I meant a 14
ounce can of coconut cream.
Not exact matches
To start, I soaked a third
of a cup
of raw cashews in a 5.4
ounce can of Native Forest
Coconut Cream in my large Vitamix container.
1 cup cashews 1 14 -
ounce cans coconut cream OR full fat
coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup
coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch
of salt 1 vegan chocolate bar (salted Caramel yes please)
If you're going to make fruit flavored ice
cream, I recommend replacing one
of the
cans of coconut milk (13.5
ounces) with 16
ounces of coconut yogurt, as it lends the perfect amount
of tanginess to the ice
cream.
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons
coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup
coconut cream from a
can of coconut milk * (or heavy
cream) 6
ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
* Two 15 -
ounce cans full - fat
coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice
cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice
cream base * 1/2 cup chopped chocolate
Vegan Mango
Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
Coconut Ice
Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure va
Cream 1
can (14
ounces) unsweetened
coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut milk (do not use light or
cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure va
cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
- In a blender (VitaMix was used for the recipe), add 1
can of organic
coconut cream, 2
ounces of almonds milk, 1 oz.
Ingredients: 1 strawberry cake mix 2 Tablespoons strawberry Nesquik powder 1 — 14
ounce can sweetened condensed milk 1 — 15
ounce can cream of coconut 1 — 8
ounce container Cool... Continue Reading →
for the filling: 250 grams (15
ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2 teaspoons)
coconut oil 150 grams (5.4
ounce can)
coconut cream 78 grams (2 tablespoons) maple syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon pinch sea salt 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves
White Chocolate
Coconut Cake Ingredients: 1 package white cake mix (regular size) 1 cup water 1 can (15 ounces) cream of coco
Coconut Cake Ingredients: 1 package white cake mix (regular size) 1 cup water 1
can (15
ounces)
cream of coconutcoconut,...
* 6
ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3
ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9
ounces organic
coconut milk (I used organic, unsweetened full - fat
coconut milk from Native Harvest, and I stirred it very well to mix in the
cream after I opened the
can) * 1/4 cup organic raisins
2 5 -
ounce cans coconut cream, chilled 7
ounces semisweet chocolate, roughly chopped 1/2 cup aquafaba (the liquid strained from one 15 -
ounce can chickpeas) 1/4 teaspoon
cream of tartar Kosher salt 6 tablespoons
coconut sugar plus more for serving Toasted
coconut flakes for serving
1 13.5 -
ounce can coconut milk (or
coconut cream equivalent) 1 - 2 bananas, depending on size 32
ounces frozen mango or pineapple, or a blend 1 - 2 tablespoons
coconut oil 1 - 2 raw egg yolks dash
of vanilla 1 tablespoon maple syrup, or to taste flaked
coconut (optional)
* Two 15 -
ounce cans full - fat
coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice
cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice
cream base * 1/2 cup chopped chocolate