Sentences with phrase «coconut yogurt if»

I would only make DIY homeamde coconut yogurt if it's for fun, a one - time kind of thing and if I don't plan to eat it a lot on a daily basis..

Not exact matches

I have never tried mixing oats with yogurt and milk but it sounds really good — especially if you use coconut milk and yogurt like you do.

I don't have any coconut yogurt, and I was just wondering if I could still make this with coconut milk?

You'll need your greens powder, chia seed, orange, banana, pineapple Greek yogurt, and milk — if you need to, you can use coconut or almond yogurt and milk.

I'm making coconut yogurt in my instant pot and was wondering if I could use this recipe instead of canned full fat coconut milk?

Hi Shoshana, Just wondering if you could use So Delicious coconut milk yogurt as a buttermilk replacement (and if so, how much would I use?)

You can mix the coconut oil into lemon water or plain organic yogurt if you can't tolerate the oil on its own.

If you're not about this garbanzo bean whip, you can easily use coconut whipped cream, vegan yogurt, or any other dairy - free alternative.

I found that if I mixed chia seeds with enough creamy coconut milk and coconut yogurt, they became a tasty breakfast pudding.

If the coconut milk is quite thick then you won't even need any yogurt either.

If you can ' t eat dairy, substitute dairy yogurt with coconut milk yogurt or creamed coconut milk.

If you're making coconut yogurt, you can add coconut meat to thicken the mixture as in this Homemade Coconut Yogurt and this Raw Coconut coconut yogurt, you can add coconut meat to thicken the mixture as in this Homemade Coconut Yogurt and this Raw Coconut Yyogurt, you can add coconut meat to thicken the mixture as in this Homemade Coconut Yogurt and this Raw Coconut coconut meat to thicken the mixture as in this Homemade Coconut Yogurt and this Raw Coconut Coconut Yogurt and this Raw Coconut YYogurt and this Raw Coconut Coconut YogurtYogurt.

Your potato salad sounds yummy - wonder if I can use coconut milk fat instead of yogurt or would that be weird?!

If not, you could always add some soy or coconut yogurt to make it a little more filling and nutritious.

The idea is to take whatever variety of oats you enjoy and pair the oats with protein powder and yogurt (such as coconut yogurt) for a more filling breakfast option that you could even eat for lunch, a light dinner, or as a snack or dessert if you wanted to.

I cut up a pineapple that I'll have with breakfast which will probably be coconut yogurt, collagen peptides, nuts and seeds and maybe toast and PB if I'm hungry enough.

What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed

If you are vegan or egg allergic, try creating an egg substitute by using 1/4 cup soy, rice or coconut yogurt mixed with 1 tablespoon of flax meal or chia seeds per egg.

I wonder if it was too much at once or if it's something about how coconut oil reacts with another ingrdient... maybe the yogurt?

If you used coconut cream or truly full fat yogurt, you can feel free to freeze the tart once it is done but BEFORE you add the pear.

Take the coconut oil plain if you enjoy it that way, but those who can't tolerate swallowing the oil straight can mix it with warm lemon water or plain organic yogurt if necessary.

1/4 cup plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops of liquid stevia 1 tsp pumpkin pie spice 1/4 cup unsweetened almond milk

Use vegan yogurt if you want to avoid dairy, or even coconut cream.

I also love the simple ingredient list, but if you don't care for the taste of coconut cream, you won't like this yogurt — because that's exactly what it tastes like.

There seem to be many great yogurt companies out there today, which make it very easy to be a happy consumer — if you're curious, I like Maple Hill, Wallaby, Seven Stars and Anita's Coconut Yogurt is a delicious vegan vayogurt companies out there today, which make it very easy to be a happy consumer — if you're curious, I like Maple Hill, Wallaby, Seven Stars and Anita's Coconut Yogurt is a delicious vegan vaYogurt is a delicious vegan variety.

The culinary coconut milk is more condensed with less water, so the resulting yogurt will just be thicker if you use that.

If you can't find vegan yogurt, you can use a very thick coconut cream, scooped out that's thick.

I don't care for the taste or texture of the yogurts made with only coconut cream, as I think they taste too rich and fatty, but feel free to go that route if you'd like to.

There's also the possibility of using no thickener if you want to use straight coconut cream (the part that thickens up when chilled in a can) to make your yogurt instead.

If you're going to make fruit flavored ice cream, I recommend replacing one of the cans of coconut milk (13.5 ounces) with 16 ounces of coconut yogurt, as it lends the perfect amount of tanginess to the ice cream.

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)

What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut

* If you can't get hold of Rhythm Virgin coconut milk I recommend using an equal quantity of coconut yogurt, or, failing that, full - fat canned coconut milk and increasing the cashews to 3/4 C and chia seeds to 1/4 C.

I'd recommend using coconut extract instead of almond if using coconut yogurt and unrefined coconut oil.

If you make these coconut yogurt scones, I'd love to hear what you think and what you paired it with.

Since it seems you can tolerate dairy, next time, use yogurt if you do not have coconut milk or reduce the milk by 1 / 4cup.

If you don't eat dairy, you can try this with coconut milk yogurt.

If that sounds too fussy, I like the sound of this cheater version of homemade coconut milk yogurt.

I too am a vegan who has been trying the FODMAPs diet for a few weeks now, with some exceptions, i.e. I eat one Odwalla bar a day and one coconut yogurt a day — both have inulin in them, but if I keep it to one a day I'm okay!

you can use any alternative milk or yogurt, but if you aren't allergic, I really recommend trying it as the coconut really adds the perfect touch to this soothing dish — it's the «secret» ingredient that transforms the dish into something truly amazing.

Serve with a drizzle of coconut yogurt - lime dressing, and lime wedges and toasted coconut, if desired.

If you're dairy - free, replace the yogurt with coconut cream or a coconut yogurt.

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

1/2 cup of good quality full - fat plain greek yogurt (substitute coconut milk greek yogurt if you're vegan)

If there's anything like a Whole Foods, PCC, or other natural stores in your area then that would be the best place to look for unsweetened non-dairy yogurt (usually made from almond, coconut or soy milk).

If we were making yogurt out of milk, that liquid would be what's known as whey, but as it is, it's just coconut water.

If I can't switch out the milk, yogurt, cream or butter with coconut milk or oil, without any additional effort, I can't use the recipe.

If you're intolerant of greek yogurt, try coconut or almond based yogurts.

If you think coconut yogurt is a delicacy with a high price tag, listen up: you can easily make your own delicious, creamy co-yo at home!

If you want a demonstration of how it's done, check out my friend Willow of CJNutrition's «How To Make Coconut Milk Yogurt» video.