1 can of full fat coconut milk 12 ounces of strawberries fresh or frozen 1 medium size very ripe banana 1 - 2 tsp vanilla 1 - 2 tbsps.
caramelized onion cream ingredients: 1 tbsp oil + extra if needed 1 medium cooking onion, sliced into thin half moons 1 - 2 sprigs of thyme, leaves chopped (optional) 1 - 2 cloves of garlic, sliced big splash of sherry vinegar salt + pepper
1 can of full fat coconut milk, chilled overnight
Filling
1 can of full fat coconut milk, stashed in the fridge overnight 1 tbsp of agave 1/4 tsp of spirulina powder a few drops of peppermint extract
healthy splash of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups veggie stock
1 can of full fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.
Not exact matches
2 packages
of plain Tofutti cream cheese
fat from
1 can full -
fat unsweetened Thai
coconut milk 3 tablespoons honey
1 teaspoon vanilla extract generous squeeze
of lemon juice
1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch
of scallions, thinly sliced (~ 8 scallions)
1/2 cup finely chopped cilantro
1 14 - ounce
can of coconut milk (
full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
1 shallot, minced 3 stalks
of celery, thinly sliced
1 small head
of broccoli, de-stemmed and roughly chopped
1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced
1 cup
of frozen peas
1 14 oz
can of full fat coconut milk 1/2
14 oz
can of diced tomatoes
1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
cake
10 large egg whites, at room temperature
1 cup cake flour
1 1/4 cups caster sugar (I blend granulated sugar in my food processor to get this amount)
1/4 teaspoon salt
1 teaspoon cream
of tartar
1 teaspoon vanilla extract 2
cans cold (refrigerated overnight)
full -
fat coconut milk
2
cans of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons
coconut oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option)
1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if extra sweetness is desired 8 -
10 fresh figs (reserve a few for serving if desired)
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil
1/8 teaspoon ground cardamom
1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2
14oz
cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular
full fat glory), plus more if needed **
1 cup diced dried apricot (from about
16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt
1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about
1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
2
cans full fat unsweetened
coconut milk 1/2 teaspoon xanthan gum or
1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised
1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime
1/2 cup light agave syrup or other sweetener
of choice
2
cans full fat Thai
coconut milk scant
1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen
1/2 teaspoon xanathan gum or
1 tablespoon arrowroot powder pinch
of sea salt
1 tablespoon vanilla extract — optional
1 cup cashews
1 14 - ounce
cans coconut cream OR
full fat coconut milk 2/3 cup unsweetened cocoa or cacao powder powder
1/4 cup
coconut sugar or 8 Medjool Dates
1 bean or
1 tsp pure vanilla extract Pinch
of salt
1 vegan chocolate bar (salted Caramel yes please)
1 can full -
fat coconut milk or cream ~ for fully raw use
1 cup cashew cream instead
of coconut ~ 3 tbsp maple syrup
1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.
1 cup organic non-hydrogenated vegetable shortening
1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice
1/2 cup
canned full -
fat coconut milk (well mixed)
1 teaspoon pure vanilla extract
1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1 cup organic non-hydrogenated vegetable shortening
1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice
1/2 cup
canned full -
fat coconut milk (well mixed)
1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided
1 tablespoon powdered sugar
1 cup organic non-hydrogenated vegetable shortening
1 1/2 cups powdered sugar, sifted
1/2 cup
canned full -
fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend
of choice
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder (decaf is fine)
1 tablespoon brewed coffee (decaf is fine)
Ingredients - 2 tablespoon olive oil -
1 green bell pepper, seeded, and chopped -
1 medium yellow onion, chopped -
1 jalapeño, seeded and chopped - 3 garlic cloves, minced -
1 tablespoon curry powder -
1 teaspoon sweet paprika -
1/2 teaspoon ground ginger -
1 teaspoon sugar or honey -
1 tablespoon
of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce
can chopped tomatoes -
1can full -
fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
1 (
13.5 ounce)
can of full -
fat unsweetened
coconut milk; chilled overnight in the coldest part
of your refrigerator
For softer, healthy hair and scalp fill spray bottle
1 / 8th —
1 / 6th
of coconut milk (
canned,
full fat).
Pour in
1 can of full -
fat coconut milk.
* Two
15 - ounce
cans full -
fat coconut milk, divided * 3
full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-
1/2 Tablespoons cornstarch *
1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base *
1/2 cup chopped chocolate
Open your
can of full fat coconut milk and add
1 cup
of the
coconut water + 3 tablespoons
coconut cream to the soup pot.
1 can of full fat organic
coconut milk 1 vanilla bean, split lengthwise and scraped
of seeds
1/2 teaspoon xanthan gum 5 medjool dates, pitted
1 tablespoon maple syrup (or raw honey, agave,
1 or 2 more dates)
1 can full fat coconut milk, refrigerated 24 to 48 hours
1/2 cup fresh squeezed orange juice zest
of 1 large orange (about 2 teaspoons)
1 teaspoon vanilla extract
1 tablespoons raw honey a handful
of frozen raspberries
1 heaped tablespoon
of green Thai curry paste About
1 litre
of veggie stock
1/2
can of full fat coconut milk About
150gr
of rice noodles 200gr
of shiitake mushrooms - sliced
1 pakchoi
1/2 block
of firm tofu — about
175gr — chopped into small cubes
1 red fresh chilli
1 tablespoon
of Tamari sauce The juice
of 1/2 lime
Hi Katie: — RRB - You'll need
full fat coconut milk (I've updated the recipe to mention that) Other
milks won't work
1:
1 but if you can't have
coconut milk, I would use 2 cups
of almond
milk and
1 cup
of dairy - free cream.
Print
Coconut, mango and lemon panna cotta Ingredients 150 g silken tofu 200 g coconut cream the thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
Coconut, mango and lemon panna cotta Ingredients
150 g silken tofu 200 g
coconut cream the thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut cream the thickened
coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut cream from a
can of full -
fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice
of 1 lemon 6 - 7 tablespoons agave
1/3 —
1/2 -LSB-...]
can full -
fat coconut milk 2 teaspoons agar agar flakes 3/4 cup
coconut sugar
1 teaspoon vanilla extract
1 1/2 ounces unsweetened baking chocolate, roughly chopped pinch
of salt
Separately, I heated a
can of full fat coconut milk in a pan until it reached a slight boil, then I added the gelatin (
1 and
1/2 tsp) and stirred it well.
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces
coconut flour (I used Bob's Red Mill brand, and this was equal to
1 cup) * 2 teaspoons baking powder *
1/2 teaspoon fine sea salt *
1/3 cup raw, organic cane sugar plus another
1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic
coconut milk (I used organic, unsweetened
full -
fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the
can) *
1/4 cup organic raisins
1 large onion (about 2 cups), diced
1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour
1/2 cup
of brown rice flour
1/2 cup
of almond flour
1/3 cup
of manchego cheese (optional)
1 teaspoon
of baking powder
1/2 teaspoon
of baking soda
1 teaspoon
of mustard powder
1/4 teaspoon
of salt
1 1/2 cups
of full -
fat canned coconut milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed)
1/4 cup
of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
1 tsp
of coconut oil
1 tbsp fresh, minced ginger
1 tbsp fresh, minced garlic
1/4 tsp fenugreek
1/4 tsp brown mustard seeds
1 tsp curry powder
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp
of coriander
1/4 tsp
of garam masala salt & pepper to taste
1 medium head
of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups
of small white button mushrooms, quartered 8 oz firm tofu, cubed
18 oz jar
of diced tomatoes
13 oz
can of full fat coconut milk 1/4 tsp each
of fenugreek, brown mustard seeds & curry powder
1/4 cup
of cilantro, roughly chopped, the juice
of a lime & sea salt to garnish
1 15 - ounce
can of full fat coconut milk 3/4 cup raw cashews, soaked 4 to 8 hours
1/4 cup pure maple syrup 2 tablespoons fresh lemon juice 2 teaspoons lemon zest
1/4 teaspoon saffron threads
PrintSuper Charged
Coconut CurryPrep 15 minsCook 30 minsInactive 5 minsTotal 50 minsAuthor DrJockers.comYield 5 - 6 cups Ingredient: 1 can full fat coconut milk 1 1/2 cup of organic chicken broth 2 cups... Re
Coconut CurryPrep
15 minsCook 30 minsInactive 5 minsTotal 50 minsAuthor DrJockers.comYield 5 - 6 cups Ingredient:
1 can full fat coconut milk 1 1/2 cup of organic chicken broth 2 cups... Re
coconut milk 1 1/2 cup
of organic chicken broth 2 cups... Read More
Lucuma sweet cream
1 can (
13.5 oz)
full fat coconut milk, refrigerated overnight
1/4 cup (52g) cane sugar 2 - 4 tablespoons (
18 - 36g) lucuma powder Small pinch
of turmeric, for color (optional) Pinch
of vanilla sea salt 3 tablespoons (36g) unsweetened almond
milk 1 tablespoon (
11g) refined
coconut oil (optional)
If you use
full -
fat coconut milk in the
can, then aim for
1/2
can and then add in
1 cup
of water.
Print Chocolate - hazelnut truffles Ingredients 50 g creamed
coconut highly concentrated
coconut in a firm block
100 g dark chocolate
150 g
coconut cream the thickened
coconut cream from a
can of full -
fat coconut milk 100 g dates previously soaked for minimum
1 hour
150 -LSB-...]
for the chocolate chia mousse: 3/4 cup
of chia seeds
1/3 cup +
1 tablespoon
of cocoa powder 2 pinches
of sea salt 2
1/4 cups
of nut
milk of your choice
1/4 cup +
1 tablespoon
of maple syrup
1/2 teaspoon
of pure vanilla extract
1 1/2 cups
of semisweet chocolate chips
1 teaspoon
of orange zest
1/8 teaspoon
of ground cardamom for the cardamom rose coco whip:
1 (
13.5 oz)
can of full -
fat coconut milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners» sugar
1/4 teaspoon
of rose water
1/4 teaspoon
of cardamom some (optional) toppings:
1 / 4 cup
of cacao nibs
1 tablespoon
of dried edible rose petals METHOD
Pin It Ingredients: 50 g cashews previously soaked for minimum 2 - 3 hours 80 g
coconut cream the thickened
coconut cream from a
can of full -
fat coconut milk 2 frozen bananas
1/3 cup blueberries fresh
1 teaspoon maqui berry powder Read... Continue Reading →
Ginger Ice Cream 2
cans full fat coconut milk 1/2 teaspoon xanthan gum or
1 tablespoon arrowroot powder
1/2 cup agave syrup
1 teaspoon vanilla extract
1 - inch peeled knob
of ginger plus
1/4 cup grated ginger
The Ginger Ice Cream 2
cans full fat coconut milk 1/2 teaspoon xanthan gum or
1 tablespoon arrowroot powder
1/2 cup agave syrup
1 teaspoon vanilla extract
1 - inch peeled knob
of ginger plus
1/4 cup grated ginger.
The Wayfare sour cream was used to fatten it up a little, it's optional (you could also add
1 or 2 Tbsp
of full fat canned coconut milk, or omit altogether).
My favorite morning drink is
1 can of organic
full fat NATURAL VALUE (doesn't have additives)
coconut milk heated with
1 teaspoon
of EACH organic powdered turmeric, cardamon, cinnamon, ginger, black pepper with
1/2 teaspoon
of organic Grade B maple syrup added before drinking..
Print Chocolate, hazelnut and chickpea truffles Ingredients
120 g dates previously soaked for minimum
1 hour 80 g
coconut cream the thickened
coconut cream from a
can of full -
fat coconut milk 200 g chickpeas cooked and peeled
100 g hazelnuts roasted and ground
100 -LSB-...]
Ingredients
1 block
of ramen noodles 2 cups boiling water
1/4 cup
canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block
of firm tofu a handful
of chopped peanuts (roasted and unsalted)
1 scallion, chopped few pinches
of fresh cilantro leaves fresh lime wedges
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced
1/2 cup
of granulated
coconut sugar (maple syrup works as well if you prefer)
1/4 teaspoon
of sea salt
1 vanilla bean, scraped (or
1 tablespoon
of vanilla extract)
14oz
can of full fat coconut milk 2 tablespoons
of agar flakes for the strawberry
coconut crunch: 3/4 cup
of frozen strawberries
1 teaspoon
of vanilla
1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup
1 cup
of thick
coconut flakes
1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
1 can (
13.5 ounces)
full fat coconut milk 3/4 cup raw cashews, soaked for 4 hours
1/4 cup pure maple syrup
1 teaspoon vanilla extract a pinch
of sea salt
1 small kabocha or red kuri squash, or pumpkin — cut in half and seeded 2
cans full -
fat coconut milk 1 tablespoon shredded ginger 3/4 cup maple syrup or more to taste pinch
of sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon xanathan gum — optional
1 cup (250 ml)
full -
fat coconut milk (
canned)
1 tablespoon lemon juice
1 cup (
140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour
1/4 cup (25 g) almond flour
1 tablespoon baking powder 3/4 teaspoons fine sea salt
1/4 teaspoon ground ginger
1/2 cup plus
1 tablespoon (
115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow)
1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries
1/2 teaspoon ground pink peppercorns