Not exact matches
Well, because along with
coconut oil,
full -
fat coconut milk, and essential oil, it also
contains grass - fed gelatin and collagen.
I'm glad you enjoyed the flavour and sorry to hear the rest of it didn't quite come together... The grainy texture would definitely be from not blending it and if your
coconut milk didn't separate it might not be a
full -
fat variety or might
contain lot's of emulsifiers to keep it separating.
And — lucky for you — because I'm insanely indecisive, I'm giving you two recipes: one that's a bit lighter and thickened with universal pectin and another that's hella rich and
contains only three ingredients: (guar gum - free)
full fat coconut milk, pure maple syrup, and some good ol' fermentation - promoting bacteria.
Full fat (with cream on top)
coconut milk contains healthy saturated
fat, in the form of medium chain fatty acids.
Four 13.5 - ounce cans
full -
fat coconut milk (organic, if possible) 3 tablespoons agar flakes (see headnote) 2 capsules dairy - free probiotics
containing acidophilus and bifidum, 30 billion CFUs (colony - forming units) per capsule
Just curious if you'd be able to use this with
full fat coconut milk in a can that does not
contain guar gum or thickeners?
Thankfully,
coconut milk is allowed even on Whole30 (provided it doesn't
contain any additives or preservatives), so I will be boosting the creaminess factor on the purée with a partial can of
full -
fat coconut milk — you can use the rest of the can for your mashed potatoes.
Before bed: guacamole or a homemade squeeze pouch (I love this brand)
containing full -
fat coconut milk, beets, chia seeds, cooked and cooled leafy greens, a tiny bit of collagen peptides, and banana).
In Australia and NZ, I like Ayam
Coconut Milk (full fat), which contains just coconut and
Coconut Milk (
full fat), which
contains just
coconut and
coconut and water.
A regular
full -
fat coconut milk (including the juice) will
contain 21 - 24 grams pf
fat per 100 g. I hope this helps!