until smooth and creamy. Pour into a shallow pan or dish. Freeze overnight. Remove from the freezer 10-15 minutes to soften before scooping. Alternatively, break apart the pan of ice cream into chunks and re-blend for an even creamier texture. Serve and enjoy! |
A proud member of the Edward & Sons Trading Company family of brands.
Certified Organic
Our company policy prohibits the use of GMO's in all Edward & Sons products. We instruct our suppliers to disclose and replace any ingredients that they know to contain genetically engineered materials and we assist them in sourcing acceptable alternatives. We are proud participants in the Non-GMO Project.
[NonGMOProject]2018
[C0030181-NOPHTR-11]2020
Gluten Free
We have been selling gluten-free products for about 40 years. In addition to developing recipes without ingredients known to contain gluten, our procedures specify a combination of licensed laboratory and in-house random testing to confirm the absence of gluten in our finished products.
Vegan & Vegetarian
We are a vegetarian company, which means all of our products under all of our brands are vegetarian. In addition, most of our vegetarian products are suitable for vegans. We affix our vegan logo to the packaging of those items for quick consumer identification of our fully plant-based foods.
Product Description
To make Native Forest organic coconut cream, we press the meat of fresh organic coconuts, yielding an oil-rich extract that is mixed only with filtered water and a tiny amount (less than 1%) of organic guar gum from the seeds of the guar plant. Organic coconut cream lends rich and creamy goodness to classic regional dishes, soups, curries, sauces, desserts and beverages. With a higher fat content then our classic coconut milk, it can be an ideal dairy replacement in numerous recipes.
Product details
- Is Discontinued By Manufacturer : No
- Product Dimensions : 8.8 x 6.6 x 4 inches; 4.21 Pounds
- UPC : 773821173849 043182202077
- Manufacturer : Edward & Sons
- ASIN : B00AF7XMYY
- Country of Origin : Thailand
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- Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
- International Shipping: This item is not eligible for international shipping. Learn More
- Best Sellers Rank: #12,712 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #5 in Coconut Sauce
- #20 in Coconut Milk & Cream
- Customer Reviews:
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Important information
This product is labelled to United States standards and may differ from similar products sold elsewhere in its ingredients, labeling and allergen warnings
Organic Coconut Cream (Organic Coconut, Filtered Water, Organic Guar Gum).
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonReviewed in the United States on March 28, 2022
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Speaking of commercial vegan ice cream, I love it but, unhappily, it has several major strikes against it: (1) it is exorbitantly expensive, (2) it is enormously high in calories due to containing huge amounts of sugar, (3) it often contains corn syrup, which is only marginally less unhealthy than high-fructose corn syrup, and (4) all commercial ice cream, whether vegan or non-vegan, seems to include carrageenan, an emulsifier and food thickener which, unfortunately, causes inflammation.
Recently, I had been reading recommendations from many different vegan chefs that nothing beats actual, canned coconut cream for giving vegan ice cream an authentic texture and flavor which is very close to being as satisfying as commercial ice cream. And with no corn syrup or carrageenan! So I decided to give this brand of organic coconut cream a try.
Boy, am I glad I did!
Rather than carrageenan, that ubiquitous, processed-food thickener, this brand of coconut cream uses guar gum as its thickener. Guar gum is not only harmless, it can actually be beneficial to health. Studies have indicated that, because it is a form of fiber, it can help reduce blood sugar and cholesterol levels and improve bowel function. The only other ingredients in this product are coconut (which is naturally high in fat) and water.
The texture and flavor of the ice cream I make from this product is fantastic! My husband and I both love it. And my homemade ice cream has about one-fourth the calories of commercial vegan ice cream because I use stevia and monk fruit extract instead of sugar.
I will definitely be testing out this coconut cream for many other flavors of ice cream in the future, and I will also be using it for Indian and Thai curries.
For any who might be interested, I’ve included below my vegan ice cream recipe. Note that, sad to say, some people experience stevia as tasting bitter rather than sweet, so I’ve included an approximate substitution for the stevia in the form of raw sugar in my recipe.
Vegan Cherry Ice Cream
1 5.4-ounce (10 tablespoons) can of Native Forest Organic Coconut Cream Premium (600 calories)
60 organic frozen cherries (300 calories)
1 tablespoon vanilla extract (I personally make my own)
1 tablespoon cherry extract (I make my own) OR 1 teaspoon almond extract
1/2 to 1 teaspoon pure stevia powder (sweeten to taste) OR 1/2 cup raw sugar
1/2 teaspoon monk fruit extract
3 cups water frozen as ice cubes (I use 2 full ice cube trays consisting of 16 large cubes, with each cube being 1-1/2 tablespoon of water; typical ice cube trays have 16 cubes which are 1 tablespoon each)
Yield: 6-1/2 cups with 69 calories per standard, 1/2-cup serving, compared to 240-300 calories for commercial ice cream.
Instructions
1. Add all ingredients but the ice cubes to the Vitamix container. (Note: I’m not sure any other blender but a Vitamix is capable of making ice cream like this.) While stirring with the tamper stick, blend on highest speed until the cherry mixture is very thick and creamy.
2. Add the first tray of ice cubes and shove them down with the tamper stick until they are in the bottom of the container next to the blender blades. While stirring with the tamper stick, blend again on highest speed until the ice cream is even thicker and creamier.
3. Add the second tray of ice cubes and shove them down with the tamper stick until they are in the bottom of the container next to the blender blades. While stirring with the tamper stick, blend again on the highest speed until the ice cream is the thick, creamy consistency of a Dairy Queen Blizzard. In other words, it is so thick, it will not drip off the tamper stick.
4. Even if I plan to serve it immediately, I personally divide up my blender ice cream into several double-walled, insulated, wide-mouthed, 20-ounce, stainless-steel water bottles that I have on hand. I do this because there is nothing so irritating as having my ice cream melt before I can finish eating it. If I am making the ice cream before dinner, I put the insulated containers that I’ve filled with ice cream into the refrigerator. The ice cream will remain well frozen that way for hours.
5. If I need to store any leftover ice cream in the freezer, I place it into an ice cube tray. Note that the ice cream will freeze quite hard, and the cubes of ice cream will therefore need to be re-blended before eating the ice cream later. This ice cream is so good, though, we rarely have any leftovers!
Reviewed in the United States 🇺🇸 on March 28, 2022
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