Sentences with phrase «coconut on top for»

I usually have plain yogurt in my fridge, but if I'm lucky and have siggi's 2 % coconut yogurt, then I will use that and even sprinkle a little extra coconut on top for fun!

Remove and sprinkle additional coconut on top for garnish, if desired.

Sprinkled coconut on top for the second half of baking.

The coconut part of the pina colada mainly comes from coconut sugar and coconut butter, which both give just a subtle sweetness and flavor, but I also sprinkled some shredded coconut on top for fun.

Not exact matches

For some reason coconut oil doesn't absorb very well into my skin — it tends to stay on top of it and then just come off, allowing my legs to just go dry again.

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Melt the chocolate chips in a saucepan over medium - low heat and drizzle it on top of the coconut and then let the bars chill for 30 minutes in the fridge, then remove and cut into bars.

I've used the Naturally Pomegranate Vanilla Flavored Cashew Glazed Mix by Sahale Snacks on top of my Pomegranate Coconut Smoothie for a tasty crunch and an extra bit of healthy fats and protein.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tiFor an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

If I'm going to make baked goods, sugar is sugar, and it seems a quality, sustainable, affordable product is best; however, I do use coconut sugar as a fancy topping sugar on occasion (for a holiday crumble for example).

Meanwhile, add chopped onions and minced garlic to a sauce pan with coconut oil and saute on stove top over medium heat for 3 - 4 minutes or until onions are translucent and garlic begins to brown.

Fold in that Mint Dark Chocolate in some coconut whipped cream for a topping on the milkshake and it takes everything to a whole new level.

Add the garlic and cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the can).

Sprinkle the toasted coconut on top of the cream and refrigerate for 4 - 6 hours.

Granulated sugar is essential for creating that delicious crackled crust on the top of the brownies and gives them their chewy texture, but unlike its refined counterpart, coconut sugar still retains many minerals from the coconut palm, including iron, zinc, calcium and potassium.

Scoop out the coconut cream on top of the can, careful not to scoop out the liquid at the bottom (keep the coconut water for smoothies!).

I have been making this cake for years, with a twist, I take a small can of crushed pineapple and add the liquid from it to the cream of coconut and sweetened condensed milk, before I pour it on the cake and put the crushed pineapple on top of the cake, before I chill it overnight.

Sift cacao powder and coconut on top of the cake, slice and serve, or store in the freezer for up to one month.

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Toast coconut flakes on the stove - top by heating them in a pan over medium high heat for about 5 minutes or until lightly browned and fragrant.

1/2 cup of raw cashews soaked for at least 8 hours or overnight 1/2 cup of tinned coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3 tablespoons of maple syrup a dash of vanilla extract

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

Next time I would add more coconut for the health benefits and maybe press in a few pumpkin seeds on top!

Bake for 20 minutes, take the pan out, sprinkle the coconut evenly on top of the blondies and bake for an additional 10 minutes, or until the top is lightly golden.

Cut a pretty slice and eat it for me With coconut butter on top and cinnamon sprinkled all over!

When the overnight oats are ready (creamy texture), swirl some compote in, add more on top + coconut cream for extra creaminess and strawberries.

The coconut oil will be bubbling on top, let them cool and firm up for ten minutes.

Serve each bowl with dollop of coconut milk on top, cilantro, black sesame and microgreens for garnish.

I used some alpro coconut cream as when I opened the can of coconut milk there was no fat on top despite being in fridge for 48 hours.

2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane sugar and 1 tablespoon for sprinkling on top (or coconut palm sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips

Coffee coconut quinoa brulee — freshly brewed espresso and coconut milk provide the flavoring for this quinoa breakfast, and a quick brulee on top gives it the perfect caramel crunchy topping!

It also has shredded coconut and crushed macadamia mixed into the mango puree on top, for a little texture and crunch.

I subbed in the coconut oil for the almond butter (just what I had on hand) and I filled half of mine with the chocolate chips and the other half I left plain and topped with sugar (stevia) and cinnamon.

Drizzle more coconut peanut butter over the top to seal the sweet deal on your «Inside - Out Coconut Peanut Butter Cups» and pop the pan into the freezer for just a few minutes so they can coconut peanut butter over the top to seal the sweet deal on your «Inside - Out Coconut Peanut Butter Cups» and pop the pan into the freezer for just a few minutes so they can Coconut Peanut Butter Cups» and pop the pan into the freezer for just a few minutes so they can harden.

* Side note: I substituted crumbled cookies (that were dairy - free and gluten - free but not completely vegan) for the chocolate shavings on top of the whipped topping and I used powdered peanut butter in the So Delicious Coconut Whip Cream on top to give it a hint Reese's when you take a bite and it's divine.

Sprinkle the remaining 2 tbsp of Coconut Sugar on top, then bake for 10 - 15 minutes.

However, they tasted wonderful - and as I had made some of the coconut frosting for a carrot cake, I put a little on top of one of the spread out and flat cookies, sprinkled a little chopped candied ginger on top and rolled it up into a tube - it was absolutely delicious!

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

I love to add a sprinkle of coconut flakes on top of cupcakes, like in the picture, for showers and other special treats, too.

The favorite cake of a previous lab member while I was in graduate school was coconut and while I did not look forward to making such a creation, it was for her birthday so I sucked it up and made a coconut cake complete with coconut syrup brushed on the layers, coconut frosting, and lots of shredded coconut on the top and sides.

Biona Organic Coconut Blossom Nectar is made from the sap of coconut blossoms for a rich and mellow flavour that is perfect as a topping on desserts or paCoconut Blossom Nectar is made from the sap of coconut blossoms for a rich and mellow flavour that is perfect as a topping on desserts or pacoconut blossoms for a rich and mellow flavour that is perfect as a topping on desserts or pancakes.

Just made these to exact recipe specs, choosing tahini (Trader Joes organic) vs coconut oil and dark chocolate chips with only one exception - I put one Sweet and Spicy pecan (Trader Joes) on each top before baking mainly for looks (and because I look for excuses to eat them).

For the chocolate layer, add the raw cacao and sweetener to heated coconut oil in a heat proof bowl over hot boiling water (I do this on the stove top) and combine.

You can buy it at Trader Joes, or take a can of full fat coconut milk and put it in the fridge for a couple hours and the cream on top is the coconut cream.

Heat the coconut oil until melted in the microwave for about 20 seconds or on the stove - top.

For presentation at home, I arranged them on a leaf of kale and sprinkled coconut shavings over the top.

Freshly brewed espresso, and coconut milk provide the flavoring for this quinoa breakfast, and a quick brulee on top completes the perfection!

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

Coconut cream makes a fabulous sugar - free and dairy - free substitute for ice cream on top of this dessert!