Pour
the coconut milk mixture into a 1 quart mason jar and add chia seeds.
Very slowly (starting with just a couple drops at first) add 1 cup of
the coconut milk mixture into the egg yolk mixture while whisking continuously (this will temper the egg yolks and help prevent them from curdling).
Either alternate spoonfuls of the lime and
coconut milk mixture into popsicle molds or combine both bowls and fill molds, leaving 1/2 inch at the top.
Stir
coconut milk mixture into chicken mixture in cooker.
Whisk
coconut milk mixture into dry ingredients until batter is pourable.
Pour
the coconut milk mixture into the skillet with the vegetables.
Pour 1/3
coconut milk mixture into yolks, whisking constantly.
Not exact matches
Once the
coconut milk mixture has chilled, pour
into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the
mixture to churn another 5 - 10 minutes until the consistency of soft serve.
Transfer the cooled water and sugar
mixture into a pitcher or a quart measuring cup then add the
coconut milk and the rose water.
Pour the blended
coconut mixture into the cheesecloth and twist to extract the
milk, letting the
milk go
into the bowl.
Once you've mixed the
coconut milk with the condensed
milk until it becomes evenly incorporated, pour the
mixture into a freezable container.
In place of sugar and flour, I boiled parsnip cubes with
coconut milk and almond
milk and used an immersion blender to puree the
mixture into a sweet and creamy base.
Place
mixture into medium - large saucepan with
coconut milk beverage and remaining 1/2 teaspoon Kosher salt; stir to combine.
It's the chia seeds — a great source of protein and omega - 3s — which, when soaked in a liquid (in this case, light
coconut milk and unsweetened vanilla almond
milk) plumps up with a gelatinous coating, magically transforming a slightly weird looking
mixture into pudding.
With my knowledge of cooking with
coconut oil, I know that once it hits cold ingredients (the
milk) that it coagulates and so I decided to add the whole wet
mixture (
coconut oil, sugar,
milk, vanilla)
into the microwave to liquefy it all once more before adding the dry ingredients and the overall consistency of my cookie dough was moist and sticky — not crumbly at all.
Pour the
mixture into a Vitamix or blender with the
coconut cream,
coconut milk and peppermint flavoring.
Once carrots are tender, pour the
mixture into blender along with
coconut milk and blend until smooth Season with salt to taste.
Virgin
coconut oil is added to the golden
milk paste before incorporating
milk into the
mixture.
Mix
coconut butter / oil, syrup of choice and soy
milk in a bowl and heat in microwave to melt the butter
into the
mixture.
once my cream cheese filling and streusel topping were ready, i whisked my room - temperature eggs
into the yogurt /
milk mixture, followed by the melted the
coconut oil.
Pour the kuzu
mixture into the
coconut milk and whisk continuously for 1 - 2 minutes until a pudding consistency starts to occur.
Turn mixer on low speed and alternately add flour
mixture and
coconut milk into cream
mixture, beginning and ending with flour
mixture.
The lemon goes
into the banana, the
coconut milk and vinegar
mixture are part of the wet, and the egg whites are folded in last after putting wet
into dry.
Whisk 1/2 the
coconut cream
mixture into the condensed
coconut milk until just incorporated then gently fold in the rest followed by the rum soaked raisins
Sift the
coconut flour
into the
mixture, whisking it in, then stir in the
coconut milk.
Continue to cook the
mixture for 1 to 2 minutes, then move the meatballs back
into the center of the pan and add the
coconut milk and water.
Mix the
coconut -
milk yogurt and vanilla together, spoon the confectioners» sugar
into a tea - strainer, then sift it over the yogurt and stir it in, too, before spreading and swirling this soft
mixture over the top of the cake.
Whisk 1/2 the
coconut cream
mixture into the condensed
coconut milk until just incorporated then gently fold in the rest followed by the chopped cherries
Fold the whipped cream
into the
coconut milk mixture.
Once you've scooped in enough liquid for the yolks to become warm (about three scoops), gently whisk the
mixture back
into your saucepan with the remaining
coconut milk, cream, and beer.
Optional step: For an ultimate smooth and creamy ice cream, strain
coconut milk mixture through a fine mesh sieve to remove any fine grits of mint, and then pour
mixture back
into blender.
Whisk eggs,
coconut milk, maple syrup, orange zest, vanilla, and salt
into sweet potato
mixture.
Remove from heat and stir the cooked rice
into the
coconut milk mixture.
Whisk eggs,
coconut milk, maple syrup, orange zest, vanilla, and salt
into sweet potato
mixture.
The sweet
milk mixture goes all down
into the cake and the
coconut is spread out evenly.
The lemon goes
into the banana, the
coconut milk and vinegar
mixture are part of the wet, and the egg whites are folded in last after putting wet
into dry.
Add the vanilla extract and
coconut milk and continue to mix on low speed until the sugar is incorporated
into the butter / sugar
mixture.
Mum suggests to mix the quantity of tapioca flour with a little water or
coconut milk to make a runny paste and then pour it
into the chocolate mix slowly until the
mixture thickens to your liking.
The next morning stir together the yogurt and thickened chia
coconut milk mixture and spoon the pudding
into bowls or glasses; swirling in raspberry puree and topping with fresh raspberries.
Add gelatin to the warm
coconut milk and stir until fully dissolved.Pour this
into the cheese
mixture and resume mixing until it's well incorporated.
Dip the cod strips
into the
coconut milk, then the
coconut flour
mixture, back
into the
coconut milk, and finally
into the shredded
coconut, paying special attention to creating a thick breading.