Pro tip: Make sure you've got coconut flour and
coconut milk on hand in advance of prepping this dish.
Not exact matches
I love how all the ingredients
in this dish are things most people keep
on hand, except maybe the
coconut milk.
So, if you don't have any buttermilk
on hand, just use
coconut milk with lemon juice, as indicated
in the recipe.
I like to have
coconut milk on hand for adding
in my tea, for smoothies, baking, etc..
You could use any
milk but I never have dairy
milk on hand so I always use unsweetened
coconut milk in my recipes.
The gist is this - simmer a good amount of grated ginger and shallots
in coconut milk, add the brightest spring vegetables you can get your
hands on, and serve over egg noodles (or, alternately, pan-fried shredded yuba skins *).
I had some
coconut milk left over
in the fridge, and a few fresh veggies and corn
on my
hand.
1)
In a medium - sized bowl, mix almond meal, tapioca flour and
coconut flour together 2) Add
coconut oil,
milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured
hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough
on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
I had sweet potatoes
on hand so substituted those for the squash, and made a couple additions for depth - fish sauce (
in tahini mix),
coconut milk (with the chicken stock) and cilantro (at the end).
The only change I made was that I used canned
coconut milk instead of almond
milk in the filling, because it is what I had
on hand.
I used
coconut almond
milk instead of vanilla just because I had some
on hand, but the
coconut butter didn't seem to mix
in super well with the smoothie.
Add
in 1/2 tsp vanilla extract and the regular or vanilla - flavored stevia, or maple syrup, to taste (depends
on your
coconut milk brand) and whip it once more with your
hand mixer to combine it all together.
I always have at least one can of full - fat
coconut milk in my pantry and now that I know how fabulous these popsicles are, I may need to have two cans
on hand from now
on.
Anyway I think it tastes great, plus once you have the little bottle of extract, as long as you have
milk in the fridge you always have «
coconut milk»
on hand.
I used Bob's Red Mill GF all purpose flour only because I didn't have all the flours
in your mix
on hand (I'm new to GF),
coconut milk instead of buttermilk, and vanilla extract.
On the other
hand,
coconut milk contains medium chain triglycerides (MCTs) which are saturated fats that are absorbed and digested
in the manner that makes them more available to be used for energy and not stored as excess fat.
When JJ and I went grocery shopping this past weekend we had a list (because let's be honest I'm the Sassy Dietitian) but when I ran to go grab some
coconut milk I came back to find him holding some smoked salmon
in his
hands (not
on said list) and that adorable puppy dog look like «can we get this, please!»
In this recipe, you can substitute chicken broth for the coconut milk — or if you have homemade mayo on hand, skip the coconut milk and throw in 1 - 2 tablespoons of may
In this recipe, you can substitute chicken broth for the
coconut milk — or if you have homemade mayo
on hand, skip the
coconut milk and throw
in 1 - 2 tablespoons of may
in 1 - 2 tablespoons of mayo.
For example, I keep two sets of kefir grains
on hand, and when one is making my
coconut milk into kefir, the other set will be sitting
in some cows
milk to keep them from dying.
For example, keep two sets of kefir grains
on hand, and when one is making my
coconut milk into kefir, the other set will be sitting
in some cows
milk to keep them from dying.
I didn't have any
milk on hand so mixed a can of
coconut milk with water (I think I saw you do that
in an IG story a while back?