Sentences with phrase «coconut oil liquid»

Mint Layer 1 cup raw cashews 1/2 cup dried coconut shredded & unsweetened 1 tablespoon raw honey 1/4 cup coconut oil liquid 1 to 2 teaspoons peppermint extract

11) Why was the Coconut Oil a liquid or solid at the store and now it is a solid or liquid?

Now, my dough never was crumbly like you said, could be because I make the coconut oil liquid?

Not exact matches

ive got extra virgin coconut oil which is currently in its solid format — do you use this or buy already in liquid format?

Next, melt the coconut oil with the maple syrup and cinnamon on the stove, once it has dissolved into a sweet liquid add it to the dry bowl and mix well.

Sadly not as you really need the solid coconut oil to help bind the mixture together which just wouldn't work with another liquid oil in terms of the taste and consistency unfortunately x

Feel free to add more coconut oil and maple syrup to make the mixture more liquid x

Coconut Oil has a melting point at 76 °F and may ship to you in solid or liquid form.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

Should the coconut oil be in a solid or liquid state?

Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconutcoconut

Stirring in the coconut oil last helps it to stay in liquid form before baking.

I live in very warm place, coconut oil is always liquid here It will melt or just keep like a cream / butter?

ingredients: for the cake: 360 grams (3 cups) AP flour 400 grams (2 cups) sugar 2 teaspoons baking soda 1 1/4 teaspoons salt 480 grams (2 cups) canned coconut milk 200 grams (1 cup) coconut oil, liquid 30 grams (2 tablespoons) vinegar 1 generous cup shredded coconut (sweetened or unsweetened)

Hi Rose, did you put the coconut oil in the refrigerator before whipping or did you blend it in liquid form?

COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon

170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold water

Liquid Churro: structured water, cashew milk, coconut oil, cinnamon, maca, sea salt This drink was the first one that made me say «Meh.»

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

To melt the coconut oil to liquid, stand the jar in a bowl of hot water for 5 minutes.

I would recommend substituting a liquid oil (like almond or jojoba) for about half of the coconut or cocoa butter.

For the liquid, I used a 3:1 orange juice to cultured coconut milk ratio and sunflower oil for the fat.

When you say coconut oil in liquid form do you mean to buy the liquid in the bottle or melt solidified coconut oil before adding?

There are some new - ish cooking coconut oils that have undergone some type of process to remain liquid at slightly lower temperatures — I would avoid these (this isn't something I've ever seen in store though — most are just coconut oil).

You could try using liquid coconut oil instead, I'm just not a huge fan of it and prefer using the «butter» instead.

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.

After setting the cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos & liquid smoke.

I would recommend any oil that's liquid at room temperature, so if it's generally hot where you live and above the melting point for coconut oil then it should be fine.

If no liquid is called for, as in Bob's Red Mill GF Brownie Mix, use 3 eggs and 1/2 cup butter or coconut oil.

My son also makes a fabulous shampoo out of 1/3 cup Dr. Bronners liquid soap, 1/4 c. coconut milk, and 1 tsp nut oil (he uses walnut).

As far as the coconut oil sub — I'd stick with a solid oil - I'm afraid a straight liquid oil will cause a mess.

Pour over the melted coconut oil and the liquid sweeter of your choice.

Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the filling so it stays thick (because that is the purpose of the coconut oil).

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

The coconut oil wasn't completely solid, but it wasn't liquid either... it made a perfect cookie dough (texture so close to a regular chocolate chip cookie dough).

PB layer 6 TBL creamy peanut butter, i use the wegman's organic brand 4 TBL coconut oil, liquid but not hot 3 TBL powdered sugar

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

I want to make this over the weekend and have one question regarding the coconut oil: should I measure it in its solid form or should it be warmed more to a liquid and then measured.

I live in the central San Joaquin Valley in California, and even with our air conditioning, my coconut oil is totally liquid and clear this time of year.

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Solid vs. Liquid: Solid at room temperature, coconut oil can be melted safely in the microwave or over the stovetop.

1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small pinch fine sea salt

I'm really excited about the Nutiva Organic Liquid Coconut Oil Garlic I used to make these Sweet Potato Fries with Tikka Masala Sauce!

Warm coconut oil in a small saucepan over low heat until it is in its liquid state.

Add the vanilla extract to the coconut oil, then stir the liquid in to the nuts, tossing with a spatula until everything is combined and coated.

3 cups fine ground blanched almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp baking soda 1/4 cup coconut oil / palm shortening, softened or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note: For best results use a high quality very fine ground almond flour like THESE brands.

Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, cCoconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, ccoconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, ccoconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, ccoconut 8 ounces tempeh, crumbled

Coconut oil will turn to liquid at temperatures above 76 degrees.

If your coconut oil is solid, heat it up until it forms a liquid before placing it in the bowl.

Because they are liquid, these oils aren't likely to whip up unless they are first blended with more solid fats like coconut oil, shea butter or cocoa butter.