Sentences with phrase «coconut flavor so»

I despise coconut flavor so I'm wondering if it would be noticeable in this recipe.

It does have some coconut flavor so if you don't that the expeller pressed is best: http://secure.ttpurchase.com/6D7F3919-1E0B-90B3-0E53DEB1424EA0A7

The lemon juice cuts the slight coconut flavor so you really don't taste it at all.

Also keep in mind that when you cook with it you will have that coconut flavor so you want to use it in dishes and baking when that flavor will enhance what you are making.

I tried it once as is and it was great but a bit too much coconut flavor so I used ghee instead of coconut oil and that really helped.

Oh 1 question I'm not a huge fan of coconut flavor so when using the coconut milk does the ice cream taste a lot like coconut?

I despise coconut flavor so I'm wondering if it would be noticeable in this recipe.

I do love the hint of coconut flavor so that was not an issue for me at all.

Not exact matches

Coconut was generally a very exotic flavor to us back then, since the Soviet flavor lexicon most definitely did not involve anything coconuty (another fun fact about growing up in the Soviet Union: I tasted my first banana when I was 16 years old because they were so difficult to get a hold of).

Refined coconut oil has no flavor so that is best if you do not want a «coconut flavor».

Very mild in flavor the way it was, so next time I will probably do 1.5 - 2x of everything for a more intensely flavored rice, and I think I will cook the rice with coconut milk instead of water to up the coconut flavor.

It works well in pie too as it's so fine that the coconut pie is full of coconut flavor with a smooth texture.

The flavor is banana and dates with cinnamon, so the smoothie base is deliciously sweet and can be made with either coconut milk or almond milk, depending on your preference.

We have so many different flavors like, coconut, peanuts, carrots, etc..

First time using coconut oil, didn't realize it hardens so quickly so had to re-melt it a couple times but other than that really liked the flavor it gives the bread.

The filling is studded with toasted pecans and toasted coconut; the toasting takes mere minutes but adds so much in terms of flavor and texture.

Unrefined coconut oil does lend a distinct coconut flavor to your baked goods if you use more than a few tablespoons, so if that doesn't vibe with the flavors of your dessert, try using refined coconut oil (disclaimer: the refining process removes some of the nutrients found in coconut oil).

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

I didn't have coconut oil so used canola to keep the flavor neutral.

I'm not fond of cocnut flavor and her cocnut oil definitely tastes of coconut, so I used olive oil.

So happy to know I can do these and not have a coconut flavor and make a sandwich so easily, or maybe toast, something fill the empty spot I was afraid I would have while trying to give up gluteSo happy to know I can do these and not have a coconut flavor and make a sandwich so easily, or maybe toast, something fill the empty spot I was afraid I would have while trying to give up gluteso easily, or maybe toast, something fill the empty spot I was afraid I would have while trying to give up gluten.

I also tend to add extra unsweetened coconut flakes to the smoothie for added flavor — so yummy.

Coconut oil is also one of the primary flavors in the cookie, so I think the olive oil will change the flavor profile pretty significantly.

I've used curry powder and coconut together in several dishes in the past, so I knew the flavors would still work well.

Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor of coconuts over peanut or almond butter, then maybe they will get some much needed fat into their systems if they eat the coconut oil while they are refusing the nut butters.

Bring coconut milk to a boil and stir often, for about 5 minutes, so that the star anise releases its flavor.

I like the Tropical Traditions teeth cleaner, which only contains: purified water, organic virgin coconut oil, baking soda, xanthum gum, wildcrafted myrrh powder, stevia, and organic essential oils of cinnamon and clove, if you get the cinnamon flavor, as I do because I take homeopathics so need to avoid mint (which is surprisingly difficult to do).

I know that not everyone likes the flavor of coconut, though, so last time I felt like making ice cream I decided I'd try my hand at another type of ice cream.

We all love coconut, so the flavor doesn't bother us.

2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)

Likewise, we tend to find coconut oil a bit too overpowering in crumbles and pies (even refined coconut oil), and prefer a more neutral flavored oil like canola instead so the blackberry flavor can shine through.

A perfectly subtle and ever - so - slightly sweet flavor puts this Coconut Rice at a whole different level than the classic side dish.

If you have unrefined you'd get a coconut flavor, which would be fine if you were okay with it, the refined coconut oil has no flavor so would be ideal.

We used expeller - pressed coconut oil that doesn't have a coconut flavor, so the chocolate chips really make the cookies.

Since the publication of my book, coconut oil has become increasingly easy to find and very well priced, and intensifies the coconut flavor, so I am recommending it wholeheartedly and without guilt.

I know some particularly like the coconut flavor, so if that's more your speed, opt for coconut oil instead.

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.

The coconut, curry, and ginger blended together so well and no one flavor was overpowering.

Okay, so vegan homemade almond butters — classic, chocolate, and coconut caramel flavors!

Couldn't find mango puree, so used 1 c. mango nectar and 1 c. coconut milk which gave the fininshed product a nice coconut flavor.

But the shift in recent years tends to be toward coconut «bacon» - it crisps up better than tempeh slabs, is high in fat (so it really takes in any smoke flavors whether topically applied or actually smoked), and coconut is easy to source.

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

I served this caramelized beauty with a scoop of vanilla ice cream that I rolled in some toasted coconut — so easy to do, but such an elegant touch (coconut - flavored ice cream would be an even easier idea with the same flavor payoff)!

Squash soup with coconut milk is one of my favorite winter soup bases — you can flavor it so many ways.

It lends an ever so faint hint of coconut flavor, and really makes the texture of the topping shine.

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

This oil has not been extensively heating or filtered, so it still retains the scent and flavor of coconut.

The coconut ice cream provides a wonderfully full flavored base and it's coconut so it's got ta be good right?

This is truly a delicious combination of flavors: kale, apple, lemon, and So Delicious coconut milk yogurt!

I always find flour mixtures to work the best flavor (and usually standing up wise), but I believe coconut flour is pretty dense, so that may be part of it.