Sentences with phrase «great coconut crust»

Not exact matches

I've been craving coconut - crusted something and the typical answer is shrimp but I'm allergic soooo... this is a great substitution!

;) 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.

I would say crumble though (apple or rhubarb), because it's fairly easy to make a gluten free crust and coconut cream is a great alternative to dairy cream!

They are delicious, I used half coconut oil in the crust, and turns out great!!!

It was great and got rave reviews.I have to admit that I was a little concerned when I saw the coconut oil bubbling from the crust during cooking and that the filling was a bit loose, which could have been because I didn't have full - fat coconut milk, but after 2 hours of chilling the filling set up and it was absolutely yummy.

Over the years, I've experimented with coconut flour in the crust and it adds a great texture to it and of course a bit more coconut flavor.

It's really great as it adds in coconut to the crust and uses coconut oil.

I used coconut sugar in the crust and cane sugar in the cheesecake, but both will work great in this recipe!

I use almond flour from Trader Joes's and coconut oil for pie crusts... works great and doesn't need baking soda, only salt!

Coconut flour is great at absorbing excess liquid in a recipe while almond flour helps to make the crust crispy (without making it too hard).

I've been craving coconut - crusted something and the typical answer is shrimp but I'm allergic soooo... this is a great substitution!