Sentences with phrase «from toasted coconut»

Creamy and sweet, it has a little crunch from the toasted coconut that will convert your friends and family into tofu lovers.

The coconut flavor comes from toasted coconut milk, which keeps this milkshake dairy free and makes it easier on the digestive system.

The comfort of banana bread and a bowl of warm oatmeal with extra texture from toasted coconut and dark - chocolate chunks — always a winning combination.

The coconut flavor comes from toasted coconut milk, which keeps this milkshake dairy free and makes it easier on the digestive system.

You get some texture from the toasted coconut and the big first of coconut flavor in the cookie dough is all I need.

This easy key lime dip is creamy with a bit of crunch from toasted coconut.

This creamy key lime dip gets a bit of crunch from toasted coconut.

She described these sweet potatoes as a sweet potato mash, but with a twist — they get creaminess from a generous splash of coconut milk, crunch from toasted coconut and macadamias, and a kick from freshly grated ginger.

Mix rest of ingredients (apart from the toasted coconut chips and raisins) together in a big mixing bowl and pour over the melted coconut oil and maple syrup.

Not exact matches

When I'd visit from Chicago, he'd bring me into his Nashville kitchen and make me impromptu salads, perfectly fried eggs with the brightest yellow yolks, mashed avocado on toast, sweet potatoes roasted in coconut oil, thick morning smoothies made in a blender he'd packed to the brim.

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.

Watch closely as it only take about 1 minute for the coconut to go from toasted to burnt.

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

Now you can find them in detox juices and unicorn - colored coconut butters, which you can use to make everything from mermaid toast to your own crystal latte (yup, it's a thing).

Available in Chocolate Chip, Snickerdoodle, Peanut Butter and Dark Chocolate Toasted Coconut varieties, Simple Mills» new homemade - style cookies are made exclusively from whole - food ingredients like almond flour, honey and coconutCoconut varieties, Simple Mills» new homemade - style cookies are made exclusively from whole - food ingredients like almond flour, honey and coconutcoconut sugar.

First, the crust is made from graham cracker crumbs and toasted coconut (yes, coconut in the crust!).

for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

My favorite ice cream flavor is a toasted coconut almond chip ice cream from... So Delicious, I think?

~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauce Morri ~ Meals with Morri ~ Russian Blini for Two Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes Shauna ~ gluten - free girl ~ Gluten Free Buckwheat Crepes T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes Mrs. R ~ Honey From Flinty Rocks ~ Crepes — Spinach & Dessert

If you've only eaten marshmallows from the supermarket before be prepared to be blown away by the luscious, soft texture, the sweet vanilla flavour and the oh - so - moreish shredded toasted coconut topping.

On my post for Chocolate and Toasted Coconut Swirl Cups I've received several comments from people that tried making Toasted Coconut Butter and it did not work from them.

I bet if you took a frozen banana blended it, then added fresh or toasted raw coconut, raw cocoa nips, soaked almonds, and blessings from the angels you may just drift off to heaven.......

This recipe for Overnight Oats with Toasted Coconut and Blueberries is the easiest breakfast you'll ever make from scratch.

Remove from the heat and in a separate non-stick frying pan, toast the desiccated coconut until golden.

Once they're cool enough to handle, remove from the pan, dip the top part of each donut in the icing topping, and then sprinkle with toasted coconut flakes.

To really dial in the classic flavor, we top it all off with an awesome nut - breadcrumb mixture, made from toasted almond flour and coconut oil.

;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.

Remove the cookie dough from the fridge or freezer and roll in the perfectly toasted coconut.

We heart cilantro — added to the combination of the toasted coconut and the hint of spice from the jalapeño, this rice has a great burst of flavor.

I'm also going to share one of the recipes that I've been enjoying from the book: Dried Mango and Toasted Coconut Muesli.

Chocolate Coconut Cake at Roxana's Home Baking Chocolate Dipped Coconut Shortbread Cookies at Crunchy Creamy Sweet Chocolate Coconut Ice Cream at Karen's Kitchen Stories Easy Bird's Nest Cookies at From Brazil to You Toasted Coconut Marshmallow Cups at It Bakes Me Happy Chocolate Coconut Joy Pudding at Cindy's Recipes and Writings Double Chocolate Coconut Pudding Cookies at Life on Food Mini Samoa Donuts at Uraban Bakes Chocolate Cake and Coconut Milkshake at Diethood

They were billed as «Caribbean pancakes,» but the stack I received was basically a couple of regular pancakes with a sprinkling of toasted coconut — a far cry from the messy, homey, banana - studded pancakes I had envisioned.

1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)

This Nutella inspired granola gets it's flavor from natural cocoa powder, plenty of toasted hazelnuts, pure maple syrup and virgin coconut oil.

-- 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

They are made by shaving thin peels from the coconut meat and then lightly toasting them until they...

They are made by shaving thin peels from the coconut meat and then lightly toasting them until they reach perfect crispiness.

Remove pan from heat, stir in the flaked coconut and toasted buckwheat groats, and allow the granola to cool (in pan).

Lisa from Healthy Nibbles & Bits is sharing: * Peppermint Bark Popcorn with Toasted Coconut * Butternut Squash, Hummus & Guacamole Dip

Lisa from Healthy Nibbles & Bits is sharing: * Peppermint Bark Popcorn with Toasted Coconut -LSB-...]

Lightly toasted coconut from sustainably managed plantations gives a delicious new flavour dimension to the rum.

Aluna Coconut, a blend of rums from Guatemala and the Caribbean with toasted coconut flavours, has been launched by Cloudbreak SCoconut, a blend of rums from Guatemala and the Caribbean with toasted coconut flavours, has been launched by Cloudbreak Scoconut flavours, has been launched by Cloudbreak Spirits.

Aluna Coconut uses premium rums from Guatemala and the Caribbean, blended with all - natural toasted coconut flavours and organic coconutCoconut uses premium rums from Guatemala and the Caribbean, blended with all - natural toasted coconut flavours and organic coconutcoconut flavours and organic coconutcoconut water.

Remove from heat and put into the same bowl as the toasted coconut.

Almond flour (2 1/2 cups)-- or make your own by grinding soaked and dehydrated almonds Sea salt (1/4 tsp) Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract (1 TBS)

It's mildly spicy, with just the right amount of heat, slightly sweet from the coconut and honey, and has warm nutty undertone from the cinnamon and toasted almonds.

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

Buttery, rich, vanilla thumbprint cookies rolled in salted, roasted macadamia nuts, filled with homemade, from - scratch key lime curd, and topped with a pinch of toasted coconut!

-LSB-...] Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf Amanda of Gluten Free Maui made Classic Banana, Oat, and Pecan Quick Bread Amie of The Healthy Apple made Gluten - Free Agave Apricot Quick Bread Britt of GF In The City made Date & Walnut Bread Brooke of Bell Wookie made Double Chocolate Cherry Muffins Caleigh of Gluten Free [k] made Cardamom Banana Bread Caneel of Mama Me Gluten Free made Peach Poppyseed Bread Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze Claire of Gluten Freedom made Piña Colada Muffins with Coconut - Rum Glaze and Toasted Coconut Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins Elana of Elana's Pantry made Almond Flour Muffins Erin of Mysteries Internal made Strawberry Yogurt Muffins Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel Flo of Makanaibio made gluten - free muffins Gretchen of Kumquat made a Gingerbread Fig Loaf Irvin of Eat the Love made Meyer Lemon Muffins with Slow - Roasted Balsamic Red Wine Strawberry Jam Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread Karen of Cooking Gluten Free made muffins Kate of Kate Alice Cookbook made Raspberry Banana Crumble - Top Muffins Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins Lauren of Celiac Teen made a Cocoa Quickbread Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free Lisa of With Style and Grace made a Rosemary Lemon Quick Bread Marla of Family Fresh Cooking made Sweet Strawberry Snack Cakes Mary Frances of the Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing Meaghan of The Wicked Good Vegan made Vegan Gluten - Free Apricot - Orange Bread Melanie of Mindful Food made Almond Joy Muffins Nannette of Nannette Raw made Chai Muffins Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel Silvana of Silvana's Kitchen made Chocolate - Coated Marshmallow - Topped Vanilla Cupcakes Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder Winnie of Healthy Green Kitchen made Banana Bread -LSB-...]