The chocolate (the darker, the better) masks much of the coconut flavor, so if you're not crazy about coconut we think you'll still be crazy
about coconut milk chocolate mousse.
Not exact matches
Let's start baking... Warm Dairy Free
Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious Vanilla
Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract
about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
1/2 cup softened vegan butter or margarine (can also use
coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based
milk (I use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free
chocolate chips 1/3 cupcandy canes (
about 5 mini or 1 - 2 large) crushed
Seriously I've found the best way to do this is to bring a can of
coconut milk to simmer, add chopped
chocolate, or
chocolate pieces (
about 3 oz) to the Vitamix.
The second time I used
coconut flour as well, but I added
about 1/3 cup of
milk (you could use
coconut milk) and 2tbs of melted butter (could use
coconut oil or perhaps even avocado) and I also added some semisweet
chocolate chips.
This recipe, or maybe we shouldn't even call it a recipe as it is so little work, is just
about layering and baking six ingredients; melted butter, graham cracker crumbs, flaked or shredded
coconut,
chocolate chips, chopped walnuts (or pecans), and a can of sweetened condensed
milk (in that order).
These vegan vanilla
coconut milk cupcakes are rich, flavorful and topped off with a dollop of
chocolate whipped
coconut cream.Here's a secret
about what goes through my head when I try a new recipe.
After
about 5 minutes, stir to combine the
coconut milk and
chocolate, until it looks like this.
1 cup brown rice flour 1/2 cup millet flour 3/4 cup tapioca starch 3 tsp baking powder 6 eggs 1 cup
coconut milk 1/8 cup honey
About 1/2 to 3/4 cup frozen raspberries Handful of semisweet chocolate chips (about 1/6 cup, if you're measu
About 1/2 to 3/4 cup frozen raspberries Handful of semisweet
chocolate chips (
about 1/6 cup, if you're measu
about 1/6 cup, if you're measuring)
muffins 1/4 cup
coconut oil 1/2 cup pure maple syrup 1/2 cup plain, unsweetened almond
milk 1 cup mashed, overripe banana (
about 2 medium) 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup whole spelt flour 2/3 cup oat flour 1/4 cup shredded, unsweetened
coconut 1/2 cup chopped dark
chocolate
I did add
about 2tbs
coconut milk to the
chocolate frosting while I was blending it.
for the filling 2 cups ricotta cheese (I make mine with raw goat
milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons
coconut sugar, plus more for sprinkling on top
about 4 tablespoons (half of a standard bar) grated dark
chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
Oatmeal Cookie Pancakes (Makes
about 5 pancakes) 1 cup oat flour 1 teaspoon cinnamon 3 tablespoons brown sugar 3 teaspoons baking powder 2 tablespoons corn starch 1/4 teaspoon salt 1 egg 2 tablespoons vegetable oil 1/2 cup
milk (I used
coconut milk) 1 teaspoon vanilla Optional add - ins: whole oats,
chocolate chips, raisins, dried cranberries, nuts, etc..
-- Only 100 % pure
coconut water if we talk
about original flavor and organic
coconut water, water, organic
coconut milk, organic cane sugar, organic cocoa powder, organic guar gum and salt if we talk
about chocolate flavor.
1/2 cup cherry preserves 1/2 cup
coconut milk 1/2 cup packed brown sugar 1/4 cup liquid
coconut oil 2 teaspoons apple cider vinegar 2 teaspoons vanilla 1 teaspoon cherry flavor (or more vanilla) 1/2 teaspoon sea salt 1 cup all purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark
chocolate (55 - 70 %)(
about one
chocolate bar)
Chocolate Chip Cookie Dough 3/4 cup chopped, very ripe banana (about two small bananas) 1/3 cup coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened cocoa powder 2 teaspoons coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water, milk, coffee, etc.) Handful of chocolate chips (optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons co
Chocolate Chip Cookie Dough 3/4 cup chopped, very ripe banana (
about two small bananas) 1/3 cup
coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened cocoa powder 2 teaspoons
coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water,
milk, coffee, etc.) Handful of
chocolate chips (optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons co
chocolate chips (optional)
Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons co
Chocolate Dipping Sauce 1 (3 - ounce) bar very dark
chocolate 2 Tablespoons co
chocolate 2 Tablespoons
coconut oil
If you've never thought
about making
coconut milk hot
chocolate before, then I think you should try it for yourself.
Recipe: 1 serving Be Well
Chocolate Whey Protein Powder 2 tsp Be Well MCT Oil 1 serving Be Well Greens powder 1 handful organic kale (
about a cup) 1 cup organic blueberries (fresh or frozen) 1/5 avocado 1 TBS chia seeds 8 - 10 oz non-dairy
milk (almond
milk,
coconut milk, hemp
milk) or water 4 - 5 ice cubes
I was wondering though as I'm new to this type of eating, I see this recipe for the
chocolate mouse and am wondering
about the
coconut milk.
1 cup brown rice flour 1/2 cup millet flour 3/4 cup tapioca starch 3 tsp baking powder 6 eggs 1 cup
coconut milk 1/8 cup honey
About 1/2 to 3/4 cup frozen raspberries Handful of semisweet chocolate chips (about 1/6 cup, if you're measu
About 1/2 to 3/4 cup frozen raspberries Handful of semisweet
chocolate chips (
about 1/6 cup, if you're measu
about 1/6 cup, if you're measuring)
Once I've made these two things, I then take out a big pot and put into it
about 2 - 3 cups of tea, 1 - 2 cups of this cream and a litre or so of half - almond
milk, half
coconut milk, along with some sugar - free
chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness).
- Instead of
coconut oil: ghee (in cakes) or cocoa butter (for
chocolate coating)- Instead of
coconut milk / cream: cream, cream cheese, mascarpone or almond / nut
milk (very low in fat so may not work in all recipes)- Instead of shredded
coconut: almond meal or other nut / seed meal, flaked almonds, etc. - Instead of
coconut flour:
about double the amount of almond or other nut / seed flour