Sentences with phrase «little coconut flavor»

However, unless you get the refined version, it's got a little coconut flavor to it.

There might be a little coconut flavor, but since I cook with coconut all the time, I'm so used to its flavor and find it to be quite neutral.

No machine, no gluten, no dairy, precious little coconut flavor.

Not exact matches

I sprinkled some coconut shreds on top which definitely brought the flavor up a little, but other than that I added just a little more baking powder cause my first batch didn't rise as much as I had wanted it to.

Perhaps a little coconut extract for some extra flavor?

Even though it's a little more fatty, sometimes it's nice to add some coconut milk in there too for flavor.

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

These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed walnuts, cacao powder, and ground cinnamon, which helps to hold them together and provide a slightly firm texture.

I used a little bit of cream cheese to give it a cherry cheesecake flavor, but you can omit the cream cheese or substitute coconut cream and a dash of lemon juice if you're avoiding dairy.

All you really need is shredded coconut, egg whites, a little bit of sugar, pinch of salt and flavored extract to make these Simple Coconut Maccoconut, egg whites, a little bit of sugar, pinch of salt and flavored extract to make these Simple Coconut MacCoconut Macaroons.

Coconut flavor is good, but little bits of coconut stick in Coconut flavor is good, but little bits of coconut stick in coconut stick in teeth..

They are a little chocolate cup filled with coconut and coconut oil «butter» and can be flavored however you'd like.

These babies are packed with coconut flavor and well worth a little investigation to find.

The flavor of unsweetened coconut is good, but the texture is sooo much better when you give it a little toast!

No Bake Mini Cranberry Coconut Lime Cheesecake combines your favorite refreshing flavors into a tasty little dessert.

All of those flavors might sound a little sweet for soup but the coconut milk is actually very subtle and the vegetable broth and onion balance it all out.

The use of almond flour and coconut oil create a moist and «buttery» flavor to these delicious little muffins!

Flaked sweetened coconut is high in saturated fat for a plant food (nearly 94 percent of the fat is saturated), but a little offers nutty flavor to the batter and texture to the topping.

One quick note, I like a darker caramel sauce, its a little richer in flavor and since it has to compete with the awesome flavors of the coconut and cashews we can't skimp on the right kind of caramel.

While those are a little out of reach (at least until my spring break vacation), there is one tropical fruit with incredible health benefits and flavor that can be enjoyed year round: coconut!

I decided to fill the swirls in these buns with little bits of apple and golden raisins enveloped with the delicious flavor of coconut.

I used my basic smoothie formula to come up with this Double Chocolate Chai Smoothie: 1 cup liquid like almond milk or coconut water, greens, creamy fruit like banana or mango, additional fruits and veggies, a little healthy fat, a little protein, a little fiber, a little stevia, additional nutrient boosters like cacao, maca, goji, acai, etc., and spices and / or flavorings.

A good helping of coconut oil for creaminess and a little vanilla for flavor.

But to give this lassi recipe a little twist, I added a dash of rose water to it, which mingles nicely with the coconut and strawberry flavors.

There is a bit of a coconut flavor, but you can help to disguise the coconut flavor with a little extra vanilla.

The tomato paste gives it a little bit of texture and a different flavor, but you could add 1 or 2 tbsp of coconut aminos and I'm sure it would taste delicious.

A little less coconut cream and a few drops of essential oil make a world of difference in flavor and texture.

A little sweet for my taste but I loved the heavy coconut flavors and I decided to replicate it at home.

Using the coconut milk and curry spices of South Asia, you can turn an unassuming little bowl of squash soup into an exotic flavor fest.

Some reviewers suggested cooking the rice with a little coconut milk to add even more flavor, but I like it as is.

All this recipes requires is roasting whole sweet potatoes in the oven until tender, mashing their innards with a little sour cream (optional, but it really gives them a great creamy flavor - some butter or coconut oil could take its place) and spice (again, optional, but some cinnamon and nutmeg is awesome here).

The first time I made them I used unrefined coconut oil which gave the dough a little bit of a coconut flavor.

These breakfast bowls draw inspiration from banana nut bread — with a little bit of coconut sprinkled in for added flavor.

This is mild - flavored Coconut Flour Bread is what my family reaches for when we just need a little something extra on our plates.

A little coconut milk instead of dairy adds a subtle exotic flavor and helps to provide the creaminess I really enjoyed, and keeps this soup vegan.

It's sweet, spicy, a little tangy, with flavors of garlic, hot pepper, ginger, sesame, coconut and mostly peanuts of course.

davinci syrup is in liquid form, so you can try increasing the coconut milk (or melted butter if you need higher ratio) and adding a little more unsweetened chocolate powder & Truvia for the flavor intensity.

Thin it out with a little coconut milk or coconut beverage to give it a little richer flavor, though adding a little more water if you prefer is also fine.

Nothing need be lost, and with a little bit of coconut oil, an ice cube tray and a freezer, you can save your lovely bouquet of herbs for later, but still enjoy the same fresh flavor you would expect the morning you picked them.

With rich flavor from the tangy kefir, nutty whole wheat flour and hint of coconut, these biscuits are so delicious you might just skip the butter (although with a little strawberry rhubarb jam — wow!).

Virgin coconut oil also has a light, sweet and nutty coconut flavor and aroma whereas refined and other highly refined coconut oils have very little if any flavor.

If you're thinking about adding a little extra flavor to your coconut cake you can add a filling in between the layers.

While I love coconut, I am feeling a little «overloaded» with coconut flavor.

I'd lean toward cashew butter, as it's a little more bland (better canvas for other flavors), and you could use it to replace both the tahini AND the coconut butter in the cleanse (if you wanted), thus saving you $ $!

I also add organic coconut butter to smoothies to give them a little more depth of flavor, and I've been known to eat it right out of the jar because it's just so darned good.

A little flavor from the coconut milk is apparent, but I like it.

You could also replace with soy sauce or coconut aminos, the flavor will be a little different, but it's a good second choice.

To cut down on time, a little unfiltered cider vinegar gives this quick batter some tang; sambar powder (a spice blend) and coconut add traditional flavor.

With a little kitchen wizardry (the right amount of coconut milk, lemon juice, salt, and garlic powder), the yeast takes on a signature nacho cheese flavor.

These creamy, dreamy fudge pops are extra decadent and a little tropical in flavor thanks to — you guessed it — coconut milk.