Sentences with phrase «cup full fat coconut cream»

Skip the essential oils & go for V E G A N egg nog instead too... Ingredients Serves 4 - 6 4 cups pistachio nut mylk -LCB- try my recipe at The Chalkboard Mag -RCB- 3/4 cups full fat coconut cream Bourbon or dark rum -LCB- as little as 4 oz as much as 8 oz -RCB- 1 - 3 Tbsp Royal Rose Anise syrup if you like it sweet 2 tsp nutmeg 1 tsp cloves 1 tsp sea salt Note: If using canned coconut cream, chill can, take cream from top,...

Not exact matches

* 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

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

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

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 coconucoconut 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 coconucoconut 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 coconuCoconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconutcoconut cream

full fat coconut milk / cream 1/4 cup salted peanuts 2 - 4 mini peanut butter cups (I used Trader Joe's dark chocolate ones)

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)

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.

Filling: Sliced Strawberries, Raspberries, Blueberries 2 cans Full - Fat Coconut Whipped Cream, chilled 1/2 cup Powdered Xylitol or Erythritol 1 teaspoon Vanilla Extract 1 teaspoon Stevia Extract or to taste

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

Salted Caramel Sugar 3/4 cup sugar flakey sea salt Gingerbread Latte 2 cups lite or full fat canned coconut milk (OR your favorite milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons molasses 2 tablespoons pure maple syrup 1 tablespoon vanilla extract 1/4 -1 / 2 cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extCream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extcream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)

* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate

Open your can of full fat coconut milk and add 1 cup of the coconut water + 3 tablespoons coconut cream to the soup pot.

3/4 cup full fat coconut milk cream (the hardened cream that forms at the top once it's been refrigerated) *

Hi Katie: — RRB - You'll need full fat coconut milk (I've updated the recipe to mention that) Other milks won't work 1:1 but if you can't have coconut milk, I would use 2 cups of almond milk and 1 cup of dairy - free cream.

By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice Pinch of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or full - fat coconut milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →

Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)

3/4 cup + 1 Tbsp full fat coconut milk (Whip stick 2 Tbsp of coconut butter (also called coconut cream) with 3/4 cup warm water; let rest a few minutes to thicken.)

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins

peanut butter caramel 1 cup coconut cream (2 cans full fat coconut milk, chilled overnight) 1 cup pure maple syrup 1/4 cup natural peanut butter, salted 1/4 teaspoon ground cinnamon

Mint Filling: 1/4 cup ripe, soft Avocado 1 Tablespoon Full - Fat Coconut Cream or Heavy Cream 1/2 cup Powdered Xylitol 3/4 teaspoon Pure Peppermint Extract 1 drop Natural Green Food Coloring (for this brand, use 1 drop blue, 1 drop yellow) 2 Tablespoons White Spelt Flour or White Flour

3 cups Full - Fat Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3 cup Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2 Tablespoons Arrowroot Powder 2 Tablespoons Gluten - Free Flour, or Flour of choice 2 teaspoons Pure Vanilla Extract 1 teaspoon Liquid Stevia Extract

Lucuma sweet cream 1 can (13.5 oz) full fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (optional)

Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (oCoconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (ococonut cream (or milk)

Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste

Pin It Ingredients: 50 g cashews previously soaked for minimum 2 - 3 hours 80 g coconut cream the thickened coconut cream from a can of full - fat coconut milk 2 frozen bananas 1/3 cup blueberries fresh 1 teaspoon maqui berry powder Read... Continue Reading →

Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated ginger

The Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated ginger.

This recipe uses heavy cream and butter but if you prefer a dairy - free dish substitute 3/4 cup full fat canned coconut milk for the cream and butter and use coconut oil to grease the dish.

A 14oz can (400 ml) Can Coconut Milk (Full Fat or Coconut Cream if you can find it) 1/2 Cup Cashews, soaked in boiling water for 30 minutes 2 Tbsp.

1/4 cup (60 grams) coconut cream (the top, solid part from a can of full - fat coconut milk that's been refrigerated overnight)

To make coconut sour cream: mix 1 cup of full - fat canned coconut milk with 2 tablespoons of white vinegar.

:) Almond Joy Ice Cream Makes 6 Servings 2 cups unsweetened almond milk 1 cup full - fat coconut milk 3 free - range egg yolks 1 Tbsp arrowroot powder 1/2 tsp pure...

* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate

* 1/4 cup coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * 1/4 teaspoon crushed red pepper flakes, plus extra for garnish * 1/2 teaspoon salt * 2 cups vegetable broth (or use chicken stock if soup doesn't need to be vegan) * 15 - ounce can pure pumpkin puree * ~ 13.5 - ounce can full fat coconut milk * coconut cream (see note below) or, if soup doesn't need to be vegan, creme fraiche or sour cream * chopped fresh cilantro leaves * ground black pepper

orange zest ● 1/2 cup coconut cream * ● 1/4 cup coconut milk ● 1 scoop Recovery Protein ● 1 cup ice * You can either buy the canned coconut cream or refrigerate a can of full - fat coconut milk overnight, then use the solidified part on top and discard the liquids.

ground cinnamon 1/2 teaspoon ground nutmeg 1 large egg or Ener - g foods egg replacer egg 1/2 cup applesauce 1/4 to 1/3 cup honey, maple syrup or agave nectar 1/3 cup coconut cream from canned full fat coconut milk 1/3 cup coconut milk from above canned coconut milk 1/4 cup grapeseed oil

2 cups raw cashew nuts water — enough to cover nuts + 2 inches 1/2 cup coconut cream (full fat canned coconut milk) 1/2 tsp sea salt herbs or flavored flax seed to taste

Ingredients: 1 packet of SLIM Collagen Cooler — Orange Cream 1 cup water 1/3 cup full fat coconut milk Directions: Place all ingredients in blender and blend until smooth and creamy.

Ingredients: 1 packet Orange Cream SLIM Collagen Cooler ™ 1 cup almond milk, unsweetened 1/3 cup full fat coconut milk 1/2 fresh orange 1/2 teaspoon orange zest 1 tablespoon, ground flax seed, optional 1 tablespoon chia seeds, optional Ice, optional Directions: Place all ingredients in blender and blend until smooth and creamy.