Sentences with phrase «comes out of the coconut»

Although coconut water comes out of the coconut clear, it can turn pink when the varying levels of antioxidants contained in the water interact with light.

Not exact matches

Coconut flour absorbs a lot of liquid, so that is likely why your brownies came out drier than Ella's.

Will be purchasing all of your coconut related clothing / bags when the come out!)

My final coconut oil use is for oil pulling, this is a pretty interesting topic and requires a fair bit of explanation so I'll save this for another post — but it involves swirling coconut oil around you mouth every morning to clean it out, sounds crazy but it's awesome and something that I've really come to love despite a lot of scepticism on the topic to start with!

Forgot to buy coconut milk so used greek yogurt instead and grated apple instead of apple sauce and corn starch for arrowroot flour (ok, I didn't have a few ingredients but it still came out great Frosting is so good (yes, I licked my spatula clean) I came here via Pinterst now I need to check out the rest of your recipe.

And no wonder: when these two are mixed together, something quite magical happens as neither the taste of cashews nor coconut comes out strong.

It came out great, exactly as written (the only sub I made was that I only had 1 cup of unsweetened coconut, so I added a 1/2 cup of sweetened coconut and decreased the sugar by 1/4 cup).

The coconut is actually used in the form of coconut flour, which makes sure this breakfast bake comes out light and crispy.

Bake for 45 minutes or until the top of the cake is puffed and golden, a knife blade comes out nearly clean, and your house smells like a coconut palm grove.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

i have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of flour... also i had to add some flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not good for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.

I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?

I didn't think that would really affect how it cooked (I just used a bit of coconut oil to grease the pan), just how it stuck to the pan and came out easier.

With some of the dough, I added Andes mint pieces and then with more of the dough (it makes a lot, I tell you, especially small cookies) I added some toasted, unsweetened shredded coconut and topped them with a Hershey's Coconut Crème Kiss as soon as they came out of thcoconut and topped them with a Hershey's Coconut Crème Kiss as soon as they came out of thCoconut Crème Kiss as soon as they came out of the oven.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

Like most coconut flour baked goods, these will be a little crumbly when they come out of the oven.

I did read the review that said these came out crumbly and that it could have happened because sunflower seeds aren't as oil rich as nuts so I added about a tablespoon of coconut oil to compensate.

Just made these and they came out very well, even with a couple of substitutions (I live in Turkey, couldn't find «all purpose flour», what they have here just translates as «flour», plus couldn't find coconut oil so I used hazelnut oil).

I used vegan Becel instead of coconut oil (ran out) & they have been such a huge hit for my non-vegan, extremely picky, teenage step - daughters that they ask if I can make them almost everytime they come over!

I did substitute the coconut oil for vegetable oil (have had bad luck with coconut oil so I am not fond of it) and they came out GREAT!!!

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

My friend Kelly from The Spunky Coconut has a beautiful new book coming out in 4 days, and I'm giving away a signed copy of it!

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Step 4As soon as the coconut and walnuts come out of the oven, sprinkle them with the vanilla bean seeds, cinnamon, and stevia and toss to evenly coat.

I have only tried adding coconut milk to a chocolate dessert when making a raw chocolate torte, but the texture of it didn't come out very smooth.

This cookbook starts with a history on coconut, how it has come and gone out of favour in western society over the years because of it's high saturated fat content, and some information on current research into it's health benefits.

they came out pretty well and I will now eat one daily to get my desired dose of coconut oil... Thank you for this recipe..

So sorry to hear this Paula, yes we found that the recipe was a little off and we added 1/2 cup of organic full - fat coconut milk and increased the chocolate stevia to 5 full droppers and it came out fabulous.

At first, you may be a little skeptic about using eggplant instead of dough, but it actually comes out very tasty, especially cooked with coconut oil.

I'm usually wary of using ONLY coconut flour in a recipe — I've had too many muffins and cookies come out super dry and NOT tasty, but I decided to -LSB-...]

So I make a keto flatbread (paratha) using the Headbanger's Kitchen recipe of coconut flour and psyllium husk powder with a bit of baking powder, the bread comes out really well and is a good enough meal for me with 4 net carbs per piece.My question is it bad to eat this everyday if it fits in my macros.

Though her coconut bars came out nicely (but that is a mix of coconut and almond flours).

I used homemade apple sauce instead of apple butter and subbed coconut sugar instead of stevia; it came out perfect!

See, this recipe started out as a mini chocolate coconut muffins, and then right after they came out of the oven, I randomly just decided that frozen cranberries would be cute stuck in the middle of them and thought they would add a fun, tart pop of seasonal flavor.

The only thing id say i would change for next time is to do 5 - 6 cups of stock to make up for the lost coconut milk to make it more liquid because mine came out more like mashed carrots.

I tried these with coconut oil in place of the butter and came out with decent cookies, but had a hell of a time getting the ingredients to blend, even with using a food processor.

It is just a nutritious as if it came directly out of a young coconut and tastes like it too.

I stood over three different pans with three different kinds of oil - olive, coconut, and vegan butter - all smoking and sizzling like crazy and none coming out right.

For every homemade frappuccino I came up with, I make a vegan whipped cream out of coconut milk.

The former (well the brands that we have here) is light and is the one I used for that - However, I've tried several different brands of coconut sugar which some very very dark and did affect the colour (like in one of my caramel recipes, it came out really really dark - almost burnt).

Followed the directions perfectly and mine came out swimming in a pool of coconut oil.

Wilderness Naturals has been out of stock on the tetra pak for so long now that I either make my own from mature coconut meat or I use Native Forest coconut milk, which comes in a BPA - free can!

Made another batch w / an addition 1 / 4c shredded coconut & a whole tsp of vanilla, added 1 / 2c peanut butter & they came out great!!

I tried to make naan but it came out more like a crepe even though I made it the size like you did in the video... Maybe because I used coconut cream instead of milk?

while real cheesecake needs dairy, eggs, and lots of sugar in order to come out right — this raw vegan coconut & blueberry lemon cheesecake does not even require an oven,... Read More

I used a different brand of coconut milk from last time and these came out really thin and runny.

They come out super moist and the beauty of it is there's no need for butter or coconut oil, not that there's anything wrong with those but it's nice to change it up.

I just ran out of almond flour and have been needing to use my coconut flour so this recipe came just in time!

My battery was quite thin and first pancake came out pretty thin so I added 1 TBS of coconut flour and it helped thicken the batter and make a little» fluffier pancake».