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Thai Kitchen Pure Coconut Milk Lite, 13.66-Ounce Unit (Pack of 12)
- Pack of 12, 13.5-ounce cans (total of 162 ounces)
- Made from fresh pressing, prime Thai coconut meat
- 60% less fat and calories than regular coconut milk
- Non-dairy, gluten-free and no preservatives
- Unsweetened and 100% vegan
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About the Brand
Seth realized the Thai diet (based on grains, vegetables, herbs and spices) was perfectly positioned for the American market where consumers seek new exciting flavors and foods that are healthy. Being raised in the specialty food industry, he immediately saw the potential for this exotic and flavorful cuisine. Realizing this excellent opportunity to combine his knowledge of specialty foods with his newfound passion for the cuisine of Thailand, he began to develop relationships with Thai ingredient suppliers. At the time, there were no domestic suppliers providing Thai staple items like fish sauce, coconut milk and fresh curry pastes. He wanted to create an authentic Thai product line but knew that he could not achieve the true flavors of Thai cuisine by using ingredients found domestically. Therefore, he chose to work closely with Thai farmers to create the true authentic flavors of Thailand.
In October of 1990, Thai Kitchen's first shipment, arriving at the port of Oakland, California, consisted of 8 core items representing the backbone of Thai cooking. Thai Kitchen sought to make Thai cooking easy for American consumers by providing easy to follow recipes, tantalizing descriptions and serving suggestions. Retailers and consumers embraced the product line with enthusiasm, especially with its upscale and engaging packaging.Thai restaurants were cropping up all over California and the West, where consumers were delighted to find that they could recreate the dishes they had enjoyed in their favorite restaurant at home.
Seth Jacobson's commitment to a truly authentic Thai product line and desire to share his love of Thai cuisine & culture fueled the growth of the brand as well as the need to expand the product line. Thai Kitchen, a division of Epicurean International, Inc., has come a long way from the early days when Seth Jacobson sold curry pastes and fish sauce out of the trunk of his car to a handful of Bay Area accounts. Today, Thai Kitchen has over 45 products and is sold in 50 states, and Canada. Thai Kitchen is now found on the shelves of gourmet food shops, natural food stores, green grocers, ethnic markets and grocery stores. Thai Kitchen offers everything the American consumer is seeking: taste, quality, authenticity... the best of Thailand. With offices in the United States, Europe and Thailand, future plans are to continually develop unique and delicious products bringing consumers the sights, smells and flavors of Thailand.
In 2005, Thai Kitchen opened Epicurean Kitchen - an intimate, non-for-profit, hands-on cooking school in the heart of Bangkok. Epicurean Kitchen is devoted to educating visitors about Thai cuisine and teaching them how to recreate the tastes, flavors and techniques at home.
Flavor: Lite | Size: 13.66 Oz (Pack of 12)
Coconut milk naturally separates and hardens, shake can well before opening and stir before using. Coconut milk will soften when heated. Refrigerate after opening.
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Top Customer Reviews
The old Thai Kitchen was thick and wonderful. It separated in my fridge and even on my kitchen counter if it was below 70 degrees or so. It whipped up into a lovely whipped cream.
This stuff has the consistency of skim milk. It doesn't separate or harden even in the fridge. It doesn't whip up like heavy cream. The flavor seems watered-down.
Apparently these folks never heard the adage, "if it ain't broke, don't fix it."
If the temperature is warm enough, your can contents may already be incorporated. Try shaking the can to see if you can here it sloshing around at all. In cooler temps, the coconut solids will separate from the water and you'll want to incorporate it all for use. The easiest thing to do is dump it all in a medium bowl and whisk or stir together.
-Add a few tablespoons to blender smoothies (adding healthy saturated fats like those in coconut milk help you absorb the vitamins and nutrients from any fruits and/or veggies blended into your smoothie).
-Make "ice" cubes to either add to smoothies or creamy Bacardi Coco drinks or melt in your coffee (a good way to use up leftovers before they go bad).
-Use as the creamy base in an ice cream batter, replacing dairy.
-Add to a chilled whipped cream dispenser (like iSi brand) and make dairy-free whipped cream (add sugar, vanilla, etc. to flavor if you like).
-Substitute for cream or milk in most recipes (I've even used it in quiche).
-Mix equal parts coconut milk and fruit jam/preserves to make a creamy & fruity topping for pancakes (heat it up if you like) or to spread on toast.
-Dump a can into a small pot as a base to a quick Thai soup.Read more ›
NOT TASTY LIKE BEFORE
MORE WATER AND MORE GUAR GUM = JUNK
COMPLAIN TO THEM OR THEY MAY WATER DOWN MORE - THEIR PHONE NUMBER IS ON CAN. EXAMPLE OF PURE GREED.
I WIL NEVER BUY AGAIN.
You might enjoy some of the recipes at the Thai Kitchen website; in those recipes calling for coconut milk, be certain to use a similar low-moisture product if you're using another brand. Finally -- yes, you can freeze leftover coconut milk; the tiny containers included in many plastic food storage sets are ideal for this. Freeze any leftover amount promptly, and it will be fine for a couple of months in your freezer...
Most Recent Customer Reviews
I love Thai Kitchen's Light Coconut Milk. It provides a deliciously creamy texture and true coconut flavor to so many dishes. Read morePublished 6 hours ago by Chicago Book Addict
greater my damaged hair, rarely herpls with castile shop and coconut oil and vitiate E I make my own recipe.Published 1 day ago by Cheryl Booton