There are several brands of
coconut extract on the market, both natural and imitation.
Not exact matches
Coconuts are first removed from the
coconut tree and then the extra virgin
coconut oil is
extracted from the meat
on the insides of the
coconut through a cold - expeller press.The
coconut oil is a stark, bright white color and has a fresh
coconut smell.
Some
coconut oil and stevia
extract make it taste even better, and you'll love spreading it
on all sorts of foods.
20 ounce can crushed pineapple 1/3 cup
coconut rum (or any rum you have
on hand) 3/4 cup
coconut milk 2 teaspoons vanilla
extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's
coconut (if using unsweetened, increase the sugar by 1/4 cup)
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 completely
A so - called
coconut diet recommends eating
coconut oil —
extracted from
coconut flesh —
on a daily basis.
Beat the heavy whipping cream
on high speed, adding 1 teaspoon of
coconut extract and powdered sugar slowly during mixing.
Combine the eggs,
coconut oil and vanilla
extract in a second bowl and beat
on high until well combined.
1/2 cup of raw cashews soaked for at least 8 hours or overnight 1/2 cup of tinned
coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be
on top 3 tablespoons of maple syrup a dash of vanilla
extract
Full - fat
coconut milk, gelatin, vanilla
extract, and honey are gently combined
on low - medium heat.
I clicked
on your link for your favourite expeller pressed refined
coconut oil, and it brought up Nutiva... and I am wondering:
on their website it says that their refined
coconut oil is
extracted through steam.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla
extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending
on your sweetness preference)-- 1/4 teaspoon salt
To read more about the show and some of the challenges click
on this link: Food Network Blog Let's start baking... Toasted
Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla
extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending
on jars Ingredients: 2 cups of So Delicious Vanilla
Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla
extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
In a large bowl, use an electric mixer
on medium speed to beat the almond butter,
coconut oil, both sugars and vanilla
extract until fully combined, about 1 minute.
Extracted from the most potent part of the
coconut, Brain Octane oil puts your brain
on full blast without weighing you down.
1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted
coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have
on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla
extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted
coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or
extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling
on top (optional)
but I only had frozen pineapple
on hand today so I used that in place of strawberries and instead of vanilla 1/4 tsp each of rum and
coconut extracts to make pina colada flavor!
In a large mixing bowl or in the bowl of a stand mixer, combine the
coconut milk, oil, sugar,
extracts, and melted chocolate and mix
on medium speed to combine.
Combine the
coconut milk, cherries, maple syrup and vanilla
extract in a blender and blend
on high until smooth.
I didn't have any
coconut shavings in the house so I missed out
on that bonus but I did add almond
extract for a twist and it was amazing.
I have used
coconut oil from many companies but have settled
on Wilderness Family Naturals centrifuge
extracted coconut oil because after much research I realize this oil is the least processed in any way.
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.
This satisfying recipe relies
on vanilla
extract, cinnamon, shredded unsweetened
coconut and strawberries for flavor — without adding regular table sugar.
ingredients BANANA ICE CREAM: 4 ripe bananas (peeled, sliced, frozen) 2/3 cup
coconut cream 3 tablespoons
coconut oil 2 teaspoons vanilla
extract 1/2 teaspoon Kosher salt PHYLLO CUPS: 3 sheets phyllo dough (12 ″ X16 ″)
coconut oil spray 1/2 cup granulated sugar BRULEED BANANA, CHOCOLATE, NUT TOPPING: 1/2 cup walnuts (chopped) 1/2 cup pecans (chopped) 2 tablespoons vegan butter (room temperature) 1/2 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/2 cup semi-sweet chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced
on a bias) 2 tablespoons granulated sugar
Combine egg whites, cream of tartar,
coconut, almond and vanilla
extracts, and salt in a large bowl and beat with an electric mixer
on medium - high speed until mixed.
Add vanilla
extract,
coconut extract and powdered sugar (1 cup at a time) and blend
on low speed until combined.
Lemon
Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment
Coconut Macaroons Adapted from Paula Deen
on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon
extract 1/2 teaspoon vanilla
extract 1 (14 - ounce) bag shredded sweetened
coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment
coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
I then make a lemon icing / frosting (thicker, often with a tablespoon or two of vegan «butter» or
coconut butter lot's of lemon zest, vanilla
extract and powdered sugar) and paste it
on top, leave in a cool place to harden.
Add the powdered sugar, vanilla
extract and
coconut cream and mix
on low for 1 minute until combined.
Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla
Extract 3 cups
Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat
Coconut Cream (amount depends
on humidity and how firm or hard your peanut butter is)
1 cup oats (see note
on oats) 1/4 cup shredded
coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla
extract 1/3 cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)
1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2
coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla
extract 1/2 t almond
extract 1 1/2 c diced peaches (leave skin
on)
Green Apple Smoothie 1 green apple, cored & roughly chopped 1 heaping handful of spinach 1 small handful of fresh mint (a drop of mint
extract works) 1 cup of frozen strawberries the juice of half of a lime 1 tbsp of chia seeds 3/4 cup of hemp milk (or whatever dairy free milk you have
on hand) 1/4 cup of
coconut water
Using a handheld electric mixer, cream the
coconut milk fat, 1 tablespoon of
coconut water, powdered sugar, and vanilla
extract on high speed for 1 - 2 minutes, or until light and fluffy.
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending
on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla
extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened
coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie
Add the vanilla
extract, salt and
coconut milk and whip for few more minutes
on medium speed till combined.
In the bowl of the KitchenAid ® Stand Mixer, using the whisk attachment, whisk together the melted
coconut oil and peanut butter, maple syrup, egg, and vanilla
extract for 30 seconds
on speed four.
Add in 1/2 tsp vanilla
extract and the regular or vanilla - flavored stevia, or maple syrup, to taste (depends
on your
coconut milk brand) and whip it once more with your hand mixer to combine it all together.
Yoats 2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use
Coconut Yogurt) 1 cup / 90 g rolled oats 1/4 cup / 35 g sunflower seeds 1 small apple, cored and roughly grated
on a box grater 1 pinch ground vanilla or vanilla
extract 1 tsp freshly grated ginger or ground ginger
What we do know, is that many of the studies that have been done
on MCTs and report their benefits have been done
on regular (non-virgin)
coconut oil, or in some cases pure
extracted MCT's taken out of
coconut oil.
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending
on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated
coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla
extract) 14oz can of full fat
coconut milk 2 tablespoons of agar flakes for the strawberry
coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick
coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon
coconut sugar, plus more for sprinkling
on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral
coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla
extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
Green layer ♥ 1/3 cup plant milk of choice ♥ 1/2 tbsp green matcha powder ♥ 1/4 tsp pure vanilla
extract ♥ 2 tsp maple syrup ♥ 1 tbsp
coconut sugar ♥ pinch freshly grated nutmeg ♥ 1.5 cup ice cubes, slightly crushed by hand or by using «pulse»
on a blender
When I first read about the wonderful benefits of
coconut oil, I asked my wife Marianita, who grew up
on a
coconut plantation in the Philippines, if there was a more natural way to
extract the oil from the
coconut, so that we didn't have to buy the refined
coconut oils found in all the stores here in the Philippines.
Anyway I think it tastes great, plus once you have the little bottle of
extract, as long as you have milk in the fridge you always have «
coconut milk»
on hand.
I used Bob's Red Mill GF all purpose flour only because I didn't have all the flours in your mix
on hand (I'm new to GF),
coconut milk instead of buttermilk, and vanilla
extract.
In a pot
on low - medium heat, place the sliced apples together with the
coconut sugar, cinnamon, vanilla
extract, lemon juice and water.
«
Coconut oil is edible oil
extracted from the meat of mature
coconuts [and] has many good qualities: it is very moisturizing and it has natural antimicrobial and antifungal properties,» Nita Landry, MD, an ob - gyn in Los Angeles and physician
on the television show The Doctors, tells Health.