Sentences with phrase «fine coconut shreds»

Roll each ball in fine coconut shreds, if desired.

Not exact matches

You can also get fancy and dip the rim of the glass into the chocolate sauce and dust some red and pink sprinkles if you eat that kinda thing For those of you who don't do sprinkles, you can add some fine chopped chocolate slivers or coconut shreds (blended to be extra fine) for a fancy touch.

Blend the coconut shreds or sprinkles in a high speed blender to make finer shreds or use sprinkles.

Our sweetened macaroon coconut is the finest shred of coconut available.

2 organic carrots, shredded or chopped very fine 2 cheeks of large organic apple, shredded or chopped fine 1/3 -1 / 2 c raisins sunflower seeds for the top 1/2 c shredded coconut ** optional

The finer the coconut is shredded, the better.

Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...

I was looking for fine shredded coconut, and I have found it.

I'll have to try this with coconut chips — but I make it every few days with shredded coconut and it works fine.

Meat from only the finest, organically grown coconuts is shredded and cold - pressed to create coconut milk, then filtered and separated to extract only the highest - quality oil.

1/2 pound cherries, washed 1 1/2 cups white whole wheat flour (regular apf flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10 tablespoons unsalted butter, melted 4 large egg whites

Place 2/3 cup shredded coconut into food processor (or blender, magic bullet, etc.) and process until fine texture.

1 cup fine shredded coconut, like the one is used to make Macaroons 1 cup toasted and finely chopped pecans 1 good healthy and generous pinch of kosher or sea salt.

1 c whole wheat pastry flour 1 tsp baking powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginger

Package of Cooking Dates (already chopped) OR 1 1/2 Cups Dates & Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of dates.

I just like the flavor and texture the finely shredded coconut gives these, but more coconut flour (or flax) would also work just fine!

-- 200 g light brown sugar — 130 g coconut oil — 65 g quality unsweetened cocoa powder — 1/2 teaspoon vanilla extract or paste — 1/4 teaspoon fine sea salt — 2 eggs, cold from the fridge — 65 g plain flour — 1 tablespoon of toasted shredded coconut or handful of toasted coconut strips

1/4 cup unsalted butter at room temperature plus more for pan 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon fine sea salt 1-1/2 cups mix - ins (assorted chocolate chips, pretzels, nuts, crushed potato chips, dried fruit, shredded coconut)

Lemon Ginger Date Bites (makes 12 bites) 1 cup of pecans 1 cup of dates, pitted 2 tbsp of dried mango (roughly chopped) 1/4 tsp of turmeric 1 tsp of poppy seeds 1/2 tsp of minced, fresh ginger (or 1/4 tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of half a lemon

I totally love your site and recipes ~ I just whipped this one up and made substitutions due to what I had on hand... added some hazelnuts to the raw almonds, used peanut butter instead of almond butter, whole chia seeds instead of flax meal, only had 1/4 c. shredded coconut but that was fine.

I used 1.5 cups finely shredded coconut and 7 cups of water, pulverized it in a Vitamix, strained through a fine - mesh sieve, and measured out 5 cups of milk.

If using dried coconut ribbons like I did, roughly chop those as well (if using shredded coconut, their size is fine and you can add them as - is).

4 tablespoons coconut oil 2 tablespoons finely shredded coconut / powder (blend if it's too coarse) 2 tablespoons coconut milk 1/4 cup apple sauce 1 tablespoon cocoa pinch fine sea salt

i tried to make coconut flour from pulp in vitamix but i got shredded coconut not flour like consistency... super fine like the rice or millet flour i made... what went wrong??? i let it cool from oven and i used 4cups in 64oz container each time.....

Dishin & Dishes: Brussels Sprouts Gratin Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette Red or Green: Spicy Skillet Brussels Sprouts with Bacon Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer - Glazed Onions Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash Dishing: Brussels Sprouts with Plain Omelette Devour: Chefs» Best Brussels Sprouts Weelicious: Shredded Brussels Sprouts with Poppy Seeds FN Dish: Thanksgiving's Finest Brussels Sprouts Sides

1 1/4 cups light spelt flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons coconut sugar 1 tablespoon coffee grounds (see note) 1/2 cup shredded, fresh carrot 1/3 cup chopped dark chocolate 1/4 cup coconut oil, as a solid (see note) 2 tablespoons almond milk 1 teaspoon apple cider vinegar

Dough 1 1/2 cups raw almonds 1/2 cup unsweetened shredded coconut Small pinch of fine sea salt 8 medjool dates 2 - 3 tbsp raw almond milk

Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs

3 oz good quality dark chocolate, 55 - 70 % 1/4 cup non-dairy milk Pinch of fine sea salt 1 cup shredded unsweetened coconut 1/2 -3 / 4 cup flaked unsweetened coconut 2 - 4 tbsp cacao nibs

1 cup unbleached flour 1 cup whole wheat pastry flour 1/2 cup coconut sugar 1 cup fine shredded coconut 1/2 tsp fine sea salt 2 tsp baking powder 1/4 cup coconut oil, solid 1/3 cup coconut yogurt 1/2 cup coconut milk, full fat

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

Take 1 1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup aquafaba, reduced to 1/4 cup Pinch of cream of tartar 2 cups (168g) unsweetened shredded coconut 1/4 cup (28g) coconut flour 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt

Take 7 1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup (55 - 60g) Pinch of cream of tartar 1/4 cup (28g) coconut flour 2 tablespoons (20g) potato starch 1/2 teaspoon (2g) fine sea salt 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (168g) unsweetened shredded coconut

Take 3 1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup Pinch of cream of tartar 2 cups (168g) unsweetened shredded coconut 1/4 cup (28g) coconut flour 1 tablespoon (10g) potato starch 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt

The second batch I didn't add any coconut oil and blended it for 20 minutes exactly (off and on with the odd scrape down but it didn't really need a scrape) and it came out just fine so I don't think I'll waste expensive coconut oil on making butter when it comes out of shredded coconut naturally anyway.

Take 5 (no aquafaba) 1 1/2 cups (315g) toasted coconut almondmilk, reduced to 3/4 cup (160g) 2 cups (168g) unsweetened shredded coconut 1/4 cup (28g) coconut flour 2 tablespoon (20g) potato starch 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/2 teaspoon (2g) fine sea salt

For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut milk

Take 1 1 cup (110g) pecans (raw or toasted) 1/2 cup (45g) Bob's Red Mill old fashioned rolled oats 1/2 cup (38g) Bob's Red Mill unsweetened shredded coconut 2 tablespoons (18g) Bob's Red Mill coconut sugar 1/4 teaspoon (1g) fine sea salt 3 tablespoons (33g) unrefined coconut oil, melted

Made some for the first time today, but all I had was the fine shred coconut.

Take 3 1 cup (110g) pecans (raw or toasted) 1 cup (90g) Bob's Red Mill old fashioned rolled oats 1/2 cup (38g) Bob's Red Mill unsweetened shredded coconut 2 tablespoons (18g) Bob's Red Mill coconut sugar 1/4 teaspoon (1g) fine sea salt 2 - 3 tablespoons (32 - 48g) pecan butter

Granola, cereal, flax seeds, sesame seeds, fine ground peanut, ground walnuts, sliced almonds, dried cranberries, raisins, and shredded coconut

Coconut flour is simply defatted coconut shreds so the result is an incredibly fine texture that bakes up beautCoconut flour is simply defatted coconut shreds so the result is an incredibly fine texture that bakes up beautcoconut shreds so the result is an incredibly fine texture that bakes up beautifully.

very frustrating bcuz I now have 12 bags of VERY FINELY SHREDDED coconut... and it is VERY FINE... but I like the product in general... always fresh.

1 cup whole wheat pastry flour 1 teaspoon baking powder scant 1/2 teaspoon fine grain sea salt 1 cup rolled oats 2/3 cup chopped walnuts 1 cup shredded carrots 1/2 cup real maple syrup, room temperature 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted 1 teaspoon grated fresh ginger

Add coconut flakes to high - powered blender and blend briefly until the flakes are very fine shreds (almost a powdery consistency).

Ingredients: • 1/2 cup firmly packed brown sugar • 1/4 cup coconut oil, softened • 1 cup sour cream • 2 eggs (room temperature) • 1/2 cup re-hydrated, desiccated coconut (re-hydrate 1/2 cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) • 1/2 cup raisins, dried cranberries, dried blueberries or currants • 2 medium (1 cup) carrots, very finely grated (I use a Microplane zester for very fine shreds) • 1 1/2 cups all - purpose flour • 1 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract Instructions: Heat oven to 375 °F.

I just like the flavor and texture the finely shredded coconut gives these, but more coconut flour (or flax) would also work just fine!

Unsweetened, finely shredded coconut — I love Let's Do Organic Unsweetened Shredded Coconut — Reduced Fat version just because it's a much finer shred of coconut than regular coconut shreds, although the only ingredient in this product is coconut so don't let the reduced fat label scshredded coconut — I love Let's Do Organic Unsweetened Shredded Coconut — Reduced Fat version just because it's a much finer shred of coconut than regular coconut shreds, although the only ingredient in this product is coconut so don't let the reduced fat label scacoconut — I love Let's Do Organic Unsweetened Shredded Coconut — Reduced Fat version just because it's a much finer shred of coconut than regular coconut shreds, although the only ingredient in this product is coconut so don't let the reduced fat label scShredded Coconut — Reduced Fat version just because it's a much finer shred of coconut than regular coconut shreds, although the only ingredient in this product is coconut so don't let the reduced fat label scaCoconut — Reduced Fat version just because it's a much finer shred of coconut than regular coconut shreds, although the only ingredient in this product is coconut so don't let the reduced fat label scacoconut than regular coconut shreds, although the only ingredient in this product is coconut so don't let the reduced fat label scacoconut shreds, although the only ingredient in this product is coconut so don't let the reduced fat label scacoconut so don't let the reduced fat label scare you.

Coconut flour is simply defatted coconut shreds so the result is an incredibly fine texture that bakes up beautCoconut flour is simply defatted coconut shreds so the result is an incredibly fine texture that bakes up beautcoconut shreds so the result is an incredibly fine texture that bakes up beautifully.

The best way and the way to liberate most of the oil from the shredded coconut is to add one cup of boiling water to four parts of shredded coconut and blend immediately until creamy, then strain through a fine mesh strainer or a fine colander.