Sentences with phrase «coconut shreds on»

All I need is a little sprinkle of unsweetened coconut shreds on top and that gives me just enough coconut.

I sprinkled some coconut shreds on top which definitely brought the flavor up a little, but other than that I added just a little more baking powder cause my first batch didn't rise as much as I had wanted it to.

Not exact matches

Roll each ball in the shredded coconut to cover and place on a plate.

These look very yummy, I love blueberries and the shredded coconut on top.

I was planning on frying the other half using the shredded coconut too!

Moist and healthy, they pack triple the coconut flavor with coconut oil, shredded coconut folded into the batter, and extra toasted coconut dusted on top.

Sometimes I've added shredded coconut, pecans, dried cranberries, and a sometimes about a 1/4 cup of oats, and I've cut back on the honey / maple syrup and added a bit of moisture (milk or water).

20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)

I added some shredded coconut, which gave it great texture, and I plan on experimenting with chocolate chips if I can ever get three ripe bananas all together in one place again.

Sprinkle on shredded coconut.

Pinch of raw cacoa nibs, or other add - ons like shredded coconut or crushed banana chips — whatever you like

I made this recipe last night and went with organic WW flour since that's what I had on hand, I also used unsweetened vanilla almond milk, added shredded coconut, and chia seeds.

, you can sprinkle shredded coconut or crushed pecans on top instead.

This spectacular subji is based on the humble green bean, but is impressively dressed up with a list of medicinal and flavourful Ayurvedic ingredients like cumin, ginger, mustard seeds, shredded coconut for texture and the freshness of coriander leaves.

This recipe is really quick and easy to make, using only four simple ingredients you likely have on hand right now: sweet potatoes, cacao or cocoa powder, shredded coconut and sugar.

This tropical version has been on my mind for some time, I just love the combination of pineapple and coconut, and the sweet bits of shredded coconut give each sip an Island flair.

When I made the batter I used pineapple juice in place of the water called for on the box and I stirred in some of the shredded coconut into the batter.

Since I was using 2T coconut oil, I put an «almond joy» spin on it and added a little bit of shredded coconut as well.

Pour shredded coconut into a single layer on a baking sheet.

3/4 cup sweetened, shredded coconut or whole rolled oats (I went with the coconut, but used unsweetened since that's what I had on hand)

With plenty of coconut butter, honey, vanilla, chia seeds, coconut flour, shredded coconut, and (of course) chocolate, these bars will definitely satisfy your sweet tooth while also giving you enough energy to get through your afternoon with a smile on your face.

There is a lot going on here, shredded coconut, crunchy walnuts, collops of almond butter, chunks of banana and a topping of chewy pieces of dried banana.

Shredded coconut is mostly dry, but it usually retains more moisture than full - on desiccated coconut.

Great with sliced fruit and made one batch with shredded coconut sprinkled on top.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

To make the cupcake even irresistible I drizzled some shredded coconut and melted chocolate on top and took the cupcake to a whole new level with a raffaello candy.

For sweet decorations on pudding cups or cupcakes, make a few extra Bunny cakes and dye some shredded coconut green (for grass)!

Funny, I was just getting on to comment that I had tried the recipe last night and didn't have enough carrots so added shredded coconut.

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

I made this yesterday and sprinkled some shredded coconut on it before cooling it and it tastes like Samoa Cookies!!!

Battered in Panko bread crumbs and shredded coconut (or shredded parmesan cheese), these chicken fingers are crispy on the outside and tender on the inside.

While the smoothie blends, place the shredded coconut on a parchment paper - lined baking sheet.

Cut the circle into 8 wedges and sprinkle with shredded coconut (I went pretty heavy on the coconut).

At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed.

100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp coconut milk (use the fat on top) 2 tbsp maple syrup (or sweetener of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1 pinch salt (generous)

I also do not eat a lot of dried fruits, so apart from 1/4 cup of either raisins or dried (homemade) cranberries, I use a cup of the following ingredients (depending on what I have on hand at the time)-- sesame seeds, pumpkin seeds, unsweetened shredded coconut, poppy seeds, sunflower seeds, chopped walnuts / pecans / almonds.

I made these last night and the batter seemed very liquid, even though like someone else I added the shredded coconut to the mix AND sprinkled more on top when it was in the baking tin.

I kind of want to add some shredded coconut to the body of the bar and not just on top.

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.

Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3 — 5 minutes.

Reduce the coconut sugar to 1/2 c. I also put a «streusel» on top of chopped 1 / 4c pecans, 2tsp cinnamon, 2T coconut sugar, and the shredded coconut.

Optional toppings that I had on hand were strawberries, blueberries, shredded coconut and chopped almonds.

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.

3 tablespoons canola oil 1 cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2 cup fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened coconut (I omitted... and not on purpose.

So start out on the low side with your shredded coconut and increase in very small increments.

Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired.

This will work in your favor then because I already planned on buying several gallons of coconut oil, flour, cream, shreds and butter from them on weds.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Put the shredded coconut on a baking tray and toast for 4 minutes.

Plus, it's possible I tossed some shredded coconut on top of mine too.