Sentences with phrase «about the coconut cream»

I am definitely MOST excited about the coconut cream ice cream.

I wanted to try this recipe, but had a question about the coconut cream.

So, if fat - fear is still dancing around in our hearts even though we are so very fully and thoroughly out of the 90s — please consider feeling really good about the coconut cream that blends itself into this carrot potato mash.

And besides being delicious, one of the greatest things about Coconut Cream Delight, is that you can make it up to 2 days ahead of time, which makes entertaining so easy!

I have a question about coconut cream.

I've heard a lot about coconut cream, but what is the liquid at the bottom?

what about the coconut cream and ginger for the topping?

I am a little confused about the coconut cream....

Not exact matches

I want to serve them with some ice cream and I just thought about your coconut ice cream.

To be honest I really just didn't think about using coconut cream but it's a great idea and I'm sure it would be so delicious, please let me know how you get on with it!

How Heather managed to define freestyle cooking in such clear, comprehensive terms, will remain a mystery to me:) Some more sections / recipes I'm most excited about: Coconut Yogurt, Dairy - Free Milks, Probiotic Cream Cheese, Veggie Fries, Cheesy Comfort Food, Hand Pies, Sneaky Brownies, Nice Cream.

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.

So versatile — how about rice pudding, cream pies such as coconut cream, banana cream, use in place of milk with granola and the list goes on and on.

I usually eat about 3 - 4 small pieces of dark chocolate, maybe some coconut ice cream at night.

I took some time off from this ice cream because I always loved it so much made with coconut milk, and about a year ago I discovered that I'm allergic to coconut.

* Keep in mind that this recipe thickens naturally about 20 - 30 minutes after it is mixed up, so if you think it's too thin you may want to wait until then before adding more coconut cream.

-LSB-...] So if you're worried about iron, drink some orange juice with your meal of 20 minute chili or coconut - creamed spinach.

I can't stop thinking about that coconut lime ice cream.

I added about half a cup of coconut cream to the fondue I made yesterday, and ran it through the blender (single serve cup on the Ninja).

* Just squeeze between paper towel to drain, I wound up with about 1/2 cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat coconut milk or you can purchase canned coconut cream

I love your video about coconut whipping cream!

If you're not about this garbanzo bean whip, you can easily use coconut whipped cream, vegan yogurt, or any other dairy - free alternative.

Let the Inverted Paleo Apple Pies cool for about 10 minutes after cooking, then serve with coconut cream and maple syrup drizzled over the top.

This is my dilemma with coconut whipped cream — often I only want about 2 TBS., when a full can makes about a cup & I don't want to waste the rest.

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.

I made some mods that other users talked about, as in subbing all the coconut milk instead of using 1/2 heavy cream.

It often has the most amount of coconut cream in the can, about 3/4 of the can will be the cream and the rest will be watery liquid.

About 30 minutes later, ice cream formed, and I layered my berries with scoops of chocolate coconut kefir ice cream.

In a stand mixer (or using a hand mixer), cream together the coconut oil and sugar until it is light and fluffy, scraping down the sides as needed, about 3 minutes.

The tetra - pak versions are completely BPA - free, and the best product is the large quart sized box of coconut cream (which you can treat like a higher - fat milk), but the milk, which comes in both quart and single - serving sizes, is also delicious (but a bit lower in fat, about 2 grams per serving worth).

I'll randomly be struck with recipe inspiration throughout the day, and last week when Aaron was talking about something not at all related to food, I interrupted in my usual, charming fashion to tell him that we should make Pistachio - Crusted Vegan French Toast with Bourbon Maple Cherries and Vanilla Bean Coconut Whipped Cream.

Well, to make that freezer more crammed than it already is, So Delicious Dairy Free kindly shipped us samples of three new coconut - based dairy - free ice cream flavors that we're nutso about — Chocolate Peanut Butter Swirl, Oregon Mixed Berry and Simple Strawberry.

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

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 added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

3/4 cup heavy cream or coconut milk 1/2 cup light brown sugar, firmly packed 1/2 cup unsalted butter or dairy - free margarine 1 (3 1/2 - ounce) can flaked coconut, about 1 1/3 cups

I'm not sure about what is coconut cream.

While the cashews were soaking in coconut cream, I steamed a one - pound bag of organic baby carrots, a small purple onion (peeled and cut up), and about 8 cloves of garlic (peeled) for about 30 minutes in my George Foreman electric steamer.

Sounds similar to a fish curry I do - only, instead of cream, I use about a cup of coconut milk.

also, i subbed about a cup of coconut milk for the dollop of cream and used coconut oil to sautee in.

Okay, let's throw all rules out of the window and just say that this smoothie bowl with strawberries, coconut cream, and corn flakes is a breakfast «dessert» that you can feel good about eating.

If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae's post on Coconut Whipped Cream.

One of my favorite things about it is the cinnamon coconut cream frosting since I love both coconut and cinnamon.

I think I'm most excited about the coconut ice cream.

thank you for translating this wonderful ice cream classic into a paleo recipe with coconut milk, love the pistaccio and cashew blend, also thank you for the tips about using cold ingredients and having a cold base!

Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2 - 3 minutes)

Let the cake cool for about 5 minutes, release from the pan, cut into quarters, sprinkle with coconut and enjoy with a delicious side of ice cream!

I could not be more excited about that Coconut Secret ice cream!

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.

I signed up for the email list and I'd be most excited about winning the coconut ice cream.