Sentences with phrase «from cream of coconut»

For the ultimate tropical escape, sip a Pina Colada cocktail made from cream of coconut while watching a spectacular Kauai sunset at The Beach House.

* Coconut cream is different from Cream of coconut, which is sweetened and used in drink mixes.

Not exact matches

Bronzer: RMS Buriti Bronzer, which is a cream bronzer made from a coconut oil base that just slides onto your skin giving your whole face a healthy glow — with no danger of you looking orange!

For holistic beauty products, lately I'm loving Ilia lipstick (so moisturizing and good), Copper Moon Apothecary night cream (made from coconut oil and a lot of other essential oils), and Clarins blue orchid facial oil!

I recommend throwing a chunk of these brownies to your smoothie or layer in a parfait glass with ice cream made from Ella's recipe or as I do — I make mine in the ice cream machine using full fat coconut milk instead of cream and traditional milk..

The coconut cream usually comes in a solid white block which you can buy from most health food stores or even the Asian section of most supermarkets!

2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk 3 tablespoons honey 1 teaspoon vanilla extract generous squeeze of lemon juice

If you want to try it with all coconut cream I think it would be fine, however I'd recommend increasing the lemon by a couple of tsp as well as adding some onion and garlic powder since you'll lose the flavor from the mayo.

To make the coconut cream, simply pop a can of coconut milk in the fridge the night before, then scoop the cream from the top the next morning.

Scoop thick layer of coconut cream from the top of the can into the Magic Bullet.

With each jar of oil, you'll taste the rich, silky smooth texture that is derived from these «cream of the crop» coconuts.

This Fruit Pizza has a delicious sugar - cookie - like crust that's made from coconut flour, a pizza «sauce» that's not the traditional cream cheese, but a delicious coconut milk yogurt, and an abundance of fresh, ripe summer fruit.

To make the whipped coconut topping, remove the can of coconut cream from the fridge and flip the can over on the counter.

This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of carrot cake... we used the leftover carrots / apples / celery and who knows what else from the morning's juice (my dad's a bit of a health nut) and turned it into an amazing cake, complemented by walnuts, pineapple and, of course, decadent cream cheese frosting, covered with fresh toasted coconut... it was so moist and delicious... the making of it a wonderful memory and the eating of it sublime.

I used raw cashews as those were more easily available to me because of where I purchased them from...), and have also expanded on your recipe to create a coconut banana cream pie smoothie.

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

I forgot to mention that you can use just 3 tablespoons of coconut oil, but I think using this coconut cream / fat from chilled coconut milk helps cut down the fat a bit.

It's coconut cream, it's hard to find separately here so I just scoop it from the top of a chilled tin of coconut milk (it rises to the top when cold) x

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

Coconut cream from one can of full fat coconut milk (made by refrigerating for 2 hours and letting the cream separate from thCoconut cream from one can of full fat coconut milk (made by refrigerating for 2 hours and letting the cream separate from thcoconut milk (made by refrigerating for 2 hours and letting the cream separate from the milk)

While it simmers prepare the coconut cream by scooping out the fat from the coconut milk and combine the rest of the salt and horseradish, stir and taste (make sure it is to your salt and spice liking!)

If animal - based products aren't part of your diet or you can't eat dairy, you can choose from a wide variety of non-dairy frozen desserts such as soy, coconut or rice «cream.»

Open the can of coconut milk and use a spoon to scoop out the hard, cream part that has separated from the water.

Hello David, I am Kirti from Pune India, I love your blog, though I don't try all your recipes since I am a vegetarian and I do not get most of the ingredients but I enjoy your writing and it is like a tour of Europe and USA for me through food, It's getting very hot here in India and I tried your coconut saffron ice cream (I have a coconut tree in my backyard) sans the ice cream machine, turned out yum!

To make the coconut whipped cream, scoop out the solidified coconut cream from the top of the can (leaving the water behind) and place in a bowl.

Without tipping or shaking the cans, remove the coconut cream from the refrigerator, open the cans, and scrape the thick cream from the top of the cans.

I have been making this cake for years, with a twist, I take a small can of crushed pineapple and add the liquid from it to the cream of coconut and sweetened condensed milk, before I pour it on the cake and put the crushed pineapple on top of the cake, before I chill it overnight.

Then there are the sides, everything from mashed potatoes and gravy, to bean salad and even marshmallow salad (I think it's gross personally but the rest of my family loves it... when were mini marshmallows, coconut, sour cream, mandarin oranges, pineapple and grapes supposed to be combined?).

Pitta's who are governed by the elements of fire and water will benefit from the cooling qualities of coconut cream that will help to pacify a tendency towards heat imbalance driven problems including fever, inflammation and skin troubles like eczema.

Summer Blackberry Pie from Autoimmune Wellness Coconut Cream Pie from He Won't Know it's Paleo «Chocolate» Cream Pie from Sweet Potatoes and Social Change Tigernut Berry Crumble from Food and Sunshine Peach Cobbler from Our Grain - Free Life Peach Apple Galette from Little Bites of Beauty Cran - Apple Gingerbread Crumble from Eat Heal Thrive

To top this cake I added a dollop of fat free plant based Greek yogurt because I wanted something quick and easy from the fridge and couldn't be bothered with making whipped coconut cream.

This frosting can be embellished with coconut cream, nut butter, vanilla, mint, and lots of other things but this is the most basic recipe that I start from.

150g coconut cream, from a package or scoop out the solid bits from a tin of coconut milk, and save some extra to drizzle on top

Aside from sweet memories of our summer and a month still to go, there's one key element that can't be missed — it's coconut ice cream.

We've had minor conniption fits over coconut in all of its forms over the years: our first sip from a green coconut on a tropical vacation, whisking up batches of whipped coconut cream from viral Pinterest boards, and our first taste of Pressed Juicery Freeze made solely from juice and coconut meat.

For the coconut whipped cream: Remove the well - chilled can of coconut milk from the fridge, and turn it upside down.

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 coconucoconut 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 coconucoconut 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 coconuCoconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconutcoconut cream

Coconut has been cited recently as one of the hottest food trends in the U.S. — ranging from coconut water, oil and butter, to coconut chips and coconut iceCoconut has been cited recently as one of the hottest food trends in the U.S. — ranging from coconut water, oil and butter, to coconut chips and coconut icecoconut water, oil and butter, to coconut chips and coconut icecoconut chips and coconut icecoconut ice cream.

Entrees Eggplant Parmesan Lasagna from Joanne of Fifteen Spatulas Cheesy Chicken Enchilada «Double» Stacks from Lauren of Climbing Grier Mountain Jalapeno Popper Chicken Soup from Kevin of Closet Cooking Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran Apetit Sausage and Red Pepper Quiche from Tasty Kitchen Roasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

Almonds form the base of this dairy - and gluten - free crust, and the «whipped cream» is actually made from coconut milk.

The first option is to only use the firm cream from the chilled tin of coconut cream, leaving the coconut water for use in smoothies.

Here, the smooth and creamy filling comes from a combination of coconut cream, coconut oil, and cashews that have been soaked in water.

Open the cans of coconut milk and scoop out the thick cream that should have separated from the water (try not to add any of the water, this will make the caramel runny).

Coconut cream is the solid fatty part scooped out from a cold can of coconuCoconut cream is the solid fatty part scooped out from a cold can of coconutcoconut milk.

Lets take a look at the nutritional facts of this grain free porridge: It contains a lot of healthy fats both from the egg yolk, flax seeds and coconut cream.

Drain the liquid from the can of coconut cream and put the solid cream in a mixer.

Scoop out the solid cream from 1 can of chilled coconut milk.

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

3/4 cup canned coconut cream * Pour off the liquid from the can of coconut milk.