1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4 cup mayonnaise 1/3
cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or dried
Not exact matches
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 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy
cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded
coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
1
Cup Coconut Cream (put can of cream / milk in the fridge overnight and scoop off the thickened c
Cream (put can of
cream / milk in the fridge overnight and scoop off the thickened c
cream /
milk in the fridge overnight and scoop off the thickened
creamcream)
INGREDIENTS 2
cups heavy
cream 1 1/2
cups unsweetened cashew
milk (or almond or
coconut), divided 1/2
cup cocoa powder (for sup...
1 can (15 oz)
coconut cream 1 1/2 whipping
cream 1
cup milk 1/2
cup sweetened flaked
coconut zest from 2 limes graham crackers, broken
* Just squeeze between paper towel to drain, I wound up with about 1/2
cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat
coconut milk or you can purchase canned
coconut cream
I used a small can, chilled drained of any water, or 1/2
cup coconut cream (thick part) from a 13.6 oz can full fat
coconut milk
Chardonnay) * 6 - 8
cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2
cup cream or whole (not «lite»)
coconut milk * 1/2
cup pure maple syrup * Sea salt and freshly ground pepper, to taste
I added slightly more than 3/4
cup of the
coconut milk, which was a mistake because the ice
cream had a very mild
coconut taste to it.
I made the recipe and only had to substitute the
coconut milk — I used 1/4
cup heavy whipping
cream and 3/4
cup 1 %
milk.
1 can full fat
coconut milk, chilled in the fridge overnight so that the
cream rises to the top 1/2
cup powdered sugar (optional) 1 tsp matcha dissolved in 1 tsp boiling water
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice
Cream 1 15 - ounce can light
coconut milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
cake 10 large egg whites, at room temperature 1
cup cake flour 1 1/4
cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon
cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat
coconut milk
Necessary Ingredients: - Carrot - 500 grams (grated) Khoya - 250 grams (1
cups), Sugar - 250 grams (1
cups), Full
cream milk - 1
cups, Grated
Coconut — Grated
Coconut — 1/2
cup, Pure ghee...
1 can
coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
PIE FILLING: 2
cups heavy
cream, whipped and divided 3 tbsp sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1
cup cold 2 %
milk 8 oz
cream cheese (room temperature) 14 oz sweetened condensed
milk 4 - 5 ripe bananas 1/2
cup toasted
coconut or sliced almonds
All you need is one
cup of
coconut milk or
coconut cream, either would work, and a 1/3 to a 1/2
cup of condensed
milk.
1/2
cup unsweetened, full fat canned
coconut milk (only use the thick white
cream on top!
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus more if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about 1/3
cup chopped pistachios whipped
cream, either dairy
cream or
coconutcoconut cream
AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2
cups of So Delicious Vanilla
Coconut Milk 2
cups of So Delicious Strawberry Ice
Cream 2
cups of frozen strawberries (I buy fresh and put in freezer) 2
cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2
cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.
3/4
cup heavy
cream or
coconut milk 1/2
cup light brown sugar, firmly packed 1/2
cup unsalted butter or dairy - free margarine 1 (3 1/2 - ounce) can flaked
coconut, about 1 1/3
cups
9 ounces
milk chocolate, * chopped 3/4
cup heavy
cream or
coconut milk (not lite) 1 1/2 tablespoons cold unsalted butter or dairy - free margarine
Sounds similar to a fish curry I do - only, instead of
cream, I use about a
cup of
coconut milk.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure
coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed
cream 2
cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw
milk parmesan (optional)
also, i subbed about a
cup of
coconut milk for the dollop of
cream and used
coconut oil to sautee in.
full fat
coconut milk /
cream 1/4
cup salted peanuts 2 - 4 mini peanut butter
cups (I used Trader Joe's dark chocolate ones)
2
cups ready made whipped
cream (or make your own from scratch) 1/2
cup coconut milk 1/2
cup confectioners sugar
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8
cups coconut milk (not sweetened
coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish
1 quart
coconut cream thinned with
milk, recipe here 1 tablespoon Malawi Curry Powder, recipe here 1
cup chicken stock 2 teaspoons cornstarch Saffron threads for garnish
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4
cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2
cups coconut milk (not
coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
1
cup cashews 1 14 - ounce cans
coconut cream OR full fat
coconut milk 2/3
cup unsweetened cocoa or cacao powder powder 1/4
cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
3/4
cup canned
coconut cream * Pour off the liquid from the can of
coconut milk.
1 can full - fat
coconut milk or
cream ~ for fully raw use 1
cup cashew
cream instead of
coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.
I made this tonight with 1
cup coconut milk, 2
cups full
cream milk & 1
cup skim
milk & it was EXTREMELY creamy;) Delicious but I would recommend anyone who doesn't like that marzipan flavour to leave out the almond - I have essence rather than extract & it's just awful for some reason!
;) Pecan -
coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2
cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2
cup (50g) shredded sweetened
coconut 1/3
cup (37g) coarsely chopped pecans 2 large eggs scant 1/3
cup (55g) packed light brown sugar 2/3
cup (160 ml) whole
milk 1/2
cup (120 ml) heavy
cream 1/2 teaspoon vanilla extract 1/4
cup (45g) dark chocolate chips heavy
cream, to serve Preheat the oven to 180 °C / 350 °F.
I iced these cupcakes with 1 brick of
cream cheese, 1 tsp orange oil, 1/2
cup gluten free icing sugar and 2 Tbsp
coconut milk creamer.
Pin It Ingredients: 4 ounces (1/2 package)
cream cheese, softened 2 teaspoons McCormick ® Cinnamon 1/2
cup sugar, divided 1/2
cup Coconut Milk 1
cup heavy
cream 3/4
cup coarsely crushed shortbread cookies, divided 6 strawberries, chopped into small pieces Read... Continue Reading →
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
2
cups Oreo cookie crumbs 6 tablespoons butter, melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed
milk 3-3/4
cups coconut 1
cup almond slivers (best if toasted) 1
cup chocolate chips 1/4
cup whipping
cream (we used evaporated
milk) 1/2
cup white chocolate chips
Laska, Baker's Cocoa 4 tablespoons soy
milk Westsoy, Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply Organic 2 1/4
cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2
cup Let's Do Organic,
Creamed Coconut 3 Tablespoons water To make the cake: 1.
6 large eggs, room temperature 2
cups half & half
cream 1 15 - 16 oz can
coconut milk, shake before opening 1 tablespoon vanilla extract
CHOCOLATE FROSTING Two 10 - ounce packages vegan, gluten - free semisweet chocolate chips (Chocolate Dream by the Hains Celestial Group) 3/4
cup hot water 1/2
cup coconut milk Let's Do Organic, Creamed Coconut: plus water 4 T creme, 12 T water) 4 ounces silken tofu
coconut milk Let's Do Organic,
Creamed Coconut: plus water 4 T creme, 12 T water) 4 ounces silken tofu
Coconut: plus water 4 T creme, 12 T water) 4 ounces silken tofu Nasoya
Scoop 1/2
cup of
coconut cream from the can of
coconut milk and put it into a small saucepan.
1 1/2
cups raspberries (fresh or frozen) 1/4
cup sugar 1/2
cup water 1 14 - ounce can
coconut milk 1
cup heavy whipping
cream 1 14 - ounce can sweetened condensed
milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks
freshly ground black pepper 1/3
cup heavy
cream or half and half (or
coconut milk) 1/8 tsp.
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons
coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2
cup coconut cream from a can of
coconut milk * (or heavy
cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
Caramel: 1
cup Honey or Maple Syrup * 1
cup Organic Butter 3/4
cup Heavy
Cream or Full - Fat
Coconut Milk (white portion only) 1 1/2 teaspoons Pure Vanilla Extract
3 egg yolks 1 can evaporated
milk (12 oz) 1 can
cream of
coconut (14 oz) 1 can sweetened condensed
milk (14 oz) 1/2
cup white rum 1/2
cup water 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping tbsp almond butter 1 tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (optional) 3/4
cup of
coconut water + 1/4
cup of
coconut cream (or 1
cup thick
coconut milk) a small handful of ice cubes