Directions for use: Dissolve our organic creamed
coconut in hot water and strain to make coconut milk or add directly to soups, curries and stews.
Variation: For a thicker milk, approaching cream, instead of steeping the grated
coconut in hot water, puree it in a blender with the water and then strain it through cloth.
Directions for use: Dissolve our creamed
coconut in hot water and strain to make coconut milk or add directly to soups, curries and stews.
Soak
the coconut in the hot water for about 15 minutes in the blender.
Dissolve our creamed
coconut in hot water and strain to make coconut milk or add directly to creations.
Not exact matches
I like washing the mask off with a handful of oats soaked
in hot water so that I give my skin a little exfoliation too and then I finish by moisturising with a little
coconut oil!
Soak the dates
in a bowl of
hot water for 20 minutes, then drain and put them into a blender with the
coconut milk,
coconut oil, salt and vanilla powder.
Panna Cotta (adapted from Living Raw Food) 4 cups
coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked
in hot water for at least 10 minutes 1 cup meat of fresh young
coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup
coconut oil
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
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
Coconut oil melts above 76 degrees F. Stick the container
in a bowl of
hot water and it should liquefy.
To melt the
coconut oil to liquid, stand the jar
in a bowl of
hot water for 5 minutes.
In a measuring jug combine
hot water with the
coconut sugar and stir until dissolved.
I used Let» sDoOrganic
coconut cream, the kind that has to be softened by putting the package
in hot water for a while and kneading it.
To liquify
coconut oil, place your closed jar
in a bowl of
hot water.
In a bowl melt the chocolate and coconut butter either in the microwave or in a metal bowl over a pot of hot water (preferred method
In a bowl melt the chocolate and
coconut butter either
in the microwave or in a metal bowl over a pot of hot water (preferred method
in the microwave or
in a metal bowl over a pot of hot water (preferred method
in a metal bowl over a pot of
hot water (preferred method).
Puddings: 1/2 c. full - fat
coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked
in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T. + 1 t. cocoa powder
In food processor or blender, process lime juice,
coconut milk, peanut butter, mint, basil,
hot sauce, soy sauce, and 1 tablespoon
water until smooth; set sauce aside.
2 large sweet potatoes 1/2 cup dates soaked
in hot water 1/2 banana 2 tbsp maple syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4 tbsp raw cacao powder Almond milk 1/2 -1 cup 2 tbsp
coconut oil Icing: 1/2 cup dates, 1banana, dash of almond milk
I made mine using a cup of dates presoaked
in some
hot water instead of the sweetners
in it some of the soaking
water instead of the almond milk and used homemade
coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling
water to desired consistency, and finish with a bit of
coconut oil or ghee The add
in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
in options to customize the bowl are endless, and the dry mix portion packs beautifully
in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
in small bags for travel for a great bkfst or snack...
hot water is easy to source anywhere!ReplyCancel
Coconut has been cited recently as one of the hottest food trends in the U.S. — ranging from coconut water, oil and butter, to coconut chips and coconut ice
Coconut has been cited recently as one of the
hottest food trends
in the U.S. — ranging from
coconut water, oil and butter, to coconut chips and coconut ice
coconut water, oil and butter, to
coconut chips and coconut ice
coconut chips and
coconut ice
coconut ice cream.
In a small saucepan, heat your
hot water (just enough to cover the sugar),
coconut sugar and Truvia over medium heat until the crystals all break down and you have a dark brown simple syrup
Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai
coconut 1/2 cup Brazil nut milk OR any other nut or
coconut milk 1/2 cup raw agave syrup 1/2 cup
coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked
in hot water for at least 10 minutes
1 cup fresh
coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup white rice 1 cup
coconut milk (steep additional grated
coconut meat
in hot water) 1 cup chicken stock
To make
coconut milk from scratch, grate the
coconut and soak the flesh
in hot water.
3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups
coconut milk (made by soaking 4 cups grated
coconut in 4 cups of
hot water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero
hot sauce to taste
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai
coconut 1/2 cup Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1 cup
water from fresh young Thai
coconut or purified
water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2 cup
water of fresh young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3 cup
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped
10 dried red chillis, such as Piquins, stems and seeds removed, soaked
in hot water for 30 minutes, then coarsely chopped 2 cups grated
coconut (fresh preferred) 5 cups
water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8
hot sauce 2 cups jasmine rice 3/4 cup
coconut milk 2 1/2 cups
water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins
In saucepan over medium low heat, add vegetable oil, 308
hot sauce.
If your
coconut peanut butter is solid, just place the jar
in a bowl filled with
hot water so it will become a runny consistency.
For the chocolate layer, add the raw cacao and sweetener to heated
coconut oil
in a heat proof bowl over
hot boiling
water (I do this on the stove top) and combine.
I personally just fill my massage bottle with unrefined
coconut oil and stick it
in some warm /
hot water before I work so that it's liquid enough for me to work with
I came across a cookbook few months ago on probiotics and yoghurts and
in order to make a homemade yoghurt, you use full fat
coconut milk and store - bought plain
coconut milk yoghurt, heat the
coconut milk until a certain high temperature, mix
in, pour the rest
in sealed jar, place the jar
in a very
hot water, and allow the whole thing to ferment.
Place
coconut peanut butter and
hot water in a small bowl.
I recommend warming the
coconut butter jar
in some
hot water or
in a pan with low heat so it becomes easy to scoop and blend.
2 tbsp oat flour (or blend rolled oats into flour
in a food processor or spice grinder) 2 tbsp
coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup
hot water
I found the BEST way to get these to look like yours & to have the thinnest texture is to add almost double the
water in the recipe & pan fry them
in a very
hot cast iron pan (or whatever your choice of pan) w / a bit of
coconut oil... & like you said, don't forget to push down on them after you slip them to get the pan marks;).
I always go for 1/2 cup chickpea flour and 1/2 cup
water mixed and fried
in a
hot pan
in coconut oil for a thickish socca — has been failsafe for me.
Even if the
Coconut Cream Concentrate (for short: CCC) gets completely rock hard at colder temperatures, this is easily fixed by gently heating the entire jar using
hot water and simply mixing back
in (watch the video below to see how it's done).
To return the shell to a pour able consistency, place the jar
in a warm place like the windowsill for 30 minutes or let
hot water run over the sealed glass jar (
coconut oil returns to liquid at 76 ° F).
if you do need to use other dates, I recommend making a thick paste with them — put them
in a bowl with a bit of
hot water to soften them up; soak for half hour
in the
hot water, drain (but not completely) them and then blend with 1 TBSP
coconut oil; use this paste for the filling
Coconut oil will liquify on its own if it's warm out, but if it is cooler, you will place it
in a pan of
hot water.
Put shredded
coconut in blender or Vitamix and add the
hot water.
I used 7oz of
coconut, 2C of mixed nuts and about 20 dates (they were dried and I soaked them for about 30 min
in hot water) along with a heaping tsp of cinnamon.
Gently melt the raw cacao butter and
coconut cream
in a bowl over a saucepan of
hot water over a low heat.
According to Kendall Conrad, author of SCD cookbook, Eat Well, Feel Well, you'd have to heat the whole
coconut at 350 degrees for 20 minutes first, until the shell begins to crack, Then cool, break open with a hammer, cut out white flesh and grate
in blender or food processor before adding to
hot water.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked
in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available
in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked
in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available
in the world food section of supermarkets)