Native Forest Organic Unsweetened Coconut Milk Simple Description
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No Guar
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Vegan
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Kosher
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Gluten Free
On the fertile island nation of Sri Lanka, dedicated farmers tend thousands of acres of organic coconut palms. Organic stewardship enhances biodiversity and nurtures the overall ecology of the region. We press the meat of fresh organic coconuts, yielding an oil-rich extract we blend with pure, filtered water- nothing more. Delicious in soups, curries, sauces, desserts and beverages, it lends its creamy goodness to smoothies, non-dairy treats and classic regional dishes.
Directions
Shake well before using. Refrigerate remaining contents in a glass or plastic container- enjoy within 4 days.
Free Of
Gluten and 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.
Supplement Facts
Serving Size: 1/3 Cup (80 mL)
Servings per Container: 5
| Amount Per Serving | % Daily Value |
|
Calories | 140 | |
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Total Fat | 14 g | 18% |
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Saturated Fat | 12 g | 60% |
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Trans Fat | 0 g | * |
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Cholesterol | 0 mg | 0% |
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Sodium | 20 mg | 1% |
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Total Carbohydrate | 2 g | 1% |
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Dietary Fiber | 0 g | 0% |
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Total Sugars | 1 g | |
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Includes 0g Added Sugars | | 0% |
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Protein less than | 1 g | |
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Vitamin D | 0 mcg | 0% |
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Calcium | 3 mg | 0% |
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Iron | 0 mg | 2% |
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Potassium | 120 mg | 3% |
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*Daily value not established.
Other Ingredients: Organic coconut milk (organic coconut, filtered water).
Coconut milk is a gluten free food.
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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Tofu Curry
[vc_row][vc_column][vc_column_text]Craving a curry night that's totally tofu-tastic? This recipe is your golden ticket to flavor town. Get ready for flash-fried crispy tofu along with carrots and plentiful spinach covered in a creamy coconut curry sauce. It's like a hug in a bowl – trust us, your taste buds will thank you.
Tofu Curry
- 2 cups brown rice
- 4 Tbsp. avocado oil (divided)
- 14 oz. organic tofu
- 3/4 tsp. garlic salt (divided)
- 2 carrots (chopped into 1-inch pieces)
- 1 small yellow onion (diced)
- 2 tsp. crushed garlic
- 2 cups spinach
- 2 Tbsp. yellow curry paste
- 1 can (13.5 oz.) coconut milk ( )
- 1-1/2 Tbsp. SunButter Sunflower Butter
- 1/4 tsp. turmeric
- 1-2 Tbsp. coconut sugar (optional)
- Cook rice per package instructions.
- Place tofu on paper towel; press and dab to remove excess moisture. Slice into bite-sized cubes.
- In saucepan over high heat, heat 1-2 tablespoons avocado oil. Add tofu and ½ teaspoon garlic salt and flash fry 3-4 minutes on each side, until golden brown. Set aside.
- In saucepan over medium heat, heat 1-2 tablespoons oil. Add carrots, onion, garlic and ¼ teaspoon garlic salt and stir fry 4 minutes until carrots start to become tender.
- To saucepan with vegetables, add curry paste and stir fry 2 minutes. Add coconut milk, SunButter, turmeric and coconut sugar. Bring to boil; reduce heat to simmer, add spinach and cook until wilted.
- Add rice to serving bowls. Pour curry sauce mixture into each bowl and top with tofu.
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