Pour 2 - 3 cup
of coconut shreds in your food processor and process for about 10 minutes, scraping the inside bowl every couple of minutes.
Simply put 1 cup
of coconut shreds, the coconut oil, the maple syrup and the orange extract into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form.
The flavors of the fresh fruit with the sugary coconut works well and the bite
of the coconut shreds make for a tasty bowl of a healthy creamy goodness.
Why not add 1/4 cup
of coconut shreds and see how it goes?
Not exact matches
Hi Katerine, you can still use it just you need more water
Coconut milk is 1 part shredded coconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part of
Coconut milk is 1 part
shredded coconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part of
coconut simmered with 1 part water and
coconut cream is 4 parts shredded coconut with 1 part of
coconut cream is 4 parts
shredded coconut with 1 part of
coconut with 1 part
of water!
Wet ingredients 6 tbsp (75 g) extra virgin
coconut oil, room temperature 1 cup plain GMO - free soy yogurt (or yogurt
of your choice) 2 carrots,
shredded (around 150 g / 2 cups loosely packed) 1 onion, minced or finely chopped a handful
of fresh thyme
The filling is
shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component), that cooks in a mixture
of healing spices and
coconut milk.
To make
coconut milk, soak 2 cups
of unsweetened
shredded dry
coconut in 4 1/2 cups
of purified water for 30 minutes.
Raw Food Recipe: Raw Vegan Persimmon and Carob Tart: Crust: 1 cup
of raw unsalted walnuts 1 cup
of medjool dates 1 tablespoon
of raw (not roasted) carob powder 1 tablespoon
of unsweetened
shredded coconut Filling: 3 or 4 ripe Hachiya persimmons
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely
shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
We used almonds in the absence
of walnuts (soaked with salt, in true Nourishing Traditions style), and topped with
coconut milk,
shredded coconut, pomegranate, pineapple & banana.
I ended up adding 1/3 cup
of date paste and rolling the balls in unsweetened
shredded coconut.
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup
shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
For one serving, you'll need 1/4 cup Cabot Plain Greek Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4 cup fresh pineapple (diced), and about 1 tablespoon
of unsweetened
shredded coconut.
These Cranberry Cashew Energy Bites are made with raw cashews, dates, and
shredded coconut, so they're full
of healthy fat and all the energy you need to get through a busy day or a long flight.
I bought a 5 - pound bag
of organic unsweetened
shredded coconut for $ 13 and made my own jar
of coconut butter for about 60 cents!
This is very finely
shredded, unsweetened
coconut that is great to use in a variety
of different baked goods.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup
coconut 1 tbsp hemp seeds 1 tbsp
coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest
of 1 large lemon juice
of half a lemon pinch
of salt extra
shredded coconut and lemon zest to roll balls in
Sometimes I've added
shredded coconut, pecans, dried cranberries, and a sometimes about a 1/4 cup
of oats, and I've cut back on the honey / maple syrup and added a bit
of moisture (milk or water).
I put in raisons instead
of chocolate and a big handful
of shredded coconut and they were delicious!!
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup)
shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch
of salt 80 grams smooth peanut butter 100 grams
of honey or date syrup 1/2 tsp.
Add in 2 cups
of coconut milk and 1/4 cup
of shredded coconut.
This vegan
coconut cake is wonderfully moreish, with a texture that is dense and rich and studded with lots
of shredded coconut.
Sure he was a master
of stealth, had genius level intellect, and was by all accounts the highest level strategist - but gosh darn it, if he had just found a bag
of our
shredded coconut the world would be a different place.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups
shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
made these yesterday as muffins - threw in a handful
of pecans and
shredded coconut for moistness, skipped the bourbon.
Coconut oil is made from the extracted fat of the coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in drie
Coconut oil is made from the extracted fat
of the
coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in drie
coconut meat, whereas this butter includes the fibrous
shreds of the
coconut meat, albeit in drie
coconut meat, albeit in dried form.
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!)
You can also get fancy and dip the rim
of the glass into the chocolate sauce and dust some red and pink sprinkles if you eat that kinda thing For those
of you who don't do sprinkles, you can add some fine chopped chocolate slivers or
coconut shreds (blended to be extra fine) for a fancy touch.
I combined ground almond flour, Meyer lemon juice, a little maple syrup, a little organic
coconut oil, some unsweetened
shredded organic
coconut, and what I had left
of my lavender sugared Meyer lemon peel (ok, so they're not completely free
of sugar, but almost).
The cake itself tasted less strongly
of coconut than I would have expected given the
shredded coconut,
coconut oil, and
coconut milk.
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).
The Toppings: Chopped fresh cilantro,
shredded carrots,
shredded coconut,
coconut shrimp, pineapple salsa, and a slice
of lime to squeeze over the top before serving.
I added another 1/4 cup
of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp
of coconut oil for extra flavor.
20 ounce can crushed pineapple 1/3 cup
coconut rum (or any rum you have on hand) 3/4 cup
coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch
of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened
shredded baker's
coconut (if using unsweetened, increase the sugar by 1/4 cup)
The first time I made it I used fresh
shredded coconut and it was amazing, but that added a lot
of time and effort onto a recipe that is alreagy very time consuming.
I did add a couple
of handfuls
of shredded coconut, which I think was really good.
i have lots
of organic
shredded coconut and would like to now if i can make fruit leather out
of it..
I added a small handful
of finely
shredded coconut and a handful
of rolled oats.
Pinch
of raw cacoa nibs, or other add - ons like
shredded coconut or crushed banana chips — whatever you like
Gently stir in 1/2
of the
shredded coconut.
1 cup sweetened
shredded coconut, preferably toasted (or an equal amount
of moist, plump dried fruit, such as currants,
I'm not crazy about the grittiness
of the finely
shredded coconut.
Adults will enjoy the sophisticated combination
of panko breadcrumbs, pecans and
coconut shreds.
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.
A cup
of shredded coconut flesh weighs 80 grams and contains 283 calories, 2.7 grams
of protein, 26.8 grams
of fat, 12.2 grams
of carbohydrates, 7.2 grams
of dietary fiber and 5 grams
of sugars.
Our sweetened macaroon
coconut is the finest
shred of coconut available.
If you want them to have a bit more
of the German Chocolate Cake Icing texture, use
shredded coconut instead but they're delicious either way.
* Just squeeze between paper towel to drain, I wound up with about 1/2 cup
shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part
of a chilled can
of full fat
coconut milk or you can purchase canned
coconut cream
All you really need is
shredded coconut, egg whites, a little bit of sugar, pinch of salt and flavored extract to make these Simple Coconut Mac
coconut, egg whites, a little bit
of sugar, pinch
of salt and flavored extract to make these Simple
Coconut Mac
Coconut Macaroons.