Sentences with phrase «heat coconut milk mixture»

Heat coconut milk mixture over medium - low heat and whisk occasionally until coconut milk is no longer separated and mixture is a smooth consistency, about five minutes.

Not exact matches

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.

Heat the coconut milk and sweetener over medium heat until chosen sweetener is dissolved and mixture is Heat the coconut milk and sweetener over medium heat until chosen sweetener is dissolved and mixture is heat until chosen sweetener is dissolved and mixture is hot.

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

For the hot chocolate, combine the unrefrigerated coconut milk, heavy cream, regular milk, sweetened condensed milk, chocolate, vanilla and salt together in a large saucepan and stir constantly until the chocolate is melted and the mixture has heated.

Coming from an English family where fudge was made I assure you that (quoting Wikipedia) «It is made by mixing sugar, butter, and milk, heating it to the soft - ball stage at 240 °F (116 °C) and then beating the mixture while it cools so that it acquires a smooth, creamy consistency» Not by mixing coconut oil (yuk) with anything.

Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).

In a small saucepan set over medium heat, combine the coconut oil, molasses, almond milk, and vanilla extract; heat mixture just until warm and lightly simmering.

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.

Mix coconut butter / oil, syrup of choice and soy milk in a bowl and heat in microwave to melt the butter into the mixture.

The coconut milk mixture should be very thick, you should have about 3/4 cup once reduced, remove from heat and cool slightly.

To prepare the chocolate filling, combine the coconut milk, agar flakes, vanilla, and coconut sugar in a saucepan over medium - high heat and bring the mixture to a boil, stirring constantly with a whisk to help everything dissolve.

Remove from heat, and stir in the coconut milk / whiskey mixture.

Add the coconut milk and maple syrup to a small saucepan set over medium - low heat, and stick a thermometer on the side of the pan (you'll need to heat the mixture to 180 ˚F to ensure ensure the final product doesn't separate).

Bring the mixture to a light boil, stir for 10 - 15 seconds, then remove from heat and stir in the almond milk and coconut oil, if using (it'll help the cream set up quicker once the cake is assembled).

Bring the coconut milk and stock to a boil, add the rice mixture, reduce the heat and simmer, covered, until the rice is done, about 20 to 30 minutes.

Add the coconut milk, bring to a boil, reduce the heat and simmer uncovered until the mixture thickens.

Remove from heat and stir the cooked rice into the coconut milk mixture.

Whisk the coconut milk and gelatin mixture over low heat until smooth and warm.

Pour in the coconut milk mixture, stir, and heat until warmed.

Heat the coconut milk and sweetener over medium heat until chosen sweetener is dissolved and mixture is Heat the coconut milk and sweetener over medium heat until chosen sweetener is dissolved and mixture is heat until chosen sweetener is dissolved and mixture is hot.

In a pot, heat the protein + coconut milk mixture on medium high heat until simmering, stirring occasionally

• Heat oil in a large pan on a medium heat • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender, with tomato • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or Heat oil in a large pan on a medium heat • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender, with tomato • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or heat • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender, with tomato • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or heat and add to a blender, with tomato • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or heat and serve with quinoa or rice

Add the coconut milk, stirring well, and let the mixture simmer over medium heat for five minutes or until it begins to thicken.

The cool almond milk made the coconut oil seize up and harden so I had to heat the whole wet ingredient mixture so I wouldn't have hard chunks of coconut oil.