Sentences with phrase «coconut flavor which»

It's popped in coconut oil so has a slight coconut flavor which I loved!

Using coconut milk condensed milk will double the coconut flavor which sounds pretty good to me!

Not exact matches

In Fort Worth, people enjoy Caramel deLites, which are more cookie than coconut, vanilla - flavored cookie drizzled with a milkier chocolate; a few miles east, in Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its coconut is noticeably more toasted.

I sprinkled some coconut shreds on top which definitely brought the flavor up a little, but other than that I added just a little more baking powder cause my first batch didn't rise as much as I had wanted it to.

You could try using refined coconut oil which has no flavor at all.

I did also whip the «icing» — which is more of a ganache, but is absolutely fabulous (and added a drop of coconut flavor, cause I just have to tweak stuff).

The coconut flavor isn't at all detectable, which I think is a good thing in this case; and seems to always end up with the right amount of moisture.

These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed walnuts, cacao powder, and ground cinnamon, which helps to hold them together and provide a slightly firm texture.

Mounds of coconut, sweetened with LAKANTO Classic, coconut milk, and flavored with vanilla, plus cocoa powder if you're feeling fancy... which is totally normal, because macaroons are pretty fancy.

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).

This Sloppy Joe, made with seitan, is stick - to - your - ribs spicy and tangy, and the spinach is cooling and creamy with coconut and the ethereal sweet licorice flavor of star anise, which is a component in lots of Jamaican curry powders.

It's really light and has great coconut flavor, which is my preference.

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.

Instead of cilantra (that I absolutely lvoe), you can use parsely (especially the stronger flavored american parsley) or basil; instead of sunflower oil, you could use (less of) peanut oil, which is strongr but blends well with basil and coconut.

Ann, I've been using expeller pressed coconut oil since my family doesn't like the coconut flavor of the raw coconut oil, but the expeller pressed has been fine for sauteing onions etc... I also like using ghee which is a clarified butter.

The coconut flavor is not very strong which is fine.

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.

My fav flavor is the purely decadent coconut milk mint chip ice cream... oh and the chocolate peanut butter swirl which CHUNKS of peanut butter....

Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking).

I then use additional coconut aminos for dipping which adds another punch of delicious flavor.

Coconut oil imparts a nice coconutty flavor when used for cooking, which is actually quite tasty in chicken and meat recipes.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

No matter which LUNA ® Rica ™ flavor you choose — Chocolate Peanut Butter, Salted Caramel Nut, or Chocolate Coconut Almond — you'll look forward to every bite.

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.

Instead of dairy, I used coconut milk which compliments the flavor of the pumpkin.

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces

The coconut oil imparts a delicious coconut flavor to the muffins, which works beautifully with the tangy blueberries.

Some newer products include CocoZona coconut water made 100 percent from the island fruit, as well as the new line of AriZona waters, including Vapor Water with added electrolytes and Rescue Water, which is infused with vitamins, antioxidants and just a hint of flavor.

In this recipe, you'll see I used coconut flour which helps to thicken up the dough and gives the cookies a lovely cake - like flavor.

But to give this lassi recipe a little twist, I added a dash of rose water to it, which mingles nicely with the coconut and strawberry flavors.

Pascal revealed that, although the meat is never seasoned and not even salted, the porkers are often fed a diet of coconut — which imparts its own characteristic flavoring to the meat.

It's made with oats which is high in fiber, blueberries that gives an extra boost of antioxidants, coconut milk and almond butter which gives a super tasty flavor plus all the healthy fats that makes you feel satisfied.

I substituted coconut oil for the olive oil, which I think added better flavor.

I used coconut oil this time but I'm going to try butter in my next batch which may give it even more of a traditional pie crust flavor.

The coconut part of the pina colada mainly comes from coconut sugar and coconut butter, which both give just a subtle sweetness and flavor, but I also sprinkled some shredded coconut on top for fun.

It has a bit of coconut flour added in which helps to coat the meat and makes the other spices cling to it better, added more flavor to each bite.

Which flavor to choose is difficult — it would be a toss up between the chile verde and coconut!

In case you're unfamiliar with what kaya is, it's basically a type of jam - like spread made of coconut milk, eggs, and sugar, after which it is flavored with pandan leaves, which lends it a dark green color.

They're packed with peanut butter flavor, sweetened naturally with coconut sugar, have no eggs or dairy or oil, AND they use quinoa flour which is packed with minerals and protein.

:) For a less coconutty version, use regular Greek yogurt and refined coconut oil, which doesn't have any coconut flavor.

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using iCoconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using icoconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

The first time I made them I used unrefined coconut oil which gave the dough a little bit of a coconut flavor.

You could definitely taste the coconut flavor in them when they were warm (which I didn't really like), but once they cooled, it did go away and there was only a tiny hint of that flavor which tasted better.

It was creamier because of the added coconut cream (which also makes it healthier), and even though I used frozen strawberries they added a great boost of flavor.

I realized this was due to oxidation of the coconut milk powder, which was reacting with the brown rice and changing the flavor over time.

Enjoy a warm bowl of this Paleo - friendly Instant Pot pork shoulder recipe, which packs the rich flavors of ginger, garlic and coconut milk.

I used coconut flour, which is not the texture of normal coconut, it is very fine and when combined with all of the other strong flavors in this cake, it's flavor will not stick out.

NOTE: I use coconut milk from the carton, which has a very mild coconut flavor that does not come through in the quiche.

I've created coconut lemon oatmeal and a grain - free lemon coconut porridge which are both really good, and I have always loved the lemon flavored Larabar, although it doesn't have coconut like these cookies do.