Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6
Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)
Not exact matches
2 packages of plain Tofutti
cream cheese
fat from 1 can
full -
fat unsweetened Thai
coconut milk 3
tablespoons honey 1 teaspoon vanilla extract generous squeeze of lemon juice
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 coconu
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 coconu
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 coconu
Coconut chips about 1/3 cup chopped pistachios whipped
cream, either dairy
cream or
coconutcoconut cream
Also, I'm mixing some
coconut oil and
coconut cream (the
fat from chilled
full -
fat coconut milk), but if you like, you can just use 3
tablespoons of
coconut oil instead.
Salted Caramel Sugar 3/4 cup sugar flakey sea salt Gingerbread Latte 2 cups lite or
full fat canned
coconut milk (OR your favorite milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2
tablespoons molasses 2
tablespoons pure maple syrup 1
tablespoon vanilla extract 1/4 -1 / 2 cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped
Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla ext
Cream 1 cup heavy whipping
cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla ext
cream 2
tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
* Two 15 - ounce cans
full -
fat coconut milk, divided * 3
full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice
cream) * pinch salt * 2-1/2
Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice
cream base * 1/2 cup chopped chocolate
Open your can of
full fat coconut milk and add 1 cup of the
coconut water + 3
tablespoons coconut cream to the soup pot.
Print
Coconut, mango and lemon panna cotta Ingredients 150 g silken tofu 200 g coconut cream the thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
Coconut, mango and lemon panna cotta Ingredients 150 g silken tofu 200 g
coconut cream the thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut cream the thickened
coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut cream from a can of
full -
fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7
tablespoons agave 1/3 — 1/2 -LSB-...]
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1
tablespoon lime juice Pinch of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light
coconut milk 1 1/2 cups heavy
cream or
full -
fat coconut milk 1/4 cup honey 1/4 cup plus 2
tablespoons raw sugar or
coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
lemon
cream 1 can
full fat coconut milk, refrigerated overnight 1
tablespoon maple syrup 1/2 teaspoon vanilla extract 1 teaspoon lemon zest
Mint Filling: 1/4 cup ripe, soft Avocado 1
Tablespoon Full -
Fat Coconut Cream or Heavy
Cream 1/2 cup Powdered Xylitol 3/4 teaspoon Pure Peppermint Extract 1 drop Natural Green Food Coloring (for this brand, use 1 drop blue, 1 drop yellow) 2
Tablespoons White Spelt Flour or White Flour
3 cups
Full -
Fat Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3 cup
Coconut Sugar 1 1/2
Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2
Tablespoons Arrowroot Powder 2
Tablespoons Gluten - Free Flour, or Flour of choice 2 teaspoons Pure Vanilla Extract 1 teaspoon Liquid Stevia Extract
Lucuma sweet
cream 1 can (13.5 oz)
full fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4
tablespoons (18 - 36g) lucuma powder Small pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3
tablespoons (36g) unsweetened almond milk 1
tablespoon (11g) refined
coconut oil (optional)
Ginger Ice
Cream 2 cans
full fat coconut milk 1/2 teaspoon xanthan gum or 1
tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated ginger
The Ginger Ice
Cream 2 cans
full fat coconut milk 1/2 teaspoon xanthan gum or 1
tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated ginger.
Print Triple chocolate mini bundt cakes Ingredients Chocolate filling 150 g cashews previously soaked in water for minimum 4 hours 100 g
coconut milk the thickened
coconut cream from a can of
full -
fat coconut milk 3
tablespoons coconut oil 100 g dark vegan chocolate (70 %)-LSB-...]
Maca Vanilla Ice
Cream 1 can (14 ounces)
full -
fat coconut milk 1
tablespoon vanilla extract 1
tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2 teaspoon Anthony's Xanthan Gum ⅛ teaspoon salt Stevia extract to taste Combine all ingredients in a blender and blend until very smooth and a bit fluffy.
To make
coconut sour
cream: mix 1 cup of
full -
fat canned
coconut milk with 2
tablespoons of white vinegar.
Serve 2 - 4
tablespoons on top of
full -
fat yogurt, sour
cream,
coconut yogurt, keto ice -
cream, or use as filling in any keto pie crust.
* Two 15 - ounce cans
full -
fat coconut milk, divided * 3
full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice
cream) * pinch salt * 2-1/2
Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice
cream base * 1/2 cup chopped chocolate
Ingredients: 1 packet Orange
Cream SLIM Collagen Cooler ™ 1 cup almond milk, unsweetened 1/3 cup
full fat coconut milk 1/2 fresh orange 1/2 teaspoon orange zest 1
tablespoon, ground flax seed, optional 1
tablespoon chia seeds, optional Ice, optional Directions: Place all ingredients in blender and blend until smooth and creamy.