Sentences with phrase «cup sweetened coconut»

Ingredients 1/2 cup butter (melted) 1/2 cup each: white, milk and semi sweet chocolate chips 1 1/2 cup graham cracker crumbs 1/2 cup sweetened coconut flakes 1 can (14oz) can Eagle Brand sweetened condensed milk 1 cup chopped pecans

I do a mix of 1 cup sweetened coconut and 1 1/2 c of unsweetened (trader joe's unsweetened has a good texture and gives cookies some crunch).

Ingredients: 1/2 cup vegetable shortening 1 cup firmly packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 2 cups all - purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sweetened coconut flakes 1/2 cup nuts of your choice (chopped) 1/2 cup candied cherries (chopped)

Ingredients: 2 cups sweetened coconut flakes 1/2 cup white sugar 3/8 cup all - purpose flour 1 teaspoon vanilla extract 2 egg whites 1 (3.4 ounce) package instant lemon pudding mix 1 (8 ounce) container frozen whipped topping, thawed Sweetened coconut flakes for topping

Not exact matches

ingredients: for the cake: 360 grams (3 cups) AP flour 400 grams (2 cups) sugar 2 teaspoons baking soda 1 1/4 teaspoons salt 480 grams (2 cups) canned coconut milk 200 grams (1 cup) coconut oil, liquid 30 grams (2 tablespoons) vinegar 1 generous cup shredded coconut (sweetened or unsweetened)

It came out great, exactly as written (the only sub I made was that I only had 1 cup of unsweetened coconut, so I added a 1/2 cup of sweetened coconut and decreased the sugar by 1/4 cup).

20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)

Filling: 300 g (1 cup plus 1/4 cup) vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2 tablespoons chickpea flour 2 teaspoons vanilla extract 2 tablespoons melted, refined coconut oil optional: 50 g (1/4 cup) sugar (I made mine without since the yoghurt is already sweetened.

1 can (15 oz) coconut cream 1 1/2 whipping cream 1 cup milk 1/2 cup sweetened flaked coconut zest from 2 limes graham crackers, broken

1 cup sweetened shredded coconut, preferably toasted (or an equal amount of moist, plump dried fruit, such as currants,

pure vanilla extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded coconut + extra for topping (If you use sweetened coconut you could reduce the sugar further)

4 cups raw oats (not quick or instant) 3/4 cup unsweetened coconut flakes 1/2 — 3/4 cup chopped nuts / seeds (I used 1/2 cup sliced almonds, will add flax seeds next time) 1 cup dried fruit (I used sweetened dried cranberries) 1/4 tsp.

1 cup plus 2 tablespoons flour 1/8 teaspoon salt 1/3 cup shredded sweetened coconut 1/4 cup sugar 1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable)

Stir in 1/2 cup of sweetened coconut to the batter.

I didn't think there was enough sugar despite using sweetened coconut and brown sugar (I used a little less sugar than the 1/4 cup).

FOR THE FILLING 1 1/2 cups chopped pecans or walnuts 1 cup shredded sweetened coconut 2 large eggs 1 cup light brown sugar, packed 1 1/2 tablespoons all - purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 1/2 teaspoons vanilla

PIE FILLING: 2 cups heavy cream, whipped and divided 3 tbsp sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1 cup cold 2 % milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2 cup toasted coconut or sliced almonds

3/4 cup sweetened, shredded coconut or whole rolled oats (I went with the coconut, but used unsweetened since that's what I had on hand)

1/2 cup whole wheat flour 1 banana — mashed 1/4 cup sweetened shredded coconut 1/4 cup silken tofu — blended 4 Tbsp Splenda Brown Sugar Blend (or 1/2 cup brown sugar) 1/2 tsp vanilla extract 1/4 tsp rum extract 1/2 tsp salt 1/2 tsp baking powder

4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips

I used a little bit of stevia powder to sweeten it up a little more, and used 1 cup coconut oil and 1/4 cup of butter.

4 tablespoons butter 4 cups mini-marshmallows or 10 ounce bag of large marshmallows 5 cups crisped rice cereal 1 cup sweetened, shredded coconut

This weekend I took a traditional recipe and swapped out 1 cup of rice cereal for 1 cup of sweetened, shredded coconut.

Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin withCoconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin withcoconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.

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

Bunny Cakes Ingredients: 1 box of Little Debbie Easter Basket Cakes 1 bag of white candy melts 1 bag of pink candy melts Mini chocolate chips (these are for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1 cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.

1/2 cup Evaporated milk 1/4 cup Sweetened condensed milk 1 cup Coconut milk 1 cup Whole milk 1/4 cup Jell - O Pistachio instant pudding 1/4 tsp.

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 Shrimp: 1 pound Uncooked Large Shrimp, peeled and deveined (I used 26 - 30 size) 2 Egg Whites 2 tablespoons Cornstarch 2 cups Sweetened Flaked Coconut

Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks.

ingredients PB&J CEREAL FRENCH TOAST 1/2 cup peanut butter 1/2 cup strawberry jam 8 slices brioche 2 large eggs 2 tablespoons milk (preferably whole) 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg Kosher salt (to taste) 3 cups sweetened corn flakes (crushed) 4 tablespoons unsalted butter or coconut oil

;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

No coconut milk, i used 1/2 cup sweetened condensed milk mixed with water to make 3/4 cup.

2 cups Oreo cookie crumbs 6 tablespoons butter, melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed milk 3-3/4 cups coconut 1 cup almond slivers (best if toasted) 1 cup chocolate chips 1/4 cup whipping cream (we used evaporated milk) 1/2 cup white chocolate chips

Filling 1/2 cup granulated sugar Zest of 2 oranges (about 2 tablespoons) 3/4 cup sweetened shredded coconut

Topping 1 cup sweetened flake coconut 1/2 cup sliced almonds, toasted 1/4 cup granulated sugar 1/4 cup milk 1 large egg, lightly beaten 1 tablespoon butter, melted 1/4 teaspoon almond extract

1 1/2 cups raspberries (fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 - ounce can coconut milk 1 cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks

Toasted Coconut Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped Coconut Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped (1 cup)

Ingredients 1 cup of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 tablespoon vodka (optional) 2 cups flour 2 teaspoons baking powder pinch of salt 3/4 cup white chocolate chips 3/4 cup sweetened shredded coconut

Coconut Cream Pie Pie 3 cups half - and - half 1/4 cup cornstarch, sifted 4 eggs 3/4 cup sugar 1/2 teaspoon salt 2 teaspoons vanilla 2 cups sweetened flaked coconut 3 tablespoons butter 1 9 - inch piCoconut Cream Pie Pie 3 cups half - and - half 1/4 cup cornstarch, sifted 4 eggs 3/4 cup sugar 1/2 teaspoon salt 2 teaspoons vanilla 2 cups sweetened flaked coconut 3 tablespoons butter 1 9 - inch picoconut 3 tablespoons butter 1 9 - inch pie dough

Each cup is lightly sweetened with coconut sugar, can be served either hot or as overnight oats, and features a granola topping that can be added once cooked.

3 egg yolks 1 can evaporated milk (12 oz) 1 can cream of coconut (14 oz) 1 can sweetened condensed milk (14 oz) 1/2 cup white rum 1/2 cup water 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract

2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut

Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2 cup (1 stick) butter or margarine, softened 1/2 cup all - purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup combination of milk and white chocolate chips 3/4 cup flaked sweetened coconut 3/4 cup chopped macadamia nuts

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

In a small pot, bring the coconut milk, sweetened condensed milk, and a 1/2 cup of the shredded coconut to a boil.

2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1 cup evaporated cane sugar 1/4 cup maple syrup 1/3 cup coconut oil 1 large organic egg 1/4 cup water 3 tbsp finely chopped ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips

Ingredients 4 - 5 green cardamom pods 3 Tbs unsalted butter 2 pinches of saffron 3 cups unsweetened finely shredded coconut 1/4 tsp ground cardamom 3 Tbs dry milk powder 14 oz sweetened condensed milk chopped pistachios for garnish gold shimmering sugar for garnish

Filling 1 cup granulated sugar 3 tablespoons all - purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 3 large egg yolks 1 1/2 cups water 3/4 cup orange juice 3/4 cup sweetened flaked coconut 1 tablespoon grated orange peel