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 →
Not exact matches
2
cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6
cups water 1 tsp sea salt 1 x 400 ml can
full fat coconut
milk
2 (14 ounce / 414 mL) cans
full fat coconut
milk, refrigerated overnight 1 heaping
cup (265 to 280 mL) blueberries 1 mango, pitted and diced 5 to 7 fresh mint leaves 1 1/2 tablespoons arrowroot starch 1/3
cup (75 mL) maple sugar Sea salt
1/3
cup sifted coconut flour 2/3
cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3
cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut
milk, lite or
full fat 1 teaspoon pure vanilla extract
1 1/2
cups (360 grams) plain whole
milk (
full fat) yogurt (can also use a reduced
fat yogurt, preferably drained)
▪ 1
cup canned coconut
milk (or other non-dairy
milk)-- I used
full fat coconut
milk, to make these nice and rich
* 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
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2
cup finely chopped cilantro 1 14 - ounce can of coconut
milk (
full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
If I make it as written I get a cookie - dough thickness... My best version uses 4 eggs and 1
cup of coconut
milk (plain,
full -
fat coconut
milk).
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
Vegan Salted Chocolate Fudge Pops Recipe 3/4
cup full fat coconut
milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks
1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can of
full fat coconut
milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
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
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3
cup Anthony's Coconut Oil, melted 1/3
cup Anthony's Coconut Sugar 1/4
cup almond
milk 1
cup Anthony's Almond Flour 1/3
cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4
cup unsalted butter 1/3
cup full -
fat coconut
milk 1/3
cup Anthony's Coconut Sugar 1
cup...
14 ounces (397 grams)
full fat coconut
milk 3/4
cup (150 grams) light brown sugar, packed (or a mixture of half light brown / half dark brown sugar) 1 teaspoon vanilla extract
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)
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.
cans Coconut
Milk —
full fat, chilled overnight 1 1/4
Cup Coconut Palm Sugar or other 1 tsp.
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
I used
full fat canned coconut
milk (using the solid portion — works out to be about 1
cup) along with raw honey to hopefully give it a firm texture.
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
healthy splash of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4
cup spelt flour 2
cups veggie stock 1 can of
full fat coconut
milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.
full fat coconut
milk / cream 1/4
cup salted peanuts 2 - 4 mini peanut butter
cups (I used Trader Joe's dark chocolate ones)
can of coconut
milk (
full fat or lite) and one
cup of water.
2 cans
full fat unsweetened coconut
milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2
cup light agave syrup or other sweetener of choice
Wet ingredients 3 eggs 1
cup / 240 ml
full -
fat coconut
milk 2/3
cup / 160 ml maple syrup 2/3
cup / 160 ml cold - pressed olive oil 100 g 75 % dark chocolate (of your choice), coarsely chopped
1
cup and 2 tablespoons brown rice flour 1/4
cup each almond and coconut flour 1/2
cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut
milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
2 cans
full fat Thai coconut
milk scant 1/4
cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder pinch of sea salt 1 tablespoon vanilla extract — optional
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
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
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)
* 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)
14.5 ounces
full -
fat organic coconut
milk 2
cups fresh mint 1/2
cup maple syrup 2 avocados 2 bananas pinch of salt 1/4
cup cacao nibs (pure raw chocolate!)
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.
Add in 1/3
cup of
milk (any
milk you want:
full -
fat, low -
fat, soy
milk, etc), 1 tablespoon of granulated sugar, and 2 tablespoons of chocolate syrup.
Ingredients Blueberry Cake: 1/4
cup fresh squeezed lemon juice (juice from 1 lemon) 1/2
cup milk (skim, reduced
fat,
full fat o...
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
Strawberry Chia Smoothie Recipe 1/2
cup cold water 1 tablespoon chia seeds 1
cup unsweetened almond
milk (homemade or purchased, refrigerated almond
milk) 1/4
cup canned,
full -
fat coconut
milk 1
cup frozen strawberries Natural sweetener, if desired
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2
cup canned
full -
fat coconut
milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
Make a simple ganache by heating 1/3
cup coconut
milk (the creamy part of
full fat milk) just to a boil.
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2
cup canned
full -
fat coconut
milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned
full -
fat coconut
milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
2
cups raw cashews, soaked in water overnight (about 290 grams) 1/2
cup full fat coconut
milk (120 ml) 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon sea salt 3 tablespoon coconut oil 1 tablespoon lemon juice (about 1/2 small lemon), plus more to taste
Ingredients 1/2
cup hazelnuts 3 tablespoons honey 1 1/2 tablespoons cacao powder 3/4
cup full -
fat canned coconut
milk 1 teaspoon coconut oil, melted 2 teaspoon vanilla 1/4 tsp salt
For this creamsicle chia pudding recipe, I used 2
full cups of peeled clementine segments (because they're just so darn easy to peel) and one can of
full -
fat coconut
milk.
1/2
cup of good quality
full -
fat plain greek yogurt (substitute coconut
milk greek yogurt if you're vegan)