Not exact matches
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible
fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp
coconut oil 4 cubes
of frozen
coconut milk (about 1/2
cup coconut milk)
* 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
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2
cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full
fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
If I make it as written I get a cookie - dough thickness... My best version uses 4 eggs and 1
cup of coconut milk (plain, full -
fat coconut milk).
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 shallot, minced 3 stalks
of celery, thinly sliced 1 small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can
of full
fat coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
14 ounces (397 grams) full
fat coconut milk 3/4
cup (150 grams) light brown sugar, packed (or a mixture
of half light brown / half dark brown sugar) 1 teaspoon vanilla extract
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
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
healthy splash
of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4
cup spelt flour 2
cups veggie stock 1 can
of full
fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.
can
of coconut milk (full
fat or lite) and one
cup of water.
2 cans full
fat unsweetened
coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2
cup light agave syrup or other sweetener
of choice
Wet ingredients 3 eggs 1
cup / 240 ml full -
fat coconut milk 2/3
cup / 160 ml maple syrup 2/3
cup / 160 ml cold - pressed olive oil 100 g 75 % dark chocolate (
of your choice), coarsely chopped
1
cup and 2 tablespoons brown rice flour 1/4
cup each almond and
coconut flour 1/2
cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons
coconut oil — melted 1
cup full
fat coconut milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
2 cans full
fat Thai
coconut milk scant 1/4
cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder pinch
of sea salt 1 tablespoon vanilla extract — optional
for the rice 1
cup black Forbidden rice 1 3/4
cup full
fat coconut milk handful
of kaffir lime leaves — bruised with the back
of a knife pinch
of salt
1 1/3
cup (300 g) full
fat coconut milk 2 rosemary sprigs — lightly bruised with the back
of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4
cup cashews — soaked in water for 4 hours 1
cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
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)
100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp
coconut milk (use the
fat on top) 2 tbsp maple syrup (or sweetener
of choice) 6 shredded wheat 8 medjool dates, pitted 1/3
cup water 1 pinch salt (generous)
* 1
cup organic, full -
fat coconut milk (I like Native Forest brand): please see directions for how to properly use the
coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde
coconut sugar) * pinch
of fine sea salt * 1 heaping
cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
14.5 ounces full -
fat organic
coconut milk 2
cups fresh mint 1/2
cup maple syrup 2 avocados 2 bananas pinch
of salt 1/4
cup cacao nibs (pure raw chocolate!)
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.
The
fat bomb smoothie diet recipe 1
cup coconut milk 2 tbsp unrefined
coconut oil 1/3
cup strawberries a pinch
of salt
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full -
fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
Make a simple ganache by heating 1/3
cup coconut milk (the creamy part
of full
fat milk) just to a boil.
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full -
fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned full -
fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend
of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
For this creamsicle chia pudding recipe, I used 2 full
cups of peeled clementine segments (because they're just so darn easy to peel) and one can
of full -
fat coconut milk.
1/2
cup of good quality full -
fat plain greek yogurt (substitute
coconut milk greek yogurt if you're vegan)
* 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
Then, take 1/4
cup of coconut fat from a can
of coconut milk that stayed in the fridge overnight (See recipe here).
Then, take 1/4
cup of coconut fat from a can
of coconut milk that stayed in the fridge overnight.
I understand the
fat and the water separate when it's chilled, but what exactly are you using when the recipe calls for 1
cup of coconut milk?
Open your can
of full
fat coconut milk and add 1
cup of the
coconut water + 3 tablespoons
coconut cream to the soup pot.
Cacao
Fat Burning Smoothie 1 scoop Pure Food Cacao Protein Powder 1
cup coffee 1 T
coconut oil 1 T cinnamon Handful
of ice 2
cups of water (or almond or
coconut milk)
vanilla bean paste Chocolate Layer 1 x 400 ml tin full
fat coconut milk (use the
fat on top) 1/4
cup maple syrup 1/4
cup Choc Chick Cacao Powder 1/4
cup Choc Chick Cacao Butter Pinch
of salt
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.
1 can full
fat coconut milk, refrigerated 24 to 48 hours 1/2
cup fresh squeezed orange juice zest
of 1 large orange (about 2 teaspoons) 1 teaspoon vanilla extract 1 tablespoons raw honey a handful
of frozen raspberries
Add lemon juice to 1
cup measuring
cup and then fill up the rest
of the way with raw
milk (or
coconut milk, use full
fat).
Pin It Ingredients: 3 stalks
of medium to large rhubarb stalks (roughly chopped) 1/2
cup of fresh raspberry / strawberry (I used raspberry) 1/2
cup unsweetened original
coconut milk (not low
fat version) 3/4
cup of confectioner's sugar Read more at whattocooktoday.com... Continue Reading →
1 tablespoon
of coconut oil 3 tablespoons
of coconut cream / the
fat from chilled
coconut milk (See the recipe here) 2 - 3 tablespoons
of maple syrup (or another sweetener
of your choice) 2/3
cup of shredded
coconut
Coconut Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
Coconut Peanut Sauce Makes about 1/2
cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1
cup low -
fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice
of half a lime
You could make this dairy free by using
coconut oil instead
of the ghee, and using a
cup of full -
fat coconut milk in place
of the creme fraiche.
If you feel that it doesn't have a creamy enough mouthfeel, maybe blend in a tablespoon
of vegan butter or 1/4
cup of full -
fat coconut milk.
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.
for the filling: 500 grams cashews, soaked overnight big pinch sea salt 100 grams (7 tablespoons plus 1 teaspoon)
coconut oil 400 grams (1 2/3
cup) full -
fat coconut milk 100 — 160 grams (1/3 — 1/2
cup) maple syrup juice
of 2 blood oranges 300 grams (3
cups) cranberries
1
cup Unsweetened almond
milk (or low
fat milk of choice) 1/2
cup Vanilla low
fat Greek yogurt (or mashed banana, or pumpkin) 2 tbs Unsweetened cocoa powder (or more, to taste) 1/8 tsp Salt 2 tbs Baking stevia 1
cup Old fashioned oats 1/4
cup Carrington Farms
Coconut Protein powder
can full -
fat coconut milk 2 teaspoons agar agar flakes 3/4
cup coconut sugar 1 teaspoon vanilla extract 1 1/2 ounces unsweetened baking chocolate, roughly chopped pinch
of salt
Hi Linda — if cashews or another nut won't work, leave out the cashews and substitute 1/2
cup full -
fat (canned)
coconut milk in place
of the broth.
I used one whole onion (mine were on the smaller side) and 1/2
cup of full
fat coconut milk.