Sentences with phrase «of coconut milk do»

so... dumb question... which kind of coconut milk do you use?

What brand of coconut milk do you recommend?

What part of the coconut milk do I use in the recipe - the water or the solid part?

so... dumb question... which kind of coconut milk do you use?

What kind of coconut milk do you use — the kind that is sold in the dairy case or the full fat kind in cans?

What kind of coconut milk do you put in your coffee??

What kind of coconut milk do you generally use to make the curry — full fat or reduced?

what type of coconut milk did you use?

What brand of coconut milk did you use?

«For example, one study (170) has shown that the consumption of coconut milk does not elevate serum lipid levels, and another study (171) has found that a coconut milk porridge fed to sixty healthy people 5 d a week for 8 weeks caused a decrease in LDL levels and an increase in HDL levels.

Not exact matches

Could you please tell me which Coconut Milk do you use or have you a recipe of your own

All you need to do is mix porridge oats with some milk and yoghurt (I use coconut milk and coconut yoghurt normally), some dried apple pieces, a sprinkling of chia seeds, a handful of sunflower seeds and some juicy raisins, then just stir it all together and leave it sit for about a minute.

I recommend throwing a chunk of these brownies to your smoothie or layer in a parfait glass with ice cream made from Ella's recipe or as I do — I make mine in the ice cream machine using full fat coconut milk instead of cream and traditional milk..

If you pre boil the lentils in water for 15 minutes and then add the coconut milk and the rest of the ingredients it'll be cooked within an hour so you don't have to wait 2 to 3 hours.

i made this last night, and have just finished it off for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them into cubes, but didn't par boil them, this thickened up the curry nicely, i also added, fresh garlic and coriander at the end with the spinach, it was quite thick today, so i loosened it up with some coconut milk (fresh) it really is so good, i served it with black quinoa, I've also just received your book, can't wait to try out more of recipes, you should be very proud of your self Ella, a beautiful book, and inspiring story x

It's one of my favourite vegetables as there are so many amazing things you can do with it — grate it down and stir through spices and coconut milk to serve with a spicy curry, roast it in olive oil and cumin for a beautiful side or even cut it into cauliflower steaks and bake it in the oven for a really delicious main dish.

Re coconut milk — could you tell me which brand you favour — i find some have a sort of synthesis taste, do you use coconut cream and add water or stock?

I am far from a health foodie but every recipe of yours I have tried so far is getting me closer I am so glad I didn't throw out coconut milk (which I bought in hopes to switch from regular kind but hated it) and was able to use it for this.

Here is what we did: In a high - powered blender, we combined the soaked cashews, coconut milk, two cloves of garlic, two chopped green onions, chili powder and salt.

Sorry for a silly question but do you take the tablespoons of coconut milk from the thick part of the milk in the can, the watery bit or a combination of the two!?!

Also, there are different volumes of coconut milk available here, so how much in milliliters do you use?

I tried a tasty variation of this today as I didn't have any almond milk so I used oat milk and the remnants of a can of coconut milk which had a lot of lumpy, creamy bits.

I'm just stocking up the larder and can't seem to find any tins (or otherwise) of coconut milk that don't contain e numbers.

I did substiute the Almond milk for coconut milk and used organic raw honey instead of date syrup as i did nt have the other ingredients in.

About 1/2 a glass of milk, 100 ml (I use almond or coconut milk — the amount of milk does depend on how thick or runny you like it though, so please adjust accordingly)

Very mild in flavor the way it was, so next time I will probably do 1.5 - 2x of everything for a more intensely flavored rice, and I think I will cook the rice with coconut milk instead of water to up the coconut flavor.

I really miss the tropical flavors, but I don't miss the feeling of eating a small army's ration of coconut milk and those deep fried plantains are killer, but they probably will kill you someday.

Because I don't always have coconut milk on hand, I sometimes make this with orange or pineapple juice (or a mix of both).

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.

Just a touch of coconut milk really does the job in this revamped dish, and steaming plantains coaxes out its sweet flavor and succulent texture even better than frying does.

Forgot to buy coconut milk so used greek yogurt instead and grated apple instead of apple sauce and corn starch for arrowroot flour (ok, I didn't have a few ingredients but it still came out great Frosting is so good (yes, I licked my spatula clean) I came here via Pinterst now I need to check out the rest of your recipe.

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 did use a can of light coconut milk to replace the water (I halved the recipe so used only the coconut milk) and both the ginger and jalapeño were also from a jar.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

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.

Didn't use coconut oil, and also didn't use the full amount of coconut milk - just added milk to make up for it.

If you are short of time or can't find any fresh coconut meat, then just use a can of coconut milk but don't add the arrowroot unless you still want a slightly thicker sauce!

Could I use coconut milk if have run out of cream or does it need the density of the cream?

My personal preference is the Aroy - D brand — just coconut and water — I always have a box of that in my fridge My good friend, Danielle has a great blog post about making homemade coconut milk from shredded coconut (you can also make homemade coconut flour from the pulp when you're done!)

One question, instead of doing the coconut milk fridge thing, could you just buy canned coconut cream?

I didn't make the buttermilk syrup because of the dairy, but may try «buttermilk - izing» some coconut milk and trying that.

3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter

I guess just because I have several boxes of coconut milk in my house, doesn't mean everyone does.

Does this use the canned full fat kind of coconut milk or the refrigerated drinking kind of coconut milk (like with the almond milk)?

I wanted to make some Coconut Tapioca cookies (Kanom Ping), but I didn't have any coconut milk — but I did have a jar of Nutiva Coconut Butter than I use in my smoCoconut Tapioca cookies (Kanom Ping), but I didn't have any coconut milk — but I did have a jar of Nutiva Coconut Butter than I use in my smococonut milk — but I did have a jar of Nutiva Coconut Butter than I use in my smoCoconut Butter than I use in my smoothies.

There are lots of coconut milk recipes in the web and you don't need much sweetener to make it taste like pumpkin pie!

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

The method of cooking is ditto though there is the difference of coconut milk and fried onions in the Malabar version (which I normally don't do — lazy reasons!)

I did a slight variation of this, using a little more coconut milk than recommended, fake meat instead of seitan, and no coconut oil.

It does have a hint of spice, but after being simmered in coconut milk, the heat is diminished quite a bit.