I made this tonight with 1 cup coconut milk, 2
cups full cream milk & 1 cup skim milk & it was EXTREMELY creamy;) Delicious but I would recommend anyone who doesn't like that marzipan flavour to leave out the almond - I have essence rather than extract & it's just awful for some reason!
Homemade ricotta from Donna Hay magazine 6
cups full cream milk 2 tablespoons white vinegar Place the milk and a candy thermometer in a saucepan over medium heat and heat to 80ºC / 176ºF.
Not exact matches
* 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
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
Key Lime Pie Filling: 1 14 - ounce can sweetened condensed
milk 1/4
cup full - fat sour
cream 4 large egg yolks, room temperature 1 tablespoon lime zest (or key lime zest) 1/2
cup key lime juice
1 can
full fat coconut
milk, chilled in the fridge overnight so that the
cream rises to the top 1/2
cup powdered sugar (optional) 1 tsp matcha dissolved in 1 tsp boiling water
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 Rotel tomatoes and green chilies 8 ounces
cream cheese,
full fat 1 pound pepper jack cheese 8 ounces sour
cream,
full fat 3/4
cup whole
milk (or half & half)
Necessary Ingredients: - Carrot - 500 grams (grated) Khoya - 250 grams (1
cups), Sugar - 250 grams (1
cups),
Full cream milk - 1
cups, Grated Coconut — Grated Coconut — 1/2
cup, Pure ghee...
2
cups (280 grams) yellow cornmeal, to be divided 1
cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4
cups (300 ml)
milk, whole is best here 1
cup (240 grams) sour
cream (
full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
I used 1
cup water + 1/4
cup half and half instead of
milk,
full - fat yogurt instead of sour
cream, and whole einkorn flour instead of AP.
1/2
cup unsweetened,
full fat canned coconut
milk (only use the thick white
cream on top!
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 coconut
cream
Cake: 2 2/3
cup all - purpose flour 1/3
cup cornstarch 2
cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4
cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4
cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2
cups milk (not skim or fat - free) 1/2
cup full - fat sour
cream 4 large egg whites, room temperature
full fat coconut
milk /
cream 1/4
cup salted peanuts 2 - 4 mini peanut butter
cups (I used Trader Joe's dark chocolate ones)
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)
6 eggs, beaten 1
cup nonfat
milk (or any
milk /
cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2
full leaves rainbow chard, sliced Crumbled feta cheese for topping
Philippine Soft
Milk Candy Recipe & Image: Sadia Khan Chowdhury Cooking time: 30 minutes Ingredients: 1 1/2 cups fresh or evaporated milk 3 Tbsp sugar 1 tsp butter 5 tbsp full — cream powdered milk Sugar for rolling Directions: Step: 1 Combine milk and sugar; bring to a boil and -LSB-
Milk Candy Recipe & Image: Sadia Khan Chowdhury Cooking time: 30 minutes Ingredients: 1 1/2
cups fresh or evaporated
milk 3 Tbsp sugar 1 tsp butter 5 tbsp full — cream powdered milk Sugar for rolling Directions: Step: 1 Combine milk and sugar; bring to a boil and -LSB-
milk 3 Tbsp sugar 1 tsp butter 5 tbsp
full —
cream powdered
milk Sugar for rolling Directions: Step: 1 Combine milk and sugar; bring to a boil and -LSB-
milk Sugar for rolling Directions: Step: 1 Combine
milk and sugar; bring to a boil and -LSB-
milk and sugar; bring to a boil and -LSB-...]
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.
1/2
cup (1 stick) + 3 tablespoons unsalted butter, divided 1/2
cup whole
milk 1/2
cup full - fat sour
cream 1/3
cup granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast 3 1/4
cups all - purpose flour 1 teaspoon lemon zest (from 1 medium lemon) 1 teaspoon Kosher or sea salt 2 large eggs, room temperature
Caramel: 1
cup Honey or Maple Syrup * 1
cup Organic Butter 3/4
cup Heavy
Cream or
Full - Fat Coconut
Milk (white portion only) 1 1/2 teaspoons Pure Vanilla Extract
Salted Caramel Sugar 3/4
cup sugar flakey sea salt Gingerbread Latte 2
cups lite or
full fat canned coconut
milk (OR your favorite
milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons molasses 2 tablespoons pure maple syrup 1 tablespoon vanilla extract 1/4 -1 / 2
cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped
Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla ext
Cream 1
cup heavy whipping
cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla ext
cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
* Two 15 - ounce cans
full - fat coconut
milk, divided * 3
full droppers of Vanilla stevia (or 3/4
cup sugar if you'd like it closer to traditional ice
cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1
cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice
cream base * 1/2
cup chopped chocolate
Open your can of
full fat coconut
milk and add 1
cup of the coconut water + 3 tablespoons coconut
cream to the soup pot.
3/4
cup full fat coconut
milk cream (the hardened
cream that forms at the top once it's been refrigerated) *
Pin It Makes: 8, Level: Easy Ingredients: 1
Cup Black Rice 8 Cups
Milk (preferably
full cream) 1
Cup Sugar or as per taste 1/2 Tsp Cardamom Powder Raisins as desired (Optional) Read more at gigglingspoons.com
Hi Katie: — RRB - You'll need
full fat coconut
milk (I've updated the recipe to mention that) Other
milks won't work 1:1 but if you can't have coconut
milk, I would use 2
cups of almond
milk and 1
cup of dairy - free
cream.
For the caramel sauce, remove the chilled can of
full fall coconut
milk from the refrigerator, open, scoop out 1
cup of the thick
cream that should have separated from the water, and place it in a small sauce pan on the stove.
By: SIMONE VAN DEN BERG Ingredients: 2 tablespoons matcha powder 2
cups double
cream 1 1/4
cup full fat
milk 1 vanilla pod 1/2
cup sugar 3,5 sheets gelatin (or 2 tbsp dried) Directions: Put the double
cream,
milk, seeds of the vanilla bean and sugar in a small saucepan and... Continue reading →
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice Pinch of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2
cups whole
milk or light coconut
milk 1 1/2
cups heavy
cream or
full - fat coconut
milk 1/4
cup honey 1/4
cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
3/4
cup + 1 Tbsp
full fat coconut
milk (Whip stick 2 Tbsp of coconut butter (also called coconut
cream) with 3/4
cup warm water; let rest a few minutes to thicken.)
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut
milk (I used organic, unsweetened
full - fat coconut
milk from Native Harvest, and I stirred it very well to mix in the
cream after I opened the can) * 1/4
cup organic raisins
peanut butter caramel 1
cup coconut
cream (2 cans
full fat coconut
milk, chilled overnight) 1
cup pure maple syrup 1/4
cup natural peanut butter, salted 1/4 teaspoon ground cinnamon
1 x handful Frozen berries (can use ice + fresh berries if you like) 3 x tbsp Cottage Cheese (I use weight watchers brand but any low - fat will do) 2 x tbsp Low - fat Yoghurt (natural is preferred) 1/2
cup Milk (
full cream, low fat whatever you like) 1 x tsp Honey (This is a must unless you really like the taste of cottage cheese) 1 scoop protein powder (I use chocolate flavour)
Lucuma sweet
cream 1 can (13.5 oz)
full fat coconut
milk, refrigerated overnight 1/4
cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened almond
milk 1 tablespoon (11g) refined coconut oil (optional)
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5
cups vegetable stock (or water + stock cube) 200g 1.5
cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1
cup 270 ml tin of
full fat coconut
cream (or
milk)
250 g / 2
cups plain flour 2 eggs 200 ml / 3/4
cup half or whole (
full -
cream)
milk 150 m / 2/3
cup beer 50 g / 1/4
cup granulated sugar 1 tsp vanilla extract 1 tbsp rum (optional) 1/2 tsp fine salt 2 1/2
cups vegetable oil, for cooking the fritters Icing sugar / confectioner's sugar, to dust the fritters
Dry: 2
cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3
cup coconut oil, melted 3/4
cup maple syrup 1/2
cup vegan
milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1
cup full - fat coconut
cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Pin It Ingredients: 50 g cashews previously soaked for minimum 2 - 3 hours 80 g coconut
cream the thickened coconut
cream from a can of
full - fat coconut
milk 2 frozen bananas 1/3
cup blueberries fresh 1 teaspoon maqui berry powder Read... Continue Reading →
Ginger Ice
Cream 2 cans
full fat coconut
milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2
cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4
cup grated ginger
The Ginger Ice
Cream 2 cans
full fat coconut
milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2
cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4
cup grated ginger.
This recipe uses heavy
cream and butter but if you prefer a dairy - free dish substitute 3/4
cup full fat canned coconut
milk for the
cream and butter and use coconut oil to grease the dish.
A 14oz can (400 ml) Can Coconut
Milk (
Full Fat or Coconut
Cream if you can find it) 1/2
Cup Cashews, soaked in boiling water for 30 minutes 2 Tbsp.
1/4
cup (60 grams) coconut
cream (the top, solid part from a can of
full - fat coconut
milk that's been refrigerated overnight)
Necessary Ingredients: - Carrot - 500 grams (grated) Khoya - 250 grams (1
cups), Sugar - 250 grams (1
cups),
Full cream milk - 1
cups,...
Naturally occurring sugars in a
cup of
full -
cream milk are about 12g.
2
cups (480 ml) half - and - half (a mixture combining equal parts whole (
full fat)
milk and light
cream (contains 10 - 12 % butterfat)-RRB-
A
cup full of
milk cream with Ovaltine By the time your kid is two years old, cooking special meals for the kid and nursing during the night days are ordinarily over.
One cooked egg, half slice whole - wheat bread spread with, polyunsaturated margarine, half rasped apple, a half
cup full,
cream milk.
Make
milk shakes he can drink from a
cup, but boost calories with
full fat ice
cream & add instant breakfast powder and pureed fruit.