Sentences with phrase «much of a coconut flavor»

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.

You can make this kosher easily by substituting chicken fat or coconut oil for the butter, but if you go with coconut oil, I'd go with one that doesn't have much of a coconut flavor or odor.

My partner doesn't like coconut and I fear there would be too much of a coconut flavor come through... Thanks for your thoughts.

Virgin or extra-virgin coconut oil retains much of its coconut flavor and aroma.

Not exact matches

The filling is studded with toasted pecans and toasted coconut; the toasting takes mere minutes but adds so much in terms of flavor and texture.

Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor of coconuts over peanut or almond butter, then maybe they will get some much needed fat into their systems if they eat the coconut oil while they are refusing the nut butters.

And although I don't like to much of a strong coconut flavor I think I will try these out.

The flavor of unsweetened coconut is good, but the texture is sooo much better when you give it a little toast!

None of us like the coconut flavor / smell very much, so it makes it simpler to just get expeller - pressed in bulk.

It turned out the cream of coconut did not flavor it much but i think it made the cake really really soft.

I don't tend to use coconut flour as much simply because I am not as fond of the flavor and texture but will use it occasionally.

Vegetarian Thai red curry is easy to make, full of delicious creamy coconut and spicy flavors but so much better, and no doubt better for you, than any takeout.

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

These granola bars are my grown - up alternative: so much of the delicious chocolate - and - coconut flavor, but done in a healthier way.

I used sunflower oil instead of coconut as I was worried that much coconut would come through in the flavor.

Because it originates from the coconut, it has a somewhat coconut - y flavor, which makes adding less sugar to your baked goods much easier less of an issue, if you're battling a sweet tooth.

Even compared to coconut sugar — and you know how much I love the flavor of coconut sugar.

I now have more of a stew without so much coconut flavor.

Because several friends mentioned to me how much they loved the coconut butter — one friend admitted to stashing the jar in a random place in the kitchen cabinets so she could keep it exclusively for herself — I keep thinking of a 2.0 version — toasted coconut butter to add depth of flavor and brilliant caramel color.

In fact, I prefer homemade coconut milk from shredded coconut over fresh because the coconut flavor of shredded coconut is much more mellow.

Be aware that the flavor of homemade coconut milk is much more pronounced compared to the coconut milk from the store.

As much as I love, love, love coconut oil (and ghee and lard for non-vegan meals), and will certainly continue to use it, some dishes simply work better with the flavor of olive oil.

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

I tried it once as is and it was great but a bit too much coconut flavor so I used ghee instead of coconut oil and that really helped.

These Chocolate Coconut Almond Cups are a paleo version of Almond Joy - with just as much coconut flavor and rich chocolate but without all of the artificiaCoconut Almond Cups are a paleo version of Almond Joy - with just as much coconut flavor and rich chocolate but without all of the artificiacoconut flavor and rich chocolate but without all of the artificial junk!

My book contains flavors of coconut milk ice cream alternatives that you won't find in stores and they're much lower in sugar than the conventional brands, even those found in natural foods stores.

Because it originates from the coconut, it has a somewhat coconut - y flavor, which makes adding less sugar to your baked goods much easier less of an issue, if you're battling a sweet tooth.

I made it with whole wheat flour, since I don't even know what «whole whole wheat» is, and i used maple syrup, coconut oil and lemons right off the tree, Strangely, I have a hard time picking up much of the lemon flavor, but the gentle blend of coconut, wheat & lemon - whiff flavors are perfectly balanced.

Now I'm thinking of making it with just vanilla flavor and no coconut, because I loved the texture so much!