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.
Place all ingredients and 1/2
cup of the coconut milk in a blender bowl.
Place the remaining half
a cup of coconut milk in a small saucepan and bring to a boil over medium - high heat.
When you're ready to serve the pudding, blend the mango chunks and 1/2
cup of coconut milk in a blender until it's a smooth puree.
Combine the chia seeds, maple syrup, and 1
cup of coconut milk in an air tight container.
Combine the avocado, chocolate chips and 1
cup of coconut milk in the base of a high - powered blender.
I adore coconut and found that the 3/4
cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more...
place the remaining 3
cups of coconut milk in a blender with the vanilla, chocolate powder, butter, and oil.
If you were to omit it, I would suggest using 1/2
a cup of coconut milk in its place.
Directions: Place 1/4
cup of coconut milk in a high - speed blender with acai berry packets, bananas and chia seeds.
Not exact matches
Blend 5 oz (about 1 1/4
cups)
of coconut meat and all
of the
coconut water
in a high speed blender until a smooth
coconut milk is formed.
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.
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
Cup Coconut Cream (put can
of cream /
milk in the fridge overnight and scoop off the thickened cream)
Add
in 2
cups of coconut milk and 1/4
cup of shredded
coconut.
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
Line muffin pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the bowl
of an electric mixer, whisk together the
coconut milk, sugar, oil, and vanilla extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
In a large saute pan, combine all the chopped and prepped veggies with the spices, curry paste, and 1/4
cup of coconut milk.
Spoon
in 3/4 -1
cup of the chilled
coconut milk and mix until it creates a sticky, rollable texture.
I had to make two adjustments to the recipe: I could not find creme de coco or
coconut extract here
in the UK, so I reduced a can
of coconut milk and sugar to 1
cup and used that instead
of the creme and the 1/4 c
of water, and it came out to the right consistency.
* 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
Whisk
in the
coconut milk, muscavado, tamari, peanut butter, lime zest and a
cup of water.
Add onion and garlic mixture, three quarters
of a
cup of coconut milk, and lime juice
in a blender.
While the chicken is marinating, add the reserved third
of a
cup of coconut milk to the leftover marinade
in your blender and blitz it until well - mixed.
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.
In our experiments, we found that after 3 days, 2
cups of coconut milk with 1 Tablespoon
of kefir grains had a refreshing, lightly tangy aroma.
2 large sweet potatoes 1/2
cup dates soaked
in hot water 1/2 banana 2 tbsp maple syrup 1/2
cup pea protein Pow powder 1/2
cup oat flour 4 tbsp raw cacao powder Almond
milk 1/2 -1
cup 2 tbsp
coconut oil Icing: 1/2
cup dates, 1banana, dash
of almond
milk
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 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
Blend the Brazil nuts with the
coconut in 2
cups of water, then strain through a nut
milk bag, or fine cheesecloth.
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!).
I then take the amount
of rice I need to make this and use 1/4
Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice — adding it before adding veggies back
Cup pineapple juice and 1/2
cup coconut milk to every COOKED cup of rice — adding it before adding veggies back
cup coconut milk to every COOKED
cup of rice — adding it before adding veggies back
cup of rice — adding it before adding veggies back
in!
My
coconut milk was
in 13.5 oz cans so I didn't add the 1/2
cup of extra
milk.
*
coconut milk buttermilk - Put 1 tbsp vinegar or lemon juice
in a 1
cup measuring
cup and fill the rest
of the way with
coconut milk.
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.
If it's as absorbent as
coconut flour, then you'll need about 1/2
cup of pumpkin purée
in place
of the almond
milk.
The first time I used one
cup of raspberries to one can
of coconut milk - > the lighter, less intense batch you see
in the photos.
Turn up heat to medium low and whisk
in 1
cup of the
coconut milk.
I put the
coconut milk, pineapple juice and water
in the rice cooker with two
cups of long grain brown rice and I needed to add about 1/4
cup of water and reset it because I didn't have quite enough liquid.
and I should add that I used 1/4
cup of unsweetened almond
milk /
coconut milk blend and cooked each batch
of 3 pancakes (3 batches total)
in about 1tsp
coconut oil.
I rehydrate it
in about 1/5
cup of water for about 15 minutes before adding it to the
coconut milk.
10)
In a small blender, blend together half the avocado, yogurt, 1/4
cup coconut milk, 1/2
cup cilantro, juice
of 1/2 a lime, 1/2 teaspoon lime zest and a good pinch
of salt.
also, i subbed about a
cup of coconut milk for the dollop
of cream and used
coconut oil to sautee
in.
I typically use an unsweetened
coconut milk creamer from the market but have more recently fallen
in love with homemade cashew
milk in there instead (after the coffee has cooled down quite a bit, the
milk just separates and falls to the bottom
of a super hot
cup).
Heat the
coconut milk and 1/3
cup almond
milk in a medium saucepan over medium heat until small bubbles appear around the edge
of the pan.