If too wet, add a little
more dried coconut.
If you can't find coconut water, you could sub water and either add
some more dried coconut or a couple of tablespoons of coconut milk from the can.
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 found I had to add some
more coconut oil because otherwise the mixture was too
dry, and I also had to add some fruit syrup, as the dates I got were a bit
dry and not sweet enough.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon
coconut sugar 1/2 tablespoon active
dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus
more for brushing the blossoms 1 small zucchini — finely shredded (optional)
If you feel it's
drying out you can always add a little
more water and
coconut milk!
Crust about 1 1/2 cup raw pistachios 1/2 cup
dried coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave syrup or
more until sticky
Repeat with the rest of the mixture adding
more coconut oil when the pan
dries out.
I would add
more flour, because
coconut flour
drys everything out.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp
coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or
more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
More commonly known as
dried or desiccated, dehydrated
coconut is unsweetened and typically available in shredded or flaked form.
I added in 1 Tbsp of cocoa powder with the
dry ingredients to make this
more chocolatey and used canola oil instead of
coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.
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 completely
The palate is light and
dry with
more coconut and a smooth, nutty finish.»
I used honey rather than agave, and 4 cups of unsulphured
coconut (it is
drier than sulphured, and for some reason, I've found that I need to use
more).
I blend half banana and half pineapple with a dash of bourbon vanilla extract and a large pinch of sea salt and sprinkle it with shredded
dried coconut more diced pineapple and organic stevia!!!
If it's too wet,
dry it up with either
more coconut flour or
more protein pow.
You may need to add
more coconut milk if the mixture is looking too
dry.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp),
dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (about 2 cups)
coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
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.
More of a
coconut and
dried mango...
Shredded
coconut is mostly
dry, but it usually retains
more moisture than full - on desiccated
coconut.
Well, it turned out to be
more coconut - y and very
dry on the top but moist on the bottom.
I think
coconut oil can be a little
drying for certain skin types or in certain climates — I notice that in the middle of winter (when the air is very
dry here), it has a
more drying effect.
My oily skin makes
MORE oil when I try to
dry it out and LESS when I apply just a tiny dot or two of
coconut oil.
You can also get
coconut fat by using
more coconut milk and
dried coconut.
Easy One - Bowl Blondies are quick to make and completely customizable, from classic chocolate chips to your favorite candy, nuts,
dried fruit,
coconut, and
more!
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus
more if needed ** 1 cup diced
dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
You could also add in extras like plain popcorn, pumpkin seeds,
dried fruit, or unsweetened
coconut to make
more of a spiced trail mix.
In place of the nonfat
dry milk, use
coconut milk powder, which is much
more widely available than it used to be.
Once I added in the cocoa powder and the honey it got even
more dry and I ended up putting just about a full quarter cup
more coconut oil in just to make it slightly spreadable and it still felt grainy and chalky in my mouth.
Hi Marie - I wouldn't use
coconut flour because it's much
drier and requires
more liquid.
So I have already made two loaves in two weeks (the 2nd loaf was gone in less than 3 days) and just now I made three
more (Cinnamon Raisin, Kalamata Olive, and Mandarin zest with
coconut flakes, sunflower seeds and some
dried fruits) they look awesome just got to wait 12
more hours to see how they TASTE!!!
The most accepted theory is that
coconuts are classified as drupes (
more specifically «
dry drupes»).
Elise March 24, 2009 Alvarado Street bread, carob covered raisins,
coconut date rolls, dates,
dried papaya, edamame, figs, hummus, odwalla bar, popcorn, soy latte, soy milk, soy nuts, soy yogurt, tortilla wrap, vegan cake Read
more >
20 g / 1/4 cup desiccated
coconut 20 g / 1/4 cup blanched almond flakes +
more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
4 cups dates (pitted if they aren't already) 1/2 cup unsweetened
dried coconut plus
more for rolling 1 cup cashew (or pieces as they are infinitely cheaper) 1/2 cup
coconut oil
The
coconut oil will become very
dry, crumbly, and hard to work with if left
more than an hour in the fridge.
I used
coconut oil in both my brown and white parts, but if you want, you can use 1/2 cup of
dried fruit of your choice Read
more
If you want them
drier: add a bit
more of the
coconut flour or cocoa.
I did add about a tablespoon of
coconut oil rather than
more honey and also added some
dried cranberries for tartness.
Wet ingredients: 3 Large Eggs (beaten) 1 1/2 Cups Warm Water (add up to 1/4
more if too
dry) 6 Tbsp (3 oz) Organic melted butter, canola, olive, or
coconut oil 2 Tbsp Honey (optional)
I was drawn to this recipe because of the
coconut and
dried mango... these lend a tropical «vibe» that's
more than welcome this time of year!
Add
more nuts,
coconut,
dried fruit, etc. as desired.
With my knowledge of cooking with
coconut oil, I know that once it hits cold ingredients (the milk) that it coagulates and so I decided to add the whole wet mixture (
coconut oil, sugar, milk, vanilla) into the microwave to liquefy it all once
more before adding the
dry ingredients and the overall consistency of my cookie dough was moist and sticky — not crumbly at all.
* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened
coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus
more for serving * 2 tablespoons
coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped
dried mango (I used organic, unsweetened
dried mango)
Some recipes call for a
more substantial stuffing with the spices ground with a little
dry roasted
coconut and made into a thick paste with water.
Stirring in some shredded
coconut,
dried fruit and almonds makes them a bit
more interesting, and is encouraged.
For a nut - free option, use 1/4 cup desiccated
coconut instead of almonds or
more freeze -
dried raspberries.
1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to
dry out the mix later) 1tbsp high protein nuts n
more white chocolate peanut butter 1tbsp
coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds