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Category: E&S Native Forest® Organic Coconut Milk

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RECIPES BY CATEGORY

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This Vegan Carrot Cake Cheesecake is the perfect s

This Vegan Carrot Cake Cheesecake is the perfect spring dessert! 🍰🥕🌸 Imagine a delicious baked cheesecake with layers of moist carrot cake, creamy baked vanilla cheesecake, cream cheese frosting + caramelized walnuts 😍⁠ Made with Let’s Do Organic Heavy Coconut Cream by @pastrybysaloni ✨⁠
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Grab the recipe below 👇

Carrot Cake Layer:⁠
1 cup + 1/8 cup non-dairy milk of choice⁠
2 tsp white vinegar or ACV⁠
1/3 cup organic granulated sugar⁠
1/3 cup light brown sugar⁠
1 tsp vanilla⁠
1/4 cup oil (any flavorless oil like vegetable oil)⁠
1 cup + ½ cup all purpose flour⁠
1 + ½ tsp baking powder⁠
1/4 tsp baking soda⁠
1/2 tsp cinnamon⁠
1/2 tsp chai spice powder (optional)⁠
pinch of salt⁠
4-5 carrots (medium sized, peeled and grated)⁠
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Vanilla Cheesecake:⁠
225g cream cheese (non-dairy plain cream cheese, room temperature)⁠
1/3cup organic granulated sugar⁠
1/2 tbsp cornstarch⁠
1/2 tbsp all purpose flour⁠
1/2 cup Let’s Do Organic Heavy Coconut Cream⁠
1 tsp vanilla⁠
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Cream Cheese Frosting:⁠
1/4 cup butter (nondairy butter sticks)⁠
1/4 cup cream cheese (nondairy plain cream cheese)⁠
1/2 cup powdered sugar⁠
1 tbsp Let’s Do Organic Heavy Coconut Cream⁠
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Instructions at link in bio.

#carrotcake #vegancheesecake #vegandesserts #vegandessertrecipes #vegandessert #dairyfreerecipes #dairyfreedessert #veganbaking #vegancake #cakerecipe #cakereels #coconutcream

✨No-Bake Peppermint Patties✨⁠ ⁠ Looking fo

✨No-Bake Peppermint Patties✨⁠
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Looking for the perfect spring treat? 😌 These 4-Ingredient Peppermint Patties are healthy, sweet, refreshing, minty perfection in every bite! ✨ They’re incredibly easy to make and all you need is Let’s Do Organic Unsweetened Shredded Coconut⁠, maple syrup, peppermint extract, and dark chocolate!⁠ 🤗
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Grab the recipe below👇 by @lindsay.keosayian⁠
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Ingredients:⁠
3 cups Let’s Do Organic Unsweetened Shredded Coconut⁠
2-3 tbsp pure maple syrup⁠
1/2 tsp peppermint extract⁠
melted dark chocolate⁠
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Instructions:⁠
In a food processor or blender, combine the shredded coconut until it starts to stick together. Scrape down the sides as needed.⁠
Add in the maple syrup and peppermint extract until you reach a dough-like consistency.⁠
Form the mixture into discs and arrange them on a lined baking sheet.⁠
Place in the freezer for 15 minutes to set. 5. Melt the chocolate and dip each patty into the chocolate. Coat all sides and place back on the lined baking sheet.⁠
Place in the freezer for 10-15 minutes until the chocolate is firm and enjoy!⁠

#nobake #nobakedessert #healthydessert #healthydesserts #healthydessertrecipes #peppermintpatty #veganrecipes #vegandesserts #shreddedcoconut #easydessert #easyrecepies

🍋 Creamy Lemonade 🍋⁠ ⁠ Sip into sunshine

🍋 Creamy Lemonade 🍋⁠
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Sip into sunshine with this dreamy Creamy Lemonade! 🍋✨ This lemonade is a fun twist on the refreshing classic lemonade we all know and love but made with with Let’s Do Organic Sweetened Condensed Coconut Milk instead of sugar 🥥 It’s the perfect zesty blend of sweet, tangy, and creamy magic for spring! 🤗⁠
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Grab the recipe below 👇 by @veggieworldrecipes 🥥⁠
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Ingredients⁠:⁠
juice of 2 lemons⁠
2 tbsp Let’s Do Organic Sweetened Condensed Coconut Milk⁠
1/3 cup water⁠
plenty of ice⁠⁠
⁠
Directions⁠:⁠
In a large cup, squeeze out the juice of two lemons. Add the sweetened condensed coconut milk and use a frother to combine the two.⁠
Add the water and whisk everything up.⁠
This part is optional, but we decorated our glass by combing sugar and lemon zest, glazing the side of each glass in maple syrup, then rolling the glass in the lemon sugar.⁠
Add ice into your glass (we split the lemonade into two smaller glasses), then pour the lemonade on top.⁠
Enjoy your refreshing drink!⁠
⁠
#lemonade #creamylemonade #healthyrecipes #springrecipes #healthyrecipes #drinkrecipes #dairyfreerecipes #veganrecipes #summerrecipe #easyrecipes #lemonade🍋

✨🍝Vegan Fettuccine Alfredo 🍝✨⁠ ⁠ The

✨🍝Vegan Fettuccine Alfredo 🍝✨⁠
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There is nothing more comforting than a bowl of creamy pasta 😋 You won’t believe this creamy pasta is made with better-for-you ingredients and entirely dairy-free/vegan! The secret to making this sauce super creamy and thick is to use Native Forest Organic Simple Coconut Milk 🥥 for the creamiest dreamiest vegan pasta!😍 ⁠
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Grab the recipe below 👇by @veggieworldrecipes!⁠
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✨Ingredients⁠
splash of olive oil⁠
1/2 medium onion⁠
3 cloves garlic⁠
1 can of Native Forest Organic Simple Coconut Milk⁠
1/2 cup soaked cashews (75 g)⁠
juice of 1/2 lemon⁠
2 tbsp nutritional yeast⁠
1 tsp salt⁠
1/2 tsp pepper⁠
1 tbsp cornstarch⁠
1 box of fettuccine pasta⁠
⁠
Note: make sure to soak the cashews overnight in water. If you forget, soak them in boiling water for 1 hour before making this recipe.⁠
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✨Directions⁠
Start by cooking the pasta according to the package instructions and then set it aside.⁠Chop the onion and garlic.⁠
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Drizzle olive oil on a large pan over medium heat. Add the onion and garlic and cook them for 3-4 minutes, until they start to release their flavors and the onion becomes translucent.⁠
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Transfer the onion and garlic to a food processor. Then add the coconut milk, cashews, lemon juice, nutritional yeast, salt, and pepper. Blend until everything is smooth and creamy.⁠
⁠
Pour the alfredo sauce back into the pan that you sauteed the onion and garlic and turn the heat back to medium.⁠
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Add in the cornstarch and whisk it up, breaking up any clumps. Cook the sauce for 3-4 minutes, until it starts to thicken from the cornstarch.⁠
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Once the sauce has thickened to your liking, pour it on top of your fettuccine noodles and enjoy🥰
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#healthyrecipes #healthydinner #veganrecipes #veganmeals #plantbasedrecipes #veganlunch #healthymeals #dairyfreerecipes #dairyfreerecipes #healthypasta #veganpasta

🍪 Cookie Dough Fudge 🍪 ⁠ This cookie dough

🍪 Cookie Dough Fudge 🍪
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This cookie dough fudge has an UNREAL texture and is made with just 6 ingredients! 🍪 It’s silky, stretchy, creamy, melts in your mouth, all while tasting like a dough-y cookie dough! 😍 All you need is nut butter, maple syrup, Native Forest Organic Simple Coconut Cream, vanilla, and chocolate chips 👌 It’s vegan, dairy-free, gluten-free and made with good-for-you ingredients! 😋⁠
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Grab the recipe below 👇⁠
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Ingredients⁠
1/3 cup (75g) cashew butter or tahini (or any nut/seed butter, those are just my favorites for flavor)⁠
1/4 cup (80g) maple syrup or agave⁠
1/2 cup (115g) Native Forest® Organic Unsweetened Simple Coconut Cream⁠
1 tsp vanilla extract⁠
1/4 tsp salt⁠
1/2 cup (90g) mini chocolate chips⁠
Instructions⁠
Combine nut butter, syrup, and coconut cream in a small saucepan.⁠
Bring to a boil, boil for 1 minute stirring constantly.*⁠
Remove from the heat, and add in vanilla and salt. Whisk vigorously until fully combined and smooth.⁠
Transfer to a bowl and refrigerate for 30 minutes to cool.⁠
Once the mixture is cool to the touch, stir in the chocolate chips.⁠
Transfer to a small pan or silicone mold. Freeze overnight.⁠
Enjoy directly from the freezer (it will be perfectly fudgy, not frozen in consistency!)⁠
Notes⁠
*Alternatively you can melt the first three ingredients in the microwave for ~60 seconds, then whisk till smooth and proceed with the rest of the recipe as written.⁠
⁠
#vegandessert #healthydessertrecipes #healthydesserts #veganfudge #healthyfudge #easydesserts #healthytreats #coconutcream #vegancookiedough #veganrecipes #healthyrecipes
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🍓 Vegan Strawberry Cheesecake Brownies 🍓⁠

🍓 Vegan Strawberry Cheesecake Brownies 🍓⁠
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In search of a better-for you spring dessert? Imagine a raw chocolate brownie crust topped with an ultra creamy and light strawberry cheesecake filling that’s studded with sweet sliced strawberries 🍰🍫 These Vegan Strawberry Cheesecake Brownies are completely no-bake, dairy-free, gluten-free, and refined-sugar free! Ready to indulge?⁠ Grab the recipe below 👇⁠
⁠
Made with Native Forest® Organic Unsweetened Classic Coconut Milk by @purelykaylie ✨⁠
⁠
✨ Ingredients ✨⁠
⁠
Brownie Base:⁠
2 cups medjool dates, tightly packed⁠
1 and 1/2 cups almond flour⁠
1 cup raw walnuts⁠
1/2 cup cocoa powder⁠
1 tsp vanilla extract⁠
1/2 tsp salt⁠
⁠
Strawberry Cheesecake Layer:⁠
2 cups raw cashews, soaked⁠
1 can Native Forest® Organic Unsweetened Classic Coconut Milk⁠
1 cup strawberries, diced⁠
1/2 cup maple syrup⁠
1/2 cup melted coconut oil⁠
2 tbsp lemon juice⁠
2 tsp vanilla extract⁠
⁠
Strawberry Topping:⁠
1 cup strawberries, diced⁠
⁠
✨ Instructions ✨ ⁠
Line an 8×8-inch baking dish with parchment paper, leaving some over the edges.⁠
Soak raw cashews in hot water for 30 minutes, then drain.⁠
In a food processor, blend medjool dates, almond flour, walnuts, cocoa powder, vanilla extract, and salt until sticky. Add maple syrup if needed.⁠
Transfer the brownie dough to the baking dish, pressing it down.⁠
In a blender, mix soaked cashews, coconut milk, strawberries, maple syrup, melted coconut oil, lemon juice, and vanilla extract until smooth.⁠
Pour the strawberry cheesecake mixture over the brownie dough and top with diced strawberries.⁠
Freeze the brownies for 4 hours or overnight.⁠
Remove from the freezer and let thaw for 30 minutes before slicing. Enjoy!⁠
⁠
#vegandesserts #healthydessertrecipes #vegandessertrecipes #vegancheesecake #healthycheesecake #healthydesserts #veganbaking #nobake #nobakedessert #coconutmilk⁠ #nobakecheesecake
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⁠

✨ Snickers Protein Ice Cream Cake ✨ This fla

✨ Snickers Protein Ice Cream Cake ✨

This flavor-packed, no-bake dessert is made with Let’s Do Organic® Organic Heavy Coconut Cream, vanilla protein powder and peanut butter! Each slice is protein-packed snickers heaven 😍

Grab the recipe below by @upbeetandkaleingit

for the crust:
1 cup medjool dates, pitted
1 cup freeze-dried bananas
3/4 cup vanilla protein powder
2/3 cup gluten-free oat flour
1/3-1/2 cup dairy-free milk (start with 1/3 cup and add more if needed)

for the filling:
1/2 cup Let’s Do Organic® Organic Heavy Coconut Cream
1/2 cup peanut butter
(optional) maple syrup, to taste (if you prefer sweeter filling)

for the chocolate topping:
1 cup chocolate chips
a tiny bit of coconut oil

Instructions:

crust:
-in a food processor, blend dates, freeze-dried bananas, vanilla protein powder, oat flour, + milk until a sticky dough forms.
-start with 1/3 cup of milk + add more if needed
-line an 8-inch cake pan with parchment + press crust mixture evenly into bottom.
-freeze the crust for 30 mins to set.

filling:
-in food processor, blend coconut cream + peanut butter until smooth.
-if you prefer a sweeter filling, you can add maple syrup to taste
-pour filling over crust in cake pan, spreading it out evenly.
return cake pan to the freezer + freeze for at least 4-6 hours or until filling is set.

chocolate topping:
-in a microwave-safe bowl or double boiler, melt chocolate chips with a tiny bit of coconut oil until smooth.
-pour melted chocolate over top of frozen cake, spread it evenly.
-to prevent chocolate from cracking when cutting, use a sharp knife dipped in hot water to make clean cuts.
-once chocolate topping is added, return the cake to freezer and freeze until the chocolate is set to your desired texture.
serve and store:
-once chocolate is set, cake is ready to be enjoyed!
-store any leftovers in the freezer, + allow the cake to thaw slightly before serving.

#healthydessertrecipes #healthydesserts #vegandessert #healthydessert #vegancake #vegandesserts #vegandessertrecipes #nobake #coconutcream #nobakedessert

🍪White Chocolate Macadamia Cookies 🍪⁠ ⁠

🍪White Chocolate Macadamia Cookies 🍪⁠
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Are you ready for the HUNKIEST vegan + gluten-free cookies you’ve ever baked? 🤌 😚 These White Chocolate Macadamia Cookies are packed with white chocolate chips, macadamia nuts, and Let’s Do Organic Unsweetened Toasted Coconut Flakes for a triple punch of sweet-salty, buttery flavor 😋 The exterior of these cookies is browned and crunchy while the interior is perfectly soft and chewy. ⁠
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We promise you’re going to be instantly obsessed with this recipe! Grab the recipe below👇 by @feastingonfruit ⁠
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INGREDIENTS⁠
1 flax egg (1 tbsp ground flax + 3 tbsp water)⁠
1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)⁠
1/4 cup (50g) coconut oil, melted⁠
3/4 cup (165g) brown sugar or coconut sugar⁠
1 tbsp molasses⁠
1 tsp vanilla extract⁠
3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)⁠
1 tsp baking soda⁠
¼ tsp salt⁠
1/2 cup (65g) macadamia nuts, roughly chopped⁠
1/2 cup (40g)Let’s Do Organic Unsweetened Toasted Coconut Flakes⁠
1/2 cup (90g) dairy-free white chocolate chips⁠
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INSTRUCTIONS⁠
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.⁠
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#vegancookies #veganbaking #healthydesserts #healthycookies #healthydessertrecipes #healthydessert #glutenfreecookies #healthybaking #coconutflakes #toastedcoconut

Satisfy your sweet cravings with these heavenly No

Satisfy your sweet cravings with these heavenly No-Bake Raspberry Chocolate Mousse Cups! 😍 They have decadent fudgy brownie base, velvety smooth creamy chocolate mousse layer, and rich and tart raspberry jam! ✨ Best of all? They’re entirely vegan, gluten-free and dairy-free for all to enjoy Made with Let’s Do Organic® Organic Heavy Coconut Cream 🥥⁠
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Grab the recipe below 👇 by @upbeetandkaleingit⁠
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base layer:⁠
1 cup almond flour⁠
1/3 cup flax meal⁠
1/3 cup runny almond butter⁠
1 cup medjool dates, pitted⁠
1/3 cup cocoa powder⁠
1/3 cup dairy-free milk⁠
1 tsp vanilla extract⁠
⁠
raspberry mousse:⁠
1 can (13.5 oz) Let’s Do Organic Heavy Coconut Cream⁠
1/4 cup cocoa powder⁠
5 large medjool dates, pitted⁠
⁠
raspberry jam:⁠
10 ounces frozen raspberries⁠
1 cup water⁠
1 tbsp chia seeds⁠
1/2 teaspoon cinnamon⁠
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in a food processor, process the base until the mixture forms a dough-like consistency.⁠
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line parchment paper cups with the dough mixture, pressing it into the bottom and up the sides to create a well in the center. place the cups in the freezer while you prepare the raspberry mousse.⁠
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for the raspberry mousse, blend together the mousse ingredients until smooth.⁠
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remove the parchment paper cups from the freezer and fill the center wells with the raspberry mousse mixture. return the cups to the freezer and let them set for about 2 hours.⁠
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while the mousse cups are setting, prepare the raspberry jam topping. in a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. remove from heat and let it cool.⁠
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once the raspberry jam has cooled, spoon it onto the set raspberry mousse cups.⁠
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optionally, drizzle melted unsweetened chocolate over the tops of the cups for an extra decadent touch.⁠
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return the cups to the freezer for a few mins to set the raspberry jam topping.⁠
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serve the cups chilled and enjoy!⁠
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#healthydessertrecipes #healthydessert #healthydesserts #vegandesserts #nobakerecipe #nobakedessert #healthytreats #coconutcream #veganbaking

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