Sentences with phrase «of coconut flavour»

Chocolate coconut, which is a blend of coconut flavour, with a hint of rich chocolate flavour.

Although you may question whether the coconut cream is necessary, this is one ingredient you can't skip, it gives the dish an amazing dairy like creaminess without a hint of coconut flavour.

Really good but more of a coconut flavoured sugar cookie than the gooey chocolate chip cookie I was looking for.

Not exact matches

I love that the potatoes, beans and carrots absorb all the flavours of the spiced coconut sauce so that each bite has subtle hints of cumin, turmeric and chilli in it.

You can experiment with so many flavours and textures too, I love adding chopped pieces of fruit to the mixture as well as little pieces of nuts and sprinklings of coconut.

Coconut milk is slightly thicker and more flavorsome so it might change the flavour and consistency of the stew.

Hi Donna, I've never actually tried using coconut flour for this recipe — I imagine it would be quite dense and not have the loaf like flavour because of the lack of buckwheat!

We've created three flavours: cacao and almond, apple and raisin and apricot and coconut and we're thrilled to say that they'll be in the cereal aisle of over a thousand Tesco stores from today, and over the next few weeks you'll find our energy balls in the checkouts of express stores and the granolas in the Free From aisle.

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.

Young Thai coconut has received lots of great publicity lately, and we feel that its amazing flavour and health benefits are well worth the effort of cracking its shell.

Of all the juices I tried I especially loved the coconut and rose water blend, it was so unique and refreshing, such a beautiful flavour.

I've not tried this with veg stock, however it's the coconut milk which works so well with the tomatoes to create the best mix of flavours and consistency!

Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander!

They're then sweetened with pure maple syrup which adds a caramel like flavour, while the coconut oil adds a subtle touch of tropical goodness and the raw cacao nibs add the perfect chocolate - chip - esq crunch!

They're so sweet and full of lovely flavour from the ground ginger to the nutmeg, vanilla, apple puree, coconut oil and maple.

Because variety is the sweetest spice of life, I opted to make two different flavours of coconut kefir ice cream pops: Honey + Vanilla and Raspberry Cream.

We're adding in lots of richness with hemp seeds and cashews, cinnamon and cayenne for that spiciness - which goes so well with cacao in my opinion, coconut sugar for sweetness and and a couple of other little flavour boosters.

The delicate flavour of coconut chips goes also so well with the slight bitterness of the Matcha.

The texture was a little less grainy because of the finely ground coconut flour but the flavour was very similar to a sweetened cornbread recipe.

Their chardonnay has hints of coconut, lemon, and vanilla and it's finished with a butter toast flavour.

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

The purpose wasn't an overpowering coconut flavour but with so much coconut in the ingredients it would be amiss of me not to add coconut somewhere in the name.

You can customize the flavour by adding spices to the oil before cooking the popcorn (I'm a fan of chili powder), or tossing around add - ins like nuts, seeds, coconut, chocolate chips, Parmesan cheese, etc. when the kernels have finished popping.

The addition of coconut to carrot cake was a big hit, so I decided the flavour combo had to be replicated in donut form.

I used coconut milk for the creaminess here and the coconut flavour wasn't too strong for me when combined with plenty of garlic, earthy leeks and spinach as well as a good dose of nutritional yeast, but if you're not a fan then you could swap in any other non-dairy cream (soy, coconut etc - there are various available commercially these days).

I love the subtle spicy flavour combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made!

Normal wheat bread often has a slightly sweet taste due to the added sugars that the yeast feeds on and a tiny bit of coconut sugar adds that same hint of flavour to this bread.

The mousse is sweet and creamy, with a rich, nutty depth and kiss of caramel flavour from the coconut sugar.

A nourishing lentil spinach and coconut curry that comes together quickly and is packed full of indian flavour.

Despite the heavy use of coconut products, they don't taste coconutty and the optional drizzled chocolate on top, and berries on the side, round out the flavour profile beautifully.

The rest is easy, it's just a case of frying up some shallots (or onions) in coconut oil, adding the spices then whatever vegetables you fancy along with some water, coconut milk and tamari for extra depth of flavour.

This beauty is free from gluten, low in fructose and uses coconut flour, which imparts the flavour of a Maldivian island, yet offers a range of health benefits.

My history with hot cross buns is well documented and this year, thanks to the universe sending inspiring flavours my way, my head was full of orange & almond brioche and orange & coconut pull apart bread and that challah I made a... [Read more...]

Combine the classic flavours of coconut, pineapple and rum in this retro pudding that comes with a fabulous custard.

Take the calorie count down a notch but enjoy all the flavour by adding coconut water instead of the cream.

Each slice bursts with flavour of berry jam, coconut and white chocolate.

Now I can fry, bake and not be haunted by the awful flavour of coconut all the time.

My husband hates the flavour of coconut with his food unless it's of the sweet variety.

Banana Pudding Ice Cream Cake by Feast + West Strawberry Beer Floats by bethcakes Cherry Cheesecake Dessert by The Little Blonde Baker Light Berry Angel Food Cake by The Creative Bite Lemon Cream Tarts with Berries by Girl Heart Food Fresh Strawberry Muffins by Spiced Lemon Pie Sundae by Flavours & Frosting Strawberry Lemon Shortcakes by Dash of Herbs Grasshopper Pie by 2 Cookin» Mamas Berry Mango Smoothie Pops by HÄLSA Nutrition Mixed Berry Vanilla Bean Cake by Cake «n Knife No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is Coconut Blueberry & Vodka Ice Pops by Nik Snacks Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks Cherry & Rhubarb Tart by Crepes of Wrath

I used maple syrup (as I ran out of honey), used Grapeseed oil instead of coconut oil, didn't have any plain Almond Breeze, but did have Unsweetened Chocolate Almond Breeze and I figure, it was just adding to the chocolate flavour anyway.

I also considered adding a small amount of shredded coconut next time — they'll really have that «macaroon» flavour!

The oats provide their almost - nutty malty flavour and the yoghurt a very soft tang, all bundled up in the warmth of cinnamon and a hint of coconut.

It's already packed with spinach and other nourishing ingredients, but if you want a little boost of flavour, you can add a bit of coconut cream, as seen in the image.

I didn't know what to expect actually, while cooking this curry, the aroma of kaffir lime and coconut flavour filled the whole house... very delightful and mouthwatering.

They're just toasted coconut chips with a tiny bit of salt and sugar for flavour.

There's over 80 amazingly brilliant vegan ice cream recipes for ice cream, pops, ice cream sandwiches, ice cream cake, smoothies etc. ~ creamy, rich, decadent with so many flavours and interesting combinations of ingredients... YET we settled for a simple Coconut Water Cooler recipe... but that's exactly why I loved this book so much — it has a pure, natural and even simple way to eat healthier ice cream treats.

Cauliflower and coconut cream lend the soup a thicker consistency, whilst carrot, celery and yellow onion add lots of flavour.

Coconut and chocolate is one of those combinations that just work: the flavour here is well balanced with the coconut being dominant and the cocoa enriching the flavour and reducing the sweCoconut and chocolate is one of those combinations that just work: the flavour here is well balanced with the coconut being dominant and the cocoa enriching the flavour and reducing the swecoconut being dominant and the cocoa enriching the flavour and reducing the sweetness.

Working with the earthy yet sweet flavour of blood - cleansing beetroot is red onion, garlic (obviously) and fresh coconut milk.

Onde - Onde (pronounced «on - day») is a Peranakan dessert made up of glutinous rice flour with pandan leaves flavour, filled with palm sugar and coated with freshly grated coconut flesh.