Sentences with phrase «of coconut flavor from»

This coconut risotto satisfies my coconut craving all year around — it is full of coconut flavor from both shredded coconut and coconut milk.

Not exact matches

If you want to try it with all coconut cream I think it would be fine, however I'd recommend increasing the lemon by a couple of tsp as well as adding some onion and garlic powder since you'll lose the flavor from the mayo.

The natural juices from the fruits combined with the mellow flavor of coconut -LSB-...]

The lettuce wraps are packed with flavor from the combination of coconut aminos and shiitake mushrooms.

Vita Coco is the leader in coconut water in the U.S. Available in a variety of flavors, Vita Coco is never from concentrate and is an excellent source of hydration.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

Most of the flavor comes from the antioxidant - heavy dark chocolate and mineral - rich shredded coconut (use the unsweetened kind to keep the sugar count low).

All of the flavors from strawberry to coconut to cardamon to pistachio sound incredible together!

Not really sweet enough to be considered a dessert, but bold in flavors of apricot soaked in Grand Marnier, creamy sweet potato, and hints of orange zest, sweet coconut, and a slight nuttiness from almond flour and pecans.

Without it you get a hint of coconut flavor and, of course, the texture from the coconut, but I want to really taste it.

The sharp spice from the chili flakes and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of garlic, shallots, and ginger simmering in coconut milk.

The Vanilla Bean Cheesecake layer is made from a simple mixture of Cashews, Refined Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and SoCoconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Sococonut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Soy Milk.

The third ingredient is coconut butter, so it's basically a surge of coconut flavor, with a butteriness to it from the ghee.

You can use coconut milk in the carton or full fat from the can — full fat is best because of its flavor.

Made from the reduced sap of coconut palms, coconut nectar has a sweet, tangy, taste with no coconut flavor.

Double the Coconut: Lots of coconut flavor obviously with great nuttiness from the pumpkin seeds and Coconut: Lots of coconut flavor obviously with great nuttiness from the pumpkin seeds and coconut flavor obviously with great nuttiness from the pumpkin seeds and sesame.

They have a dose of healthy fat from the avocado and shredded coconut, while the pumpkin seeds, cocoa powder, dates, pecans, and chia seeds help bring awesome flavors and textures to the party.

But once that is totally out of the equation, you can incorporate flavors to your baked goods just by the choice of flour you use — suddenly you can choose from hazelnuts, almonds, coconut, quinoa, buckwheat, gosh the list of choices goes on and on and on.

This recipe turns a creative mix of nutritional yeast, coconut milk, and tahini into a savory cheddar - flavored sauce that gets its color from... drumroll please... baby - food carrots!

The spice from the red curry paste mingles with the creamy coconut milk and delivers tons of flavor in this dish!

Jamaican Lime Banana Bread (adapted from Cooking Light): Rum, lime & coconut are featured in our tempting banana bread bringing flavors of the Caribbean and thoughts of swaying palm trees and sandy beaches to the table.

Some newer products include CocoZona coconut water made 100 percent from the island fruit, as well as the new line of AriZona waters, including Vapor Water with added electrolytes and Rescue Water, which is infused with vitamins, antioxidants and just a hint of flavor.

The coconut part of the pina colada mainly comes from coconut sugar and coconut butter, which both give just a subtle sweetness and flavor, but I also sprinkled some shredded coconut on top for fun.

Here's a quick & easy, packed - full - of - flavor slurpy bowl of goodness from Super Natural Cooking: Noodles, tofu, and onions swimming in a rich, creamy coconut curry broth.

From spicy curry to island fresh piña coladas, our organic coconut milk can give your recipe that extra jolt of exotic flavor.

They had a great nutty flavor from the pecans, coconut, and oats, and just a hint of sweetness from the agave, mashed banana, and dried blueberries.

We heart cilantro — added to the combination of the toasted coconut and the hint of spice from the jalapeño, this rice has a great burst of flavor.

So this way, I got the flavor of the butter but the cookies» height from coconut oil.

The soup gets a nice dose of creaminess from canned coconut milk and a pop of fresh flavor from a sprinkling of cilantro leaves.

You get some texture from the toasted coconut and the big first of coconut flavor in the cookie dough is all I need.

An unbeatable combination of coconut with shrimps flavored with mustard paste — this recipe comes from the rich cuisine of eastern India!

Packed full of flavors and nutrients from pumpkin seeds, cacao nibs, cinnamon, coconut cream, etc..

There is even a buttery flavor that is going on actually from the combo of coconut oil and vanilla combined.

For those of you concerned about these cookies having a coconut flavor from the coconut oil, know that it's very mild, especially if you use the refined stuff.

These breakfast bowls draw inspiration from banana nut bread — with a little bit of coconut sprinkled in for added flavor.

In fact, I'd argue that the coconut oil enhances the flavors of the other ingredients — the dark caramel of the coconut sugar, the nuttiness from the quinoa flour and even the sweetness from the chocolate chips.

Ingredients, Nut Butter Buddha bar: (* Organic) Complete Protein Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *, Chocolate Liquor, Cane Sugar *, Almonds, Date Paste *, Dried Cherries (Cherries, Sunflower Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries: Extracts of Grape Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi) Oil, Inulin (From Chicory Root), Buckwheat, Cocoa Powder, Chia Seeds, Natural Coconut Flavor, Hemp Seeds, Organic Vanilla Extract, Sunflower Lecithin, Sea Salt, Natural Cherry Flavor.

I do, however, love coconut and almonds and (obvi) chocolate, so the idea of an Almond Joy - ish bar that has those flavors combined in a healthier, better - tasting package, made from natural ingredients rather than who - knows - what, is right up my alley.

With the warming flavors of cinnamon and nutmeg, the sweetness from the bananas, the caramel undertones from the coconut sugar and the heartiness of the quinoa + oat blend, I wish every day started with these quinoa breakfast bars.

Fresh from inland coconut groves of Thailand, C2O Pure coconut water fuses a unique, full - flavor profile with all of the naturally occurring electrolytes sweet mother nature has to offer.

You'll enjoy the flavor of nourishment, especially since this recipe includes our DIY for home made coconut milk — you can avoid the BPA from canned coconut milk.

The combination of the two creates muffins that are soft and cake - like from the coconut flour, while the oat flour gives them great heartiness, structure, and a slightly nutty flavor.

Sautéed carrots add a bit of sweetness, coconut milk adds creaminess, and that savory, got ta have it flavor comes from curry powder, ground cumin, and a hefty amount of natural peanut butter.

With rich flavor from the tangy kefir, nutty whole wheat flour and hint of coconut, these biscuits are so delicious you might just skip the butter (although with a little strawberry rhubarb jam — wow!).

Water, Pea Protein Isolate, Expeller - Pressed Canola Oil, Refined Coconut Oil, Contains 2 % or less of the following: Cellulose from Bamboo, Methylcellulose, Potato Starch, Natural Flavor, Maltodextrin, Yeast Extract, Salt, Sunflower Oil, Vegetable Glycerin, Dried Yeast, Gum Arabic, Citrus Extract (to protect quality), Ascorbic Acid (to maintain color), Beet Juice Extract (for color), Acetic Acid, Succinic Acid, Modified Food Starch, Annatto (for color).

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

1 ripe banana Small handful of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon Pinch of sea salt Lemon juice — 1 - 2 teaspoons Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped

This Nutella inspired granola gets it's flavor from natural cocoa powder, plenty of toasted hazelnuts, pure maple syrup and virgin coconut oil.

The gameyness of the dark meat takes away from the flavor of the curry and coconut milk.

If you still want to make a truly soy - free vegan butter and a lack of buttery flavor isn't a concern, I'd recommend using light coconut milk from the can, shaken at room temperature before using to make sure it's mixed before you measure it.