Sentences with phrase «cup of creamed coconut»

You can try 1/2 cup of creamed coconut milk and see how it works.

Not exact matches

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oil

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 cCream (put can of cream / milk in the fridge overnight and scoop off the thickened ccream / milk in the fridge overnight and scoop off the thickened creamcream)

* 1-1/2 ounces rum * 1/2 banana (or one small apple Banana) * 1/4 cup cream of coconut * 1 Tablespoon lime juice * 2 cups ice * 4 strawberries, pureed

I cut back on 1/2 cup and used xilitoyl in place of sugar and used vegan marg, coconut cream and earth balance chocolate in the glaze it was amazing!

I added about half a cup of coconut cream to the fondue I made yesterday, and ran it through the blender (single serve cup on the Ninja).

While I added pears and coconut cream to these gingerbread cookie cups, you could add any number of fillings.

* 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

Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.

Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut.

Replace 1 cup yogurt with one of the following: 1 cup soy yogurt or coconut yogurt 1 cup soy sour cream 1 cup unsweetened applesauce 1 cup fruit puree

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

Author: Serene Serves: 4 Ingredients: 5 cups ice 1/2 cup cream of coconut 1 cup frozen strawberries See... Continue Reading →

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.

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 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

for the filling: 120 grams (1/2 cup) cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken

I have made body lotion with 1 cup coconut oil, 1 cup vitamin E cream and 2 cups of my favorite scent of baby lotion (a new apple scent just avialable form J&J is amazing) I have shared this with many and it gets rave reviews!!!

For every 4 - 5 Tbs of coconut cream / butter (1/4 cup ish) I add 2 - 3 Tbs cacao powder and honey to taste.

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.

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

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.

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

Once it was smooth, I added a cup of coconut cream and mixed it in with the blender.

To start, I soaked a third of a cup of raw cashews in a 5.4 ounce can of Native Forest Coconut Cream in my large Vitamix container.

FOR THE FROSTING 1 1/2 cups sugar 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/3 cup water 2 egg whites 1 1/2 teaspoons vanilla 2 cups sweetened shredded coconut

3/4 cup coconut cream (use only the thick part of canned coconut cream which has floated to the top of the can)

Sounds similar to a fish curry I do - only, instead of cream, I use about a cup of coconut milk.

Previous post: Your Instagram photos of coconut flour flatbread, PB cups, avocado ice cream, breakfast brownies, and grain free cookies!

also, i subbed about a cup of coconut milk for the dollop of cream and used coconut oil to sautee in.

Replace the 1/4 cup of butter with coconut oil and the 1/2 cup sour cream with coconut cream.

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

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

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)

2 cups Heavy Cream 1/4 cup plus 3 Tablespoons Coconut Sugar 1/2 cup chopped, sugar free Dark Chocolate * 1 teaspoon Pure Vanilla Extract 5 large Egg Yolks Dash of Salt 3 Tablespoons Coconut Sugar, for assembling

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.

One cup Jasmine rice, sauteed in a bit of the cream off the top of the can of coconut till colored, then cooked with 2 cups of 1c.

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.

1 1/2 packages of 1/3 less fat cream cheese at room temperature 2 1/3 cups of powdered sugar, I use 1 3/4 cups 1 tablespoon coconut extract 1 cup coconut chips to decorate cake, you can also use chopped nuts instead to decorate

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.

In a mixing bowl, combine coconut flour, almond flour, 1/4 cup arrowroot starch, baking powder, cream of tartar, salt, sugar and cinnamon.

* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling

Frosting: Two packages Vegan Cream Cheese 1/4 cup Maple syrup or 1/4 to 1/2 cup confectioner's sugar 1 tsp vanilla Juice of 1/2 lemon 1/4 cup organic coconut

Scoop 1/2 cup of coconut cream from the can of coconut milk and put it into a small saucepan.

Do you know how much 2 cans worth of coconut cream would be in cups?