Enjoy our White Chocolate Coconut Latte Recipe, a delicious blend of Espresso, Milk, and
Coconut Syrup topped with a generous helping of White Chocolate Sauce and Coconut Flakes.
Not exact matches
The Sweet Cashew Crème offers the sweetness of dates and maple
syrup along with
coconut milk to serve as a dessert
topping.
It's Christmas Day here in New Zealand and we are having this for breakfast, absolutely love it and our fave
topping is toasted
coconut flakes, pineapple chunks (fresh or tinned) and a drizzle of maple
syrup..
and instead
topped them with a caramel (made from just maple
syrup and
coconut oil) They were amazing.
Then place the strawberries (with the green
top removed), banana, cashews, maple
syrup and
coconut oil in for about 5 minutes to allow a thick, creamy middle to form.
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
Coconut Ice Cream 1 1/2 c cashews 400 mL
coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut cream 1/2 c liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice
syrup) 1/4 c
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c
coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted 6 tbsp liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice
syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt
Topping Shredded
coconutcoconut
In a small bowl mix the crumb
topping ingredients: almond flour, arrowroot flour, maple
syrup,
coconut sugar and softened butter.
Ingredients: 1/4 cup applesauce 1 egg white 2 tbsp maple
syrup (I use sugar - free) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp
coconut flakes
Topping: PB2 and whipped cream
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple
syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up
top) 1/4 cup (50 grams) uncooked millet
Top them with traditional maple
syrup or something a little more interesting, such as lemon - ginger
coconut cream.
The recipe calls for milk of your choice, such as almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey or maple
syrup if you're not a fan of agave), and
toppings, such as berries, banana, granola and
coconut flakes.
Green Smoothie Bowl — This mean, green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds,
coconut flakes, flaked almonds, cinnamon, maple
syrup or honey, bananas, avocado, mango, spinach, milk, almond butter, mint leaves, and
toppings of your choice.
Paleo Chocolate Blackberry Tartlets Made using blackberry powder, these tartlets are suitable for any fancy gathering with a cashew and date chocolate crust, a chocolate layer with
coconut cream, chocolate chunks, vanilla, and ample
syrup, and a creamy blackberry maple - sweetened
topping.
I made
coconut whipped cream (just chilled canned
coconut milk whipped with some maple
syrup) and
topped the brownie with the cream and strawberries... made it more of a cake than a brownie.
Whipped
coconut cream (or any allergy - free whipped
topping) is mixed with vanilla extract, a little maple
syrup and
topped with banana slices and more crunchy cookies.
Let the Inverted Paleo Apple Pies cool for about 10 minutes after cooking, then serve with
coconut cream and maple
syrup drizzled over the
top.
Maple
syrup was always my
topping of choice but believe me had I known back then about this
coconut caramel there would have been no contest.
Made w / silky smooth
coconut milk, maple
syrup, and
topped w / crisp, toasted
coconut flakes.
1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup
coconut butter (not oil) or maple
syrup 1/4 cup of lemon juice 1 teaspoon of
coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt
Topping: Shredded
coconut flakes
Lemon Strawberry Shortcake Cake: 5 eggs 1/3 cup Anthony's
Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut c
Coconut Oil, melted 1/3 cup Anthony's
Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut c
Coconut Sugar 1/3 cup maple
syrup 1/2 cup lemon juice 1/2 cup Anthony's
Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut c
Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda
Topping: 1/2 cup
coconut c
coconut cream...
-LSB-...] really like adding
coconut butter, maple
syrup & sliced bananas on
top.
1/2 cup of raw cashews soaked for at least 8 hours or overnight 1/2 cup of tinned
coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on
top 3 tablespoons of maple
syrup a dash of vanilla extract
when all done,
top with fruit, yogurt,
syrup or my favorite — melted
coconut butter + almond butter.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple
syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like)
Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted
coconut chips, (brown sugar or maple
syrup if you have a sweet tooth).
Sweet potatoes simmered in
coconut milk until tender, whipped until smooth, and
topped with a warm maple
syrup and pecan mixture.
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened
coconut flakes + extra for
topping 2 tablespoon agave nectar, honey (not vegan) or maple
syrup fresh lemon zest of 1 lemon + extra for
topping pinch himalayan pink salt (optional)
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple
syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple
syrup If you're making nachos, some
topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved
coconut, chia seed
I prefer to
top these waffles with flaked, toasted
coconut and a little more maple
syrup than is probably considered healthy.
Instead, they just taste like clouds of
coconut bliss
topped with maple
syrup and love.
Luckily when I mixed banana slices and chocolate chips into the batter and
topped the pancakes with maple
syrup and
Coconut Cashew Cream they were super tasty and the less - than - fluffy texture was hardly noticeable.
Cow's milk would work just fine As for a
topping, what about a little drizzle of honey, pure maple
syrup,
coconut butter, or fresh berry jam!
Topped with some simmered berries, a little maple
syrup and
coconut yogurt, this is a super special and filling breakfast, too.
-LSB-...] banana slices and chocolate chips into the batter and
topped the pancakes with maple
syrup and
Coconut Cashew Cream they were super tasty and the less - than - fluffy texture was hardly -LSB-...]
Crunchy
top layer 4 tbsp maple
syrup, honey or apple
syrup 2 tbsp
coconut oil, room temperature + extra for greasing the pan 1 cup / 180 g walnuts or nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds of your choice
Then I scattered sliced strawberries (dressed in maple
syrup and
coconut oil) all over the
top along with some chopped hazelnuts.
Pour
coconut milk across the plantain slices and drizzle the maple
syrup on
top, adding more or less depending on how sweet you'd like the dish.
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to
top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup
coconut sugar 2 1/2 (38 ml) Tbsp maple
syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
by frying them in
coconut oil and then
topping them with maple
syrup and fresh blueberries.
100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp
coconut milk (use the fat on
top) 2 tbsp maple
syrup (or sweetener of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1 pinch salt (generous)
Replace half of your water with
coconut milk to make a rich, creamy, delicious batch of rice, and adorn it with your favorite
toppings: honey, cinnamon, fresh fruit, maple
syrup, raisins, flax seeds, hemp seeds, sunflower seeds, you name it!
Top the oats with few fresh sliced strawberries, about a tablespoon of toasted
coconut, hemp seeds, chopped pistachios and a drizzle of
coconut milk and maple
syrup or honey.
Stracciatella Ice Cream Cheesecake Squares — a thin, raw gooey brownie base
topped with a creamy concoction of cashews, lime juice,
coconut milk and maple
syrup, a generous stir in of chocolate chips and a melted drizzle of warm chocolate sauce.
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.
What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple
syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work)
Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted
coconut
It was also incredibly easy to prepare — simply whisk pumpkin puree with spices, vanilla, and a little maple
syrup, and layer it with greek yogurt and your favorite
toppings (like granola, nuts, dried cranberries, chia or toasted
coconut).
The favorite cake of a previous lab member while I was in graduate school was
coconut and while I did not look forward to making such a creation, it was for her birthday so I sucked it up and made a
coconut cake complete with
coconut syrup brushed on the layers,
coconut frosting, and lots of shredded
coconut on the
top and sides.
Almond Dip: 2 tbsp vegan yogurt 1 tbsp almond butter or peanut butter 2 tsp liquid sweetener such as maple
syrup top with a sprinkle of cinnamon, chocolate,
coconut etc..
Love that you added the
coconut topping, and that
syrup of yours sounds delicious!
Scoop the solidified
coconut cream off the
top and add to a bowl along with the maple
syrup, cinnamon and almond extract.
Ingredients: 1 cup almond meal 1/2 cup pumpkin puree 1/4 cup
coconut milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch of nutmeg — really, just a small pinch Maple
syrup for
topping