Sentences with phrase «flavor of coconuts in»

The steam simply takes out the smell and flavor of coconuts in our organic refined coconut oil leaving all of its beneficial nutrition, while the unrefined coconut oil has the taste and smell and nutrition as well.

Coconut milk and coconut oil combine to give the muffins a great buttery flavor and a light flavor of coconut in the background.

I am extremely fond of the flavor of coconut in my dishes.

The flavor of coconut in a cake is undeniable good.

However, I really love the pronounced flavor of coconut in this curry which gets excellent balance with tomato paste.

Not exact matches

In Fort Worth, people enjoy Caramel deLites, which are more cookie than coconut, vanilla - flavored cookie drizzled with a milkier chocolate; a few miles east, in Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its coconut is noticeably more toasteIn Fort Worth, people enjoy Caramel deLites, which are more cookie than coconut, vanilla - flavored cookie drizzled with a milkier chocolate; a few miles east, in Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its coconut is noticeably more toastein Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its coconut is noticeably more toasted.

Coconut was generally a very exotic flavor to us back then, since the Soviet flavor lexicon most definitely did not involve anything coconuty (another fun fact about growing up in the Soviet Union: I tasted my first banana when I was 16 years old because they were so difficult to get a hold of).

While Indian curry is hot, rich, and fiery, with yogurt added, the Malays opt for a milder, delicate taste, with the creamy flavor of coconut milk in generous portions.»

Very mild in flavor the way it was, so next time I will probably do 1.5 - 2x of everything for a more intensely flavored rice, and I think I will cook the rice with coconut milk instead of water to up the coconut flavor.

It works well in pie too as it's so fine that the coconut pie is full of coconut flavor with a smooth texture.

Viva Naturals Organic Coconut Oil gives you an easy, wonderful way to add flavor to your diet, and boost your skin and hair regime with the power of MCTs, immune boosters, and compounds found in coconuts.

Just a touch of coconut milk really does the job in this revamped dish, and steaming plantains coaxes out its sweet flavor and succulent texture even better than frying does.

The savory sesame and sweet ginger flavors are always a winning combination but then add in chili paste for a pinch of heat and coconut aminos for a mellow sweetness and you have one delicious marinade.

Vita Coco is the leader in coconut water in the U.S. Available in a variety of flavors, Vita Coco is never from concentrate and is an excellent source of hydration.

There is plenty of coconut flavor in the cake and plenty of lime zing in the curd 3.

The filling is studded with toasted pecans and toasted coconut; the toasting takes mere minutes but adds so much in terms of flavor and texture.

The flavors of rum, pineapple, and coconut in this no - bake pie will leave you and your guests going back for seconds!

The coconut flavor isn't at all detectable, which I think is a good thing in this case; and seems to always end up with the right amount of moisture.

Unrefined coconut oil does lend a distinct coconut flavor to your baked goods if you use more than a few tablespoons, so if that doesn't vibe with the flavors of your dessert, try using refined coconut oil (disclaimer: the refining process removes some of the nutrients found in coconut oil).

It's a sure - fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

Just to play with the flavor, I used coconut oil in place of the butter and I used coconut flour in place of the all purpose flour, but of course, you could do these either way and they'd still be great.

These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed walnuts, cacao powder, and ground cinnamon, which helps to hold them together and provide a slightly firm texture.

Coconut oil is also one of the primary flavors in the cookie, so I think the olive oil will change the flavor profile pretty significantly.

This Sloppy Joe, made with seitan, is stick - to - your - ribs spicy and tangy, and the spinach is cooling and creamy with coconut and the ethereal sweet licorice flavor of star anise, which is a component in lots of Jamaican curry powders.

Not really sweet enough to be considered a dessert, but bold in flavors of apricot soaked in Grand Marnier, creamy sweet potato, and hints of orange zest, sweet coconut, and a slight nuttiness from almond flour and pecans.

Also, not that this is gluten - free, but I also use 1 T coconut oil in place of 1 T of the canola oil, and I think I'd like to substitute the entire amount next time, as I think the slight hint of coconut flavor lends itself well to the Thai flavors.

All the flavors of the lamingtons in an easy one - bowl chocolate coconut cake.

Substitute half the amount of liquid for coconut milk and you will be in flavor heaven.

Coconut flavor is good, but little bits of coconut stick in Coconut flavor is good, but little bits of coconut stick in coconut stick in teeth..

The flavor palette is complex but perfect - the nuttiness of the yellow split peas with the spice of ginger and curry, all in a creamy vehicle of coconut milk and punctuated with juicy pops of ghee - sauteed raisins.

The sharp spice from the chili flakes and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of garlic, shallots, and ginger simmering in coconut milk.

I love the flavor combination and toasted coconut is one of my favorites, though not often found in commercial ice cream shops.

Also, I used a can of «lite» coconut milk, with zero noticeable difference in flavor or texture.

I served this caramelized beauty with a scoop of vanilla ice cream that I rolled in some toasted coconut — so easy to do, but such an elegant touch (coconut - flavored ice cream would be an even easier idea with the same flavor payoff)!

my favorite ice cream flavor is coconut with chunks of chocolate covered coffee toffee - homemade in a local store and DELICIOUS!!!

You can use coconut milk in the carton or full fat from the can — full fat is best because of its flavor.

Whether or not you're in on the turmeric hype, these chewy bundles of coconut, dark chocolate, and turmeric are loaded with flavor and might even have a few health benefits.

looking forward to trying smoothie recipes - I've been using the coconut water for a while and wasnt aware of the health properties - that just makes it better - I do nt like the flavor either but in a smoothie you do nt taste it - thanks!

Yes, coconut milk is the star ingredient but also unsung hero in this recipe because it gives the mousse its creaminess and decadence, without leaving even a hint of coconut flavor.

Flaked sweetened coconut is high in saturated fat for a plant food (nearly 94 percent of the fat is saturated), but a little offers nutty flavor to the batter and texture to the topping.

Coconut milk is a staple in Thai cuisine because of its delicate flavor and rich texture.Coconut milk is great as a creamer for coffee

One quick note, I like a darker caramel sauce, its a little richer in flavor and since it has to compete with the awesome flavors of the coconut and cashews we can't skimp on the right kind of caramel.

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.

None of us like the coconut flavor / smell very much, so it makes it simpler to just get expeller - pressed in bulk.

I decided to fill the swirls in these buns with little bits of apple and golden raisins enveloped with the delicious flavor of coconut.

That really helps in bringing out the full flavor of the coconut.

This flavor combination of caramelized figs with honey in the coconut milk base is my absolute favourite.

I have a question regarding the Cilantro Lime Rice; in lieu of Vegetable oil could I substitute Coconut, EVOO, or Avocado Oil without changing the flavor?

I didn't have a ton of mix - ins so I stuck to simple flavors — coconut, brown sugar, cinnamon, honey, and vanilla.