Native Forest Organic Unsweetened Coconut Milk, Canned Coconut Milk, No Guar Gum, Non-GMO Project Verified, USDA Organic, Sim

Mango Tapioca Pudding

Ingredients: 2 cans Native Forest Classic Coconut Milk

¼ cup Let’s Do Organic Tapioca Granules

½ cup Let’s Do Organic Unsweetened Shredded Coconut

2 tablespoons honey

1 can Native Forest Organic Mango Chunks

Zest of 1 lime

Extra honey for drizzling on top

Instructions: Add the coconut milk to a saucepan and heat over medium heat until simmers. Add in the tapioca and shredded coconut and cook for 15 minutes, stirring often. Add in the honey and transfer it to the fridge to set up.

Spoon the tapioca pudding into bowls, top with mango chunks, lime zest, and a drizzle of honey. Enjoy!

Creamy Curried Carrot, Ginger and Lentil Soup

Ingredients: 2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, 2 tbsp fresh ginger, minced

1 tsp curry powder

6 cups vegan soup stock

1.5 lbs carrots, peeled and diced

1 cup split red lentils (200g)

1/2 cup full-fat coconut milk

2 tbsp lemon juice, salt and pepper, to taste

Instructions: In a medium-sized pot, heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes. Add in the garlic, ginger and curry powder. Stir for briefly, until fragrant. Pour in soup stock, scraping the bottom of the pot. Add in the carrots and lentils. Bring to a boil over high heat, then reduce to a simmer for 15 minutes or until the lentils are soft. Remove from heat. Stir in the coconut milk and lemon juice. Blend in batches if using a stand blender, or use an immersion blender. Add salt and pepper, to taste. Serve with a swirl of coconut milk or a dollop of unsweetened vegan yogurt. Enjoy!

Pumpkin Spice Ice Cream

Ingredients:

1 15oz. can pumpkin puree

2 cups Native Forest coconut milk

1 cup pitted medjool dates ((about 12))

1 tbsp pumpkin pie spice

Instructions: Combine all the ingredients in a blender. Blend on high until smooth and creamy. Pour into a shallow pan or dish.

Freeze overnight. Remove from the freezer 10-15 minutes to soften before scooping. Alternatively, break apart the pan of ice cream into chunks and re-blend for an even creamier texture. Serve and enjoy!