Coconut milk is a rich and creamy nondairy staple used in many global cuisines. For centuries, it has been a popular ingredient in cultures world wide, including Thailand, the West Indies and Hawaii. Coconut milk has served to nourish millions worldwide. Those in the continental U.S. are just becoming familiar with this food, its uses, and its beneficial fats. Native Forest introduced the first certified organic coconut milk to North America in 2001. Try it in soups, stews, curries, smoothies and baked goods.
• 13.5 ounce can
• Plant based, vegan, dairy free
• Kosher certified kehillah kosher (heart k)
• Rich in phosphorus
Native Forest Organic Coconut Milk is available on line, and in mainstream supermarkets, including Whole Foods.
Enjoy this recipe for Loco Coco Pumpkin Pie
By Rachel Harkham author of Get Cooking: A Jewish American Family Cookbook written with Doni Zasloff Thomas. For more fun and tasty recipes check out www.reciperachel.com
1 15-ounce can solid pack pumpkin puree
1 ¼ cup unsweetened full fat coconut milk like Native Forest
¾ cup packed brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon vanilla extract
2 regular 9" pie crusts (store-bought or homemade), or 1 deep dish pie crust and 2 tartlet shells
Place the oven rack in the center of the oven. Preheat oven to 425F.
In a large bowl, whisk together the pumpkin puree, coconut milk, sugar, spices, and salt.
Stir in the eggs one at a time until well incorporated. Stir in the vanilla. Pour the pumpkin filling into the prepared crusts.
Bake for 10 minutes. Reduce heat to 350F and bake for another 45-50 minutes, or until pies are set and the centers are not jiggly.
Serves about 6-8.
Recipe: kosher, parve, dessert