Sentences with phrase «for more coconut flavor»

If you're looking for more coconut flavor, adding some coconut extract to the sponge cake was a nice variation.

Love adding this to my smoothies for more coconut flavor.

Not exact matches

But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice / cider, spices, butter or coconut oil and chopped almonds for extra rich flavor and texture.

I have also made the following successful modifications: sometimes I omit the ginger and scallions, up the coconut to one cup and sub half coconut milk for water, this makes for a less complex but more intensely coconut flavored rice.

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.

Even though it's a little more fatty, sometimes it's nice to add some coconut milk in there too for flavor.

I personally just buy expeller - pressed in bulk and use it for everything — it doesn't have a coconut flavor or smell, but for me that just makes it more versatile.

As for the substitutions, I'd try subbing brown sugar for the coconut sugar (I think the flavor and moisture content is more similar than white sugar).

I know some particularly like the coconut flavor, so if that's more your speed, opt for coconut oil instead.

I made these with just banana & coconut, & while I liked the texture, I was hoping for a bit more flavor (they were wonderful topped with a dollop of strawberry jam).

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

I decided to use coconut oil for a more tropical flavor, and toasted the walnuts (because why not?)

Added toasted coconut flakes for a bit more flavor and texture.

I've taken my favorite gluten - free, dairy - free banana bread recipe and one - upped it with some simple recipe adjustments... coconut sugar for a lower glycemic impact and a more complex flavor, dark chocolate chips to counter the mildly sweet banana, and a secret ingredient to keep the bread moist longer.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

It's great for adding coconut flavor and can serve other purposes, but not very useful as a thickening agent (after all it's just tiny shavings of coconut that are hardly more absorbant than a nut flour).

So while I liked that the coconut butter version had a whiter center, I opted for the better texture and flavor (way more important) by using soaked cashews, coconut oil and cacao butter as the middle layer.

LOVED the original form, but this will be more versatile for fussy people like my husband who didn't want coconut flavor «in everything» as he said!

Fresh lemon zest, coconut milk, and cinnamon give it such a satisfying flavor that you'll come for more.

Taste and adjust flavor as needed, adding more lime juice or zest for acidity / brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green color.

I also subbed coconut oil for the olive oil, as I wanted more of a coconut - flavor than an olive oil flavor.

Maybe even more coconut oil for a different flavor.

Took a bit longer than expected but came out well... it's almost thai flavored w / the coconut / lime combo, so I'd swap in thai basil next time and a bit more cashews or maybe walnuts for a bit more crunch (the cashews absorbed too much liquid and got soggy).

Coconut milk's rich flavor will keep you coming back for more of this substantial soup.

davinci syrup is in liquid form, so you can try increasing the coconut milk (or melted butter if you need higher ratio) and adding a little more unsweetened chocolate powder & Truvia for the flavor intensity.

I adore coconut and found that the 3/4 cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more...

Even though muffins work too, donuts are just more happy - making somehow I love coconut butter for frosting, you barely need to sweeten it with that natural coconutty flavor too!

Sautéing coconut flakes and pineapple in a smidgen of brown sugar and butter is a must for even sweeter fruit and more flavor.

I'd lean toward cashew butter, as it's a little more bland (better canvas for other flavors), and you could use it to replace both the tahini AND the coconut butter in the cleanse (if you wanted), thus saving you $ $!

Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly sliced + 6 Persian cucumbers, diced + 1 bunch scallions, thinly sliced + 2 avocados, pitted, peeled and sliced + 8 T toasted sesame oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus more for sprinkling + wasabi - flavored toasted nori sheets, crumbled, for garnish (optional)

There are a lot of different flavors going on in this pumpkin soup — fresh ginger, coriander, cardamom, cumin, coconut milk, and more — but it's incredibly easy to throw together for a quick Sunday lunch.

1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt

I also added some raw vanilla bean powder, cinnamon for flavor, coconut flour to thicken, for fiber and for taste, some frozen raspberries for more nutrition and flavor, and a touch of pure stevia to sweeten it up a bit more.

Experiment with raw cacao butter for a more chocolate flavor, or just go with raw coconut butter as I used.

CASHEW CREAM: I'm usually too lazy to do this extra step, but for a more authentic tikka masala flavor, this recipe is even better with cashew cream substituted for the coconut milk.

1 1/2 cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2 cups diced Fresh Cauliflower, resembling rice 3/4 cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2 cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2 cup Gluten - Free Flour Mix or White Flour Fresh Parsley and Lemon, for garnish

For me, something seems to be missing in the flavor and my immediate thought was that Vanilla should probably be added as well as more coconut flavoring.

Rich in flavor that reminds me more of almond butter than coconut, slather it on bananas, add a dollop to a smoothie, dip apples into it, spread some on toast, grab a spoonful for a quick burst of energy or simply to kill an inevitable bout of hanger (hunger + anger).

Use it: for curries heat 1 tbsp of coconut oil in a pan, add some teaspoons of paste, let it sizzle, add your veggies — and tofu, if you like it — and some coconut milk after few minutes; to flavor some simple grain + veggies bowl, stir 1 or more teaspoon in some coconut milk or cream and pour it over the other ingredients before serving.

For a more pronounced coconut flavor, you can stir in 1/2 tsp of coconut extract at the end of cooking.

I used a coconut peanut butter spread for this ice cream because I wanted a bit more coconut flavor in the ice cream.

One caveat: These luscious, organic, and gluten - free concoctions do taste of coconut (some more strongly than others), so thatâ $ ™ s something to consider if you donâ $ ™ t care for the flavor.

Note: You can soak the livers in milk or coconut milk for a few hours (up to overnight) and rinse before making this recipe for a more mild flavor if desired.

Can not find grass fed butter anywhere so I'm using Nutiva Organic Coconut Oil with Non Dairy Butter Flavor because it is cheaper or you get more for your money than the Organic Grass Fed Ghee I first purchased.

1 1/2 cups almond flour (or any combination of nut flours) * 1/2 cup coconut flour 1/3 cup coconut or unrefined cane sugar 1/4 teaspoon salt 1 teaspoon baking powder 2 eggs (room temperature) 1 1/2 teaspoon almond extract (gluten - free) 1/2 cup coconut oil (use raw if you don't mind a more coconut» y flavor, or refined for a more neutral flavor) 1/4 - 1/2 cup of raspberry jam (or any flavor jam)

Use coconut oil in smoothies, stews, soups and more for its natural tropical flavor and aroma.

of coconut aminos for more flavor without excessive sodium (or you can use low - sodium soy sauce)

Experiment with raw cacao butter for a more chocolate flavor, or just go with raw coconut butter as I used.

Try using other vegetables to vary textures and flavors, including zucchini, radishes and turnips, for even greater variety and other crumb mixtures (pork rind crumbs, almond flour, coconut flour) for other browning, flavors and textures (more experiments will be following).

I also included a little non-dairy milk for a boost of creaminess (unsweetened or light soy, almond, cashew or coconut milk all work well here) and frozen mangoes for a delicious flavor and even more nutrition.