And what can I use to replace
coconut milk powder in the white chocolate recipe?
I made this tender white cake today, and as you recommended to put the dry
coconut milk powder in hot water, and added the coconut extract and it turned out to be the best coconut cake I ever ate!
One other thought,
the coconut milk powder in the coating is fatty and leaves you with sticky fingers.
Not exact matches
I usually soak oats
in water or kefir and then add
coconut milk, toasted desiccated
coconut, seeds, cinnamon, blueberries, nut butter, cacao
powder or anything else I can find.
Cooking the lentils
in coconut milk makes each bite much creamier, while the plum tomatoes, cumin, paprika, cinnamon, curry
powder and cayenne pepper add such a lovely blend of flavours.
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.
Here is what we did:
In a high - powered blender, we combined the soaked cashews,
coconut milk, two cloves of garlic, two chopped green onions, chili
powder and salt.
To do this, just melt the cacao
powder, date syrup and
coconut oil together, then whisk
in the
coconut milk.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours
in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated
coconut 1 cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked
in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking
powder 1/2 tsp cinnamon zest of 1 lemon
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
In a 1 litre mason jar (preferably with an airtight clip locking system) combine your
coconut milk, filtered water, maple syrup and vanilla
powder.
categorized as: noodles tagged
in: broccoli,
coconut milk, curry
powder, evoo, garlic, ginger, -LSB-...]
While the
coconut milk is thickening,
in a food processor, buzz almonds / almond flour, 2 tablespoons molasses, 1 tablespoon arrowroot
powder, 1/8 teaspoon salt until dough forms.
In a bowl combine the
coconut milk, maple syrup, cinnamon, vanilla, matcha
powder, and chia seeds.
Hot Cocoa Mix 1/2 cup Anthony's
Coconut Milk Powder 1/2 cup Anthony's Cocoa Powder 1/4 cup Anthony's Cane Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt In a mixing bowl, combine coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mi
Coconut Milk Powder 1/2 cup Anthony's Cocoa Powder 1/4 cup Anthony's Cane Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt In a mixing bowl, combine coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix w
Milk Powder 1/2 cup Anthony's Cocoa Powder 1/4 cup Anthony's Cane Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt In a mixing bowl, combine coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix
Powder 1/2 cup Anthony's Cocoa
Powder 1/4 cup Anthony's Cane Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt In a mixing bowl, combine coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix
Powder 1/4 cup Anthony's Cane Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt
In a mixing bowl, combine
coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mi
coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix w
milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix
powder, cocoa
powder, cane sugar, xanthan gum, and salt; mix
powder, cane sugar, xanthan gum, and salt; mix well.
*** i was out of almond &
coconut milk on one of my many attempts at baking this, so i used 1/3 c water mixed with 1/3 scoop vanilla protein
powder and mixed it
in a shaker bottle to make my own «vanilla
milk»... it worked great!
Line muffin pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the bowl of an electric mixer, whisk together the
coconut milk, sugar, oil, and vanilla extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate bowl, sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
In a small bowl, stir together the
powdered sugar and
coconut milk.
In a large bowl, combine buttermilk, egg,
coconut milk, chicken, curry
powder, salt and pepper.
This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic
in a stockpot until soft, mix
in 1/2 (or whole) can of
coconut milk, add curry
powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)
Pour
in the
coconut milk and 200 ml of boiling water, with the vegetable bouillon
powder, and bring to a gentle simmer.
Place the
coconut milk, banana, vanilla, honey, and cocoa
powder in a blender.
Add sugar, almond butter,
coconut oil, almond
milk, maple syrup, cocoa
powder, vanilla and sea salt
in a sauce pan.
Add 1 Tbsp of raw cacao
powder to a mug, pour
in 1c of warmed plant - based
milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup,
coconut nectar,
coconut sugar, or maple syrup.
In your food processor, combine your
coconut milk, maple syrup, vanilla extract, sea salt, melted
coconut manna and cocoa or carob
powder.
usually
in the microwave with unsweetened almond or
coconut milk plus one tablespoon raw cocoa
powder plus maple syrup or honey.
You can always make your own by throwing a can of
coconut milk (not the lite kind)
in the fridge, wait a day or so, then take the creamy stuff from the top and whip that with a tablespoon or two of
powdered sugar.
All of the exotic - sounding ingredients (such as Thai chili paste,
coconut milk, fish sauce, Thai curry
powder or yellow curry paste) can be easily found
in the international or Asian aisle of any large grocery store.
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
Prepare the sauce:
In a large bowl, add the
coconut milk, vegetable broth, curry
powder or paste, chili paste, lime juice, and fish sauce.
As with all good things
in life, it is a very simple soup made with carrots,
coconut milk and curry
powder with a little ginger thrown
in and takes just 10 minutes of effort.
In a large mixing bowl, stir together
coconut milk kefir, maple syrup, cacao
powder, and vanilla extract.
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking
powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar
in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy
milk (You might need 1 or 2 extra tablespoons of
milk if your tahini is very thick.
In a medium saucepan, whisk together the
coconut milk, cocoa
powder, agave, vanilla, and corn starch until well blended.
1 can full fat
coconut milk, chilled
in the fridge overnight so that the cream rises to the top 1/2 cup
powdered sugar (optional) 1 tsp matcha dissolved
in 1 tsp boiling water
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
WET INGREDIENTS 6 ripe bananas 1 cup
coconut oil (cold pressed, non-refined) 2/3 cup organic
coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1 cup
coconut sugar 2 teaspoons raw organic stevia (green
powder) 1 3/4 cups organic almond flour (this is cheaper when purchased
in bulk) 1 3/4 cups organic tapioca starch 1 1/2 teaspoons organic baking
powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
In a medium - size, heavy - bottom saucepan, place the
coconut milk or cream,
milk, and cocoa
powder, and whisk to combine well.
In a medium pot on low heat, mix So Delicious
coconut milk, sugar, cocoa
powder, cornstarch, and salt until well combined.
A simple mix
in a blender with
coconut milk, a bit of espresso
powder, sugar and vanilla extract and your ice cream is ready to go into your ice cream machine.
I would toss some frozen fruit,
coconut milk, chia seeds, flaxseed meal and protein
powder in my Ninja blender and I had a great pick - me - up to get me through my mid-afternoon slump.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length
in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (of choice) 1 teaspoon turmeric
powder 200 ml
coconut milk 2 teaspoons
coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
In place of the nonfat dry
milk, use
coconut milk powder, which is much more widely available than it used to be.
The all - stars
in this revitalizing smoothie recipe are
coconut water, full - fat
coconut milk, vanilla protein
powder, banana, flax
powder, chia seeds, blackberries, and blueberries.
Pure
milk chocolate (sugar, cocoa butter,
milk, chocolate liquor, soy lecithin, vanillin), semisweet chooclate (sugar, chocolate liquor, cocoa butter, soy lecithin, vanillin), corn syrup, whey
powder, malted
milk powder, sugar, malt syrup,
coconut oil, glycerol, monostearate, artificial flavor, sugar, cocoa butter, whole
milk powder, soy lecithin, vanilla, gum arabic, confectioner's glaze Packaged
in the same facility as peanuts, tree nuts, wheat, soy, and
milk products.
1/2 frozen banana (
in slices or chunks) or 1/2 banana plus a few ice cubes 1 large sweet potato 5 tbsp full fat Greek yoghurt 300 ml
milk of choice 1 tsp cinnamon 2 tbsp dessicated
coconut 2 tbsp flaxseed
powder (optional) 2 tbsp chia seeds (optional)
2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry
powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups
coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut
in chunks Salt and pepper to taste Cooked rice
Combine the
coconut milk, curry
powder, and chicken stock
in a pan and bring to a boil.
In a large blender, combine all the ingredients: cooked sweet potatoes, hydrated flaxseed flour,
coconut milk, water, cocoa
powder, oats flour,
coconut sugar, baking soda, baking
powder and vanilla.
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric
powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes
in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups
coconut milk (not
coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed