Sentences with phrase «more coconut liquid»

Remove from heat and add the turmeric and the coconut milk (you can use just the solid coconut part of the can if you like, the more coconut liquid you use, the more watery it will be, that's fine but you just may have to cook it longer to have the coconut milk evaporate)

Not exact matches

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

I used anjoman dates from my local ethnic grocer (v cheap and delicious) but the processor consistency was sticky so I added some coconut milk to make it more liquid.

Hi Lori, yes this would be a fine substitute — but you may need to add a little more liquid for the coconut flour!

Feel free to add more coconut oil and maple syrup to make the mixture more liquid x

Therefore, the more coconut flour you use in a recipe, the more liquid and eggs (for leavening and binding) you'll need.

You would need to do some experimentation with the coconut flour, it definitely reacts differently than almond flour as it soaks up a lot more liquid.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

Coconut flour is hard to substitute, but if you do attempt with another flour, be sure to decrease the liquid as coconut flour is highly absorbent and requires more Coconut flour is hard to substitute, but if you do attempt with another flour, be sure to decrease the liquid as coconut flour is highly absorbent and requires more coconut flour is highly absorbent and requires more liquid!

170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold water

Coconut flour absorbs liquid more readily, so you need to reduce the amount.

Coconut flour absorbs several times its own volume in liquid, which means you need many more eggs / much more liquid ingredients in a coconut flour Coconut flour absorbs several times its own volume in liquid, which means you need many more eggs / much more liquid ingredients in a coconut flour coconut flour cookie.

The participants did report more abdominal bloating after drinking the coconut water, but they consumed 2 to 2.5 liters of the liquid — much more than a typical 8 - ounce serving.

If you use smooth nut butter, you may need to add a little extra hemp seed / desiccated coconut to help hold the balls together as there may be more liquid.

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

I want to make this over the weekend and have one question regarding the coconut oil: should I measure it in its solid form or should it be warmed more to a liquid and then measured.

Or you can leave it out and add a little more coconut sugar and non-dairy milk (for extra liquid).

Fractionated «coconut oil», sometimes referred to as «MCT Oil» and more recently marketed as «Liquid Coconut Oil,» is a refined product derived from coconcoconut oil», sometimes referred to as «MCT Oil» and more recently marketed as «Liquid Coconut Oil,» is a refined product derived from coconCoconut Oil,» is a refined product derived from coconutcoconut oil.

Anna Rhoades, I often use Coconut Secret's Coconut Nectar in place of agave as it's also a sticky liquid (so it doesn't change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.

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.

You can make them more virtuous by using unrefined granulated sugar like coconut palm sugar, and unrefined liquid sugars like honey and maple syrup.

Add coconut cream, I usually add the creamy part first and if soup needs more liquid I continue to add some of the coconut liquid.

Because they are liquid, these oils aren't likely to whip up unless they are first blended with more solid fats like coconut oil, shea butter or cocoa butter.

of liquid oils to the mix, makes coconut oil feel like it's wrapped in warm blankets — they help coax it into relaxing and remaining softer and more pliable

You may need to add more liquid if you let it sit — coconut flour is extremely absorbent.

I was pretty generous with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added more salt to the liquid mix of coconut oil, honey, brown sugar, butter, and vanilla extract.

The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!

You can substitute your preferred sugar 1:1, such as refined white sugar or coconut sugar (which has more of an unrefined, molasses - quality taste) but please take note that if you prefer to use a liquid sweetener such as agave nectar, it can change the consistency and taste of my recipe.

Hi Marie - I wouldn't use coconut flour because it's much drier and requires more liquid.

If the chocolate seems to thick, add more of the reserved liquid from the coconut milk.

* If you use the optional protein powder and coconut flour to make it more «cake - like» and filling, you'll likely want to add 2 - 3 tablespoons more liquid so it mixes well.

I made these last night and the batter seemed very liquid, even though like someone else I added the shredded coconut to the mix AND sprinkled more on top when it was in the baking tin.

Add more liquid if needed I didn't sweeten it but you can add maple syrup, coconut sugar or dates.

It's very different to the canned coconut milk I'm used to which is definitely a liquid and is actually 50 % (or more) water.

I found that the recipe didn't have enough liquid in it and ended up adding more coconut milk, which is what I used for the non-dairy milk.

Anyway, coconut flour is much different than other flours and requires A LOT more liquids (or eggs).

Start with 1/3 cup and if batter is too liquid, add a bit a teaspoons more of coconut flour at a time.

Since this is my first time cooking with coconut flour, I would like to cook these pancakes a few more times as written before I try different liquids like mashed blueberries, overripe bananas or soaked zucchinis or carrots.

I also added 1 more tablespoon of coconut flour since my first attempt needed a little more flour to soak up the liquid and 1 tablespoon of coconut flour goes a long way.

For more information on this see: Is Liquid Coconut Oil that stays Liquid in Your Refrigerator Real Coconut Oil?

canned light coconut milk 1 cup one bone broth or vegetable broth (more if you want more liquid in the final dish)

Derived from Unrefined Virgin Coconut Oil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much more...

Took a bit longer than expected but came out well... it's almost thai flavored w / the coconut / lime combo, so I'd swap in thai basil next time and a bit more cashews or maybe walnuts for a bit more crunch (the cashews absorbed too much liquid and got soggy).

If you don't have coconut flour you can use any other type of flour of choice, however, the amount will have to be more than what I have used in this recipe since coconut flour absorbs a lot of liquid.

I think it would work fine w / GF free flour however you will need more since coconut flour absorbs a lot of liquid and behaves differently.

Michelle, I haven't played around with this recipe using other flours, but if you can tolerate coconut flour, that may work (if you want to play with the recipe, start with much less coconut flour because it absorbs more liquid than almond flour).

Coconut flour is a lot more absorbent than almond meal so the liquid to dry ratio will be much different.

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.

Next time I will add more liquid - maybe equal ratios of water and coconut milk.

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.