Nature's Charm

Nature's Charm Nature's Charm is created with a vision to create, share and deliver quality vegan food to everyone everywhere. We're starting with Coconuts!!

Frozen Coconut Cheesecake Bars (GF) 🍓🥥 Light and refreshing, these frozen cheesecake bars by Minako Umehara🌱Vegan Recipe...
03/09/2026

Frozen Coconut Cheesecake Bars (GF) 🍓🥥 Light and refreshing, these frozen cheesecake bars by Minako Umehara🌱Vegan Recipes are made with silken tofu and Nature's Charm Coconut Whipping Cream. You won’t taste the tofu at all, and fresh lemon adds a bright, refreshing flavor. 🍋


Crust
35g GF rolled oats
20g toasted white sesame seeds
20g desiccated coconut
35g sunflower seeds
60g pitted Medjool dates
2 tsp raw cacao powder
Pinch of salt
3 Tbsp melted coconut oil

Filling
1 can Nature's Charm Coconut Whipping Cream, chilled overnight
250–300g silken tofu
5 Tbsp maple syrup
3 Tbsp lemon juice
Zest of 1 lemon
4 Tbsp melted coconut oil
1 tsp vanilla extract
1 thin slice raw beetroot (about 2cm / 3/4 inch)

Topping, optional
Fresh strawberries
Desiccated coconut

Method
1. Process crust ingredients until combined. Press into the pan.*
2. Wrap tofu in paper towels and microwave 2 min. Cool and measure 150g.
3. Scoop 220g solid Nature's Charm coconut whipping cream from the chilled can. Blend with tofu and all filling ingredients except beetroot.
4. Pour 2/3 over crust; freeze 1 hour or until firm.
5. Blend beetroot into remaining filling, pour on top and freeze overnight.
6. Let stand a few minutes, remove from pan and cut with a warm knife. Wrap and freeze.
7. Let stand 2–3 min before serving. Enjoy frozen but not completely hard.

*Line a non-removable-bottom pan with parchment paper.

Note: Pink layer optional. Use beetroot, matcha or another natural coloring, or make one plain layer.

暑い日にぴったりな、ひんやりさっぱりとしたフローズンココナッツチーズケーキバー🍓

絹ごし豆腐と Nature's Charm の Coconut Whipping Creamを使って、軽やかな口当たりに仕上げました。

お豆腐の風味は全く感じず、レモンの爽やかな香りと酸味が広がります🍋

冷凍庫から出して2〜3分。まだしっかり凍っているけれど、カチカチではないくらいが食べ頃です。

ピンクの層はほんの少しのビーツで自然に色付けしています🩷

日本語レシピはコメント欄です↓

#アイスケーキ

02/09/2026

Ube panna cotta💜 This recipe by Suzu Homecafe🧸 is easy to make, creamy, refreshing, not too sweet and completely vegan! Do try and enjoy !💜🥥💫

Ingredients:💌
1 cup Water
6g Agar Agar powder
1 can Nature's Charm Coconut whipping cream
1/4 cup Nature's Charm Ube condensed milk

1. In a pan, add water and agar agar powder.
2. Cook on medium heat until the agar agar completely dissolves (it will take around 7-10 minutes).
3. In a bowl, add Nature's Charm coconut whipping cream (room temperature) and ube condensed milk. Mix until combined.
4. Strain and add the agar agar water. Mix until combined.
5. Strain and transfer to small bowls.
6. Let it come to room temperature and refrigerate until it sets.
7. Once it sets, decorate it using cloud coconut jello or you can also add fruit compote on top.
Enjoy it cold!💜🤌🏼💫
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29/08/2026

I can confirm this 100% lived up to the hype!

It’s SO delicious, super easy to make and only two ingredients! Fun to do with kids in the holidays too! Plus it’s gluten free, vegan, no refined sugar and hydrating!

I loved trying this out with a different melon, what are the green ones called again? I always get them mixed up 🤦🏻‍♀️ and the Nature's Charm coconut cream gives it the BEST consistency ever!

Here’s how 👩‍🍳
🔹half a melon, with the centre scooped out
🔹1/2 cup coconut whipping cream Nature's Charm

▪️halve, scoop out seeds and freeze the melon overnight
▪️pour in the coconut cream (no need to chill beforehand) then scrape the edges of the hollowed out park with a spoon
▪️keep scraping and stirring until it forms an ice cream consistency, then enjoy straight away!

Love, Mrs H xx
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27/08/2026

Rice Paper Cheung Fun aka Rice Noodle Rolls 🥢

We love the rice paper series by Elle 🐇 and this would be a favorite 😛🫶🏼 Cheung Fun was one of my all time fave dim sum dish but it can be very time consuming to steam each rice noodle layer, so I made this easy lazy rice paper version! And filled them with king oyster mushroom “scallop” 🐚

The key to bring out that oceanic flavor without using actual ocean animals is vegan fish sauce! Mine is from Nature's Charm which is infused with seaweed and algae 🪸 and I used it in both the marinade and the dipping sauce 😋🤌🏼
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21/08/2026

High Protein Thai Larb Tofu 🌿 Want a light lunch in 20 minutes? Save this recipe by Tess Begg 👇🏼

This meat-free take on Thai larb is fresh and flavourful, served in crisp lettuce cups and packing around 30 g of protein per serve (depending on the tofu brand you use). It isn’t exactly authentic since it’s missing the ground toasted rice, but it’s still so delicious.

I make this with Nature's Charm vegan fish sauce. It’s a great alternative and a must-have in my pantry for adding umami flavour!

Ingredients:
450g firm tofu
2 shallots, sliced
3 green onion stalks
1 red chilli, sliced (seeds removed if sensitive to chilli)
Handful fresh mint leaves
Handful fresh Thai basil
Handful chopped fresh coriander
1 large lime
1 tbsp Nature's Charm vegan fish sauce
Lettuce cups to serve

Press the tofu with paper towels to remove excess water, then crumble it into a bowl. Heat oil in a pan over high heat and add the tofu, cooking until golden.

Add the Nature's Charm vegan fish sauce and juice of 1 lime, tossing to combine. Reduce the heat to low and add the shallots, green onion, chilli, coriander, mint, and basil. Stir and cook for a few minutes.

Serve in crisp lettuce cups and enjoy!
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21/08/2026

Savoury dot cakes have been everywhere lately, so Jess had to put my own spin on the trend… with a sushi-inspired bagel! 🤤

Creamy “tuna” made with Nature's Charm jackfruit confit and vegan mayo, avocado, cucumber, vegan cream cheese, nori and everything bagel seasoning. It’s fresh, packed with flavour and such a fun, easy and delish lunch idea 🥯

Would you try this one? 👀 |
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17/08/2026

Ok so this was oddly satisfying to make and kind of fun too 🤩

This is Michelle Chen 's DIY version of the delicious Japanese sweet potato ice cream outside Sensoji Temple in Tokyo using the frozen fruit/veggie trick 🤭

I used Nature's Charm coconut condensed milk, which adds the perfect touch of sweetness without overpowering the sweet potato 🤎

2-ingredient Japanese sweet potato icecream

Ingredients:
✅ 1/2 soft-baked Japanese sweet potato, cut in cut with the centre slightly scooped out
✅ 2-3 tablespoons Nature's Charm sweetened condensed coconut milk

*simply double then quantity for a full sweet potato

METHOD:
1. bake the sweet potato your preferred method until the flesh is soft. I like to wrap mine in foil and bake at 220 degrees C / 440 degrees F for about 60 mins
2. Cut the cooked sweet potato in half. Use a spoon to carve out a well in the centre
3. Freeze overnight or for at least 4 hours until firm
4. Add the Nature's Charm condensed milk into the centre of the frozen sweet potato and use a spoon to continuously scrape the sides of the sweet potato back into the centre
5. The mixture should all come together and make a fluffy “icecream” mash.

Enjoy! If you love Japanese sweet potato like me then you will love this! 💛
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15/08/2026

🥥🍸Coconut condensed milk limeade🍸🍋‍🟩

A creamy zingy refreshing drink to have throughout this summer. Make this quick and easy recipe by our dear friend 💖

Preparation TIme - 5 minutes
Servings - 6

Ingredients
5 limes, cleaned and quartered
1 can of Pure Young Coconut Water
250ml Sugar Free Condensed Milk
500ml cold water
Ice to serve

Directions 

Blend together the limes, Nature's Charm coconut water, sugarfree condensed milk and water in a high speed blender for 2 - 3 minutes.

Strain this through a fine mesh sieve. Sweeten with a little maple syrup if you want it a bit sweeter. I left it tangy and lightly sweet.

Serve immediately over ice.
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14/08/2026

These may be the prettiest fudge we've seen!! They are equally as yummy toooo 💚 Coconut Matcha Chocolate Fudge by the lovely Mei Yee ☺️

Ingredients
Coating
100g DF white chocolate
1/4-1/3tsp of matcha powder for the color

Melt coating chocolate and mix with a little matcha. Fill the mould with matcha chocolate mixture. Chill for 20 minutes until set.

Filling
100g DF white chocolate
40ml Nature's Charm sweetened condensed coconut milk
1 tsp tsp matcha powder

Melt the white chocolate.
Mix in Nature's Charm sweetener condensed coconut milk and matcha powder.
Add the mixture into the mould. Place in freezer to set (until firm, at least 2 hours).
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12/08/2026

Ube Cheesecake💜

Comment ‘CHEESECAKE’ and I’ll DM you this awesome recipe by !

💜 UNBELIEVABLY creamy Vegan Baked Ube Cheesecake- A buttery Oreo cookie base, baked Ube Cheesecake filling, topped with whipped cream & desiccated coconut. I used the NEW Sweetened Condensed Ube Milk from which tastes incredible & gives the cheesecake an eye-catching, purple colour! 💜 I also used the Nature's Chaem coconut Whipping Cream on top of the cheesecake🤤 Vegan, easy to make + vegan Ube. 🥳 Enjoy friends!

Ingredients for the base
300g of Oreo cookies
100g of dairy-free butter (melted)

Ingredients for the cheesecake filling
300g of cashew nuts
400g of dairy-free cream cheese
500g of silken tofu
200g of caster sugar
1 teaspoon of vanilla extract
3 tablespoons of Ube Condensed Milk

Ingredients for the cream
220ml of coconut whipping cream
1 tablespoon of Ube Condensed Milk
+
Desiccated coconut (for sprinkling on top)

Get the full recipe on Holly's website: thelittleblogofvegan.com
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3170

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