Not exact matches
It's made
of just two ingredients — clementines and
coconut cream — so there's not even any
added sugar, which is awesome.
I made this with carrots instead
of squash and instead
of coconut milk used a bit
of stock and half a block
of creamed coconut so it was more
of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus
added some spinach) and it was delicious.
Hey Ella, I recently made a yummy seedy nut slice where everything was held together by pureed apricots and prunes and I also
added the solid bit that settles at the top
of a can
of organic
coconut cream.
You could try leaving out the banana and
adding more
of the solid
coconut cream instead.
I'm sure lots
of creams add vitamin e or
coconut and it makes so much sense to go straight to the source!
Add a little dollop
of ice
cream or yogurt (have you tried this
coconut one?!)
Re
coconut milk — could you tell me which brand you favour — i find some have a sort
of synthesis taste, do you use
coconut cream and
add water or stock?
If you want to try it with all
coconut cream I think it would be fine, however I'd recommend increasing the lemon by a couple
of tsp as well as
adding some onion and garlic powder since you'll lose the flavor from the mayo.
A homemade batch
of whipped vanilla maple
coconut cream adds the perfect punch
of creamy sweetness to crispy toasted waffles and a sprinkle
of coconut chips and flaky
coconut give it a crunchy, chewy texture that...
I could not find
coconut cream in my local asian market, but I did find
cream of coconut... same thing only they
add a little sugar to it..
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I usually make this as an overnight recipe and
add a bit
of heavy or
coconut cream to get some extra fat in.
I
added about half a cup
of coconut cream to the fondue I made yesterday, and ran it through the blender (single serve cup on the Ninja).
While I
added pears and
coconut cream to these gingerbread cookie cups, you could
add any number
of fillings.
Add spoonfuls
of the pear mixture to the cookie cups and top with a dollop
of coconut cream and a sprinkle
of toasted
coconut.
I made a fresh homemade whipped
cream and
added coconut extract to fit the flavor
of the pie.
When the cupcakes are totally cool, make the frosting: scrape all
of the
coconut cream out
of the can and into a cold bowl (do not
add the little bit
of coconut water or juice in the can — just the thick, white
cream).
Beat the heavy whipping
cream on high speed,
adding 1 teaspoon
of coconut extract and powdered sugar slowly during mixing.
Hi Jenni, I use Ayam (straight, not light)
coconut cream and
coconut milk for pretty much everything as I think it is one
of the best tasting ones out there and they don't
add any thickeners or fillers.
I
added a tablespoon
of cold heavy
cream to solidify my
coconut oil (I live in Texas, and our CO liquefies during the summer).
Almond milk creates a light base that allows the flavors
of chocolate and spice to come through cleanly, and a plume
of coconut cream adds its subtly tropical flavor.
I
added slightly more than 3/4 cup
of the
coconut milk, which was a mistake because the ice
cream had a very mild
coconut taste to it.
I have been making this cake for years, with a twist, I take a small can
of crushed pineapple and
add the liquid from it to the
cream of coconut and sweetened condensed milk, before I pour it on the cake and put the crushed pineapple on top
of the cake, before I chill it overnight.
The
coconut cream is thick, so take a spoon and spatula and using small amounts, frost the top
of each layer (I use a very line layer
of coconut cream) and then
add the other layer
of cake.
Take the calorie count down a notch but enjoy all the flavour by
adding coconut water instead
of the
cream.
To top this cake I
added a dollop
of fat free plant based Greek yogurt because I wanted something quick and easy from the fridge and couldn't be bothered with making whipped
coconut cream.
Add coconut cream, I usually add the creamy part first and if soup needs more liquid I continue to add some of the coconut liqu
Add coconut cream, I usually
add the creamy part first and if soup needs more liquid I continue to add some of the coconut liqu
add the creamy part first and if soup needs more liquid I continue to
add some of the coconut liqu
add some
of the
coconut liquid.
I make
coconut whipped
cream all the time as frosting for cupcakes and such, but I love the idea
of adding cashews — totally makes sense for the texture, and I bet it's so thick and rich!
To make more
of a whipped
cream frosting you can beat
coconut cream alone,
add a bit
of honey or maple and vanilla, then chill for several hours to firm it up.
It's already packed with spinach and other nourishing ingredients, but if you want a little boost
of flavour, you can
add a bit
of coconut cream, as seen in the image.
Cauliflower and
coconut cream lend the soup a thicker consistency, whilst carrot, celery and yellow onion
add lots
of flavour.
I've made
coconut cream frosting before but never thought
of adding cashews.
For every 4 - 5 Tbs
of coconut cream / butter (1/4 cup ish) I
add 2 - 3 Tbs cacao powder and honey to taste.
In a high - speed blender,
add the
coconut milk, scraping the entire can to make sure you get all the
coconut cream and milk out
of it.
Scoop the solids off the top
of a can
of coconut cream (this is easiest if the can has been placed in the fridge at least half an hour prior), and
add with the date mixture and oil to a high speed blended.
I
added 4 cups
of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece
of fresh ginger (peeled and chopped) to the Vitamix with the cashews and
coconut cream.
Once it was smooth, I
added a cup
of coconut cream and mixed it in with the blender.
To serve: Stack each serving
of pancakes on a large plate, then dollop on the berry sauce and
add a generous helping
of coconut - cashew
cream.
* I
added a little more
of the
coconut cream which is the creamy substance that rises to the top
of the can) to my rice to make it even more sticky.
I used butter instead
of coconut oil because I love butter, and I didn't have enough almond milk so I
added 1 Tbsp heavy
cream and 3 Tbsp water.
Open the cans
of coconut milk and scoop out the thick
cream that should have separated from the water (try not to
add any
of the water, this will make the caramel runny).
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.
Stir in the
coconut flour and let it toast for about a minute, then
add the
coconut cream or milk and mix until all
of the flour is absorbed.
Just toss together your favorite cookie crumbles,
add a layer
of ripe summer berries, and top with
coconut whip
cream.
So, for the whole food forms
of coconut such as the butter,
cream, flour (just ground
coconut meat), or the fresh meat instead, and
add a little
coconut to your diet!
Also the
coconut cream glaze (even without
adding water) was too liquid to remain on top
of cake without being absorbed.
Spoonfuls
of fluffy whipped
cream layered with berries might not sound like anything new until we tell you that the whipped
cream is made entirely from
coconut milk — no
added sugar and no dairy.
I took the original chocolate cake mug recipe
added 2 tps
of coconut oil, 1 tsp
of peanut butter, and a splash
of heavy
cream.
So when I made another batch
of ganache for these gluten - free mocha donuts, I again
added espresso powder to the
coconut cream.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no
added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no
added sugar 30 g
coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable
cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls
of shelled hazelnuts, more or less finely chopped