Sentences with phrase «coconut milk because»

«In addition to offering soy and almond milks, we have added coconut milk because of demand from our customers,» Dunlap explains.

I like to use coconut milk because it is thick and creamy.

Will make it with coconut milk because I have no cream on hand & don't fancy making a grocery store run for just one item.

I used Cashew butter instead of peanut butter and coconut milk because I didn't have any almond.

This looks awesome and I want to make it (pronto) but my husband can't have canned coconut milk because he reacts to the guar gum.

Many people start buying store - bought almond / soy / coconut milk because they've come to realize that drinking conventional, store - bought cow's milk gives them digestive issues.

Yes sorry I did mean the carbs I was wondering if 50g or less of net carbs is ok and I'm planning on making the Leto fudge today with almond milk and tomorrow with coconut milk because we are going to the Asian store.

Kristen, Yes, I use canned coconut milk because the coconut milk in the refrigerated section contains extra additives and preservatives.

I mean, you don't drink coconut cream like you're drinking coconut milk because coconut cream tastes more fiber - y and thicker and so it's more suitable to use it in cooking or baking.

If you see me with a «coffee cup» it is going to be hot chocolate with almond or coconut milk because I am lactose intolerant not a health nut.

I used cream instead of coconut milk because that's what was in the refrigerator.

I love this Pacific Coconut Milk because it's unsweetened and it's original flavored.

I decided to add in some spice, lemon and coconut milk because those three ingredients together have such an amazing flavour.

But here's the deal, people of the world like canned coconut milk because it is thick and creamy.

I used cream instead of coconut milk because that's what was in the refrigerator.

This looks awesome and I want to make it (pronto) but my husband can't have canned coconut milk because he reacts to the guar gum.

I specifically love canned coconut milk because of how thick and creamy it is.

I used 1 cup of whole wheat flour and coconut milk because that's all I had on hand, but the sticky bread still turned out nicely.

I need to subscribe to one brand of coconut milk because I find, like you said, the results are inconsistent.

I added a half cup - ish of coconut milk because I had it in the fridge — highly recommend that!

I left out the red pepper flakes both times and I'm using two cans of coconut milk because the sauce it makes is incredible.

I used coconut milk because I am still waiting for my nut milk bag to arrive in the mail.

I made this tonight but used yogurt instead of coconut milk because it's what I had.

I like to use Trader Joe's canned light coconut milk because it doesn't contain additives, has very little sugar, and doesn't have a strong (almost fake) coconut taste that reminds you of sunscreen and being on the beach like some of the other brands I've tried.

Yes sorry I did mean the carbs I was wondering if 50g or less of net carbs is ok and I'm planning on making the Leto fudge today with almond milk and tomorrow with coconut milk because we are going to the Asian store.

Acutally, I think she meant fresh non-dairy coconut milk because she is adding vanilla and stevia.

I used full fat coconut milk because I'm lactose intolerant and always have dairy free milk substitutes in my pantry.

I like using coconut cream instead of coconut milk because you get a richer and bolder coconut flavor.

As far as a glass to drink I prefer coconut milk because it is so white (which may not be significant in terms of health but it reminds me of dairy milk).

I used canned full fat coconut milk because it's extra creamy but you could use the kind in the tetrapak as well.

But i always avoided the choice of cooking something with Coconut Milk because i thought it would take too long.

Hi there, Can you please please please tell me where in Australia you find organic full cream coconut milk because I've looked and I've found organic light coconut milk in the Ayam brand and the other coconut milk brands that I tried were a waste of time....

For the milk, I used light coconut milk because I somehow always seem to have 3 or more open and half - empty cans / containers of that in my fridge.

I stick to coconut milk because too many nut products cause an inflammatory response in my body.

Just wondering about canned tomatoes and coconut milk — I stopped buying those in cans when I found out the cans are usually lined with plastic that contains BPA which is particularly absorbed into tomatoes because of the acid in tomatoes and into coconut milk because of the high fat content.

Not exact matches

I had to substitute some of the flours and used yogurt instead of coconut milk, because my pantry lacked some of the ingredients.

Would it be because I used reduced fat coconut milk?

This is my favorite dairy - free vanilla ice cream because the coconut milk gives it a thick, creamy texture, but the natural sweeteners mask the intense coconut flavor that coconut - based ice creams can have.

Because I don't always have coconut milk on hand, I sometimes make this with orange or pineapple juice (or a mix of both).

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

but it may be perhaps because of the coconut milk.

I used murasaki sweet potatoes, light coconut milk, 5 (90 g total) medjool dates, added a little lemon juice because I felt it needed a little tartness.

The reason I'm using coconut milk in the mousse is because the mascarpone is heavy enough, bit you can sub with coconut cream.

I've seen some of these on pinterest but they all have coconut milk so I love that yours is much simpler and the technique to make it creamy because almond milk does get ice hard.

These are made with Equip's vanilla Prime Protein, which I love because it has only four ingredients: beef isolate, coconut milk powder, vanilla, and...

Because I'm using full - fat coconut milk in my soup broth, I want to balance out the dish with lighter noodles so that it doesn't get overly indulgent.

I didn't make the buttermilk syrup because of the dairy, but may try «buttermilk - izing» some coconut milk and trying that.

I love adding coconut milk to cakes, breads, and cupcakes because it adds a lovely richness.

I guess just because I have several boxes of coconut milk in my house, doesn't mean everyone does.

Because almond milk is a fairly thin liquid, a spoonful of melted coconut oil and flax seeds pumps up the volume with some healthy fats and richness.