Put the desiccated coconut and sea salt into a large bowl and add
the melted coconut cream mixture.
Not exact matches
For the hot chocolate, combine the unrefrigerated
coconut milk, heavy
cream, regular milk, sweetened condensed milk, chocolate, vanilla and salt together in a large saucepan and stir constantly until the chocolate is
melted and the
mixture has heated.
once my
cream cheese filling and streusel topping were ready, i whisked my room - temperature eggs into the yogurt / milk
mixture, followed by the
melted the
coconut oil.
In a small saucepan
melt the honey and the
coconut cream concentrate together, stirring until the
mixture is thin and very hot but not simmering.
When the
mixture is smooth, add the
melted coconut oil and blend until combined and you have a smooth thick
cream.
Mix together the remaining
melted chocolate and
coconut whipped
cream and fill the moulds with the
mixture.
Place almonds, walnuts, cacao powder, date syrup, rolled oats and
melted coconut cream in a food processor process until
mixture sticks together.
Then blended that
mixture in with some
coconut cream for a rich, creamy texture that
melts in your mouth.
Starting and end with the flour
mixture, alternate adding the dry ingredients with the
melted green tea ice
cream to the sugar /
coconut oil blend.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp
coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy
cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan
melt coconut oil, add goat cheese and allow to
melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the
melted goat cheese
mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese
mixture with the pasta and serve this delicious healthy kids meal
Then make a selection or
mixture of the creamy fats you have in your fridge: i.e.
coconut - milk yogurt or full - fat greek yogurt, heavy
cream, creme freche,
melted unsalted organic butter, goat's milk
cream cheese, and maybe add a 1/2 tsp of lemon - flavored cod liver oil for your omega - 3s, etc..