Sentences with phrase «coconut extract in»

I use almond extract sometimes in my smoothies so I love the idea of using coconut extract in a tropical one, yum.

Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2 - 3 minutes)

and there's some coconut extract in the frosting which is a (dairy - free) cream cheese - based frosting, and i can not even describe how good it is.

Whisk together powdered sugar, lime zest, lime juice, coconut milk, and coconut extract in a small bowl.

Beat cake mix, water, oil, egg whites and coconut extract in a large bowl in low speed for 30 seconds, then on medium speed for 2 minutes.

And I use a good vanilla extract in place of the bean and a drop, and I mean a drop of coconut extract in both the cake and the frosting... To die for.

Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2 - 3 minutes)

coconut extract in the cake batter.

Combine the eggs, sugar, baking powder, salt, vanilla and coconut extracts in a large bowl.

Not exact matches

4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)

Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined.

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut oil, chia seeds, vanilla extract and salt in a food processor.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in

Beat in the eggs, vanilla extract & coconut extract.

In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon juice, vanilla extract, maple syrup and maple or coconut sugar until smooth.

In a large bowl, combine the flaked coconut, pineapple, maraschino cherries, walnuts, condensed milk, lemon juice, cherry juice, and coconut extract.

In a medium bowl, whip the egg white with a whisk until they are foamy but not quite holding peaks; whisk or mix the 1 teaspoon coconut extract into the egg white.

In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined.

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.

Coconut oil is made from the extracted fat of the coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in drieCoconut oil is made from the extracted fat of the coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in driecoconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in driecoconut meat, albeit in dried form.

In a large bowl, add the pumpkin puree, banana, maple syrup, coconut sugar, oil, and vanilla extract.

In a small bowl, whisk together the pineapple juice, rum, coconut milk, and vanilla extract.

coconut extract and 1/4 cup powdered sugar in the heavy cream and eliminated the lime zest.

In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract.

Mix the coconut oil, honey, eggs, vanilla extract (optional), sprinkle of sea salt all in a large bowl.

Next place the banana, vanilla extract, dates, maple syrup and coconut oil in the food processor and blend until smooth.

In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

In a large bowl, whisk together the eggs, cashew butter, 1/4 cup coconut sugar, and vanilla extract.

6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar

Combine honey, maple syrup, coconut milk, coconut oil, egg, vanilla extract, and greek yogurt in a medium bowl.

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extracIn a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extracin micro if necessary), syrup, egg white, water, and extract.

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

In a blender add the spinach or baby kale, maple syrup, vanilla extract, almond extract, apple sauce and melted coconut oil.

Also, I used Malibu rum in place of the simple syrup and coconut extract, and that worked really well too.

Add pineapple chunks, banana, almond milk, coconut rum (if using), sweetener (if using), and coconut extract (if using) in a blender.

In a large mixing bowl mix together your coconut sugar, agave, vanilla extract, and egg (if using chia egg see notes!)

In a blender I put one avocado, 2 cups coconut water, 3 big dollops of plain Greek yoghurt, one cup shredded coconut, a handful of cacao nibs and a couple drops of peppermint extract.

Mix all the wet ingredients in a separate bowl (honey, melted coconut oil, vanilla extract, applesauce).

Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract.

In a mixing bowl add the melted butter, milk, eggs and coconut extract.

Stir in vanilla and coconut extracts.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, golden syrup, baking soda, salt, and coconut extract.

In your food processor, combine your coconut milk, maple syrup, vanilla extract, sea salt, melted coconut manna and cocoa or carob powder.

It's the fat extracted from coconut meat (unsweetened coconut flakes here) ground / blended together in a food processor or high speed blender for about 16 to 18 minutes until a thin paste is formed.

* To make the coconut cream, place your can of full - fat coconut milk (coconut extract has to be over 70 %) in the fridge overnight.

In a separate large bowl mix together all wet ingredients: zucchini, carrots, shredded apple, eggs, maple syrup, vanilla extract, coconut oil, orange juice, zest and yogurt.

For the frosting, combine the coconut cream, maple syrup, peanut butter, and vanilla extract in a large mixing bowl, mixing until smooth.