also, i subbed about
a cup of coconut milk for the dollop of cream and used coconut oil to sautee in.
Reserve about 1/4
cup of the coconut milk for topping, and add the rest of the can to the soup.
Not exact matches
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1
cup meat
of fresh young
coconut 1/2
cup raw agave syrup OR another sweetener
of choice seeds from 2 vanilla beans 1/2
cup coconut oil
To make
coconut milk, soak 2
cups of unsweetened shredded dry
coconut in 4 1/2
cups of purified water
for 30 minutes.
Combine the garlic, turmeric, salt, and 1
cup of the
coconut milk in a non-reactive bowl and marinate the chicken in the mixture
for at least 1 hour.
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
1/2
cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated
coconut 1
cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water
for 15 minutes 2 tbsp melted extra virgin
coconut oil (more
for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
Alternate
milk beverages such as almond, rice, hemp,
coconut and soy
milk for example that are calcium fortified are also concentrated sources (generally in the range
of 330 mg
of calcium per
cup).
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted
coconut oil (optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned
coconut milk * (or other non-dairy
milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
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
Add 1/2
cup of coconut milk and 1/2
of the curry paste (save the rest
for later, it can keep in the fridge
for around 10 days) and cook stirring frequently
for a couple
of minutes.
3
cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2
cups almond
milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4
cup coconut oil or
coconut butter
2 eggs 1
cup oat flour (use gluten free oat flour
for gluten free crepes) 1
cup milk of choice (regular, almond, or
coconut) dash salt 1 tablespoon cane sugar or
coconut sugar (or stevia to taste) Cooking spray
1 and 1/4
cup of almond
milk (I used toasted
coconut unsweetened
milk)-- cashew,
coconut or whatever you use I scoop
of Vega One
coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more
for garnishing
1 In a
cup just pour the
coconut milk, then add the chia seeds, the Agave syrup and half
of the passion fruit, stir
for 3 minutes or so, as this helps to the chia seeds to start absorbing the
coconut milk.
Note:
For a vegan option, omit the Greek yogurt (and almond
milk) and sub with 1
cup of coconut milk instead.
1.1 lbs (500g)
of fresh spinach 2 1/4
cups (56 cl)
of vegetable stock 2 1/4
cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2 teaspoons
of cumin powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4 tablespoons
of grated
coconut for decoration Salt
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
I wound up substituting 1/4
cup banana
for the egg and using Silk
Coconut milk instead
of almond.
1/2
cup of raw cashews soaked
for at least 8 hours or overnight 1/2
cup of tinned
coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3 tablespoons
of maple syrup a dash
of vanilla extract
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond
milk (or any other
milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted
coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
What's in it:
For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond
milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil
For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
I made mine using a
cup of dates presoaked in some hot water instead
of the sweetners in it some
of the soaking water instead
of the almond
milk and used homemade
coconut butter instead
of the jared one and canellini beans (which I have now learned is the italian
for white kidney beans which I had never heard
of!).
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.
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4
cup coconut milk - juice
of 1/2 a lime - 1 small bunch fresh cilantro - olive oil
for blending - 1 teaspoon
of salt - more to taste
1 very ripe banana 1/2
cup of fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted
coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond
milk pinch
of sea salt
I rehydrate it in about 1/5
cup of water
for about 15 minutes before adding it to the
coconut milk.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil
for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2
cups coconut milk 1
cup yogurt 2
cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai
coconut 1/2
cup Brazil nut
milk OR any other nut or
coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot water
for at least 10 minutes
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
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
3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped 4
cups coconut milk (made by soaking 4
cups grated
coconut in 4
cups of hot water
for 1/2 hour, then straining it) 2
cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero hot sauce to taste
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 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5
for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond
milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
Coconut flour is also really delicious but is a bit trickier to substitute — usually 1/3
of a
cup for every
cup of normal flour, plus some extra moisture (egg /
milk).
* 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)
I needed to use about 1/4
cup of tapioca starch per 2 cans
of coconut milk to get the thickness I was looking
for, and the resulting mouthfeel was a bit «off» to me.
I subbed out the hearts
for 1
cup broccoli and 1
cup of cauliflower and replaced the
coconut milk with HWC.
1
cup almond flour 2 tablespoons
coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR
for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy
milk 1/2 tablespoon natural peppermint extract
I boiled up 1 14oz can
of coconut milk with 3/4
cup of brown sugar
for about 20 minutes.
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.
Curd Variations: • Use 1/3
cup of the refrigerated kind
of coconut milk instead
of 1/3
cup water,
for creamier results.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can
coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro
for garnish Quartered lime wedges
for garnish
Ingredients - 2 tablespoons
coconut oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4
cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can
coconut milk - 2
cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more
for topping - roughly chopped cilantro
for topping - pomegranate seeds
for topping
Ingredients: 1
cup almond meal 1/2
cup pumpkin puree 1/4
cup coconut milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch
of nutmeg — really, just a small pinch Maple syrup
for topping
Leslie developed this recipe
for Nutiva and recommends Nutiva Organic Extra Virgin
Coconut Oil, and in place of coconut milk, you can try 1/2 cup Nutiva Organic Coconut Manna plus 3 cups
Coconut Oil, and in place
of coconut milk, you can try 1/2 cup Nutiva Organic Coconut Manna plus 3 cups
coconut milk, you can try 1/2
cup Nutiva Organic
Coconut Manna plus 3 cups
Coconut Manna plus 3
cups water.
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy
milk (I wouldn't recommend using rice / oat or
coconut milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted
coconut oil 1/4
cup of maple syrup A pinch
of sea salt
Then I added another
cup of coconut milk blended with 3 bananas, cocoa powder, chis, flax answer baked
for 25 mins and got something that more resembled a cookie and it didn't make 12 to 15 cookies it made 3 doz full size cooki (ettes).
In general,
for every one
cup of coconut flour, you will need to use six eggs in addition to approximately one -
cup liquid such as
coconut or almond
milk.