Sentences with phrase «as cream of coconut»

Not exact matches

I recommend throwing a chunk of these brownies to your smoothie or layer in a parfait glass with ice cream made from Ella's recipe or as I do — I make mine in the ice cream machine using full fat coconut milk instead of cream and traditional milk..

Where would you find creamed coconut as a bar, as I can't seem to find it in any of my supermarkets?

I use a coconut cream block — it comes as a solid white block which you can find in the Asian section of most supermarkets or any health food store!

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.

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 used raw cashews as those were more easily available to me because of where I purchased them from...), and have also expanded on your recipe to create a coconut banana cream pie smoothie.

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

I loved that it was also for the most part dairy free — I used some dairy free butter and coconut milk in place of the cream in the glaze and I was really happy with it, as were the rest of my family.

I used coconut milk for the creaminess here and the coconut flavour wasn't too strong for me when combined with plenty of garlic, earthy leeks and spinach as well as a good dose of nutritional yeast, but if you're not a fan then you could swap in any other non-dairy cream (soy, coconut etc - there are various available commercially these days).

8 oz Cream of Coconut (organic)-- This is not the same as Coconut Cream.

This is the brainchild of my son, who was enjoying my coconut banana cream pie as his birthday pie, and he said Mom, this would be really good if it were chocolate.

Hi Shannan, guar gum isn't an ingredient (per - say) in either of these recipes, but to get coconut cream to whip it helps to buy an organic one that has guar gum listed as an ingredient.

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.

If animal - based products aren't part of your diet or you can't eat dairy, you can choose from a wide variety of non-dairy frozen desserts such as soy, coconut or rice «cream.»

The Coconut Knowledge Centre provides technology and innovation support to customers; builds knowledge of coconut products such as water, milk and cream; develops new recipes and expands knowledge sharing amongst its international network of coconut eCoconut Knowledge Centre provides technology and innovation support to customers; builds knowledge of coconut products such as water, milk and cream; develops new recipes and expands knowledge sharing amongst its international network of coconut ecoconut products such as water, milk and cream; develops new recipes and expands knowledge sharing amongst its international network of coconut ecoconut experts.

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

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!

As always, make sure you get the unsweetened coconut cream — NOT cream of coconut.

And as of this morning we've made a grapefruit sorbet and a coconut ice cream.

Several more batches coming up... I used canned coconut milk instead of heavy cream as there's lactose intolerance in our family and it worked perfectly.

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.

This version of potato and leek soup uses sweet potatoes and more leeks, ginger and plenty of garlic to help ward off colds as well as coconut cream instead of cream.

Think of coconut cream as coconut milk without all the water.

Coconut has been cited recently as one of the hottest food trends in the U.S. — ranging from coconut water, oil and butter, to coconut chips and coconut iceCoconut has been cited recently as one of the hottest food trends in the U.S. — ranging from coconut water, oil and butter, to coconut chips and coconut icecoconut water, oil and butter, to coconut chips and coconut icecoconut chips and coconut icecoconut ice cream.

This soup is light as ever and made with nutrient - packed ingredients like spinach, green peas, broccoli and a sweet touch of coconut cream.

Enjoy these traditional stewed fruits with the coconut cream for a delightful and cosy dessert, or make extra of the stewed fruits to eat as a snack with yoghurt and toasted nuts and seeds, or if you really can't give it up just yet, spooned over your morning granola.

I used some alpro coconut cream as when I opened the can of coconut milk there was no fat on top despite being in fridge for 48 hours.

I made it as written except I used coconut milk instead of cream.

I found that a combination of plant based cream * and a little bit of coconut oil works just as well as margarine.

As for the crumble, I made an individual pan serving this morning with blackberries and strawberries (couldn't find any decent looking rhubarb around these parts) then topped it with a fat spoon of coconut whipped cream, and it was the most perfect / satisfying breakfast.

6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish

This soup can easily be vegan: instead of using sour cream for the swirly garnish, just scoop off a tablespoon of the solid part of the coconut milk and use that as a garnish on your plate.

I don't care for the taste or texture of the yogurts made with only coconut cream, as I think they taste too rich and fatty, but feel free to go that route if you'd like to.

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!

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.

I used brown rice and homemade almond milk (soaked almonds overnight, pureed for two minutes with twice as much water, and strained) and then used coconut milk instead of cream.

I have the same question as Rachel... the creamed coconut is more along the lines of coconut milk and not something I can cut or pat.

If you want to get fancy, you could also make a batch of this Coconut Whip Cream recipe as a sweet creamy topping!

As always, chill your can of unsweetened coconut cream for a few hours, then scrape off the top, solid part.

As you may remember from some of my other recipes, like this Peach Praline Ice Cream, I use full fat coconut milk in a lot of my recipes (the cans, not the cartons).

Is there any other topping you could recommend in place of the coconut cream that might be slightly healthy as well?

Just love the idea of using coconut milk as an ice - cream base and covering them in chocolate to make post chic - ices has got me very excited.

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

So my friends, if you have never had the privilege of enjoying this fluffy gift from the food gods, then this post is totally for you as today I'm going to share with you how to make coconut whipped cream.

Hi Marija, yes you can, as the fatty part of the coconut milk is essentially coconut cream but be careful not to use «creamed coconut» or «cream of coconut» as these are not the same.

It's as easy as blending a few cans of coconut goodness in your blender and freezing in your ice cream mixer.

First my coconut milk didn't seperate: (I improvised and did a sort of «scoop out as much of the clumpy cream while cussing at the can'thing.

Re: adding coconut milk - Having just experienced a huge debacle involving the use of coconut milk as a sub in with a recipe I'll just say that if you want to try this you want to use cream of coconut, NOT coconut milk!

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vaCream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vacream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

The coconut cream, from the top of the coconut milk carton, will seem a bit runny, but as long as it chilled over night, you should be fine.