My plan was to use coconut milk as many do, but I use so
much coconut milk for other things that I wanted to be able to use something else.
I suppose too
much coconut milk yogurt isn't a bad problem to have though
You also don't need
that much coconut milk (if you use from a can, you only need a couple tablespoons mixed with some water).
Also, I'm curious if drinking too
much coconut milk will give you LBM?
Also, going through
that much coconut milk, if you're not buying it by the case you should be thinking about it.
I've found that gums in carton milks don't make me feel so good and have switched to pretty
much all coconut milk in a can, so it's bound to make some appearances around here too
I really want to make this but is this too
much coconut milk for one serving?
If possible, how
much coconut milk would I add, and how much cocoa powder would I remove?
Hi Anna, perhaps you added to
much coconut milk to the saucepan.
Not exact matches
I am so confused as to whether or not
coconut milk is healthy, it has so
much sat fat and fat in: / is this a healthy
milk?
Are
coconut creams and
milks different to the normal creams which I try not to cook with too
much?
Cooking the lentils in
coconut milk makes each bite
much creamier, while the plum tomatoes, cumin, paprika, cinnamon, curry powder and cayenne pepper add such a lovely blend of flavours.
I might try using 400 ml stock next time instead of
coconut milk, and a few more chickpeas, but it was enjoyed very
much, thanks for the recipe
Made mine with
coconut milk today — probably the yummiest smoothy I ever had, so
much so I had to make two batches after my 3 and 6 year old stole the first lot from me!
Also, there are different volumes of
coconut milk available here, so how
much in milliliters do you use?
Hi Toma, the
coconut milk is
much thicker than
coconut water so it gives the creamiest texture and flavour.
Also, I have noticed you use almond
milk much more than
coconut milk in your recipes.
I'm not so sure about
coconut milk though, as it's
much richer than all of the other options.
No matter how
much I love my store - bought
coconut milk, it doesn't even come close to fresh homemade
coconut milk.
Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8
coconut oil, 1 tbs of almond
milk Why I did it??? Because, I think that the 2tbs of syrup is too
much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little
coconut oil, in the end I saw that the mix is a little hard so I added the
milk.
1 handful of kale 1 celery stalk 1/2 ″ piece of ginger, peeled (less if you don't like so
much spice) 1 apple 1 - 2 cups of
coconut water, filtered water, or vegan
milk
I've seen some of these on pinterest but they all have
coconut milk so I love that yours is
much simpler and the technique to make it creamy because almond
milk does get ice hard.
The
coconut milk is really rich though so I wouldn't use too
much of it.
There are lots of
coconut milk recipes in the web and you don't need
much sweetener to make it taste like pumpkin pie!
I took some time off from this ice cream because I always loved it so
much made with
coconut milk, and about a year ago I discovered that I'm allergic to
coconut.
Coconut cream — Coconut cream is much thicker and richer than coconut milk and is made from simmering four parts shredded coconut in one part
Coconut cream —
Coconut cream is much thicker and richer than coconut milk and is made from simmering four parts shredded coconut in one part
Coconut cream is
much thicker and richer than
coconut milk and is made from simmering four parts shredded coconut in one part
coconut milk and is made from simmering four parts shredded
coconut in one part
coconut in one part water.
Hi Shoshana, Just wondering if you could use So Delicious
coconut milk yogurt as a buttermilk replacement (and if so, how
much would I use?)
I also think a cup of
coconut milk is a bit too
much — very fatty.
i had a cocoa disaster using
coconut milk at my last attempt and pretty
much gave up on it, so this makes me happy!
I love
coconut milk in pretty
much anything.
Hi Jenni, I use Ayam (straight, not light)
coconut cream and
coconut milk for pretty
much everything as I think it is one of the best tasting ones out there and they don't add any thickeners or fillers.
The happy - hour greasebomb gets
much happier (and healthier) with a protein - pumped sauce makeover, made in the Vitamix with cashews, cannellini beans, and antioxidant - rich
coconut milk (versus the usual cheese and sour cream).
Coconut milk kefir also has a
much milder and less - tangy taste than traditional
milk kefir, which makes it a good choice, even for those who aren't dairy free.
I make my almond
milk on a regular basis, in fact it's pretty
much the only
milk I use now, other than the occasional can of
coconut milk.
You're getting tons of Vitamin K and A from the chard, fiber and magnesium from lentils, beta - carotene from carrots, protein from quinoa, vitamin D and calcium from Silk's Unsweetened Almond
Coconut Milk, and SO
much more!
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The non-dairy custard is just as creamy as the original though I did not like the burned sugar crust as
much on the
coconut milk version.
Yes — using
coconut flour in this recipe will make it
much more absorbent (which is probably why you needed some more almond
milk).
I posted a kabocha — apple squash soup with
coconut milk, and I had photos of the kabocha roasted and then just the peels, although I like your photos
MUCH better.
The addition of pineapple, another ubiquitous Hawaiian treat, adds
much - needed tanginess and the
coconut milk, standing in for the dairy that's present in traditional sherbets, adds a light creaminess.
Because the straight pulp is still a bit soft when frozen, too
much alcohol will cause it not to freeze at all... so if you do add some rum, I'd recommend using the
coconut milk and lime juice as well to make sure it turns into an ice - pop.
There are variants; according to Wikipedia the dulce de leche of El Salvador has a soft, crumbly texture, and is almost crystallized; in Colombia and Venezuela, it's called «Arequipe» and may contain cornstarch for a custard - like texture; in the Dominican Republic, the texture is more fudge - like (less
milk is used); in Puerto Rico, a
coconut milk version is apparently popular, but I have found
much else about this yet; and in Mexico, cajeta is most popular, which is dulce de leche made with goat's
milk.
We were excited to make a good, wholesome, creamy soup and got even
much more excited after buying some delicious «Thai Pumpkin Soup» made with
coconut milk and Thai curry from a couple selling linen clothes and this homemade soup at the festival.
Although the texture of canned
coconut milk without guar gum is so totally different, makes you realize how
much difference stabilizers can make.
Green curry is the next one on my list to come up with a recipe for, but they all pretty
much work with
coconut milk and veggies.
In place of the nonfat dry
milk, use
coconut milk powder, which is
much more widely available than it used to be.
If you don't have half a cup, fill up as
much as you can with the
coconut liquid and then add water or almond
milk to compensate the rest of the way.
Other ingredients: Frozen cherries Frozen bananas (makes
much thicker smoothies) Frozen mango or papaya Mixed berries A dab of chocolate soy
milk 3 - 4 dates (pitted) Papaya nectar (Knudsen brand, found in natural food stores)
Coconut nectar (Knudsen brand, found in natural food stores)
The chocolate (the darker, the better) masks
much of the
coconut flavor, so if you're not crazy about
coconut we think you'll still be crazy about
coconut milk chocolate mousse.
While a typical piña colada might be high in calories, this version, with the addition of lite
coconut milk and flax oil, is a
much healthier option.