Make sure to use high quality, organic,
full fat milk for optimal benefits.
Each bottle is made with certified organic,
full fat milk for an indulgent, nutritious beverage.
Glad you mentioned only using
the full fat milk for the strawberry ice cream too... nobody wants to bite into a rock hard ice cream sandwich and break a tooth, LOL!
Not exact matches
Sales of
full -
fat dairy products, including whole
milk, rose significantly in 2015
for the first time in decades.
2 cups dried mung beans, soaked in water
for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can
full fat coconut
milk
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons
full fat coconut
milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (
for frying)
Blueberry Avocado and Spinach Power Smoothie In this smoothie, energizing blueberries and spinach mix with coconut
milk and avocado
for health
fats to keep you
full for hours.
Sometimes I substitute
full fat coconut
milk for the 1/2 n 1/2.
Packed with high protein, low in
fat, and
full of fiber, this soup is a complete meal perfect
for people with celiac disease, or who have wheat, gluten, and
milk allergies.
I heat my
milk (1/2 gal) sometimes with added cream in a large heavy saucepan to low boil, cool
for 20 to 30 mins and add the yogurt starter (purchased plain
full fat) that I have premixed with a small amount of
milk.
Full -
fat canned coconut
milk is a wonderful substitute
for heavy cream, condensed
milk and evaporated
milk, whereas «lite» canned coconut
milk — which has 60 % of the calories and
fat of ordinary coconut
milk — is a great substitute
for milk.
** Refrigerate your can of coconut cream or
full fat coconut
milk for at least 4 hours before carefully opening it and only scooping the coconut cream off the top.
Yup this is the canned
full fat milk, I typically use an immersion blender to make it smooth, and store it in the refrigerator covered where it lasts about a week
for me, though I use it
for a lot of things so it never gets wasted.
For the cupcakes, I used canned
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 the
milk)
When whipping
full fat coconut
milk (chilled) it creates a thicker substance that satisfies my craving
for something creamy.
Puddings: 1/2 c.
full -
fat coconut
milk or other
milk of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot water
for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T. + 1 t. cocoa powder
4 level scoops
full fat Meyenberg Goat
Milk Powder (base
for protein,
fats, carbs, vitamins and minerals)
OR sub
for full -
fat coconut
milk, starting with 2 tablespoons and adjusting only if needed.
The coconut
milk (
full fat) needs to be chilled
for a day before you can whip the cream, but it's completely worth it.
However, that meat can be processed into a delicious «
milk» that is flavorful and
full of healthy
fats, minerals, and acids like caprylic acid (good
for candida sufferers).
First of all, you need tinned coconut
milk for this and it absolutely must be
FULL FAT.
I have started having a few cans of this on hand
for recipes that require a more pour - able liquid than is offered by
full -
fat coconut
milk.
Just substitute the warm
milk for full -
fat coconut
milk.
For coconut cream, do you refrigerate
full fat coconut
milk (canned) then whip the thick cream part or is this something you can buy?
For the Topping: 100g cocoa butter, melted 100g raw cacao 100 ml raw honey 200 ml coconut
milk (organic and
full -
fat is best)
2 cans of
full fat coconut
milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup
for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
Simple Paleo Strawberries & Cream is made with
full fat coconut
milk, vanilla, and the season's sweetest strawberries
for a simple and delicious dessert!
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 coconut cream
I used a can of
full fat coconut
milk and boiled it down quite a bit, like over half, to eliminate the need
for arrowroot.
The Food Standards Code allows manufacturers to add or withdraw «
milk components» to or from
milk as long as the total
fat level remains at least 3.2 % (
for full - cream
milk) and the protein at least 3 % (
for any
milk).
A dish traditionally made with skin - on chicken, rendered chicken
fat, lots of butter, and
full fat milk, I slim things down considerably — skinless chicken (and therefore no chicken
fat), a little butter, reduced
fat milk, whole wheat flour subbed
for a portion of the white — and instead inject lots of flavor with loads of aromatic vegetables and simple herbs, both in the stew and in the dumplings (hello, tarragon - parsley - and - chives dumplings, my little darlings).
It's no longer simply a matter of reaching
for full cream, light or skim
milk; nowadays you have to navigate labels claiming everything from high calcium to low saturated
fat, and from added omega - 3 to A2 proteins — not to mention the growing organic
milk market.
often i will add in
full fat coconut cream or some kinda coconut
milk wih the stevia to make up
for the honey / maple in many paleo recipes (
for now while i'm on a parasite and candida cleanse, but hey maybe forever)!
Can you fake that with some
full -
fat coconut
milk, vanilla extract and some coconut sugar (it works like brown sugar
for me)?
Use
full -
fat coconut
milk for the creamiest results.
* to get coconut cream, let a can of
full -
fat coconut
milk sit on the counter
for at least 30 minutes.
Prepped with juicy oranges,
full -
fat coconut
milk, vanilla, honey, and ice cubes, this refreshing drink is simply perfect
for breakfast!
I like to use
full -
fat coconut
milk since it's
full of the good
for you
fats.
for the rice 1 cup black Forbidden rice 1 3/4 cup
full fat coconut
milk handful of kaffir lime leaves — bruised with the back of a knife pinch of salt
1 1/3 cup (300 g)
full fat coconut
milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water
for 4 hours 1 cup purified water, plus more
for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
* 1 cup organic,
full -
fat coconut
milk (I like Native Forest brand): please see directions
for how to properly use the coconut
milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
A good
full -
fat coconut
milk can be harder to froth, hence why this recipe calls
for diluting it in half.
1 can
full fat coconut
milk, refrigerated
for at least a night and then separate the cream and water
1 can
full -
fat coconut
milk or cream ~
for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit,
for topping Process all the ingredients
for the base in a food processor until combined.
For this traditional mozzarella style cheese, all you need is cashews, basil, coconut
milk (the
full fat kind) and nutritional yeast.
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can
full -
fat coconut
milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley
for topping
It is prepared by boiling and condensing the
full -
fat milk for a longer time.
1/4 c. Chobani plain Greek yogurt (I used non-
fat)(
for a vegan and / or paleo option use coconut
milk yogurt or
full -
fat coconut
milk)
Then vanilla extract is added
for flavoring, along with some
milk (
full fat or reduced
fat) and melted butter.