After the pie is chilled and set, it's covered with whipped topping and
more toasted coconut,,
Spoon batter onto a griddle and sprinkle with
more toasted coconut.
Not exact matches
In Fort Worth, people enjoy Caramel deLites, which are
more cookie than
coconut, vanilla - flavored cookie drizzled with a milkier chocolate; a few miles east, in Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its
coconut is noticeably
more toasted.
If you prefer a
more coconutty flavour,
toast the
coconut lightly in a pan and let cool, before stirring through the ice cream and also sprinkling on top.
I served mine with
more blueberries, some
toasted walnuts,
coconut cream and a drizzle of maple syrup.
Made exactly as written but I decorated a bit
more with a ring of pecan halves and then a circle of
toasted coconut inside that.
This tropical
toasted coconut stovetop granola is filled with flavor and texture, comes together in no time on the stovetop, and makes you feel like you're on vacation - need I say
more?!
Val of
More than Burnt
Toast: Spicy Chicken Stew Helene of La Cuisine de Helene: Spicy Tomato and White Bean Soup Aggie of Aggie's Kitchen: Orange - Saffron Shrimp and Snapper Stew Jamie of Mom's Cooking Club: Spicy Sausage Chili Shelby of The Life & Loves of Grumpy's Honeybunch: Shrimp and Butternut Squash in
Coconut Milk Broth
Roasting the strawberries brings out the sweet flavor even
more and the addition of the
toasted coconut is dynamite!
Coconut milk oats mixed with a sweet mango sauce and topped with toasted coconut, more mango and b
Coconut milk oats mixed with a sweet mango sauce and topped with
toasted coconut, more mango and b
coconut,
more mango and bananas.
Put 2 ladles of curry into each bowl, divide swiss chard, noodles,
toasted spiced chickpeas,
more parsley and
coconut milk between them.
1 and 1/4 cup of almond milk (I used
toasted coconut unsweetened milk)-- cashew,
coconut or whatever you use I scoop of Vega One
coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of
coconut flakes plus
more for garnishing
I decided to use
coconut oil for a
more tropical flavor, and
toasted the walnuts (because why not?)
It's not a sunscreen - style
coconut, but
more of a
toasted coconut aroma.
Added
toasted coconut flakes for a bit
more flavor and texture.
Recently my dude and I have been consciously making an effort to cook «
more exciting» breakfasts / brunches on the weekends, other than scrambled eggs and avocado
toast (nothing wrong with that of course, but sometimes you just need to change things up) and we started last weekend with these Brown Sugar, Blueberry and
Coconut Pancakes!
Ingredients: 3/4 cup all purpose flour 1/2 cup
coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus
more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and
toasted coconut flakes
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered almonds, roasted
coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
With some of the dough, I added Andes mint pieces and then with
more of the dough (it makes a lot, I tell you, especially small cookies) I added some
toasted, unsweetened shredded
coconut and topped them with a Hershey's Coconut Crème Kiss as soon as they came out of th
coconut and topped them with a Hershey's
Coconut Crème Kiss as soon as they came out of th
Coconut Crème Kiss as soon as they came out of the oven.
To read
more about the show and some of the challenges click on this link: Food Network Blog Let's start baking...
Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
I prefer to top these waffles with flaked,
toasted coconut and a little
more maple syrup than is probably considered healthy.
It's a moist chocolate cake filled and frosted with raspberry buttercream, with layers of almond macaron shells, decorated with a river of
toasted Italian meringue, dark chocolate ganache drips,
coconut rafaellos, cocoa crumble,
more macarons, and strawberries.
Arrange nuts in a single layer on a heavy baking sheet, and bake at 350 ° for as little as two minutes for flaked
coconut to five or
more minutes (for dense nuts like almonds); shake the pan or stir frequently so the nuts
toast evenly — they tend to brown on the bottom
more quickly.
Finish with a
coconut pasta layer, optionally garnish with
more cream and
toasted almonds.
Top with
toasted coconut, extra caramel sauce and melted chocolate chips for an even
more cookie - like indulgence.
;) Pecan -
coconut bread pudding from a great book I should use
more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly
toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened
coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
Not only is this recipe simple and quick, it's also customizable and becomes even
more exciting when topped with banana slices, peanut butter, maple syrup and
toasted coconut flakes.
1 cup plain or unsweetened
coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped
toasted walnuts 2 tablespoons
coconut flakes plus
more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
Sprinkle it with
toasted coconut flakes, and a spoonful of
coconut cream for
more decadence!
Just imagine moist and flavorful cupcakes with chocolate chips and
toasted coconut in the batter and bite sized Magic Cookie Bar placed on op of vanilla frosting, sprinkled with
more chocolate chips and drizzled with sweetened condensed milk.
Young
coconut meat is
more of a soft gel consistency and doesn't shred or
toast.
Made with shredded
coconut,
coconut milk,
coconut oil, and
toasted coconut flakes, this cake is packed with the tropical fruit Pinterest users are clamoring for 20 %
more frequently than this time last year.
Breakfast Triple Berry Crisp,
Coconut Yogurt Hash Browns with Veggies Tofu Scramble, Fruit,
Toast Stove - Top Oatmeal, Green Smoothie x2 Quinoa Porridge with»» [read
more] «``
Gooey Chocolate Oatmeal Cookies Breakfast French
Toast, Fruit Hash Browns with Veggies x2 Loaded Stove Top Oatmeal (berries, nuts & seeds) x2 Strawberry - Bran Muffins
Coconut Yogurt, Homemade Granola, Fruit Blueberry»» [read
more] «``
In the weekends when we had
more time we'd cook eggs, but poached eggs on
toast every single weekend can also get a bit monotonous so I started thinking of different ways we could have eggs such as blueberry
coconut pancakes, maca cacao hotcakes, or baked eggs with spinach and beans!
You'll find my Peppermint Bark Popcorn with
Toasted Coconut, Butternut Squash, Hummus & Guacamole Dip, and so much
more.
2 pieces of gluten free bread,
toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or
coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or
more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or
more to taste
In addition to its unbeatable flavor, this two - pack of Califia Farms
Toasted Coconut Almondmilk features 50 percent
more calcium than regular milk.
I made half with the
toasted coconut and half without to see which way I like them better and I have to say, they're already pretty high on the notch scale alone but the
coconut takes them up about five
more notches.
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly sliced + 6 Persian cucumbers, diced + 1 bunch scallions, thinly sliced + 2 avocados, pitted, peeled and sliced + 8 T
toasted sesame oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C
coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus
more for sprinkling + wasabi - flavored
toasted nori sheets, crumbled, for garnish (optional)
From my understanding expeller pressed oils are exposed to a higher processing temperature which gives it
more of a «
toasted» taste whereas cold - pressed taste
more like pure
coconut and are processed at lower temperatures.
For a
more tropical feel, sprinkle
toasted coconut flakes on top!
Once the gelatin is set, carefully remove the side of the form, and decorate with
toasted coconut chips, and
more peach slices.
Pin It Ingredients: Strawberry Puree Layer: 1/2 cup
coconut water 1 1/2 cups frozen strawberries 1 frozen small banana Pineapple Layer: 2 cups pineapple chunks 1/2 cup Silk Nutchello Toasted Coconut + Cashews 1 frozen medium banana Read more at... Continue Re
coconut water 1 1/2 cups frozen strawberries 1 frozen small banana Pineapple Layer: 2 cups pineapple chunks 1/2 cup Silk Nutchello
Toasted Coconut + Cashews 1 frozen medium banana Read more at... Continue Re
Coconut + Cashews 1 frozen medium banana Read
more at... Continue Reading →
Caramel Rum Pina Colada Bundt Cake: Moist and dense pineapple upside down
coconut pound cake topped with rum glaze and
toasted... Read
more...
2 cups rolled oats 1/2 cup chopped walnuts,
toasted 1/4 cup pepitas (hulled pumpkin seeds),
toasted 1/4 cup hazelnuts,
toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon
coconut oil, melted, plus
more for greasing pan
for the cake 2/3 cup
toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup boiling water 1/4 cup ground flax seeds 1/2 cup melted extra virgin
coconut oil, plus
more for oiling the pan 1 1/2 cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
The taste is so familiar yet much
more exotic: the marriage of caramelized pineapple with fragrant
toasted coconut will take you by surprise.
2 5 - ounce cans
coconut cream, chilled 7 ounces semisweet chocolate, roughly chopped 1/2 cup aquafaba (the liquid strained from one 15 - ounce can chickpeas) 1/4 teaspoon cream of tartar Kosher salt 6 tablespoons
coconut sugar plus
more for serving
Toasted coconut flakes for serving
Since this combination was a bit on the «light» side compared to the multi-course meals to which we were accustomed, the creative person in charge of setting up breakfast that day had plenty of fresh fruit, berries and a bag of
toasted coconut chips made by Dang so everyone could dress up their yogurt and granola bowls and make them a bit
more exciting and substantial.