Let's Do Organic Unsweetened Creamed Coconut - Organic Coconut Cream, Vegan Heavy Cream, Unsweetened Coconut Cream, Coconut Milk - 7 Ounce (Pack of 6)

My 2 year old son is allergic to dairy & soy.Rice milk is empty calories. He likes store bought Almond & Coconut Milks - especially the vanilla, but I didn't like the additives or the low fat content.Oh, what is a parent to do??Make home made milk for him (& us) of course!My son likes coconut, but not too strong. I wanted fat from coconut, without sugar or additives (incl. no thickeners).After MUCH research, I chose several products, including this coconut cream, to use in making homemade organic Almond-Coconut-Oat milk in a Soy milk maker (so easy, btw). (Recipes & update at the end of this review.)The packaging for this product is a huge plus (a plastic bag inside a box). It is a small package & leftovers are easily stored (unlike canned milk).Yet you get a good amount of organic product for the price. I consider it somewhat "concentrated". For example, I use 1/2 a box for 6-8 cups of coconut-almond-oat milk.Plus, since I read the reviews, I was prepared for the consistency & knew the coconut would be a solid block inside the box at room temperature.However, the coconut softened easily & quickly in warm water, I massaged the pack to mix, cut off a corner, and squeezed it out easily.Not messy at all, especially if you use the package to "measure" the amount to use. (For example, I use half the bag each time).And he (and I) LOVED the milk from this creamed coconut (with almonds)! It was so good !!!Now, I just have to keep myself from drinking too much!(Yes, I'm aware that creamed coconut has saturated fat, but decided to use it as a source of fat for him anyway; not much is in each serving of milk, as I prepared.)Bottom line:I would recommend this product b/c it is pure coconut, no fillers, isn't in a can or jar, and tastes great!Recipe(s)Sorry, it's not exact- I kind of just threw it in!The first time, I made milk in 2 batches (1 Almond & 1 Coconut) in a Soyajoy G4 Soy Milk Maker Maker.Each tasted good on their own, but for our purposes, I mixed them together after making them. I made one at night and the next in the morning.Coconut milk:1/2 of this container of Creamed Coconut (3.5 oz)4 dates (Health Best Dates Medjool- organ1/8 c. oat/rice (I used Happy Bellies Organic Super Cereal)vanilla, to taste (Totonac Pure Madagascar Vanilla Extract)Prep instructions below Almond milk.Almond Milk:3/4 c. Raw Almonds, soaked overnight1/4 c. quick oats1 TB (est.) black strap molasses (Wholesome Sweeteners - Organic Molasses Unsulphured)vanilla, to taste (Totonac Pure Madagascar Vanilla Extract)1-2 tsp. (est.) honey (optional)For both recipes, I blended ingredients 1, 2 & 3 in the SoyaJoy on Grains function.Once finished, I strained the milk thoroughly & added vanilla (and honey, if desired) to taste.UPDATE:it is so easy to "throw together" alternative milk with this coconut cream.Now, I just toss in 3 diced dates, 3/4 c. soaked raw almonds, oats, & 1/3 package coconut cream to make 1 batch in the milk maker.or just make coconut milk with Coconut & sweetener.you can also look online for recipes to add chocolate(or chocolate flavor).Yum, yum.Enjoy!

Coconut butter has so many uses. I use mine to substitute for oil/butter/peanut butter in my baking recipes. It will harden in cooler temperatures. To soften the coconut butter, I microwave a bowl of water for 1 minute, then put the package of coconut butter in the water and let it get melted before I use it in my recipes.One of my favorite recipes to make with this is by Jessica of Nourished by Nutrition blog - ALMOND BUTTER MOLASSES COOKIES.Remove the space before .comnourishedbynutrition .com/flourless-almond-butter-molasses-cookies/INGREDIENTS (with my notes)3/4 cup almond butter (I use the whole packet of Coconut Butter instead of almond butter)1/2 cup almond flour (any gluten free flour also works)6 tablespoons coconut sugar (for sugar free use Lakanto or any other sugar free sweetener)1/4 cup molasses (I use blackstrap since I like the darker taste)1 egg or flax egg1 teaspoon baking soda1 teaspoon cinnamon1 teaspoon ginger1/2 teaspoon cloves1/4 teaspoon salt1/3 cup organic cane sugar or coconut sugar for rolling (optional, I don't use it)INSTRUCTIONSPreheat the oven to 350F. Line a baking sheet with parchment paper and place the 1/3 cup of organic cane sugar or coconut sugar in a small bowl and set aside.If using a stand or handheld mixer, add everything to a bowl and mix on high until everything is evenly combined. If mixing by hand, add the almond flour, baking soda, salt and spices to a small bowl and set aside. In a large bowl, whisk the egg (or add the flax egg). Add the almond butter, coconut sugar, molasses and flour mixture. Mix until everything is evenly incorporated. This will take some muscle. Just keep going. The dough will be very sticky. Place in the fridge for at least 10 minutes.Use a cookie scoop or roll about 1 1/2 tablespoons of the dough into a ball. Place the dough ball into the small bowl of sugar and roll until evenly coated. Place on the cookie tray. Continue with the rest of the dough, placing each ball two inches apart. Bake for 8-10 minutes.Once out of the oven, bang the pan on the counter a couple times to help the cookies fall. If you’d like flat, crinkle look like the cookies in the photos, gently press down on the cookies with your hand to flatten slightly. Let cool for at least 2 minutes on the cookies tray before removing.Store the cookies in an airtight container for up to a week or in the freezer for 2-3 months.NOTESFor flat, crinkly cookies, bang the pan on the counter after removing from the oven and gently flatten with your hand.I used organic cane sugar to give the cookies that classic sugar-coated look. You can leave this off or use coconut or raw sugar if you wish.Vegan version – replace the egg with a flax egg (1 tablespoon ground flax + 2 tablespoons of warm water)

The this is not coconut cream … this is coconut BRICK!! Is super hard. I had to put it in hot water to melt