Sentences with phrase «bit of a coconut flavor»

There is a bit of a coconut flavor, but you can help to disguise the coconut flavor with a little extra vanilla.

The first time I made them I used unrefined coconut oil which gave the dough a little bit of a coconut flavor.

If you're hesitant to use coconut milk in place of conventional dairy milk, I can assure you that the finished product does not have one bit of a coconut flavor.

If you have coconut milk I would recommend that over water... it will have a bit of a coconut flavor though

Not exact matches

It's a sure - fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite.

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've used the Naturally Pomegranate Vanilla Flavored Cashew Glazed Mix by Sahale Snacks on top of my Pomegranate Coconut Smoothie for a tasty crunch and an extra bit of healthy fats and protein.

I used a little bit of cream cheese to give it a cherry cheesecake flavor, but you can omit the cream cheese or substitute coconut cream and a dash of lemon juice if you're avoiding dairy.

All you really need is shredded coconut, egg whites, a little bit of sugar, pinch of salt and flavored extract to make these Simple Coconut Maccoconut, egg whites, a little bit of sugar, pinch of salt and flavored extract to make these Simple Coconut MacCoconut Macaroons.

Coconut flavor is good, but little bits of coconut stick in Coconut flavor is good, but little bits of coconut stick in coconut stick in teeth..

I made these with just banana & coconut, & while I liked the texture, I was hoping for a bit more flavor (they were wonderful topped with a dollop of strawberry jam).

This coconut, zucchini and spinach soup has a mixture of flavors that fascinates me, a touch of coconut with a touch of chili, the texture is very soft and with the crusty bread bits and the poppy seeds it is just so delicious.

I decided to fill the swirls in these buns with little bits of apple and golden raisins enveloped with the delicious flavor of coconut.

The flavors of the fresh fruit with the sugary coconut works well and the bite of the coconut shreds make for a tasty bowl of a healthy creamy goodness.

1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces

The center of this raw cheesecake has a bit more coconut flavor than my mixed berry cheesecake.

I do love fried plantains but the coconut oil added a more complex dimension to the flavor and a bit of sweetness.

It has a bit of coconut flour added in which helps to coat the meat and makes the other spices cling to it better, added more flavor to each bite.

The tomato paste gives it a little bit of texture and a different flavor, but you could add 1 or 2 tbsp of coconut aminos and I'm sure it would taste delicious.

The coconut oil keeps them so moist and the tiny bit of molasses adds a real depth of flavor.

The lime, soy sauce and coconut milk give it great Thai flavor and the sriracha adds a bit of heat at the end of each bite.

These breakfast bowls draw inspiration from banana nut bread — with a little bit of coconut sprinkled in for added flavor.

Adding the coconut oil adds a tiny bit of tropical flavor to the treat, but really it just makes sure the chocolate hardens nicely.

For the Lemon Garlic Aioli, I used coconut milk instead of yogurt and it was a bit runny but still had a delicious flavor!!

In lieu of using cream for this recipe, we're using coconut milk, then adding loads of flavor by adding some marsala wine, plenty of garlic, a pinch of Italian seasoning, lots of sun - dried tomatoes (packed in oil), and a wee bit of Parmesan cheese.

I thought a bit of extra coconut flavor and sweetness would be a yummy one - off.

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.

Nothing need be lost, and with a little bit of coconut oil, an ice cube tray and a freezer, you can save your lovely bouquet of herbs for later, but still enjoy the same fresh flavor you would expect the morning you picked them.

Over the years, I've experimented with coconut flour in the crust and it adds a great texture to it and of course a bit more coconut flavor.

The rich and subtle flavor of coconut chips makes them a bit unique in the culinary world since they are friendly to both sweet and savory dishes.

-LSB-...] Bites from Spoonful of FlavorPhoto courtesy of Spoonful of Flavor Coconut Ginger Energy Balls from Every Last BitePhoto courtesy of Every Last Bite Lemon Pie Energy Bites from Back for SecondsPhoto courtesy of -LSB-...]

Just melt whatever quantity you have mini muffin cups for, add a bit of coconut oil if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1 chopped macadamia nut for each «muffin cup.»

Blended with a bit of coconut milk, this soup is slightly sweet and slightly spicy, and you can serve it with any toppings you like to add another layer of contrasting textures and flavors.

I also used a bit of coconut flour, for additional flavor, and also for a nutritional booster, as coconut flour is high in fiber and lower in carbs than wheat flour.

Key Lime Coconut Energy Bites — Spoonful of Flavor — Key Lime Coconut Energy Bites — the perfect treat to grab when the afternoon snack craving hits!

At first I was a bit skeptical to make lemon coconut flour pancakes, because it seemed kind of boring, and I was afraid the coconut taste would overpower the lemon flavor.

I also added some raw vanilla bean powder, cinnamon for flavor, coconut flour to thicken, for fiber and for taste, some frozen raspberries for more nutrition and flavor, and a touch of pure stevia to sweeten it up a bit more.

It is creamy and fresh, love the coconut and blueberry flavor, the base of the vegan blueberry cheesecake is sweet and a bit salty because of the pinch of Himalayan sea salt.

This is your fairly standard butternut squash soup that has been jazzed up with a bit of coconut milk for flavor and presentation appeal, although my swirl technique clearly needs work!

The coconut spread sounds amazing for using to add an bit of additional flavor to my fave cookies.

This scrambled egg recipe combines them with a bit of chile and some coconut, echoing the flavors of the coconut oil used to cook them.

combines them with a bit of chile and some coconut, echoing the flavors of the coconut oil used to cook them.

Since the consistency of coconut - flavored milk is thinner than that of canned coconut milk, cooks may need to add more of the substitute to a recipe and cook it a bit longer to achieve good results.

This Turmeric Cauliflower Chowder is a simple vegetarian recipe that is loaded with cauliflower, carrots, celery and onion and deliciously flavored with ginger, garlic, cumin, turmeric and a wed bit of coconut milk.

With some extra bite and fragrant warmth accentuating the signature nutty flavor of the coconut water, this unique formula allows the natural sweetness to shine through.

For my Valentine's day dessert, I figured I would bring a little bit of Africa to my kitchen with a lime, mango and pineapple loaf cake with added shredded coconut all topped with a coconut flavored whipped cream.

Just a little bit of coconut adds a delicious flavor and light texture that's really lovely in bars and other baked recipes.

I used honey because I didn't have coconut sugar and the cocoa powder flavor was a bit strong for me so I added a couple tablespoons of stevia and they turned out great!

The combination of coconut sugar, molasses, and honey bring the sweet flavors we all know when we bite into one of these grahams.

I used the green lentils I had on hand, and tossed the leeks with a little quinoa flour and deglazed the pan with a bit of coconut milk to enhance the coconut flavor.