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Organic Coconut Milk
17% Fat (Coconut Oil) - 330 ml
(Single Cartons and Cases of 12)

Each Carton contains 4 Tablespoons of Coconut Oil

What is Coconut Milk?

Coconut milk milk is made by grating fresh coconut meat and then pressing it to extract the white "milk" from the flesh. Coconut milk can be purchased in many different concentrations. For example, some coconut milk is sold as "lite" coconut milk because it has been diluted and there is very little oil left in the liquid.  These products often have ingredients added to them to enhance their flavor and improved their taste.

Coconut Cream 330 ml

The Coconut milk sold by SoDelicious® contains: Organic Coconut Milk (Water, Organic Coconut Cream), Organic Dried Cane Syrup, Calcium Phosphate, Magnesium Phosphate, Carrageenan, Guar Gum, Vitamin A Palmitate, Vitamin D-2, L-Selenomethionine (Selenium), Zinc Oxide, Folic Acis, and Vitamin B-12. (This information comes directly from there website).  The coconut milk they produce is made in the US from desiccated (dried) coconut.  This product is 2% oil.  It is a beverage that has vitamins and minerals added so it can compete as an alternative to dairy.  Natural coconut milk will not contain calcium, magnesium and vitamin D.  The second ingredient in SoDelicious® Coconut Milk Beverage, as it is called, is evaporated cane juice aka unrefined sugar.  This product tastes less "rich" because of the lower oil content and is similar to other nut milks such as almond and soy milk with a nice flavor because of the added sugar.  Please also note that it has 2 different gums added to "thicken" the milk so it does not seem like water (which it is predominantly made of).

Canned Coconut Milk purchased in grocery stores, Asian stores and online can be marketed as Lite/Light, "containing 60% less fat".  These products contain approximately 5% fat.  Most other canned coconut milk products are around 17% fat.  Sometimes these cans of coconut milk contain gums, many times they contain preservatives.  All canned coconut milks are canned for 90 minutes at high temperature and pressure, just like canned vegetables.  This process causes the water to separate from the oil in the coconut milk so you typically have a white solid at the top of the can and water at the bottom.

Wilderness Family Naturals' Coconut Milk is packaged in tetra paks.  In contrast to the 90 minute high heat processing in canned coconut milk, this tetra pakked milk requires less than 6 minutes of high heat.  Our coconut milk does not separate because of the 0.1% addition of (non-GMO) xanthan gum and the quickness of sterilization.  Xanthan gum is the only ingredient added to the milk.  This Coconut Milk contains 17% oil (WFN coconut cream is composed of 24% oil).  There is a tear-tab on the front of each carton and the coconut milk will pour out as a thick, creamy liquid.  The milk is much thicker than SoDelicious® Coconut Milk Beverage or canned Lite/Light Coconut milk.  It pours like whipping cream.

What types of fats are in Coconut Milk?

Coconut fat is primarily made of medium chain fatty acids (approximately 65% of the fat content is medium chain fatty acids.  Medium chain fatty acids fall into the category of saturated fats, but they are not handled the same way as long chain fats in the areas of digestion, transportation through the body or their utilization.)  These medium chain fatty acids include 5-6% Caprylic Acid (C8), 5-6% Capric Acid (C10), and 50-52% Lauric acid (C12).

20% of the fatty acids in coconut oil are long chain, saturated fatty acids:  19% Myristic Acid (C14), 8% Palmitic Acid (C16) and 3% Stearic Acid (C18:0).

Oleic acid (C18:1), the main fatty acid present in olive oil, represents 5% of the oil content.

There are smaller amounts of Linoleic Acid (C18:2N6) - 2 to 3%, and Caprolic Acid (C6) - 1 to 2%.

What does Coconut Milk taste like and how do I use it?

Because this coconut milk is higher in fat than coconut milk from many other suppliers, and significantly higher in fat than dairy milk or other nut/seed milks, it is "rich" tasting.  (WFN Coconut Cream is even richer).  Coconut Milk can be used in curries, for "creaming" your coffee or tea, and to make delicious baked goods like banana bread and brownies.  This milk can also be used to make ice cream, egg nog, hot chocolate, and as a milk substitute in many application.  It is also wonderful in smoothies.

Is this Coconut Milk exactly the same as the Coconut Milk sold by WFN several years ago?

The simple answer is yes, but there are some differences.  The coconut milk previously sold by Wilderness Family Naturals was not organic.  This current Coconut Milk is Certified Organic.  Both this Coconut Milk and our previous product were Kosher, both contained the same ingredients, but the previous packaging was a 250 ml (8 ounce) carton.  This current carton is 330 ml (11 ounces).  Storage and Shelf-life:  Coconut Milk should be stored at room temperature.  The "Best Buy" date will be 18 months from date of manufacture.  Temperature does not affect Coconut Milk unless it freezes, then separation will occur.  If this happens, place in a blender and puree before using.  Once opened, the milk should be stored in a refrigerator and used within a few days.

Country of Origin:  Sri Lanka




Organic Coconut Cream
24% Fat (Coconut Oil) - 330 ml
(Single Cartons and Cases of 12)

What is Coconut Cream?

Coconut Cream is very similar to coconut milk, with one major exception - it is higher in oil.  While coconut milk contains 17% oil, coconut cream is composed of 24% oil.  In addition, the Cream does not taste as sweet as the coconut milk and is slightly thicker.

Coconut Cream 330 ml

What types of fats are in Coconut Cream?

Coconut fat is primarily made of medium chain fatty acids (approximately 65% of the fat content is medium chain fatty acids).  These fatty acids include 5-6% Caprylic Acid (C8), 5-6% Capric Acid (C10), and 50-52% Lauric acid (C12).

20% of the fatty acids in coconut oil are saturated fatty acids:  19% Myristic Acid (C14), 8% Palmitic Acid (C16) and 3% Stearic Acid (C18:0).

Oleic acid (C18:1), the main fatty acid present in olive oil, represents 5% of the oil content.

There are smaller amounts of Linoleic Acid (C18:2N6) - 2 to3 %, and Caprolic Acid (C6) - 1 to 2%.

What does coconut cream taste like and how do I use it?

Because coconut cream is higher in fat than coconut milk and significantly higher in fat than dairy milk or other nut milks, it is "rich."  This is the best product for curries because it creates nice, thick coconut gravy.  It is also the best product to use for "creaming" your coffee or tea, and if you want to make your banana bread or brownies extra moist.  (Use coconut cream instead of water in the recipe.)  This cream can also be used to make ice cream, egg nog, hot chocolate, and as a milk substitute in any of your favorite recipes.

We prefer the coconut cream to coconut milk for cooking because it makes the foods so much richer and the sauces much thicker. I use the coconut cream in place of milk, evaporated milk, condensed milk, buttermilk, yogurt, etc. in all my recipes.

Is this Coconut Cream exactly the same as the Coconut Cream sold by WFN several years ago?

The simple answer is yes, but there are some differences.  The coconut cream previously sold by Wilderness Family Naturals was not organic.  This current Coconut Cream is Certified Organic.  Both this Coconut Cream and our previous product were Kosher, both contain the same ingredients, but the previous packaging was a 200 ml (8 ounce) carton.  This current carton is 330 ml (11 ounces).

Lastly, and maybe most importantly, this coconut cream does not whip quite as well into whipped cream.  We have experimented with adding xanthan gum and that was not satisfactory.  We are now experimenting with drizzling virgin coconut oil into the blender.  We will let you know what we discover.  For now, please do not expect the cream to whip into "Whipped Coconut Cream" or you will likely be disappointed.

Storage and Shelf-life: Coconut Cream should be stored at room temperature.  The "Best Buy" date will be 18 months from date of manufacture.  Temperature does not affect Coconut Cream unless it freezes, then separation will occur.  If this happens, place in a blender and puree before using.  Once opened, the cream should be stored in a refrigerator and used within a few days.

Country of Origin:  Sri Lanka

More Info


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Coconut Cream, Certified Organic, 330 ml Tetra pak Coconut Cream, Certified Organic, 330 ml Tetra pak  
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Product Code: CCO330
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On Sale Now!!
Coconut Milk, Certified Organic, 330 ml Tetra pak Coconut Milk, Certified Organic, 330 ml Tetra pak  
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Product Code: CMO330
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Coconut Milk, Certified Organic, 330 ml Tetra pak Case of 12 Coconut Milk, Certified Organic, 330 ml Tetra pak Case of 12  
Product Code: CMO330Case12
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On Sale Now!!
Coconut Cream, Certified Organic, 330 ml Tetra pak, Case of 12 Coconut Cream, Certified Organic, 330 ml Tetra pak, Case of 12  
"NEW PRODUCT"

Product Code: CCO330Case12
Regular Retail Price: $27.95
Price: $25.15
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Recipes

Hot Chocolate

Use one carton of either coconut milk or coconut cream and add a teaspoon of cocoa powder or carob powder and the sweetener of your choice.  You will find that chocolate and coconut go very well together.

Unfortunately, most hot chocolate mixes available at the grocery store contain partially hydrogenated vegetable oils, corn syrup solids, and lots of white sugar.  Making hot chocolate with basic ingredients in your own home is so simple you will wonder why more people are not doing it.

French Silk Carob Cream

From:  Coconut Cuisine by Jan London

  1. 1/2 cup Coconut Cream
  2. 1 to 2 Tablespoons Roasted Carob Powder
  3. 1 Tablespoon Coconut Flakes
  4. Pinch or 2 of Ground Cloves
  5. Stevia: clear liquid, extract powder or concentrate or coco monkey to taste.

In a small bowl combine all ingredients and blend.  Adjust seasonings and sweetness to taste.

Egg Nog

Use either coconut milk or coconut cream and add one egg, a pinch of nutmeg and a pinch of cinnamon along with your sweetener of choice. This makes a wonderful holiday drink you can enjoy all year long.  Coconut cream will make the egg nog richer and slightly thicker.  Some people want their egg nog to be even richer and thicker.  If this describes you, add ½ banana.

Creamy Coconut Dressing

Add 1 teaspoon of either cinnamon, cardamom or curry powder to a cup of the coconut cream.  This makes a nice dressing for both fruits and vegetables.  Any of these options will make delicious dressings for fruit or vegetable salads.

Dill Dip

To make a dill dip use 1 cup coconut cream, 1-16oz tub of cultured sour cream, a 1-2 T coconut vinegar, 1T dill and 1 t. sea salt. This dip is delicious, and contains no monosodium glutamate, soybean oil, or preservatives like BHT and polysorbate!

Coconut Milk Ice Cream

From:  Coconut Lovers Cookbook by Dr. Bruce Fife

  1. 2 (330 ml) Cartons of Coconut Cream
  2. 3 Tablespoons Natural Sugar (or 2 teaspoons natural sugar and a dash or two of stevia or Coco Monkey)
  3. Dash of Salt
  4. 1 Egg
  5. 1 Tablespoon Vanilla

Combine the coconut cream, sweetener, and salt in a saucepan.  Cook over medium heat, stirring occasionally until the mixture almost boils.  Reduce heat to low.  In a bowl beat egg.  Gradually stir about 1/2 cup of the warm coconut cream mixture into the beaten egg.  Slowly stir this mixture into the remaining hot coconut mixture.  Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.  Stir in vanilla.  Remove from heat and let cool.  Use an ice cream maker to cool and create a nice creamy ice cream.

If you do not own an ice cream maker, then pour this into a container to freeze.  Ice cube trays work very nicely.  When the mixture is almost totally solid (but not too hard) place it in a blender and blend on high.  If the cubes are too hard, it will not blend.  If this happens, just let it sit out for a few minutes until it begins to melt.  Once you have blended the almost frozen coconut mixture you may return it to the freezer and freeze.  This blending helps to create fine ice crystals so you will have the texture of commercial ice cream.

Variations:

  1. Coconut Pineapple Ice Cream:  Add 1 1/4 C Pineapple Juice and 1/3 cup Toasted Coconut
  2. Orange Cream Delight:  Add 1 1/4 C Orange Juice.
  3. Strawberry Ice Cream:  Add 1 1/2 to 2 cups of Strawberries

Outrageous Apricot Coconut Spread

From:  Coconut Cuisine by Jan London

  1. 1 Cup Dried Apricots
  2. 1/2 cup Hot water
  3. 1/3 cup Coconut Cream
  4. 1 tablespoon Coconut Spread (well blended)
  5. 1/8 teaspoon each-Ground cloves and nutmeg

Place apricots in the water and let stand for 30 minutes until they soften.  Drain and reserve water.  In a food processor, puree all the ingredients including the soaking water.  If more sweetness is desired, add a touch of stevia or coco monkey.

This spread is truly outrageous.  Serve with pancakes, bread, over puddings or porridge, as pie filling, in the raw, or simply alone.

Variations:  You can also use other dried fruit such as dried mangos, dates or raisins.  Blending in chopped nuts after the spread has been pureed will yield a spread with both fruit and nuts.

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