Sentences with phrase «not cream of coconut»

For me, do all this AND take out all nuts (including coconut meat) except a handful of macadamias — coconut by - products are OK (milk, cream, oil, but not cream of coconut, or coconut meat).

As always, make sure you get the unsweetened coconut cream — NOT cream of coconut.

I wanted to make sure it's coconut milk and not cream of coconut.

Not exact matches

While this classic shaving cream might lack the colloidal oatmeal of one competitor or the shea butter and coconut oil of another, that doesn't mean it doesn't perform well.

It's made of just two ingredients — clementines and coconut cream — so there's not even any added sugar, which is awesome.

So if for instance I was making your coconut porridge, I couldn't melt the solid block of coconut cream for it to become like the thick cream that can be found at the top of the Biona cans?

Where would you find creamed coconut as a bar, as I can't seem to find it in any of my supermarkets?

I'm not entirely sure how they make the coconut cream and I haven't tried melting it into my porridge before but I imagine that it could taste good, but I'm just not sure about the consistency of it.

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..

This Fruit Pizza has a delicious sugar - cookie - like crust that's made from coconut flour, a pizza «sauce» that's not the traditional cream cheese, but a delicious coconut milk yogurt, and an abundance of fresh, ripe summer fruit.

Also, there is a very small amount of coconut milk... so this product is not 100 % cream.

When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).

I wish I would of made ice cream, I can't wait to try that coconut lime one for Josh.

I used coconut milk for the creaminess here and the coconut flavour wasn't too strong for me when combined with plenty of garlic, earthy leeks and spinach as well as a good dose of nutritional yeast, but if you're not a fan then you could swap in any other non-dairy cream (soy, coconut etc - there are various available commercially these days).

8 oz Cream of Coconut (organic)-- This is not the same as Coconut Cream.

But the filling of spiced pears and molasses coconut cream is actually quite delicious, so don't pass it up!

I know that not everyone likes the flavor of coconut, though, so last time I felt like making ice cream I decided I'd try my hand at another type of ice cream.

Sigh... I am trying to cut down on sugar and be more healthy... but being healthy is not quite so easy for me... I just had a «wee bowl» of dairy - free coconut ice cream.

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).

Hi Shannan, guar gum isn't an ingredient (per - say) in either of these recipes, but to get coconut cream to whip it helps to buy an organic one that has guar gum listed as an ingredient.

Enjoy the benefits of pastured egg yolks, gut - healing gelatin, healthy fat, and coconut in this decadent, but not - too - sweet coconut cream pie.

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.

If animal - based products aren't part of your diet or you can't eat dairy, you can choose from a wide variety of non-dairy frozen desserts such as soy, coconut or rice «cream.»

Plus, with good coconut milk costing about $ 2 or more a can, I can't justify making the whipped cream for a single serving of whipped cream.

Hello David, I am Kirti from Pune India, I love your blog, though I don't try all your recipes since I am a vegetarian and I do not get most of the ingredients but I enjoy your writing and it is like a tour of Europe and USA for me through food, It's getting very hot here in India and I tried your coconut saffron ice cream (I have a coconut tree in my backyard) sans the ice cream machine, turned out yum!

I love the flavor combination and toasted coconut is one of my favorites, though not often found in commercial ice cream shops.

Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup * Sea salt and freshly ground pepper, to taste

Scoop out the coconut cream on top of the can, careful not to scoop out the liquid at the bottom (keep the coconut water for smoothies!).

Don't use coconut milk, the cream of coconut is sweeter than the milk.

I have made this for years but i don't use the condenseed sweetened milk I just poor the cream of coconut over the cake in the holes.

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* The cans of coconut cream will probably not be exactly 14oz, and that's okay.

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I needed this to be completely dairy - free, so I used unsalted margarine in place of the butter and whipped topping instead of heavy cream (people have also suggested nondairy creamer or coconut cream, but I didn't have any handy!)

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.

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1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional

Here is an example of a can of coconut milk that separates well into cream / water: http://amzn.to/2sHNmwk I also buy small cans of coconut cream only, in order to easily make whipped cream: http://amzn.to/2sHQcBq — I know that in some grocery stores you can also buy coconut cream in larger cans too, I like the smaller ones since I often don't use a lot at once.

I'm not trying to hide them or anything — just waiting until Saturday to post them since this coconut cashew cream cheese frosting deserves a post of its own.

I can not believe more companies have not jumped on the bangwagon of creating straight coconut cream like TJ's.

Aside from sweet memories of our summer and a month still to go, there's one key element that can't be missed — it's coconut ice cream.

Open the can of chilled coconut milk and scoop off the hardened coconut cream (you won't need the remaining coconut water).

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconucoconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconucoconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconuCoconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconutcoconut cream

If not you would have to throw in at least 3 cans of coconut cream, which then misses its healthy purpose.

For ice creams that aren't fruit - based, coconut milk will make up the largest volume of your ingredients.

AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.

I haven't tried any of these methods myself, so I can't comment on how well they'd work for coconut ice cream.

I don't remember when I first started making coconut ice cream, but I know that I've made hundreds of batches.

To whip coconut cream, chill a can of full - fat coconut milk overnight (do not shake the can).