Sentences with phrase «much coconut taste»

If the coconut is emitted from the crust, how much coconut taste is in the chocolate ganache??

Using expeller pressed (refined) coconut oil will also not impart much coconut taste.

Not exact matches

It's extracted from birch trees and has a very low glycemic index, much lower than even agave or coconut palm sugar, and it tastes similar (if a little fresher) than sugar.

Cooked for 20 minutes, in an oven I know was at the right temperature and they were just rawish and doughy once cooled so not to be beaten I've reheated and cooked further they still taste like bad cookie dough and the sauce tastes to much like coconut.

But if you have refined coconut oil, pretty much all of them are neutral tasting.

I also add almond butter for extra protein, and coconut sugar for lower glycemic index... just a few twists that don't change the taste much if at all.

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 have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of flour... also i had to add some flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not good for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.

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.

Making nut butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper, and you can enjoy the cleanest nut butter ever with just the nut (and optionally coconut sugar and sea salt) as the only ingredient, instead of a bunch of chemicals and random ingredients that aren't necessary.

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 love using the coconut oil instead of butter, much healthier and tastes better!!!!

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I use spectrums coconut oil, it works great and tastes much better than palm oil.

As much as I aspire to love stevia, I haven't been able to get on board with it at all — its flavor is the only thing I can taste when I add it to absolutely anything, so coconut sugar has been my # 1 powdered natural sweetener choice for years.

I think I may drain the tomatoes next time to allow the coconut milk to shine a bit more as it has a much more acidic taste with both the diced tomatoes and the juices.

Or they're grainy, or they fall apart, or they taste too much like coconut when I don't want them to.

Coconut sugar has a brown sugar - like taste, but is much lower glycemic - that is why I use it.

Coconut milk is much creamier, almond milk is a little thick but bland if you go for the unsweetened kind, and flax milk tastes like melted vanilla ice cream.

I don't care for coconut so much but you can hardly taste it.

thank you so much... i just made them for thanksgiving b.f. (canadian thanksgiving is today), and they turned out lovely... although, i replaced the sugar with coconut palm sugar and i think it might have overwhelmed the maple - y taste... or perhaps my maple syrup wasn't strong enough... will have to experiment... thanks again...

Plus, as much as I love and believe in coconut oil, I think cookies should taste a bit like butter.

After much testing, and just as much tasting, I narrowed it down to my essentials: quinoa flour, coconut sugar, coconut oil and flax.

These didn't taste very much like Samoas (more like chocolate - coconut honey cake), but they were still delicious!

Hi there... I was very interested in this recipe since I am trying to ingest more coconut oil on a daily basis and I find it too much like just putting slightly better tasting shortening in my mouth... well this is a bit like putting bitter butter in my mouth..

I've had better luck with almond flour recipes, but I much prefer the taste of coconut flour to almond flour, and it fills me much more quickly (and for longer) than almond flour.

Without that extra flavoring you taste too much sweet coconut and lose the authentic blend of sweet and sour.

I'm sure coconut oil would have tasted much better.

It didn't make a huge difference but without the slight coconut flavour, it tasted much more like an apple crumble cake.

The water in the young coconut is generally much sweeter and better tasting.

In my travels around the word I've tasted coconut water from dozens of countries and they all taste a little different, some much better than others.

Find that this coconut milk is much more natural tasting than certain others which have other unnecessary ingredients.

This one was entirely cashew based with no young coconut flesh to be seen which got me thinking: there must be a way to make a raw cheesecake in a much more simple way AND still have it taste amazing (and hopefully also be a little lighter on the wallet!).

Strange...... they tasted much better the first time, so I will try them again using coconut oil.

It's also big news because this stuff tastes so much more like the real thing and, admittedly, kicks my coconut milk variety to the curb.

Coconut butter tastes very much of coconut and is a lot thicker and creamier so it's nicer used as a spread if you enjoy the taste of cCoconut butter tastes very much of coconut and is a lot thicker and creamier so it's nicer used as a spread if you enjoy the taste of ccoconut and is a lot thicker and creamier so it's nicer used as a spread if you enjoy the taste of coconutcoconut.

I don't like coconut very much but you can't even taste the coconut in this recipe.

It's much cheaper than other brands but is pure coconut oil and has all the benefits, (i read a blog from someone who investigated this over other more expensive oils) just «over» refined so it's lost it's taste, so it's good for regular cooking where you don't want it to be coconutty or if you don't want to use the expensive tasty oil and «waste» it.

Put them in a coconut (I am convinced they taste better that way) and eat as much as you like.

Coconut aminos tastes great (it's much sweeter than soy sauce), is soy - free, non-gmo, and does not contain MSG, plus — it has 73 % less sodium compared to soy sauce!

Making them with all coconut oil gives them too much of a coconut taste.

This coconut flour bread tastes so much like white bread, you will be surprised.

I actually could use even more coconut flavor, believe it or not, since I love the taste so much.

The taste is so familiar yet much more exotic: the marriage of caramelized pineapple with fragrant toasted coconut will take you by surprise.

A small handful also contains as much vitamin E as six avocadoes and they have a sweet, creamy taste that de la Pida likens to a blend of almonds and coconut.

I dusted these with coconut flour for visual appeal, but it doesn't really do much for the taste so you can either leave it off or splurge and dust them with organic evaporated powdered cane sugar.

Some things I make with coconut flour will retain a slight coconut taste - but for the most part you can't taste the coconut flavor too much - depending on the brand.

Once mixed with a bit of coconut oil, maple syrup and cacao nibs, it's remarkable how much the stuff actually tastes like chocolate chip cookie dough.

Tangy and salty but not too much of either, it also has coconut milk in the sauce — which doesn't make it taste coconutty, but rather cuts the sourness of the sauce and gives it some nice body.

But, I was disappointed by the overwhelming flavor of the coconut oil - I really did nt taste much else, except the occasional raisin.