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If you love all things custard then you absolutely need to make our Boston Cream Pie Cupcakes 🧁🤤 These soft vanilla cupcakes are stuffed with dairy-free vanilla custard and topped with a smooth chocolate topping for the most insane cupcake combo 😍 Save this recipe and thank us later 😉 Recipe below 👇 by @pastrybysaloni Made with Native Forest Organic Simple Coconut Milk 🥥 Yield: 12 cupcakes Vanilla Cupcake: • 1cup + 1 tbsp Milk, at room temperature • 1/2 tbsp White Vinegar • 3/4 cup + 2 tablespoons Cane or castor Sugar • 1/3 cup vegetable oil • 3tsp Vanilla Extract • 2 tbsp Let’s Do Organic Cornstarch • 1 + 1/2tsp Baking Powder • 1/4 tsp of Baking Soda • 1 cup + 2/3 cupAll Purpose Flour • 1/4 tsp Salt Method: - -Preheat the oven to 350f (175C).Line a cupcake pan with cupcakes liners. -In a bowl combine milk & vinegar. Let it sit for 5 min until curdled. -Add sugar, oil & vanilla. Mix until sugar is dissolved. -Add all the dry ingredients. Mix gently until the batter is smooth. -Fill the cupcake liners with the batter 3/4 way. Bake for 13-15 min. •Vanilla Custard: • 1 1/4 cup Native Forest Organic Simple Coconut Milk, stirred at room temperature • 1/3 cup Cane Sugar • 3 tbsp Cornstarch mixed with 3 tablespoons of coconut milk • 3 tbspbutter • 3 tsp Vanilla Extract •Pinch of Salt •Pinch of turmeric powder (optional for color) Method: - In a pot, whisk together milk & sugar. -Cook over low-medium heat, stirring constantly. Once the mixture begins to warm up, add the cornstarch slurry, stir as it thickens. Once it starts boiling, reduce the heat and stir for about a minute. -Remove from heat, mix in butter, vanilla, salt & turmeric (if using). Stir until smooth. -Transfer to the refrigerator, chill for 2-3 hours.Blend in a food processor until it is smooth-creamy. Chocolate Glaze: • 3/4 cup Dark Chocolate, cut in small pieces • 1/2 cupWhipping Cream Method: -Place the chocolate & cream in a heatproof bowl. -Heat the mixture over a double boiler or in microwave until the mixture is smooth. -Allow to cool for 30 min, until it thickens. #custard #bostoncream #bostoncreampie #cupcakes #veganbaking #dairyfree #dairyfreebaking #vegancupcakes #custardcream

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These Chocolate Chip Scones are buttery, fluffy, and soft with the crispiest edges and of course loaded with chocolate chips 🍫✨ The secret ingredient to their dreamy texture? Thick and creamy Native Forest Organic Simple Coconut Milk 🥥 It keeps these dairy-free scones tender while adding a touch of richness. ⁠ ⁠ Grab the recipe below by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients⁠ 2 1/3 cups all-purpose flour (280 g)⁠ 1 tbsp baking powder⁠ 1/2 tsp salt⁠ 1/3 cup granulated sugar (67 g)⁠ ½ cup cold unsalted vegan butter (115 g, cut into cubes)*⁠ ¾ cup Native Forest Organic Simple Coconut Milk 2 tsp vanilla extract⁠ 3/4 cup chocolate chips + more to top⁠ sugar to sprinkle on top (we used raw turbinado sugar)⁠ ⁠ ✨Notes⁠ *Make sure that the butter is very cold. I even like to place mine in the freezer for about an hour before making this recipe.⁠ ⁠ ✨Directions⁠ To a bowl, add the flour, baking powder, salt, and sugar, and mix them well.⁠ ⁠ Next, add in the cold butter that you’ve cut into cubes and use your fingers to mix the butter with the flour mixture. You don’t have to break up all of the clumps! It’s good to have some clumps of butter that melt as the scones bake.⁠ ⁠ Add in the chocolate chips and coconut milk and combine them with the rest of the ingredients, just until you form a shaggy dough.⁠ ⁠ Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that’s about 2 inches thick in height.⁠ ⁠ Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones and sprinkle some sugar on top, if you wish.⁠ ⁠ Bake the scones for 18-20 minutes at 400F, until they have golden bottoms.⁠ ⁠ #chocolatechipscones #scones #dairyfree #healthydesserts #breakfastrecipes #healthydessertrecipes #coconutmilk #dairyfreedessert #bakingrecipes #veganbaking

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Healthy cinnamon rolls for breakfast? Say less 🤭 These Healthier Air Fryer Cinnamon Roll Baked Oats are fluffy, gooey, drizzled with icing, and have the perfect cinnamon swirl 😋 ⁠ Grab the recipe below 👇⁠ by @feastingonfruit⁠ ⁠ OAT BATTER⁠ -1/2 cup (50g) rolled oats⁠ -1/2 (50g) ripe banana⁠ -1/3 cup (80g) Native Forest Organic Simple Coconut Milk⁠ -1 tbsp nut butter or avocado oil⁠ -1/4 tsp baking powder⁠ -1/4 tsp vanilla extract⁠ -1/2 tsp cinnamon⁠ -Pinch of salt⁠ *To add an egg: reduce milk to 3 tbsp and omit nut butter⁠ ⁠ CINNAMON SWIRL⁠ -1 tbsp almond butter⁠ -1 1/2 tbsp maple syrup⁠ -1/2 tsp cinnamon⁠ ⁠ GLAZE⁠ -1/4 cup (30g) powdered sugar⁠ -2 tsp Native Forest Organic Simple Coconut Milk⁠ ⁠ INSTRUCTIONS⁠ Blend all the ingredients until pretty smooth (some lumps are fine, don’t over blend!) Pour into a greased ramekin, filling ¾ of the way. Whisk together the swirl ingredients. Use a squeeze bottle or a plastic bag with one corner snipped off to create a swirl on top. Bake in a preheated air-fryer for 14-15 minutes at 300°F. While it bakes, whisk together the glaze. Cool 5 minutes, then glaze and eat.⁠ ⁠ #bakedoats #cinnamonroll #bakedoatmeal #oats #breakfastrecipes #airfryerrecipe #airfryer #healthyrecipes #healthydesserts #healthydessertrecipes

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This is not your average banana bread 🤭 Meet Chunky Monkey Banana Bread 🍌🍫🥥 She’s moist, fluffy, and packed with chocolate chips, coconut flakes, and crunchy walnuts in every bite 😍 It comes together in one bowl and is completely dairy-free and gluten-free friendly 👏 Save this post and grab the recipe below 👇 Ingredients 1 and 1/2 cups mashed overripe banana (~3 large bananas) 3/4 cup brown sugar, packed 1/3 cup melted coconut oil 1/4 cup Native Forest Organic Classic Coconut Milk 2 teaspoons vanilla extract 2 cups all-purpose flour, gluten-free if needed 1 tsp cinnamon 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt ½ cup Let’s Do Organic Coconut Flakes ½ cup crushed walnuts ½ cup chocolate chips Toppings ¼ cup Let’s Do Organic Coconut Flakes ¼ cup crushed walnuts ¼ cup chocolate chips Instructions 1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, leaving some of the paper hanging over the edges. 2. In a large bowl, add mashed banana, brown sugar, melted coconut oil, coconut milk, and vanilla extract. Whisk together. 3. Add flour, cinnamon, baking soda, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients. Do not over-mix the batter; stop once the ingredients are combined. Then, add coconut flakes, crushed walnuts, and chocolate chips. Mix together. 4. Pour the batter into the loaf pan. Sprinkle toppings (extra coconut flakes, crushed walnuts, and chocolate chips) on top. 5. Bake the banana bread for 55-60 minutes. Remove from the oven and let cool for 10 minutes inside the pan. Remove from the pan, then let it continue cooling completely. After, carefully slice. Enjoy! Notes If you don’t like walnuts, you can swap them for crushed peanuts or crushed pecans.

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🥞 Red Velvet Cinnamon Roll Pancakes 🥞⁠ ⁠ Our cinnamon roll pancakes got over 51 MILLION views, so we HAD to make a red velvet version 😍 These red fluffy, cinnamon-swirled pancakes are drizzled with cream cheese icing like red velvet cake 🤭The secret to extra soft, melt-in-your-mouth pancakes? Native Forest Organic Simple Coconut Milk 🥥 ⁠ Grab the recipe below by @veggieworldrecipes ⁠🤝 ⁠ ✨Pancakes⁠ 1 cup all-purpose flour (120g)⁠ 1 tbsp Dutch processed cocoa powder⁠ 2 tsp baking powder⁠ 1 tbsp sugar⁠ 1 tbsp coconut oil⁣⁠ 1 cup Native Forest Organic Simple Coconut Milk 1 tsp vanilla extract⁠ pinch of salt⁠ 1/2 tsp red dye (you can also use beetroot powder, but the color won’t be as bright)⁠ ⁠ ✨Cinnamon Filling⁠ 3 tbsp room-temperature vegan butter⁣⁠ 1/4 cup coconut sugar⁠ 1 tsp ground cinnamon⁣⁠ ⁣⁠ ✨Icing⁠ 1/3 cup vegan cream cheese⁠ 2 tbsp maple syrup⁠ 2 tbsp coconut milk⁠ ⁠ ✨Directions⁠ In a large bowl, combine all of the pancake ingredients. Whisk until well combined, but be careful not to overmix.⁠ ⁠ Next, whisk together the cinnamon filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.⁣⁠ ⁠ Grease your pan and turn on the heat to low. Add about 1/4 cup scoop of batter to the pan for each pancake.⁠ ⁠ Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.⁠ ⁠ Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through.⁠ ⁠ Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe.⁠ ⁣⁠ To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.⁠ ⁠ Pour the cream cheese icing over your pancakes and dig in!⁠ ⁠ #pancakes #breakfast #dessert #baking #healthyrecipes #pancakerecipe #breakfastrecipes

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Chick’n Salad Wraps 🌯 Make these easy chick’n salad wraps loaded with a meatless jackfruit filling, crunchy veggies, fresh greens, and mayo 😋 They’re easy to make, and perfect for meal prep 🤝 Made with Native Forest® Organic Young Jackfruit and Edward & Sons® Not-Chick’n™ Bouillon Cubes.⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ ⁠ 1 can Native Forest® Organic Young Jackfruit , drained and rinsed⁠ 2 cubes Edward & Sons® Not-Chick’n™ Bouillon Cubes⁠ 1/3 cup Vegan mayonnaise⁠ Chopped green onion, carrots, celery, to taste⁠ Salt and pepper, to taste⁠ Instructions:⁠ ⁠ Put jackfruit in a saucepan and cover with fresh water. Boil until jackfruit starts to separate.⁠ Simmer for 5-7 minutes. Drain jackfruit and put back in the pan.⁠ Add 1 cup water and 2 bouillon cubes to the pan. Bring to boil then simmer for 5 minutes, stirring regularly.⁠ Drain and put jackfruit into a bowl. Add the mayonnaise, salt and pepper (if desired) and mash while stirring well to break up bigger chunks.⁠ ⁠ #jackfruitrecipes #jackfruitrecipes #veganwrap #veganlunch #veganmeals #veganmealidea #plantbasedrecipes #plantbasedrecipe #plantbasedlunch #saladwrap #chickenfree #healthywrap #jackfruit #lunchideas #veganrecipes

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🥗✨ NATIONAL SALAD MONTH GIVEAWAY ✨🥗⁠ ⁠ May is National Salad Month, and we’re celebrating the freshest way we know how 👉By giving YOU the chance to win the ultimate salad lover’s prize pack! 🥬💚⁠ ⁠ One lucky winner will receive:⁠ 🥗 A variety of organic chopped salad kits from @josiesorganics⁠ 🥣 A Fresh Guacamole 5-Piece Bowl Set from @bamboozlehomewares⁠ 🍉 A specialty produce inspiration box from @friedasproduce⁠ 🌱 A selection of organic pantry staples from @edwardandsons⁠ ⁠ Here’s how to enter:⁠ ✅ LIKE this post⁠ ✅ FOLLOW @josiesorganics @bamboozlehomewares @friedasproduce @edwardandsons⁠ ✅ COMMENT your favorite salad! 🥗✨⁠ ✅ TAG 2 salad-loving friends for extra luck! ✨⁠ ⁠ Giveaway closes 5/9/25 at 11:59 PM PT. The winner will be notified via DM from @josiesorganics ONLY. This giveaway is not sponsored, endorsed, or administered by Instagram or Facebook. Must be 18+, a U.S. resident, and located in the contiguous U.S. to enter. Prize is dependent on produce availability. #healthygiveaway #foodgiveaway #nationalsaladmonth #foodlover #saladlover #saladlove #saladbowl #organicsalad #salads #saladlife

You need to try these Korean BBQ Pulled Jackfruit Bowls 😋 They’re loaded with tender, saucy Korean BBQ pulled jackfruit, jasmine rice, red cabbage, avocado, pickled onions, carrots, cilantro, and sesame seeds for the perfect healthy yet satisfying meal ✨ ⁠ Grab the recipe below made with Native Forest Organic Young Jackfruit by @jackfruitfulkitchen ⁠ Korean BBQ Jackfruit Ingredients⁠ ½ red onion diced⁠ 3 cloves garlic minced⁠ 2 14 oz cans Native Forest young jackfruit⁠ ⅓ cup coconut aminos⁠ 1 tbsp molasses⁠ 2 tbsp rice vinegar⁠ 2 tbsp maple syrup⁠ 3 tbsp gochujang paste⁠ ½ tsp black pepper⁠ ½ tsp ground ginger⁠ ½ cup vegan “chicken” broth or water⁠ ⁠ To Serve⁠ 1 cup jasmine rice cooked⁠ 1 cup shredded red cabbage⁠ 1 avocado sliced⁠ ¼ cup pickled onions⁠ 1 carrot julienne peeled⁠ ½ cup cilantro finely chopped⁠ 1 tbsp black sesame seeds⁠ ⁠ Instructions⁠ Start by draining your jackfruit and rinsing well. Wrap it in a clean dish towel and squeeze out all of the excess moisture. Use your hands to pull apart and shred the jackfruit, and roughly chop into small pieces.⁠ Next, heat a large cast iron skillet over medium heat and add in the onion, sautéing for 2-3 minutes until tender and fragrant, deglazing with a splash of water, broth or cooking oil if needed. Add in the garlic and sauté until fragrant, and then add the jackfruit. Increase heat to medium high and cook for about 5 minutes, stirring occasionally, and letting the edges get nice and charred.⁠ While jackfruit is cooking, combine the coconut aminos, molasses, rice vinegar, maple syrup, gochujang, black pepper and ginger. Stir to combine. Pour into the skillet and stir to combine. Add in the broth and reduce heat to medium low. Cover and simmer for about 10-15 minutes until jackfruit is juicy and saucy. Remove the lid and increase heat to medium, stirring frequently to let the jackfruit caramelize. Season to taste.⁠ To serve, add rice and fresh veggies to four serving bowls and top with jackfruit. Sprinkle with cilantro and sesame seeds and enjoy!⁠ #jackfruit #jackfruitrecipes #veganrecipes #plantbasedrecipes #bbqjackfruit #healthyrecipes #youngjackfruit #veganmeals #vegetarianfood

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These Jackfruit Chick’n Nuggets are crispy + crunchy on the outside, and tender + juicy on the inside 😋 Bake, fry, or air-fry them then dunk in ketchup or your favorite dipping sauce for a soy-free, gluten-free plant-based chick’n nugget 👏 ⁠ Grab the recipe below 👇 Made with Native Forest Organic Young Jackfruit by @purelykaylie⁠ ⁠ 💚Ingredients💚⁠ ⁠ Jackfruit⁠ 2 cans Native Forest Organic Young Jackfruit, drained and rinsed*⁠ ⁠ Buttermilk⁠ 1 cup almond milk⁠ 1 tbsp lemon juice⁠ ⁠ Flour⁠ 1 cup gluten-free flour⁠ ¼ cup cornstarch⁠ ⁠ Breadcrumbs⁠ 1 ¼ cup gluten-free breadcrumbs⁠ 2 tbsp nutritional yeast⁠ 1 tsp garlic powder⁠ 1 tsp onion powder⁠ 1 tsp Italian seasoning⁠ 1 tsp salt⁠ ½ tsp black pepper⁠ ¼ tsp paprika⁠ ⁠ 💚Instructions💚⁠ Drain and rinse the jackfruit. Pat dry with a paper towel. Cut off the firm, pointy tips of each piece.⁠ In a bowl, combine almond milk and lemon juice. Whisk together.⁠ In a second bowl, combine flour and corn starch. Whisk together.⁠ In a third bowl, combine breadcrumbs, nutritional yeast, garlic, onion, Italian seasoning, salt, pepper, and paprika. Whisk together.⁠ Line a baking sheet with parchment paper.⁠ Create a line of the flour, buttermilk, and breadcrumbs. Dip one piece of jackfruit into the flour, then buttermilk, and then breadcrumbs. Repeat one more time, evenly coating the entire piece of jackfruit. Transfer to the baking sheet. Repeat until all jackfruit is coated.⁠ Preheat oven to 400 degrees F. Generously spray the breaded nuggets with oil. Bake for 25 mins, gently flipping halfway through, until golden brown.⁠ How to fry: Warm oil in a frying pan over medium-high heat. Once the oil is hot, add a few pieces of jackfruit to pan. Cook until golden brown, about 1-2 mins each side. If air frying, cook for 20 mins at 400 degrees F in the air frying rack. @weareveganuary⁠ ⁠ #veganrecipes #vegannuggets #veganmeals #veganmealideas #healthyrecipe #jackfruit #jackfruitrecipes #plantbased #plantbasedrecipes #plantbaseddiet #dairyfree#youngjackfruit #chickenfree