My favorite recently has been homemade
coconut vanilla milk heated with raw cacao, cinnamon, ashwagandha, and a little raw honey!
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons
vanilla extract 2 tablespoons
coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Add
coconut oil,
coconut milk, honey and
vanilla to a saucepan on medium heat and bring to a slow simmer.
Add oats, 1/4 cup
coconut, almond
milk, chia egg (or regular egg),
coconut oil,
vanilla, baking powder, and cinnamon.
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.
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or
coconut milk 2 tablespoons
coconut sugar 1/2
vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
Place the almond
milk, maple syrup, cashew butter,
coconut oil,
vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).
Panna Cotta (adapted from Living Raw Food) 4 cups
coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young
coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2
vanilla beans 1/2 cup
coconut oil
I wanted to use up the almond pulp left over from making
milk so I decided to add a cupful of finely chopped dates, some grated
coconut, a dash of maple syrup,
vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond
milk too......... made a fabulous mousse - like mixture!
Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai
coconut 1/2 cup almond
milk — homemade if possible seeds of 1
vanilla bean 1/2 cup light agave syrup 1/2 cup
coconut oil
3/4 cup unsweetened almond
milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive oil 2 teaspoons
vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
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
2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai
coconut milk 3 tablespoons honey 1 teaspoon
vanilla extract generous squeeze of lemon juice
Add
coconut milk, maple syrup, spirulina,
vanilla, and xanathan gum / arrowroot powder, if using and blend until smooth.
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
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or
milk of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground
vanilla 3 tbsp butter (or
coconut oil) 10 - 15 almonds, chopped a large pinch salt
Lamington: Dairy
milk chocolate with raspberry jam flavoured pieces,
vanilla cake flavoured pieces and
coconut
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat
coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon
vanilla extract1 1/2 tablespoons of Bob's Red Mill organic
coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or
coconut oil (for frying)
This is my favorite dairy - free
vanilla ice cream because the
coconut milk gives it a thick, creamy texture, but the natural sweeteners mask the intense
coconut flavor that
coconut - based ice creams can have.
1/3 cup sifted
coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin
coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened
coconut milk, lite or full fat 1 teaspoon pure
vanilla extract
Then when you're ready to make your frosting, you only use the fat from the
coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little
vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.
When melted, whisk in ground
coconut sugar, almond
milk, instant coffee (if using),
vanilla and flax mixture.
Raw Ferrero Roche Truffles These truffles are made with smooth chocolate hazelnut butter (use homemade to avoid additives),
coconut oil, cacao powder,
coconut milk,
vanilla bean paste, and more.
In a 1 litre mason jar (preferably with an airtight clip locking system) combine your
coconut milk, filtered water, maple syrup and
vanilla powder.
Raspberry
Coconut Fool Like a creamy, sweet, light, and tangy dream, this sugar free (or refined sugar free, if you use a natural sugar instead of xylitol) treat is made with full fat coconut milk, raspberries, vanilla, and extra coconut flakes o
Coconut Fool Like a creamy, sweet, light, and tangy dream, this sugar free (or refined sugar free, if you use a natural sugar instead of xylitol) treat is made with full fat
coconut milk, raspberries, vanilla, and extra coconut flakes o
coconut milk, raspberries,
vanilla, and extra
coconut flakes o
coconut flakes or nuts.
Mix together the wet ingredients (
coconut milk through
vanilla) in a saucepan over low heat.
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond
milk 1/4 cup soy yogurt * 3 tbsp
coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp
vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
In a large bowl, whisk together the eggs, applesauce,
coconut milk, lemon juice,
vanilla extract, maple syrup and maple or
coconut sugar until smooth.
Add
coconut milk and
vanilla.
It's made with raspberries, lemon zest and
coconut milk, then finished with hints of organic
vanilla extract and cardamom.
Add the
coconut, egg,
milk, and
vanilla and mix well.
These are made with Equip's
vanilla Prime Protein, which I love because it has only four ingredients: beef isolate,
coconut milk powder,
vanilla, and...
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups
Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons
Vanilla Extract -LSB-...]
Allow
coconut milk, ghee, and coffee to come to room temperature, then blend with sugar and
vanilla extract until frothy.
Sunflower Seeds — Shredded
Coconut —
Coconut Flour — Bananas —
Coconut Milk — Honey —
Coconut Oil —
Vanilla — Cinnamon
In a small bowl, whisk together the pineapple juice, rum,
coconut milk, and
vanilla extract.
Serves: 1 Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 g carbs, 4.7 g fiber, 4.7 g sugar, 7 g protein (calculated with 1/3 cup blackberries and blueberries, unsweetened
vanilla almond
milk, 1/4 teaspoon balsamic vinegar, 1 tbsp sliced almonds and 1 tbsp shredded unsweetened
coconut)
In a bowl combine the
coconut milk, maple syrup, cinnamon,
vanilla, matcha powder, and chia seeds.
Combine the
coconut flour, 1 tbsp of the
coconut oil, maple syrup,
coconut milk, and
vanilla bean in a food processor.
In a food processor or blender, add raspberries,
coconut milk,
coconut oil, apple cider vinegar, and
vanilla extract.
Meanwhile, in a medium saucepan heat the
coconut milk, sugar and the seeds from the
vanilla bean over medium heat, stirring until the sugar is dissolved.
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond
milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon
vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil or
coconut butter
For the cake: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp sugar 2 tbsp
milk or cream 1/2 tbsp
coconut oil 2 tbsp pure pumpkin puree 1/4 tsp
vanilla extract 1 / 4 tsp pumpkin pie spice
Some of the tools and specialty ingredients I used to create this dessert: Heart - Shaped Silicone Mold 1.5 - Quart Saucepan 2 - cup Liquid Measure Citrus Reamer Unsweetened
Coconut Milk Plain Gelatin
Vanilla Bean Paste
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 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!
Whisk together
coconut milk,
vanilla, sea salt, and
coconut sugar in a sauce pot over medium - low heat until sugar and salt have dissolved.
Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is c
Coconut cream: in a food processor with a steel blade put
coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is c
coconut, butter, sugar,
vanilla, salt and
coconut milk and blend until the mixture is c
coconut milk and blend until the mixture is crumbly.
The recipe calls for unsweetened non-dairy
milk, like almond, hazelnut or
coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein powder, pure
vanilla extract and a pinch of salt.
You can make your own (preferred) by refrigerating a can of
coconut milk overnight and blending it with a bit of
coconut sugar and
vanilla.