Not exact matches
For example, lemak kuning is a
coconut - based
sauce made with most of the regional curry ingredients; kerabu kerisik is made with fried, pounded
coconut, lime juice, dried shrimp, shallots, and chiles; and kacang blends together the flavors of peanuts, lemongrass, galangal, chiles, and
coconut milk.
for the tomato
sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon
coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
By Patrick Holian Recipes: K.B.'s Goat Pepper
Sauce K.B.'s Bird Pepper Rub Bahamian Conch Salad Doug's Blackened Conch Goat Pepper Fried Chicken Goat Pepper
Coconut Chicken Story and Photos by Patrick Holian Illustration by Harald Zoschke Editor's Note: Patrick's story conjured up quite a memory
for me, because the first chile pepper dish I ever ate was not in...
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup
coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple
sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
Is the
coconut milk you use
for the
sauce the kind from a tin or the kind from a carton?
Cooked
for 20 minutes, in an oven I know was at the right temperature and they were just rawish and doughy once cooled so not to be beaten I've reheated and cooked further they still taste like bad cookie dough and the
sauce tastes to much like
coconut.
Next add the dates,
coconut oil and apple puree into a
sauce pan and allow them to simmer
for five minutes, until the dates are nice and soft
A
coconut intolerance in the family... any ideas on a substitute
for the
sauce?
May I ask what brand the
sauce pan is you're using in a lot of recipes, like the creamy
coconut porridge
for example?
4 ounces fresh
coconut, grated Vegetable oil
for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy
sauce 6 cups
coconut milk, recipe here
I would defiantly recommend not steaming the potatoes first, 1 hr is PLENTY of time
for the potatoes to cook from raw in the tomoatey,
coconut sauce.
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Quick question, could I substitute honey and worcestershire
sauce for the date paste and
coconut aminos, respectively?
My husband keeps asking
for it, and I keep using the
coconut tahini
sauce on E V E R Y T H I N G!
OMG Elysia, that thai
coconut sauce sounds to die
for, I love how you used it on the meatballs, this dish is a bomb of flavor.
If you're dairy - free, sub the pastured butter needed
for the «lemon butter
sauce» with some
coconut butter.
For a healthier option, replace the soy
sauce mentioned in the «grilled chicken» recipe with some
coconut aminos.
I am using your techniques
for cooking the chicken thighs, but instead will do a
coconut curry
sauce with tomatoes and peppers So excited!
Forgot to buy
coconut milk so used greek yogurt instead and grated apple instead of apple
sauce and corn starch
for arrowroot flour (ok, I didn't have a few ingredients but it still came out great Frosting is so good (yes, I licked my spatula clean) I came here via Pinterst now I need to check out the rest of your recipe.
The
coconut aminos provide a great substitute
for soy
sauce (and a flavor I prefer), and the drizzly
coconut tahini
sauce gives just the right flavor boost and texture to make this stir fry a total win.
I have a few other recipes with millet on Where Is My Spoon if you would like some more ideas,
for instance these Zucchini Fillet with Millet, Feta and Parmesan or this Somali Corn in
Coconut Turmeric
Sauce, which is served with millet.
I marinated halibut in the
sauce (adding turmeric
for color, and cutting the lemon juice and
coconut from this state)
for a couple hours.
You can also get fancy and dip the rim of the glass into the chocolate
sauce and dust some red and pink sprinkles if you eat that kinda thing
For those of you who don't do sprinkles, you can add some fine chopped chocolate slivers or coconut shreds (blended to be extra fine) for a fancy tou
For those of you who don't do sprinkles, you can add some fine chopped chocolate slivers or
coconut shreds (blended to be extra fine)
for a fancy tou
for a fancy touch.
These Paleo
coconut cookies only have 5 ingredients
for the base and then are filled with a simple salted caramel
sauce.
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted
Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food
for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream
Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
The following are all labelled as vegan by Aldi: Asia Specialities Lite
Coconut Cream Brookdale Premium Topping Passion Mango Flavoured Casa Barelli Fettuccine Casa Barelli Penne Casa Barelli Trivelle Spirals Chefs» Cupboard Vegetable Simply Stock Colway Tomato
Sauce Colway Barbeque
Sauce Colway Wholegrain Mustard El Tora Medium Salsa Dip Chunky El Tora Mild Salsa Dip Chunky El Tora Original Refried Beans Just Organic Tomato Paste Northbrook Sparkling Lemon Mineral Water Remano Tomato Paste Renberg Guava & Mango Swedish Cider (Liquor Section) Renberg Peach & Passionfruit Swedish Cider (Liquor Section) Renberg Strawberry & Lime Swedish Cider (Liquor Section) Seasons Pride Super Crunch Chips (Frozen) Perhaps one day you may also consider a list
for Harris Farm Markets?
The filling, which calls
for curd cheese, eggs, vanilla custard, and that weird vanilla
sauce mix was made with yoghurt, starch, sugar, chickpea flour, and
coconut oil instead.
A unique creamy
sauce with a unique
coconut flavor and a relatively mellow kick
for a Ghost pepper
sauce.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu
for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of
coconut aminos (or soy
sauce or tamari) along with 1 tablespoon melted
coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit
for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
I like using a pressure cooker
for soups (my favourite is a lentil tortilla soup), my vegan bolognese
sauce and
coconut curry with quinoa.
Also substituted
coconut oil for the olive oil and Coconut Aminos for the soy
coconut oil
for the olive oil and
Coconut Aminos for the soy
Coconut Aminos
for the soy
sauce.
For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minut
For the fruit
sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or
coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low
for about 2 minut
for about 2 minutes.
-LSB-...] Crab Stuffed Flounder with Yellow Tomato Saffron
Sauce and Black Spaghetti Kitchen Belleicious Crisp Mashed Potato Fish Cakes Will Cook
For Friends Quinoa Crusted
Coconut Shrimp with Fiery Red Pepper -LSB-...]
For a soy - free soy
sauce alternative, try
coconut aminos.
Kikkoman ® Less Sodium Soy
Sauce, divided (or
coconut aminos seasoning
for a soy - free, even lower - sodium option)
For the chocolate
sauce 2 tablespoons
coconut oil, softened 2 tablespoons honey 3 tablespoons Navitas Organics Organic Cacao Powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt
I finished the salad off with some crunchy
coconut chickpeas tossed in a little soy
sauce for saltness.
Meanwhile, add chopped onions and minced garlic to a
sauce pan with
coconut oil and saute on stove top over medium heat
for 3 - 4 minutes or until onions are translucent and garlic begins to brown.
Alternatively, you can marinate the veggies and mushrooms
for 20 minutes in the soy
sauce (or
coconut aminos) and then dry - grill them, especially if you're using larger mushrooms.
Sweet Potato Spinach Quinoa Casserole — Vegan gluten free entree
for Passover or anytime, topped with a rich
coconut - saffron «gratin»
sauce.
For lunch I made Homemade Tomato
Sauce and mixed them with the remaining seasoned minced chicken from
Coconut Lemonade Custard Chicken to make Jambalaya Inspired Minced Chicken.
Perfect
for dipping in spicy
Coconut Peanut Curry
Sauce!
This is a versatile
coconut curry
sauce, it can be used
for meat, vegetable or both.
This
coconut lime and mint tzatziki is one of my all time favorite
sauces for many reasons.
SESAME GARLIC
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy
sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
sauce 2 1/2 tablespoons maple syrup /
coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons
coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Stew chicken with a creamy
coconut - tomato
sauce flavored with garlic, ginger, turmeric and fresh curry leaves
for an authentic, comforting dish.
You may also want to make extra chocolate
sauce (dark chocolate chips and
coconut oil) because it's a perfect DIY chocolate shell made
for dipping anything frozen into
for an instant treat.
Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate
Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping
Sauce by
For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
~ Dessert crepes with caramelized plantains, toasted
coconut and chocolate
sauce Morri ~ Meals with Morri ~ Russian Blini
for Two Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes Shauna ~ gluten - free girl ~ Gluten Free Buckwheat Crepes T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine
sauce T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale Jonathan ~ The Canary Files ~ Vegan Crepes
for Filipino Spring Rolls Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes Mrs. R ~ Honey From Flinty Rocks ~ Crepes — Spinach & Dessert
Beth, I think it's because (correct me if I'm wrong) «lite»
coconut milk is just
coconut milk with (more) water in it; which would make the milk /
sauce a little on the thin side as it's already calling
for water.