Description
Smooth and creamy organic coconut milk from the finest Sri Lankan coconuts. These cans are a little bit dented.
Our organic coconut milk is deliciously smooth and creamy. It contains only the finest coconut and water with nothing else added. It is produced in Sri Lanka from ethically sourced, matured coconuts.
Organic coconut milk is really versatile and is ideal to use in curries, soups and stir fires. It can also be used as a dairy free alternative in desserts.
Our coconut milk is organic without any artificial additives, preservatives and stabilisers. The coconut fat and water content can therefore separate. Simply shake the can or blend the contents to recombine.
We also stock a wide range of other delicious coconut products. If you are a business or a large family looking for a larger size check out our 3l organic coconut milk in a bag!
Recipe
Coconut and Chickpea Curry
Ingredients
1 tbsp coconut oil
1 large red onion thinly sliced
3 cloves garlic minced
1 inch fresh ginger peeled and minced or grated
1 tbsp organic garam masala
1/4 tsp organic ground turmeric
1/4 tsp organic ground black pepper
1/4 tsp organic cayenne pepper (or to taste)
1/4 tsp salt (plus more to taste)
1 and 1/2 cups diced tomatoes
1 and 1/2 cups organic coconut milk
1 and 3/4 cups cooked organic chickpeas
2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)
chopped fresh coriander for serving
Method
- In a large pan, heat the coconut oil over medium-high heat.
- Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
- Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
- Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh coriander.
Ingredients: Organic Coconut 72%, water 28%
Origin: Sri Lanka
