Sentences with phrase «added cream of coconut»

Not exact matches

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

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

Hey Ella, I recently made a yummy seedy nut slice where everything was held together by pureed apricots and prunes and I also added the solid bit that settles at the top of a can of organic coconut cream.

You could try leaving out the banana and adding more of the solid coconut cream instead.

I'm sure lots of creams add vitamin e or coconut and it makes so much sense to go straight to the source!

Add a little dollop of ice cream or yogurt (have you tried this coconut one?!)

Re coconut milk — could you tell me which brand you favour — i find some have a sort of synthesis taste, do you use coconut cream and add water or stock?

If you want to try it with all coconut cream I think it would be fine, however I'd recommend increasing the lemon by a couple of tsp as well as adding some onion and garlic powder since you'll lose the flavor from the mayo.

A homemade batch of whipped vanilla maple coconut cream adds the perfect punch of creamy sweetness to crispy toasted waffles and a sprinkle of coconut chips and flaky coconut give it a crunchy, chewy texture that...

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..

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

I usually make this as an overnight recipe and add a bit of heavy or coconut cream to get some extra fat in.

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).

While I added pears and coconut cream to these gingerbread cookie cups, you could add any number of fillings.

Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut.

I made a fresh homemade whipped cream and added coconut extract to fit the flavor of the pie.

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).

Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing.

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.

I added a tablespoon of cold heavy cream to solidify my coconut oil (I live in Texas, and our CO liquefies during the summer).

Almond milk creates a light base that allows the flavors of chocolate and spice to come through cleanly, and a plume of coconut cream adds its subtly tropical flavor.

I added slightly more than 3/4 cup of the coconut milk, which was a mistake because the ice cream had a very mild coconut taste to it.

I have been making this cake for years, with a twist, I take a small can of crushed pineapple and add the liquid from it to the cream of coconut and sweetened condensed milk, before I pour it on the cake and put the crushed pineapple on top of the cake, before I chill it overnight.

The coconut cream is thick, so take a spoon and spatula and using small amounts, frost the top of each layer (I use a very line layer of coconut cream) and then add the other layer of cake.

Take the calorie count down a notch but enjoy all the flavour by adding coconut water instead of the cream.

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.

Add coconut cream, I usually add the creamy part first and if soup needs more liquid I continue to add some of the coconut liquAdd coconut cream, I usually add the creamy part first and if soup needs more liquid I continue to add some of the coconut liquadd the creamy part first and if soup needs more liquid I continue to add some of the coconut liquadd some of the coconut liquid.

I make coconut whipped cream all the time as frosting for cupcakes and such, but I love the idea of adding cashews — totally makes sense for the texture, and I bet it's so thick and rich!

To make more of a whipped cream frosting you can beat coconut cream alone, add a bit of honey or maple and vanilla, then chill for several hours to firm it up.

It's already packed with spinach and other nourishing ingredients, but if you want a little boost of flavour, you can add a bit of coconut cream, as seen in the image.

Cauliflower and coconut cream lend the soup a thicker consistency, whilst carrot, celery and yellow onion add lots of flavour.

I've made coconut cream frosting before but never thought of adding cashews.

For every 4 - 5 Tbs of coconut cream / butter (1/4 cup ish) I add 2 - 3 Tbs cacao powder and honey to taste.

In a high - speed blender, add the coconut milk, scraping the entire can to make sure you get all the coconut cream and milk out of it.

Scoop the solids off the top of a can of coconut cream (this is easiest if the can has been placed in the fridge at least half an hour prior), and add with the date mixture and oil to a high speed blended.

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.

Once it was smooth, I added a cup of coconut cream and mixed it in with the blender.

To serve: Stack each serving of pancakes on a large plate, then dollop on the berry sauce and add a generous helping of coconut - cashew cream.

* I added a little more of the coconut cream which is the creamy substance that rises to the top of the can) to my rice to make it even more sticky.

I used butter instead of coconut oil because I love butter, and I didn't have enough almond milk so I added 1 Tbsp heavy cream and 3 Tbsp water.

Open the cans of coconut milk and scoop out the thick cream that should have separated from the water (try not to add any of the water, this will make the caramel runny).

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

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.

Just toss together your favorite cookie crumbles, add a layer of ripe summer berries, and top with coconut whip cream.

So, for the whole food forms of coconut such as the butter, cream, flour (just ground coconut meat), or the fresh meat instead, and add a little coconut to your diet!

Also the coconut cream glaze (even without adding water) was too liquid to remain on top of cake without being absorbed.

Spoonfuls of fluffy whipped cream layered with berries might not sound like anything new until we tell you that the whipped cream is made entirely from coconut milk — no added sugar and no dairy.

I took the original chocolate cake mug recipe added 2 tps of coconut oil, 1 tsp of peanut butter, and a splash of heavy cream.

So when I made another batch of ganache for these gluten - free mocha donuts, I again added espresso powder to the coconut cream.

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped