Natnatlife

05/03/2026

03/03/2026

韓式風味 Arancini 🍅✨
靈感來自 .furue 的創意料理，在她的餐會上總是讓大家驚喜又回味無窮～

Arancini（炸飯糰）原是義大利的經典小吃，這個「韓式版本」以新鮮番茄、甜辣醬加上 **Nature’s Charm 是拉差菠蘿蜜** 打造，酸甜中帶辣，吃起來清爽又過癮🔥

是拉差菠蘿蜜的口感像鮪魚卻完全植物性，和米飯、醬汁完美融合，讓人一口接一口～

✨食材一覽✨
> 【醬汁】番茄 150g、韓國辣椒醬 1 小匙、楓糖漿 1 大匙
> 【飯糰】熟飯 400g、 是拉差菠蘿蜜 1 罐、素蛋黃醬 2 大匙、芝麻 適量、麵粉 2 大匙
> 【外層】麵粉 + 植物奶（攪拌均勻至鬆餅糊狀）+ 麵包粉
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> 🥢做法：
> 1️⃣ 將小番茄切丁並混合所有醬汁材料。
> 2️⃣ 做成飯糰後裹上外層，炸至金黃或用氣炸鍋烘烤。
> 3️⃣ 淋上醬汁，享受韓式義式的融合驚喜！💛
>
> 🌱 **植物系創意，讓經典更有新味道！**
> #是拉差菠蘿蜜 #純素韓食 PlantBased

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> Korean-Style Arancini 🍅✨
> Inspired by .furue’s creative catering hit — this Korean-style Arancini reimagines an Italian classic in a bold, plant-based way!
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> Fresh tomatoes and a sweet–spicy Gochujang glaze bring a Korean twist, while **Nature’s Charm Sriracha Jackfruit** adds a perfectly flaky, tuna-like texture that makes every bite satisfying and exciting 🔥
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> Light, flavorful, and 100% vegan — proof that plant-based can be comforting *and* full of character.
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> ✨Ingredients✨
> **Sauce:** Tomato 150g, Gochujang 1 tsp, Maple syrup 1 tbsp
> **Rice balls:** Cooked rice 400g, 1 can Sriracha Jackfruit, Vegan mayo 2 tbsp, Sesame seeds (to taste), Flour 2 tbsp
> **Coating:** Flour + Plant-based milk (pancake-like texture) + Panko breadcrumbs
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> 🥢Steps:
> 1️⃣ Finely chop tomatoes and mix sauce ingredients.
> 2️⃣ Form rice balls, coat with batter, then fry or air-fry until golden.
> 3️⃣ Drizzle with plenty of sauce and enjoy your Korean-Italian fusion moment!
>
> 🌱 **Plant-based creativity that redefines comfort food.**
> NaturesCharmHK PlantBased VeganFusion SrirachaJackfruit KoreanVegan VeganFoodie CrueltyFree

02/03/2026

These Coconut Scones by are super simple 4-ingredient sweet treats ready in under 25 minutes and made with no dairy, no eggs, for a flaky and soft texture.

這款由 製作的椰子司康超級簡單，只需 4 種材料就能完成！不到 25 分鐘就能出爐，無奶、無蛋，外層酥鬆、內裡柔軟。

前往這裡看這款椰子司康的食譜
Use below link to find out how to make it
(https://www.theconsciousplantkitchen.com/coconut-scones/)
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> #煉奶

26/02/2026

❄️Snowflakes Tiramisu>> Let’s make easy vegan tiramisu that’s creamy, tasty and quick to make! Enjoy!!🫶🏼✨

當然可以！以下是你的內容翻譯成自然流暢的繁體中文版本，保留了輕鬆可愛的語氣與表情符號。

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❄️雪花提拉米蘇 >> 一起來做這款簡單又濃郁滑順的純素提拉米蘇吧！輕鬆完成、香氣滿滿～享受甜點時光！🫶🏼✨

**材料：**
- 1 罐 椰子打發鮮奶油
- 1 罐 椰子卡士達醬
- 200 克 純素白巧克力
- 200 克 你喜歡的純素餅乾
- 咖啡（用來浸泡餅乾）
- 可可粉

**製作步驟：**
1. 在碗中打發冷藏過的 Nature’s Charm 椰子打發鮮奶油。加入 Nature’s Charm 椰子卡士達醬與融化的純素白巧克力。
2. 攪拌均勻即可，避免過度攪拌。放入冰箱冷藏備用。
3. 將純素餅乾快速浸泡在咖啡中，鋪在容器底部作為第一層。
4. 加上一層剛剛準備好的奶油混合物。
5. 重複上述步驟兩次，直到共有三層奶油與三層餅乾。
6. 放入冰箱冷藏至少 1 小時，直至定型。
7. 上桌前在表面撒上可可粉（可以搭配模具創造圖案），然後盡情享用吧！🫶🏼✨

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#椰子打發鮮奶油 #即食甜點 #椰子吉士醬 #提拉米蘇

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Ingredients:
1 can coconut whipping cream
1 can coconut custard
200g Vegan white chocolate
200g Vegan cookies of your choice
Coffee (for soaking cookies)
Cocoa powder

1. In a bowl, whip the cold Nature’s Charm coconut whipping cream. Add the Nature‘s Charm coconut custard and the melted vegan white chocolate.
2. Mix until combined. Don’t overmix. Refrigerate until you use it.
3. Dip the vegan cookies in coffee and place them in a dish as the first layer.
4. Add a layer of the prepared cream.
5. Repeat for two more times until you get 3 layers of cream and 3 layers of cookies.
6. Refrigerate at least for 1 hour until it sets.
7. Dust cocoa powder on top before serving (get creative with stencils) and Enjoy!🫶🏼✨
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naturescharm coconutwhippingcream readytoeat cremeanglaise tiramissu

07/01/2026

Please let me know who want this . Make a wish, leave a message here and tell us your location in either HK, China, Macau or Taiwan. This helps whether you can easily buy it in these 4 regions.

Introducing a Newbie this New Year!! 🥳 - Nature‘s Charm UBE condensed milk 🍠

The Ube condensed milk is our same beloved coconut condensed milk with a purple sweet potato flavour. It’s got a great flavour and also a vibrant color that‘s magical for all your delicious creations! Are you ready? 🍠💜✨
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02/01/2026

VEGAN STICKY TOFFEE PUDDING 🍮✨ Recipe 👇🏻

This one really surprised me.
Soft, sticky sponge, warm toffee sauce - and so much coconut custard soaking into every bite. 🤤

It’s simple, super cosy and exactly the kind of dessert I want on repeat all winter.

Serve it warm, don’t hold back on the sauce - and enjoy it slowly. 🤍

📌 RECIPE:

For the pudding:
- 1 cup (150g) flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (100g) light brown sugar
- ½ cup (120ml) condensed coconut milk
- ½ cup (120ml) plant milk (oat, soy, or almond)
- 3 tbsp (45ml) oil (sunflower or vegetable)
- 1 tsp vanilla extract
- 1 cup (150g) chopped dates
- ½ cup (120ml) boiling water

For the sticky toffee sauce:
- ½ cup (100g) light brown sugar
- ¼ cup (60ml) condensed coconut milk
- 3 tbsp (45ml) vegan butter
- 1 tsp vanilla extract

For serving:
- coconut custard, warmed
- toasted coconut, crushed nuts + pinch of sea salt

1. Soak chopped dates in boiling water for 10 mins, then blend into smooth paste.
2. Preheat oven to 180C/350F.
3. Mix dry ingredients. Add date paste + wet ingredients. Stir till smooth.
4. Pour into ramekins or a 8x8 inch (20x20 cm) oven dish. Bake for 25-30 mins.
5. Melt butter, add brown sugar + condensed milk, stir till smooth & lightly bubbling. Stir in vanilla.
6. Heat coconut custard until pourable.

To serve, pour the sticky toffee sauce over the warm pudding, add a generous serving of coconut custard & sprinkle with toasted coconut, nuts & co.

ENJOY ❤️

#椰子吉士醬