Sentences with phrase «adding more coconut cream»

* 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.

Feel free to add more coconut cream, raw honey, or coconut oil to your frosting to soften the chocolate flavor.

Taste and add more coconut cream if you want it sweeter.

Not exact matches

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.

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

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.

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.

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.

When the overnight oats are ready (creamy texture), swirl some compote in, add more on top + coconut cream for extra creaminess and strawberries.

Or just skip the yoghurt altogether, add a little more coconut cream, and go ahead with the recipe ♥ if you have never made your own yoghurt before, it is surprisingly simple and in my experience way, way more delicious than anything on the supermarket shelves.

* 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.

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

Adjust the sweetness of your vegan coconut whipped cream by adding more agave nectar as you see fit.

Crumble your english muffins, add some to the bottom of your mason jar and then layer strawberries, coconut whipped cream, and more crumbled muffins until you fill the jar.

If you prefer a runnier peanut sauce, add a little more coconut cream.

After I made his, I poured a leftover fruit smoothie that was in the frig into the small bag, added a little more coconut milk, sugar and vanilla, and made myself my own fresh fruit ice cream.

I used Danival's Organic Pumpkin Cream which was a little more watery than a puree, so I had to add 1 tbsp of coconut flour to absorb some of the moisture, but it turned out beautifully (and made the apartment smell amazing)!

Sometimes I add in coconut cream to make it more of a frosting for cupcakes or coconut oil if I want to thin it down and keep it a bit softer.

If you want to get fancy, add some coconut whipped cream by either taking a short cut as I did here by adding Coco Whip straight from the tub (amazing), or quickly whip up it up homemade by chilling a can of coconut milk and whisking the solid part of the can with vanilla and some stevia (even more amazing).

If you like you can add more lemon juice as well as more coconut cream to dilute the turmeric tasting.

Ingredients: 2 1/4 cup (s) all - purpose flour 1/2 cup (s) sugar, divided 2 tablespoon (s) sugar 1/4 teaspoon (s) salt 1 cup (s) unsalted butter 3 tablespoon (s)(add more as needed) ice water 2 cup (s) heavy cream 1 cup (s) shredded coconut 6 large egg yolks 1/2 teaspoon (s) lemon zest 1 teaspoon (s) pure vanilla extract

To make it a bit thicker you can add more zucchini next time, less broth, or coconut cream instead of coconut milk.

Use it: for curries heat 1 tbsp of coconut oil in a pan, add some teaspoons of paste, let it sizzle, add your veggies — and tofu, if you like it — and some coconut milk after few minutes; to flavor some simple grain + veggies bowl, stir 1 or more teaspoon in some coconut milk or cream and pour it over the other ingredients before serving.

Add the top cake layer, drizzle more kirsch, dollop more coconut whipped cream and top with whole cherries and chocolate shavings.

Lemon - Vanilla Coconut Cream: Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it sCoconut Cream: Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it sweCream: Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it sweCream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it scoconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it swecream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it sweeter)

I found the batter to be a bit too dry, so added a couple tablespoons more butter (I used heavy cream instead of coconut milk, so that may be the difference) and another 1/4 cup liquid.

When you start adding things like coconut milk to the equation, as this recipe does, you are only making it more and more like real ice cream.

The more ingredients you add to your coconut cream, the heavier it will become and this may affect your ability to whip it up.

Hi Donna, you could use any nut or seed milk (that will result in less fat per serving) or even heavy whipping cream (HWC has more fat than coconut milk so you could use just 1/2 cup cream and add 1/2 cup water).

Hi Debbie, here's another recipe you may like: Keto Maple Pecan Protein Bars Another option (you can add collagen or protein powder and more coconut cream): Keto Bounty Bars

If you want to make it more moist, I suggest you add a tablespoon of coconut oil or 1 - 2 tablespoons of cream cheese.

Add a dollop of coconut whipped cream for even more indulgence!

However, since sometimes more is more, I add a generous amount of silky coconut cream for a tropical and lavish finish, then I pump it up even more with a garnish of very lightly toasted sweetened coconut seasoned with lime zest and a sprinkle of salt.