Sentences with phrase «as much coconut»

There's not as much coconut oil as I've seen in other recipes so I don't think you'll have an issue with flavor.

Hi Sheila, you can use as much coconut as you like, the key is just to keep an eye on them so they don't burn (a package is probably three or four cups).

Scoop as much coconut whipped cream on top of waffles, add peaches and close with the second set of waffles.

These Chocolate Coconut Almond Cups are a paleo version of Almond Joy - with just as much coconut flavor and rich chocolate but without all of the artificial junk!

You can take as much coconut oil as possible as long as your body feels comfortable with.

During the intervening day, eat no protein or carbs, but do eat as much coconut oil as you like.

Top with as much coconut cream as you like, any remaining banana slices, and a dusting of raw cacao powder.

We used half as much coconut flour.»

If you do try, you're going to want to use only about 1/4 — 1/3 as much coconut flour!

You can use coconut flour in place of arrowroot powder if needed (I believe twice as much coconut flour works).

(I personally was more of a Reese's gal growing up, which I'm now trying to make up for by eating as much coconut, almonds, and chocolate together as possible.)

There's almost as much coconut as dough, turning these cookies into crumbly, chewy sweet perfection.

just wouldnt have quite as much coconut flavor.

And as much coconut...

When you substitute, use a third as much coconut flour as almond flour.

The cashews alone really add to the calories, so if you want to keep the calories down, make sure and get as much coconut oil as you can off the chicken and go light on the cashews.

Unendingly forgiving and customizable, you can adjust the ingredients and make sure you're getting as much coconut oil as you want all in one convenient serving, just like this Banana Orange Smoothie:

Coconut oil has been a favorite ingredient of mine for some time, but for the past year or so my focus has been on eating as much coconut oil as I can.

For the filling, I chose to incorporate as much coconut as possible but didn't want the chewiness of coconut in it.

And, if you think it would work, how much, as you don't need as much coconut flour as other flours.

You really don't need very much as it is pretty grease so you'll be slipping and sliding around your bed if you use as much coconut oil as you would normal moisturizer!

Not exact matches

I actually worship JuJu of the Jungle... offers property near the Ocean and coconuts as much as you can carry..

Using coconut oil has saved me so much money as I use it as my face and body moisturizer, my hair mask, the base of lots of my facemasks, my after sun and my makeup remover — so it's pretty all purpose!

I am so confused as to whether or not coconut milk is healthy, it has so much sat fat and fat in: / is this a healthy milk?

I use maple as it's much more accessible than coconut nectar, which isn't super easy to find.

Every night I use a small amount of coconut oil on my face as a moisturizer and I always wake up looking so much fresher than I ever used to.

I'm confused as how much of the water goes to the chia seeds and how much to the mix of coconut oil and dates that goes in the blender.

As much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbAs much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbas I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbs.

I always travel with this a lot as it's a much easier size than a big coconut oil jar and I can use it as a moisturiser for dry skin too.

Be careful not to add too much coconut oil as this can make this mixture too moist and greasy x

I sprinkled some coconut shreds on top which definitely brought the flavor up a little, but other than that I added just a little more baking powder cause my first batch didn't rise as much as I had wanted it to.

A giant, 500 ml, pot of coconut oil costs between # 10 - 15 and lasts about two months if you use it as much as I do, so it's so much cheaper than buying expensive moisturizers etc..

I'm not so sure about coconut milk though, as it's much richer than all of the other options.

If you use refined coconut oil, then in my experience the berry flavor really does shine through, despite the fact that there's twice as much oil as berries in the recipe.

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

Coconut flour is very dry so you wouldn't need as much, but like I said, I don't know the amounts.

You can crumb nuggets in parmesan, as suggested in the recipe, or use almond flour, coconut flour or some Keto followers have even used crumbed pork rinds to much success.

Hi Ruth, if it has too much fruit in it for you, you could try reducing it a bit as for the coconut flour I don't see why you couldn't use it but I haven't tried it so I am not sure of the result you would get.

Once you have squeezed out as much liquid as you can, place the coconut back into the blender and combine with 2 cups of boiling water.

Barfi is somewhere between a fudge and a coconut ice, but it isn't too sickly and cloying as it is very fragrant, so much so that it takes your senses on a little (or big) adventure.

Hi Shoshana, Just wondering if you could use So Delicious coconut milk yogurt as a buttermilk replacement (and if so, how much would I use?)

i have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of flour... also i had to add some flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not good for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.

The first loaf I made as stated and felt it was a little too much on the coconut.

I think next time I will blend the coconut more so there isn't as much texture and they are more creamy.

Coconut sugar also has just as much fructose as regular sugar, which is just a fancy way of saying it's still sugar in the end.

Other than that, we do nt use a lot of oil (except myself, who drinks coconut oil) I was concerned as I couldn't find much information on Rice bran oil.

The good news is that it has half the sugar of coconut water, is local, and doesn't produce as much waste as the coconut industry.

Mash up the banana first, then gradually add in the coconut flour... being careful not to add too much (as coconut flour soaked up moisture with a slight delay).

As coconut oil is 100 % fat, you won't need to use as much when substituting for butteAs coconut oil is 100 % fat, you won't need to use as much when substituting for butteas much when substituting for butter.

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.