Sentences with phrase «out of coconut milk»

I ran out of coconut milk and used full fat whipping cream since it's a similar consistency.

I was so bummed that Starbucks was out of coconut milk when I tried to order the new drink last week, definitely trying again this weekend.

Most of the Starbucks in our area are running out of coconut milk due to the popularity.

I make my own kefir out of coconut milk.

Fortunately, I love coconut even more and have recently begun experimenting with ways to make delicious and probiotic rich kefir out of coconut milk instead of dairy milk.

I've been making Chocolate Coconut Milk Ice Cream and love it, but I couldn't rap my head around how to make vanilla ice cream out of coconut milk without it just tasting like coconut milk.

For every homemade frappuccino I came up with, I make a vegan whipped cream out of coconut milk.

Many brands of dark chocolate bars are vegan, such as Endangered Species; for a milder milk chocolate alternative, companies like Zazubean make chocolate bars out of coconut milk!

Start by making whipped cream out of coconut milk.

I am in China but this is the first time I have heard of whipped cream made out of coconut milk (just trying to buy regular dairy cream in China is a nightmare in logistics) and I have bought numerous containers of coconut milk here.

I'm dying to try this recipe now, but i'm out of coconut milk.

Have you seriously seen Silk's brand of eggnog made out of coconut milk??

When I went to make them again, I was out of coconut milk.

Not exact matches

Just wondering about canned tomatoes and coconut milk — I stopped buying those in cans when I found out the cans are usually lined with plastic that contains BPA which is particularly absorbed into tomatoes because of the acid in tomatoes and into coconut milk because of the high fat content.

Have since checked out your blog and today made some banana pancakes (minus the bananas as our small town in rural Thailand had mysteriously ran out of them) but used coconut milk and blackberries instead.

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

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.

The slight sourness of the rhubarb is softened by the fattiness of the coconut milk, and the kiss of maple syrup rounds everything out into a mind - blowing treat.

Had to add another tin of coconut milk to balance out the sharpness possibly from the white wine vinegar but it was lovely.

I used what I had on hand: adriatic figs instead of strawberries and coconut milk and raw almond butter instead of the soaked nuts and water and it still turned out amazing!

Sometimes I eat it right out of the jar as a replacement for granola, other times I stir it up with some unsweetened almond milk and eat it like oatmeal, and other times I add it to the top of some coconut yogurt and use it just like I would granola.

* Before measuring out 2/3 cup of coconut milk - stir the whole can very well.

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.

Measure out two tablespoons of coconut milk.

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

Take chilled can of coconut milk out of the refrigerator and turn upside - down.

When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).

*** i was out of almond & coconut milk on one of my many attempts at baking this, so i used 1/3 c water mixed with 1/3 scoop vanilla protein powder and mixed it in a shaker bottle to make my own «vanilla milk»... it worked great!

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

For all of you dairy - free people out there who like the idea of mixing pumpkins and coconut milk together, I recently baked a pumpkin pie substituting watered - down coconut milk for evaporated milk.

My son also makes a fabulous shampoo out of 1/3 cup Dr. Bronners liquid soap, 1/4 c. coconut milk, and 1 tsp nut oil (he uses walnut).

Pour the coconut milk through a fine wire - mesh strainer into a bowl, pressing with the back of a spoon down to get all the liquid out.

The recipe you have for coconut milk requires 3/4 c. water to 2 tbsp of the cream / butter which turns out to be quite economical compared to buying the canned milk.

I'm trying to figure out how to budget for healthy foods, and I figure if I buy coconut oil, instead of butter for baking, then, this would go a long way towards that goal, and I think butter isn't as healthy in our world, since it is probably from cows that are fed anti-biotics, and milk that is pasteurized and homogenized, what do you think??

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

I always flip over packaging and check out the ingredients list of anything I buy and I was seriously impressed with these - just live coconut milk, dairy - free cultures and some starch for thickening, and the compote is only sweetened with fruit - a little grape extract.

This time I switched out the butter for about half the amount of coconut oil and the coconut milk for unsweetened almond milk and ended up tasting basically the same!

I've been on a coconut milk kick lately after squeezing them out of coconuts and I'm so happy to have found more things I can do with it!!

With that very moment in mind, I set out to recreate my own version of the 3 Milk Coconut Cake served at Roseanna's.

While it simmers prepare the coconut cream by scooping out the fat from the coconut milk and combine the rest of the salt and horseradish, stir and taste (make sure it is to your salt and spice liking!)

Then take the coconut milk out of the fridge and spoon off the really thick stuff on top.

Open your chilled can of coconut milk and measure out 1 cup of the thick, white part that has settled near the top.

Hi Jenni, I use Ayam (straight, not light) coconut cream and coconut milk for pretty much everything as I think it is one of the best tasting ones out there and they don't add any thickeners or fillers.

Open the can of coconut milk and use a spoon to scoop out the hard, cream part that has separated from the water.

In this dairy - free version of champurrado, almond milk forms the base for spiced hot chocolate thickened with masa harina, all decked out in coconut whipped cream and hella chocolate.

Also, I need to figure out the correct usage of creamed coconut when used instead of coconut milk.

I agree with Joana: if there is something I like about your blog, is that your recipe are a safe bet:) I cooked a red lentils and brown rice stew yesterday (but with coconut milk), so I run out of red lentils.

I'm making this again with the leftover ingredients (a BIG can of mango pulp) but I'm out of milk so I'm substituting coconut milk.

All of those flavors might sound a little sweet for soup but the coconut milk is actually very subtle and the vegetable broth and onion balance it all out.