Sentences with phrase «add coconut milk mixture»

Immediately add the coconut milk mixture — be careful because this will flare / bubble up quite a bit — and cook, stirring constantly, for another 10 minutes, or until the whole mass is golden brown (like caramel).

Add the coconut milk mixture to the tofu mixture in the blender and blend.

Add coconut milk mixture, whisking until smooth.

Add coconut milk mixture, the other can of coconut milk, vegetable broth, curry paste and lime juice and cook for 20 minutes.

Add the coconut milk mixture to the flour mixture and stir until just blended.

Not exact matches

Add in eggs, coconut milk mixture and olive oil, and whisk to combine.

Add the wine or coconut milk and enough water to cover the meat mixture and bring to a boil.

If you have frozen fruit, you can just increase the amount of maple syrup in the coconut milk mixture, and add the frozen fruit directly to the blender, that way you won't have to defrost and stew.

The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component), that cooks in a mixture of healing spices and coconut milk.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients).

Add onion and garlic mixture, three quarters of a cup of coconut milk, and lime juice in a blender.

Add in a little more coconut milk if mixture seems far too thick.

If the mixture is still too hard to scoop and roll, you can melt the mixture back down and add more coconut milk, probably 1 tablespoon at a time until you get the perfect consistency.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water.

You may need to add more coconut milk if the mixture is looking too dry.

Return mixture to the pot and stir in coconut milk, lime juice, and salt (adding more to taste).

Blending / whisking constantly, slowly add a small amount of the hot coconut milk mixture at a time until completely incorporated and smooth.

When mixture begins to come together, add in your 1/2 cup coconut milk.

Remove the coconut milk mixture from the heat, stir in the vanilla, and add mixture to the blender with the strawberries.

Add the coconut milk and chia seed mixture and pulse the blender a few times to distribute the chia seeds.

I blended pitted dates with the juice to add some natural sweetness and creaminess to the coconut milk mixture.

Add vanilla extract and coconut oil to milk / vinegar mixture and stir well.

Add in the melted coconut oil, almond butter, maple syrup, vanilla extract, almond milk and the flax mixture.

Add to the cooled coconut milk mixture.

Stir in the coconut milk, add a pinch of cayenne and bring the mixture to a rapid simmer.

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

Mix the remaining coconut milk with cornstarch and gradually add to the pan, stirring until mixture comes to a boil and thickens.

When the mixture starts to come together, add the rest of the stock and the coconut milk.

Coconut sugar and sucanat both work excellent in this recipe (but once you add the warm milk mixture, you'll want to let it sit for ~ 10 minutes so the liquid works to dissolve the sugar).

Add the coconut milk and bring the mixture to a boil.

Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.

Sift together cassava flour, baking powder and salt... in a separate bowl beat the coconut sugar and butter until fluffy... add syrup, coconut milk, vanilla and egg to the butter mixture & beat until well combined... combine dry ingredients with wet and beat again until well combined... you now have a very tasty, yet basic vanilla donut batter.

Transfer the rice mixture in to a rice cooker, add in the black - eyed beans, stock and coconut milk, mix well, season with salt and cook according to your rice cookers instructions.

Add vegan butter - coconut milk mixture to dry ingredients and fold gently with rubber spatula until just incorporated.

Slowly add in flax seed mixture, lemon zest / juice and coconut milk until dough forms.

Add the coconut oil and maple syrup to the milk mixture and give it a stir.

i tried this recipe but i used 2 eggs and 1/4 milk and a bit of applesauce and cinnamon, baking soda, 1/4 of coconut flour from bob red mills after cooking it, i noticed it the mixture does nt stick together very well should i add more eggs?

With my knowledge of cooking with coconut oil, I know that once it hits cold ingredients (the milk) that it coagulates and so I decided to add the whole wet mixture (coconut oil, sugar, milk, vanilla) into the microwave to liquefy it all once more before adding the dry ingredients and the overall consistency of my cookie dough was moist and sticky — not crumbly at all.

Add the vanilla, coconut oil, almond milk / vinegar mixture, and sweet potato, and mix well until smooth (I used the whisk attachment of my mixer for this).

Remove the dark chocolate and coconut oil mixture and add the vanilla extract, coconut milk and honey.

Cut the chicken in to 2 - inch cubes and add it to the coconut milk mixture.

Once the milk mixture is frothy, add egg and coconut oil and whisk.

If the mixture seems thick (you want it just barely thin enough to be pour - able - like regular pancake batter), add more coconut milk or water, 1 tb.

In the same pan add in the coconut milk and sugar, heat until the sugar has dissolved and thickened slightly, and then add back in the chickpea flour mixture.

Virgin coconut oil is added to the golden milk paste before incorporating milk into the mixture.

Coconut milk adds surprising body and richness to the mint - lime mixture, making this a super-satisfying dinner if you have leftover lobster.

Add vegan butter - coconut milk mixture to dry ingredients, fold in gently until just incorporated.

Add melted chocolate and coconut butter mixture, chickpeas, almonds, cacao powder, cacao nibs and 6 tablespoons of almond milk in a high - speed blender.