From their shaggy shells to their creamy white insides, coconuts are pretty amazing. So when we make our coconutmilk, we try not to mess with them too much. We start by collecting non-genetically engineered coconuts from farmers throughout sunny Indonesia and Thailand. After the fruit is husked and halved, we gently press the delicate pulp to release its rich, flavorful cream. This liquid treasure is carefully blended with pure filtered water, along with other ingredients like vitamins, minerals and natural flavors to create your very own splash of coconut heaven.
Snack, main course or dessert? You decide.
You’ll be amazed at how easily coconutmilk slips into your everyday routines. Its mildly nutty taste adds a flavorful twist to your favorite recipes—from muffins and smoothies to curries and soups. Try it in your morning coffee, drizzled over fresh fruit or straight up in a tall glass. With 80 calories a cup and 50% more calcium than dairy milk,1 it’s a perfect blend of sensible and sublime.
Did you know that coconuts aren’t nuts at all?
They’re actually fruit. Each coconut is a single seed that can sprout a 100-foot-tall giant of a tree. When mature, a single tree can yield up to 75 fruits a year! Because coconuts grow in warm, sunny climates with plenty of water, they’ve long been a favorite in the tropical cuisines of Brazil, the Caribbean, the Pacific Islands and countries ringing the Indian Ocean. Lately, the mighty coconut has been making news closer to home for its versatile great taste and unusually high content of medium chain fatty acids (MCFAs). These special fats may be burned as energy more easily than other fats. Coconuts are one of nature’s best sources of MCFAs, and you’ll get 3.0 grams of them in every delicious serving of our coconutmilk. But, just to be on the safe side, if you have allergies please consult your physician before trying this or any new foods.