Organic Nutiva brand Coconut Manna is the brand
of coconut puree I use.
If you want to use coconut puree as a creamer you need to put the brewed coffee plus a teaspoon
of coconut puree / coconut butter per 8 ounces of coffee in a high speed blender and process for about 30 seconds to emulsify the coconut butter.
Coconut OIL is JUST the oil that is extracted from the meat, and coconut BUTTER is the whole meat
of the coconut pureed into a creamy butter, so I think that was the problem!
Not exact matches
Everything gets cooked in a heavenly, creamy mixture
of mango,
pureed with
coconut milk, and the result is a satisfying, savory, sweet and sour curry that's incredibly good for you.
I made this with carrots instead
of squash and instead
of coconut milk used a bit
of stock and half a block
of creamed
coconut so it was more
of a spicy carrot
puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.
Also for the reader who can not have
coconut milk, you can always try to add a bit
of nut butter when
pureeing.
Hey Ella, I recently made a yummy seedy nut slice where everything was held together by
pureed apricots and prunes and I also added the solid bit that settles at the top
of a can
of organic
coconut cream.
The mix
of apple
puree, banana and
coconut oil gives the loaf a soft, squidgy feel, while the juicy raisins and maple syrup sweeten each bite perfectly.
The taste
of this is pretty insane too, the caramel - like dates work so well with the
coconut oil, sweet apple
puree, zesty ginger and chocolaty cacao to create something totally divine.
They're so sweet and full
of lovely flavour from the ground ginger to the nutmeg, vanilla, apple
puree,
coconut oil and maple.
It's wonderfully warming and comforting, with sweet hints
of cinnamon, vanilla, nutmeg and ginger, which perfectly infuse with the pumpkin
puree and
coconut sugar to create happiness in a bowl!
* 1-1/2 ounces rum * 1/2 banana (or one small apple Banana) * 1/4 cup cream
of coconut * 1 Tablespoon lime juice * 2 cups ice * 4 strawberries,
pureed
Take 1/2 can
of coconut milk and 1/2 can
of pumpkin
puree (it's a vegetable!)..
In a glass
of your choice, spoon a layer
of pudding, a layer
of coconut cream, a layer
of raspberry
puree, another layer
of pudding, and top with a dollop
of coco whip and a fresh raspberry.
This reminds me
of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can
of coconut milk, add curry powder, salt, and a splash
of sriracha to taste,
puree the whole thing (I love my immersion blender!)
My 20 mo old can't have dairy and I have tried all kinds
of coconut milk, my fav thus far:
pureeing shredded
coconut with hot water, but none
of these seem to interest his palate.
Replace 1 cup yogurt with one
of the following: 1 cup soy yogurt or
coconut yogurt 1 cup soy sour cream 1 cup unsweetened applesauce 1 cup fruit
puree
The sauce is super creamy and rich, but surprisingly healthy made
of wholesome ingredients including
pureed butternut squash, carrots,
coconut butter and
coconut milk — there is no cheese or traditional milk, so this recipe remains dairy - free.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin
puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Just throw a bunch
of raw (with skin) almonds into your food processor with a bit
of coconut or almond oil and
puree until it's to the consistency you want.
In the spirit
of warm, comforting foods making their way into Fall days, gingerbread spices, pumpkin
puree, sweet potato, and
coconut flour totally hit the spot.
Because it is the «whole» food,
pureed coconut has a number
of different health - promoting advantages over
coconut oil, including phytonutrients and fiber.
Besides pumpkin
puree it has pumpkin seeds,
coconut, dates and cashew nuts which all add to the protein content
of the bars.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out
of season use 1 can
puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups)
coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin
puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted
coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Also, one
of my favorite soups is made with
pureed butternut squash,
coconut milk, and cayenne pepper.
I poured the
pureed soup back into the saucepan, added a couple tablespoons
of canned
coconut milk, and stirred it in the soup before serving.
For this recipe I used a combination
of raw nuts and seeds along with
coconut flakes, pumpkin
puree and cinnamon.
In place
of sugar and flour, I boiled parsnip cubes with
coconut milk and almond milk and used an immersion blender to
puree the mixture into a sweet and creamy base.
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened
coconut flakes 2 T hemp seeds 1/2 cup pumpkin
puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger Pinch
of sea salt
Add a bit
of coconut water if needed to blend, (but I did not need any) to get a smooth fruit
puree.
MAKE: THE MOUSSE Combine the ingredients (the entire can
of coconut milk, water and cream) listed for the cream in a high speed blender and
puree until silky smooth.
What's in it: 1 15 - oz can
of pure pumpkin
puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted
coconut
I added cinnamon, ground cloves, nutmeg, and a bunch
of pureed pumpkin to the yacon, agave, and
coconut oil (reduced the oil since I added pumpkin and people above had commented their cookies turned out too oily).
I used brown rice and homemade almond milk (soaked almonds overnight,
pureed for two minutes with twice as much water, and strained) and then used
coconut milk instead
of cream.
Add in
coconut milk, vanilla, rum and 1/2 cup
of the pineapple
puree.
Coconut oil A small knob of ginger, peeled or a few dashes of ginger juice Optional: sweetener of your choice, such as dates, monk fruit sugar, coconut sugar, honey Puree ingredients in blender and process until
Coconut oil A small knob
of ginger, peeled or a few dashes
of ginger juice Optional: sweetener
of your choice, such as dates, monk fruit sugar,
coconut sugar, honey Puree ingredients in blender and process until
coconut sugar, honey
Puree ingredients in blender and process until smooth.
Ingredients: 1 cup almond meal 1/2 cup pumpkin
puree 1/4 cup
coconut milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch
of nutmeg — really, just a small pinch Maple syrup for topping
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin
puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
When you're ready to serve the pudding, blend the mango chunks and 1/2 cup
of coconut milk in a blender until it's a smooth
puree.
I have not made them with fresh mango but I can imagine that you could add in some mango
puree and reduce the amount
of coconut milk.
I used a base
of coconut butter,
coconut oil, and organic pumpkin
puree, and spiced it up -LSB-...]
I used
coconut flour instead
of almond flour and substituted pumpkin
puree for the
coconut milk.
All you do is mix together plain (or vanilla) yogurt with pumpkin
puree, cinnamon, ginger, a little maple syrup, a sprinkle
of chia seeds,
coconut flakes and crushed walnuts / pecans, plus a handful
of your fave granola.
I replaced the maple syrup with
pureed ripe bananas and only a splash
of maple syrup to taste and added a couple
of tablespoons
of coconut flour to absorb the extra moisture and the muffins turned out amazing!
I also got a side
of crunchy cauliflower which I got last time and had to get again, curried cauliflower deep fried in rice bran oil with a cauliflower
coconut milk
puree, so so good!
⠀ ⠀ ⠀ INGREDIENTS ⠀ 1 cup golden flaxseed meal ⠀ 1/4 cup cocoa powder ⠀ 1 tablespoon cinnamon ⠀ 1/2 tablespoon baking powder ⠀ 1/2 teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons
coconut oil ⠀ 1/4 cup sugar - free caramel syrup ⠀ 1/2 cup pumpkin
puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon apple cider vinegar ⠀ 1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total
of 6 Keto Brownie Breakfast Muffins.
If you blend frozen mango + bananas to get a
puree and pour over little bit
of coconut cream, it's just pure summer bliss < 3
I used Danival's Organic Pumpkin Cream which was a little more watery than a
puree, so I had to add 1 tbsp
of coconut flour to absorb some
of the moisture, but it turned out beautifully (and made the apartment smell amazing)!
In a small bowl, combine the remaining 1 teaspoon
of cinnamon, 1 tablespoon
of the date
puree, ground cashews, remaining 1/2 cup
of cashews, remaining 1/4 cup
of stevia, and
coconut oil until a coarse, crumbly texture forms.