Sentences with phrase «amount of coconut flavor»

The coconut flour adds the right amount of coconut flavor mixed with the fresh pineapple - reminds me of Easter and so many wonderful Easter memories.

So good with just the right amount of coconut flavor.

Not exact matches

The coconut flavor isn't at all detectable, which I think is a good thing in this case; and seems to always end up with the right amount of moisture.

Also, not that this is gluten - free, but I also use 1 T coconut oil in place of 1 T of the canola oil, and I think I'd like to substitute the entire amount next time, as I think the slight hint of coconut flavor lends itself well to the Thai flavors.

Substitute half the amount of liquid for coconut milk and you will be in flavor heaven.

I've found that building rich vegan caramel flavors (and increasingly, most other vegan baking flavor building applications) works really well when there's a small amount of unrefined coconut oil supplanting the regular fats.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

Pairing the bitter melon with tangy amchur (green mango) powder, sweet coconut palm sugar, and a generous amount of spices also help balance the overall flavor.

* Using light coconut milk will reduce the amount of fat, however I haven't tried it that way and can't guarantee the flavor will be as good.

The combination of coconut milk and curry powder brings an insane amount of flavor to this simple dish.

I also think it has the perfect amount of coconut, not too strong of a flavor but enough that I can taste it because I love the flavor of coconut.

Using a mix of organic cane sugar and coconut sugar gives the cookies the right amount of moisture, it and lends the traditional flavor that you would get with a mix of white and brown sugar.

Thin the coconut milk with an equal amount of water for a less pronounced coconut flavor in the rice.

If you're going to make fruit flavored ice cream, I recommend replacing one of the cans of coconut milk (13.5 ounces) with 16 ounces of coconut yogurt, as it lends the perfect amount of tanginess to the ice cream.

Especially when just a quarter cup of coconut adds just the right amount of flavor.

The coconut oil is a great touch, gives just the right amount of vicinity flavor.

I love just the ever - so - slight hint of coconut flavor and the perfect amount of honey.

Sautéed carrots add a bit of sweetness, coconut milk adds creaminess, and that savory, got ta have it flavor comes from curry powder, ground cumin, and a hefty amount of natural peanut butter.

With a little kitchen wizardry (the right amount of coconut milk, lemon juice, salt, and garlic powder), the yeast takes on a signature nacho cheese flavor.

This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut.

I use protein - packed Greek yogurt, coconut cream which gives you the flavor but is also a great source of good fat, and a good amount of lime zest to give it a citrussy kick.

Coconut sugar melts right in, providing just the right amount of sweetness and doesn't distract you from the true flavor of this sticky, creamy porridge.

Finally, the frosting is a shiny, glossy, cloud - like chocolate Italian meringue buttercream, swirled into fluffy circles, adding just the right amount of butter and chocolate to round out the coconut flavors inside.

Using a mix of organic cane sugar and coconut sugar gives the cookies the right amount of moisture, it and lends the traditional flavor that you would get with a mix of white and brown sugar.

This cake, it's creamy, velvety, unctuous, it melts in your mouth... it explodes with all kinds of just the right amounts of just the right combination of just the right flavors: the matcha, honey and coconut are like a match made somewhere even better than heaven!

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).

If you're still having trouble losing after those adjustments, then you either need to exercise more or reduce calories by cutting fat a bit further (eg, reduce the butter, use vinegar with a smaller amount of butter or coconut milk to flavor the yam).

Our zesty fire roasted pepper flavor pairs perfectly with coconut oil to create a spicy yet slightly sweet flavor with just the right amount of smokiness.

I find coconut milk to offer just the right amount of sweetness to lightly neutralize the dominating flavors of the spices.

Everything is sweetened with organic coconut nectar — nothing is refined — and there's a perfect amount of sweetness to balance out the rich buckwheat flavor.

In baking, you usually use about 1/6 — 1/4 the amount of coconut flour you would use in other recipes... this screws up ratios of ingredients and flavors, plus very little to dredge with.