Not exact matches
But as I really like
coconut, I make it with the addition
of a
cup of shredded
coconut + 2/3
cup coconut milk — which
gives it a real nutty
coconut flavour.
1/8 to 1/4
cup coconut milk or other non-dairy
milk 1
cup cubed papaya 1/2
cup frozen cubed mango 1 large frozen banana (about 1
cup of frozen banana chunks) Optional: 1/2
cup frozen cubed pineapple (
gives it more sweetness, but overpowers the papaya a bit — depends on your preference for papaya) Optional: Vodka or Rum — if adding, use less
coconut milk as too much liquid will result in a smoothie rather than soft - serve
1
cup (250 ml) full - fat
coconut milk (canned) 1 tablespoon lemon juice 1
cup (140 g) superfine brown rice flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) quinoa flour 1/4
cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2
cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim
gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
I kept these macaroons simple by omitting the traditionally used condensed
milk - which
gives it the chewy texture - but if you prefer them chewy, try adding 1/2 to 3/4
cup of my keto & paleo condensed
milk and skip the sweetener (you may need more shredded
coconut too just to compensate for the extra moisture).