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    Recipes​

    Hearts of Palm and Kale Dip

    Hearts of Palm and Kale Dip

    Ingredients

    6 Garlic Cloves
    2 tbsp of Olive Oil
    1 Can of Heats of Palm
    5 Cups of kale, finley chopped
    1/2 Cup Milk
    8 oz Cream Cheese
    1/2 Cup Sour Cream
    1 Cup Parmesan Cheese


    Preheat oven to 350 degrees F.

    Heat olive oil in a saute pan and add garlic. Cook for 2 minutes. Add chopped heart of palm and kale and stir.
    Turn off the heat, add milk and cream cheese and stir. Mix in sour cream, ¾ cup parmesan cheese. Transfer to baking dish. Bake for 25 minutes

    Mango Pudding

    Mango Pudding

    Ingredients

    4 cups canned coconut milk
    1/2 cup cornstarch
    2/3 cup sugar
    1 tablespoon orange blossom water
    1/2 teaspoon coarse salt
    1 can of Pacha Mango, for garnish
    Mint leaves, for garnish
    ​
    Directions

    Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.
    Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stir

    Hearts of Palm Ceviche

    Hearts of Palm Ceviche

    Ingredients

    2 Cans of Heats of Palm
    4 medium tomatoes, chopped
    1 large red onion, chopped
    3-4 jalepenos, deseeded and finely chopped
    1 orange bell pepper, chopped
    1 yellow bell pepper, chopped
    1 cucumber
    1 bunch cilantro, chopped
    2 avocados
    juice of 4 limes
    1 tablespoon olive oil
    tortilla chips

    Directions

    Drain the water from the hearts of palm and chop it into large chunks. In a medium bowl combine the hearts of palm with the remaining ingredients

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