Enjoy these tasty turmeric
coconut cream cups!
Not exact matches
Yogurt
Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Kuchen Ice -
Cream 2
cups raw cashews — soaked overnight 2
cups meat of fresh young Thai
coconut 1
cup freshly squeezed apple juice 3/4
cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4
cup coconut oil
Vanilla
Cream Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat of fresh young Thai
coconut 1/2
cup almond milk — homemade if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy
cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded
coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
1/2
cup quinoa, rinsed well 1
cup coconut cream 1/4
cup water 1/8 teaspoon cinnamon 1 1/2 tbsp pure maple syrup * 1 tbsp almonds
1
Cup Coconut Cream (put can of cream / milk in the fridge overnight and scoop off the thickened c
Cream (put can of
cream / milk in the fridge overnight and scoop off the thickened c
cream / milk in the fridge overnight and scoop off the thickened
creamcream)
You will probably need more
coconut cream, but start with just a quarter
cup.
INGREDIENTS 2
cups heavy
cream 1 1/2
cups unsweetened cashew milk (or almond or
coconut), divided 1/2
cup cocoa powder (for sup...
ground allspice 1
cup coconut or vanilla ice
cream 2 Tbs.
coconut extract and 1/4
cup powdered sugar in the heavy
cream and eliminated the lime zest.
Ingredients: 1/4
cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2
cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4
cup frozen blueberries 1 tbsp
coconut flakes Topping: PB2 and whipped
cream
* 1-1/2 ounces rum * 1/2 banana (or one small apple Banana) * 1/4
cup cream of
coconut * 1 Tablespoon lime juice * 2
cups ice * 4 strawberries, pureed
nutmeg 1/4
cup brown sugar 1/4
cup coconut oil, melted 1/2
cup sour
cream or plain yogurt 2 large eggs 1 tsp.
I cut back on 1/2
cup and used xilitoyl in place of sugar and used vegan marg,
coconut cream and earth balance chocolate in the glaze it was amazing!
1 can (15 oz)
coconut cream 1 1/2 whipping
cream 1
cup milk 1/2
cup sweetened flaked
coconut zest from 2 limes graham crackers, broken
Chocolate Chia Biscotti 1/2
cup Anthony's Organic Extra Virgin
Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking
Coconut Oil, solid, not melted 1/4
cup maple syrup 1/4
cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking
coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1
cup Anthony's Brown Rice Flour 1/4
cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
Tacos: Butter, lard, duck fat, or refined, expeller pressed
coconut oil (2 - 3 TBS)-- where to buy
coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour
cream, grass - fed, organic (1 container)
Place the nuts, 1/2
cup coconut cream, vanilla, honey, and cinnamon to your food processor or blender, and process until smooth.
I added about half a
cup of
coconut cream to the fondue I made yesterday, and ran it through the blender (single serve
cup on the Ninja).
While I added pears and
coconut cream to these gingerbread cookie
cups, you could add any number of fillings.
Just store the pears and
coconut cream separately in the refrigerator and the cookie
cups in an airtight container on the counter.
* Just squeeze between paper towel to drain, I wound up with about 1/2
cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat
coconut milk or you can purchase canned
coconut cream
Once the chocolate mixture has set up, place it and an extra half
cup of
coconut cream in your blender, blend it, and refrigerate for half an hour.
Add spoonfuls of the pear mixture to the cookie
cups and top with a dollop of
coconut cream and a sprinkle of toasted
coconut.
Replace 1
cup yogurt with one of the following: 1
cup soy yogurt or
coconut yogurt 1
cup soy sour
cream 1
cup unsweetened applesauce 1
cup fruit puree
1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4
cup mayonnaise 1/3
cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped o
coconut milk
cream (Try So Delicious Culinary
Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped o
Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or dried
Frosting: 250g each ricotta and
cream cheese OR cashew /
coconut cream for vegan 1 finely zested orange 1/3
cup maple syrup For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.
Topping 1 pint (2
cups) heavy whipping
cream 1/2
cup granulated sugar 1 tablespoon
coconut rum Flaked
coconut, toasted (garnish)
I used a small can, chilled drained of any water, or 1/2
cup coconut cream (thick part) from a 13.6 oz can full fat
coconut milk
Author: Serene Serves: 4 Ingredients: 5
cups ice 1/2
cup cream of
coconut 1
cup frozen strawberries See... Continue Reading →
This is my dilemma with
coconut whipped
cream — often I only want about 2 TBS., when a full can makes about a
cup & I don't want to waste the rest.
Fill these chewy crisp brownie
cups with any dairy free ice
cream topped with dairy free
coconut cream.
Chardonnay) * 6 - 8
cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2
cup cream or whole (not «lite»)
coconut milk * 1/2
cup pure maple syrup * Sea salt and freshly ground pepper, to taste
Filling: 2
cups Pumpkin Puree 5 Tablespoons
Coconut Butter, softened or Vegan
Cream Cheese, softened 3/4
cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
2oz
cream cheese 2oz grated parmesan cheese 1
cup raw broccoli 1 egg 1 Tbsp
coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like
coconut flour does) herbs (I added 1/2 tsp pizza seasoning)
-LSB-...](pickings from a whole bird work perfectly) 1/3
cup mayonnaise (whole foods bonus points if it is homemade) 3 tablespoons
coconut cream 1/3
cup + 2 tablespoons Franks's Red Hot Original (NOT the wing -LSB-...]
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.
Lemon Strawberry Shortcake Cake: 5 eggs 1/3
cup Anthony's
Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut c
Coconut Oil, melted 1/3
cup Anthony's
Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut c
Coconut Sugar 1/3
cup maple syrup 1/2
cup lemon juice 1/2
cup Anthony's
Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut c
Coconut Flour 1
cup Anthony's Brown Rice Flour 1/2
cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2
cup coconut c
coconut cream...
I made the recipe and only had to substitute the
coconut milk — I used 1/4
cup heavy whipping
cream and 3/4
cup 1 % milk.
1 can full fat
coconut milk, chilled in the fridge overnight so that the
cream rises to the top 1/2
cup powdered sugar (optional) 1 tsp matcha dissolved in 1 tsp boiling water
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice
Cream 1 15 - ounce can light
coconut milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
cake 10 large egg whites, at room temperature 1
cup cake flour 1 1/4
cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon
cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat
coconut milk
This banana
cream coconut butter
cup is almost like a mini chocolate banana
cream pie.
Necessary Ingredients: - Carrot - 500 grams (grated) Khoya - 250 grams (1
cups), Sugar - 250 grams (1
cups), Full
cream milk - 1
cups, Grated
Coconut — Grated
Coconut — 1/2
cup, Pure ghee...
1 can
coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
We created this delicious Mint
Cream coconut butter
cup with 5 simple ingredients that are sure to make those highly processed patties jealous.
PIE FILLING: 2
cups heavy
cream, whipped and divided 3 tbsp sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1
cup cold 2 % milk 8 oz
cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2
cup toasted
coconut or sliced almonds
Anyway, since I had big success making cashew
coconut cream for my raspberry
cream cups, I decided to run with a good thing and go for «
cream cheese» frosting.
for the filling: 120 grams (1/2
cup)
cream of
coconut 100 grams (1/2
cup) granulated sugar 100 grams (1/2
cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons)
coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated
coconut 1 tablespoon cornmeal scant
cup (approximately 225 mL, or 7/8
cup) buttermilk, well - shaken