Sentences with phrase «stir in the coconut milk until»

Stir in the coconut milk until completely blended.

Off the heat, stir in the coconut milk until the caramel dissolves.

Then gently stir in the coconut milk until just combined.

Slowly stir in coconut milk until batter is smooth.

Not exact matches

Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.

Stir in coconut milk, coconut oil, and vinegar until the batter is smooth.

Stir in the coconut flakes and coconut milk until the mixture comes together.

Then heat coconut milk in a saucepan over medium heat, stirring occasionally, until bubbles begin to break the surface of the milk.

When the chicken is cooked through, add coconut milk in and stir it around until the liquid is boiled and finish.

Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.

Gradually stir in coconut milk (or milk) until smooth.

Add the peppers and sauté until softened, another 4 minutes, then stir in the okra, pumpkin / squash, thyme, salt, pepper, coconut milk, chicken broth, and scotch bonnet / habanero pepper if you're using it.

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.

Stir in the coconut flour and let it toast for about a minute, then add the coconut cream or milk and mix until all of the flour is absorbed.

Next you put the coconut milk and coconut cream in a medium saucepan over medium heat and stir until the sides bubble.

Stir in the coconut milk and mix until combine.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Pour in the coconut oil, melted butter, milk, Yellowbird Habanero sauce, honey, and beaten eggs, and stir just until moistened.

In a saucepan, on the stove top place coconut milk and cream, cinnamon, vanilla, nutmeg and stir gently until combined and slowly bring to the boil.

In a mixing bowl, mix together coconut milk beverage or almond milk, vinegar, stirring until curdled.

Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to tastir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taStir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.

Add in the coconut milk, tahini, and maple syrup and stir until all ingredients are combined.

In a jar or container, stir together the oats, coconut milk, yogurt, cinnamon, salt, sweetener, and the vanilla extract until well - combined.

Slightly stir the chia seeds in the coconut milk until the chia seeds are evenly distributed in the mixture.

Simply mash the banana in the bottom of a cereal bowl, stir in shredded coconut, almond flour, cashew milk, and cinnamon, and microwave until hot.

Pour in the coconut milk and stir until the spices are evenly distributed.

In a separate bowl, combine 1 cup pumpkin puree, 1/4 cup brown sugar, 2 tbsp apple butter, almond milk, and 1/4 cup melted coconut oil and stir until well incorporated.

In a saucepan over medium heat bring coconut milk, sweetener and vanilla to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until it's reduced by half.

Put coconut milk in a medium pot over low heat and stir until smooth (until the thickened coconut cream is melted).

Return the soup to a gentle simmer, stir in the coconut milk, and cook over low heat for 5 to 10 minutes, until well heated through.

Then stir in the coconut milk and cook another 5 - 10 minutes until heated through.

Heat chocolate and coconut milk in a small saucepan over medium, stirring, until smooth and chocolate is melted.

Separately, I heated a can of full fat coconut milk in a pan until it reached a slight boil, then I added the gelatin (1 and 1/2 tsp) and stirred it well.

Stir in milk, coconut oil and vanilla, until ingredients are well blended.

In a separate large mixing bowl, stir together the coconut milk, water and vinegar until it has completely curdled then add the remaining ingredients (sugar, oil, vanilla extract).

Now for the wet ingredients: In a separate large mixing bowl, stir together the coconut milk, water and vinegar until it has completely curdled.

Transfer back to pot over medium heat and stir in coconut milk, lime juice, seasonings, and chicken until fully combined.

Then, add in your canned coconut milk, stir until combined and cover, simmering for an additional 30 minutes.

Stir in the half - and - half or coconut milk until the dough leaves the sides of the bowl.

In a large mixing bowl stir together melted chocolate, coconut oil, sugar, coconut milk and vanilla extract until smooth.

Step # 3: Slightly stir the chia seeds in the coconut milk until the chia seeds are evenly distributed in the mixture.

In a small bowl, combine the coconut milk, 2 tablespoons of the soy sauce, and tahini, stirring until blended.

Stir in the coconut milk and lemon juice and cook until fully incorporated and warmed through, about 2 - 3 more minutes.

In a small bowl stir together miso and coconut milk until smooth.

Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10 — 15 minutes.

Recipe Serves 1 Ingredients 1 cup coconut milk 2 tsp maca powder 1 tsp tahini sesame paste 1 tsp vanilla To sweeten add 1 tsp rice malt syrup to taste (optional) Method Place all ingredients in a small saucepan over medium heat and stir, whisking until combined and just warm then pour into a heat proof blender and blend for a few seconds until frothy.

Mix the cocoa powder, sugar, coconut milk, oil and chips in a small saucepan on a very low flame, a minute or two, stirring, until just melted (or microwave 1 minute or a drop more until the chips are melted, then stir to combine).

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meIn a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Meanwhile, place the protein powder in a small bowl and pour in the almond milk, coconut oil, and vanilla extract, stirring continuously until the icing is the consistency of heavy cream.

Stir in coconut milk and sugar, mixing until the sugar is thoroughly coated.