Sentences with phrase «in the coconut milk until»

All of the ingredients are pounded together in a mortar until they are very smooth, and then are cooked in coconut milk until a silky sauce is formed.

Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture.

Mix all ingredients together making sure to add in coconut milk until desired consistency is reached

Whisk in the coconut milk until blended and bring the mixture to a simmer.

Slightly stir the chia seeds in the coconut milk until the chia seeds are evenly distributed in the mixture.

Stir in the coconut milk until completely blended.

Off the heat, stir in the coconut milk until the caramel dissolves.

Step # 3: Slightly stir the chia seeds in the coconut milk until the chia seeds are evenly distributed in the mixture.

Whisk in the coconut milk until combined.

Add the vanilla, and slowly beat in the coconut milk until it reaches the creamy consistency you desire.

Then gently stir in the coconut milk until just combined.

Slowly stir in coconut milk until batter is smooth.

Not exact matches

Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.

You just stew the rhubarb with maple syrup until jammy, spread it out onto some parchment paper in a thin layer, and let it freeze before blending it with the frozen coconut milk.

Blend 5 oz (about 1 1/4 cups) of coconut meat and all of the coconut water in a high speed blender until a smooth coconut milk is formed.

I boiled the sweet potatoes separately until fork - tender and in another pan did the spices, coconut milk, tomatoes, olives and lentils and simmered it until the lentils were cooked and then mixed in the cooked sweet potatoes towards the end.

Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.

In a blender, puree the avocado, cucumber, kiwi and coconut milk until smooth.

Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.

In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon juice, vanilla extract, maple syrup and maple or coconut sugar until smooth.

While the coconut milk is thickening, in a food processor, buzz almonds / almond flour, 2 tablespoons molasses, 1 tablespoon arrowroot powder, 1/8 teaspoon salt until dough forms.

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.

Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium - low heat until sugar and salt have dissolved.

Stir in coconut milk, coconut oil, and vinegar until the batter is smooth.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is cCoconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is ccoconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is ccoconut milk and blend until the mixture is crumbly.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

Stir in the coconut flakes and coconut milk until the mixture comes together.

Spoon in 3/4 -1 cup of the chilled coconut milk and mix until it creates a sticky, rollable texture.

In a small pan heat the coconut milk on a medium heat, whisking every now and then until it begins to boil.

In a food processor, combine together the butter, sugar, mashed bananas, vanilla, eggs and coconut milk for a minute or two until well combined.

Then heat coconut milk in a saucepan over medium heat, stirring occasionally, until bubbles begin to break the surface of the milk.

At low speed, mix in flour mixture in three batches, alternating with coconut milk, beginning and ending with flour, and mixing until just combined.

When the chicken is cooked through, add coconut milk in and stir it around until the liquid is boiled and finish.

In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, and vinegar until very smooth and well combined

While the chicken is marinating, add the reserved third of a cup of coconut milk to the leftover marinade in your blender and blitz it until well - mixed.

In a blender or food processor, combine the raisins or dates, coconut milk, and warm water and blend until smooth.

Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.

In a large mixing bowl, whisk the egg white, eggs, coconut milk maple syrup, and vanilla until frothy.

In a medium saucepan, whisk together the coconut milk, cocoa powder, agave, vanilla, and corn starch until well blended.

In food processor or blender, process lime juice, coconut milk, peanut butter, mint, basil, hot sauce, soy sauce, and 1 tablespoon water until smooth; set sauce aside.

In a small sauce pan, heat coconut milk until just beginning to bubble around the edges, but do not boil.

coconut milk 1 medium banana 1/2 C. water 3 T. sugar (to taste) Whipped cream and cherries (optional, to garnish) Directions: Place all ingredients except sugar in blender and process 2 minutes until well blended.

Gradually stir in coconut milk (or milk) until smooth.

In a large bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined and there aren't any large lumps.

Whisk liquefied coconut oil, egg, milk, maple syrup, and the zest from one lemon together in a separate bowl until smooth.

In a separate bowl, dissolve the matcha with about half of the warm coconut milk mixture, whisking until frothy and there are no chunks of tea.

Add the peppers and sauté until softened, another 4 minutes, then stir in the okra, pumpkin / squash, thyme, salt, pepper, coconut milk, chicken broth, and scotch bonnet / habanero pepper if you're using it.