Sentences with phrase «coconutty flavor»

Coconut oil imparts a nice coconutty flavor when used for cooking, which is actually quite tasty in chicken and meat recipes.

Do they have a very strong coconutty flavor?

extra virgin (raw) coconut oil is very coconutty flavor.

This recipe blends a tropical coconutty flavor with a hint of smooth vanilla goodness to create a breakfast worth waking up for.

Even though muffins work too, donuts are just more happy - making somehow I love coconut butter for frosting, you barely need to sweeten it with that natural coconutty flavor too!

I realized halfway through I didn't have coconut milk and ended up searing the chicken pieces in coconut oil / blending unsweetened dried coconut with water to get some more coconutty flavor.

This recipe for Paleo Puerto Rican Coquito is a Puerto Rican classic, just like our Paleo Egg Nog is here in the U.S. I like it, it has a unique coconutty flavor and if you make it with the alcohol,... Continue reading →

It doesn't have a weird coconutty flavor or texture.

Keep in mind that coconut milk will give your ganache a slightly coconutty flavor (honestly, it's barely there).

Simply squeeze this single - ingredient product into smoothies, tea or coffee for ample good fats and light coconutty flavor.

It gave the bark a nice coconutty flavor!

I love the coconutty flavor, the quick prep and baking and everything about it.

I love that they are dark chocolate, it really brings out the coconutty flavor.

So the coconutty flavor definitely has its place in my hear.

I've fixed the recipe to reflect that — and coconut milk should also be fine, it'll just give the cupcakes a coconutty flavor!

It's full of good stuff, like peaches, lots of chia seeds, which I included in both the pudding and the granola, and Silk Unsweetened Coconutmilk, which is my favorite non-dairy milk for sweet treats (I love the coconutty flavor).

It's worth a try for the coconutty flavor is heavenly.

The spiciness of the candied ginger and the crunch of the macadamia nuts are perfect foils for the chewy texture and coconutty flavor.

I personally love coconut milk and always add it in place of dairy because for me I never find that it has too strong of a coconutty flavor or in any way compromises a dish.

To get just the right texture, and avoid the overly - coconutty flavor that happens sometimes, I did a 1:1 combination of coconut flour and cassava flour for this recipe.

All you need to make them are Almond Butter, Coconut Oil (I used unrefined to get the coconutty flavor), Sweetener (I use Swerve), and Cacao Powder!

Personally, I tend to use refined coconut oil when I'd rather not have the coconutty flavor, and thanks to coconut oil's stable fat, it does not damage the quality.

It's worth a try for the coconutty flavor is heavenly.

Popular in the 1950s and 1960s as treats for young children, they look like nuts and have a sweet, coconutty flavor and a chewy texture.

When coconut oil is refined, it loses the coconutty flavor and smell making it more versatile in your recipes and food.

You can really use any type of coconut oil, but the virgin is a bit heather, and has that coconutty flavor.