Sentences with phrase «coconut milk in this recipe»

You can see that I used coconut milk in this recipe because I love the consistency it gives, but you can substitute it with water if you prefer!

I've found drastic differences between brands of coconut milk, so you may need to play around with the quantity of coconut milk in this recipe.

I recently was introduced to cashew cream and have now used it as a substitute for coconut milk in some recipes.

I used canned coconut milk in this recipe because it is thicker and has a higher fat content, similar to heavy cream.

Honestly there is not an equally good replacement for full fat coconut milk in recipes.

You could use any milk but I never have dairy milk on hand so I always use unsweetened coconut milk in my recipes.

* I used regular unsweetened organic coconut milk in my recipe and to calculate nutritional info.

I haven't tried light coconut milk in this recipe, so I can't say for sure.

You can absolutely substitute the unsweetened vanilla - flavored coconut milk in this recipe if you like.

I like using coconut milk in this recipe, but you can use any milk you like.

I love cashew cream and have used in interchangably with coconut milk in some recipes, though not in a curry like this one.

It can be used in place of coconut milk in recipes by diluting it with water, or you can use it for dishes and desserts that require thick, heavy cream (which you'll see below).

In general, you'll want to use coconut milk in recipes when you want creaminess with a little liquid, while saving coconut cream for when you're crafting something more solid.

I would not recommend using Silk Coconut milk in this recipe, as it isn't thick enough to achieve the desired consistency.

You'll notice coconut milk in the recipe below, HOWEVER, it's super easy and fun to make.

They have made my grain - free existence and life very happy Can I use a low fat or non-fat coconut milk in this recipe instead of full fat?

I adore coconut and found that the 3/4 cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more...

I mostly use the Full Fat canned organic USDA certified coconut milk in recipes but there are times that I just need the plain thinner milk and this might be a easy solution.

When I mention coconut milk in my recipes I am referring to tinned coconut milk, not the cartons which are usually a blend of coconut and rice milk.

The Johnny Cakes found in Belize are almost always made with flour and may include coconut milk in the recipe.

For the milks, you can just substitute any other non-dairy milk, except when you're using full fat coconut milk in a recipe like ice cream.

When you call for coconut milk in your recipes, do you mean regular or lite?

It can be used in place of coconut milk in recipes by diluting it with water, or you can use it for dishes and desserts that require thick, heavy cream (which you'll see below).

In general, you'll want to use coconut milk in recipes when you want creaminess with a little liquid, while saving coconut cream for when you're crafting something more solid.

I've used coconut milk in this recipe with success, but you've got to add about 3/4 teaspoon of lemon juice to the coconut milk and let it stand for about 10 minutes to get the tangy flavor you're looking for.

My 2nd question is: does one use the whole can of coconut milk in the recipe, which includes the small / thin amount of cream at the top along with the clearer coconut water / milk underneath?

The other things I see are coconut oil and coconut milk, which again just seems a little bit like coconut overkill, and although I used coconut milk in my recipe to loosen it up I also used coconut milk powder to stay as close to the original Nutella recipe as I could.

I love the raisins and coconut milk in this recipe and now that it's raining again, it's a perfect time to make it.

Hi Cassie, yes absolutely you can use coconut milk in this recipe.

If your family eats dairy, you could absolutely substitute an equal part mixture of whole milk and cream for the coconut milk in this recipe.

I have used this coconut milk in this recipe and it works very well:

* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)

before adding to whipped whites - I have also used coconut milk in the recipe..

Is the coconut milk in the recipe the canned coconut milk or the kind that comes in a container similar to rice milk or almond milk?

The spiciness of the curry depends on the blending of these spices, thus, we mellow out with the coconut milk in this recipe.

If you don't care about being Vegan, simply substitute the canned coconut milk in the recipe with heavy cream and you're good to go!

Since I used almond & coconut milks in my recipe, I doubled the egg yolks so my pudding would be extra thick and creamy (that would be 4 egg yolks for the recipe below).

This is my first time using coconut milk in a recipe; so, all good!

When you call for coconut milk in a recipe, do you use the can or the carton in the refrigerated section?

Does anyone know if Elana uses canned coconut milk in this recipe?

Though a simple post, I think it will be handy to refer to, when I use coconut milk in my recipes.

If your family eats dairy, you could absolutely substitute an equal part mixture of whole milk and cream for the coconut milk in this recipe.

Before learning about Dr. Perlmutter's Grain Brain theory, I had already been eating about 5 - 6 avocados a week, taking 1 - 2 tablespoons of coconut oil daily, eating coconut butter, using coconut milk in recipes, using flax seed oil in salad dressings, fermenting vegetables (especially tempeh for B vitamins), and taking Krill Oil supplements, while maintaining a mostly vegan diet.

The coconut milk in this recipe provides healthy fats and energy, while the peanut butter provides a protein boost and more healthy fats.

I used coconut milk in this recipe, but you can swap it for almond or rice milk.

Hello - what do you do with the coconut milk in the recipe?