Sentences with phrase «coconut flavor from»

Rich as a brownie but with a cake texture, this double chocolate coconut dessert is bursting with coconut flavor from both the coconut extract and coconut flakes.

They are bursting with coconut flavor from both the coconut extract and the shredded coconut.

The coconut flavor from the milk is very strong.

I love the coconut flavor from the oil.

This coconut risotto satisfies my coconut craving all year around — it is full of coconut flavor from both shredded coconut and coconut milk.

Also, is there a strong coconut flavor from using the coconut flour?

For those of you concerned about these cookies having a coconut flavor from the coconut oil, know that it's very mild, especially if you use the refined stuff.

I was shocked by how good they were and I loved the subtle coconut flavor from the oil:)

I have both, but sometimes I don't like the strong coconut flavor from the extra virgin oil in some recipes.

I was worried that the cookies would have a strong coconut flavor from the oil.

I've noticed that with these muffins, the coconut flavor from the oil is noticeable, but if that doesn't bother you, feel free to go for it.

Top portion - butter crisco (was already super coconut flavored from just the bottom portion) and honey.

Not exact matches

We used cacao nibs, and love the subtle flavor from the coconut oil.

If you want to try it with all coconut cream I think it would be fine, however I'd recommend increasing the lemon by a couple of tsp as well as adding some onion and garlic powder since you'll lose the flavor from the mayo.

The natural juices from the fruits combined with the mellow flavor of coconut -LSB-...]

The lettuce wraps are packed with flavor from the combination of coconut aminos and shiitake mushrooms.

Vita Coco is the leader in coconut water in the U.S. Available in a variety of flavors, Vita Coco is never from concentrate and is an excellent source of hydration.

Ingredients: Purified water, glycerin, caprylic acid triglycerides from highly refined coconut oil (Bulletproof Brain Octane oil), natural flavors, phosphatidylcholine, palmitic acid, oleic acid, ubiquinone, pyrroloquinoline quinone, gum arabic, xanthan gum.

There is a version from The New York Times that uses coconut milk (NOT low or non fat) for a slightly Asian flavor.

I love all the coconut in them, these look similar to the coconut almond flavor from KIND bars.

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

Most of the flavor comes from the antioxidant - heavy dark chocolate and mineral - rich shredded coconut (use the unsweetened kind to keep the sugar count low).

-LSB-...] are some seriously bold flavors in this jerk sloppy joe with coconut creamed spinach recipe from Post Punk Kitchen.

Using the coconut milk in the custard gives the pie a perfect subtle coconut flavor that you can't get from shredded coconut alone.

I have some family members that strongly dislike the coconut oil as well, but I've been using the «Ultra Clean Expeller Pressed» coconut oil from Wilderness Family Naturals (http://www.wildernessfamilynaturals.com/category/expeller-pressed-organic-coconut-oil.php) and no one ever detects a coconut flavor.

Prior to ordering the Coconut Almond flavor I had ordered the Vanilla Chai flavor from Bodybuilding.com and had gotten a much larger contain with 30 servings.

All of the flavors from strawberry to coconut to cardamon to pistachio sound incredible together!

Not really sweet enough to be considered a dessert, but bold in flavors of apricot soaked in Grand Marnier, creamy sweet potato, and hints of orange zest, sweet coconut, and a slight nuttiness from almond flour and pecans.

This smoothie boasts tropical flavors from pineapple, banana, and coconut Greek yogurt.

Without it you get a hint of coconut flavor and, of course, the texture from the coconut, but I want to really taste it.

The sharp spice from the chili flakes and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of garlic, shallots, and ginger simmering in coconut milk.

The Vanilla Bean Cheesecake layer is made from a simple mixture of Cashews, Refined Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and SoCoconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Sococonut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Soy Milk.

The third ingredient is coconut butter, so it's basically a surge of coconut flavor, with a butteriness to it from the ghee.

While the coconut flavor is noticeable on the first bite, it seems to hide from then on, as your palate adjusts to the cookies» sweetness.

My favorite ice cream flavor is a toasted coconut almond chip ice cream from... So Delicious, I think?

Almonds, pumpkin seeds, grass fed hydrolyzed collagen, pre-biotic fiber (from cassava root), coconut flakes, honey, natural flavors, water, coconut oil, unsweetened chocolate, organic fair trade cocoa powder, cocoa nibs, Himalayan pink salt, monk fruit extract, tocopherols, hazelnuts, macadamia nuts, cashews.

You can use coconut milk in the carton or full fat from the can — full fat is best because of its flavor.

It has a deep, rich flavor from the maple syrup and is nice and thick from the coconut flour.

The traditional Thanksgiving pumpkin pie gets rich flavor from the coconut milk in the creamy pumpkin filling.

Made from the reduced sap of coconut palms, coconut nectar has a sweet, tangy, taste with no coconut flavor.

The richness from the coconut milk makes the soup luscious while the garlic and ginger pack the pungent spicy flavor!

Double the Coconut: Lots of coconut flavor obviously with great nuttiness from the pumpkin seeds and Coconut: Lots of coconut flavor obviously with great nuttiness from the pumpkin seeds and coconut flavor obviously with great nuttiness from the pumpkin seeds and sesame.

They have a dose of healthy fat from the avocado and shredded coconut, while the pumpkin seeds, cocoa powder, dates, pecans, and chia seeds help bring awesome flavors and textures to the party.

Remove from heat and add the vegan butterscotch flavoring and coconut oil and stir until the oil is incorporated into the caramel.

I use the refined organic cold pressed coconut for making mayonnaise (do not want the coconut flavor in my mayo)-- I also use a wonderful California Olive Oil from Chaffin Family Vineyards.

Quality companies refined their coconut oil with an expeller press that separates the coconut solids from the oil, which removes the coconut flavor and odor.

But once that is totally out of the equation, you can incorporate flavors to your baked goods just by the choice of flour you use — suddenly you can choose from hazelnuts, almonds, coconut, quinoa, buckwheat, gosh the list of choices goes on and on and on.

To really dial in the classic flavor, we top it all off with an awesome nut - breadcrumb mixture, made from toasted almond flour and coconut oil.

This recipe turns a creative mix of nutritional yeast, coconut milk, and tahini into a savory cheddar - flavored sauce that gets its color from... drumroll please... baby - food carrots!

The spice from the red curry paste mingles with the creamy coconut milk and delivers tons of flavor in this dish!