Sentences with phrase «oz cream of coconut»

Rhumsfeld's Painkiller 2 oz Black Mask Original Spiced Rum 4 oz pineapple juice 1 oz cream of coconut 1 oz fresh squeezed orange juice Add ingredients to an ice - filled cocktail shaker and shake well Strain into a chilled highball glass filled with fresh ice Dash of Nutmeg and a pineapple wedge for garnish

8 oz Cream of Coconut (organic)-- This is not the same as Coconut Cream.

Not exact matches

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

I used a small can, chilled drained of any water, or 1/2 cup coconut cream (thick part) from a 13.6 oz can full fat coconut milk

Dairy - free Unsweetened Coconut Milk Extra Thick Cream Lactose Free Kosher 13.5 - oz Can - Pack of 2 - By Ushia

Another delicious option is to up the chocolate quantity to 150g (5 1/4 oz) and swirl 1/4 of the chocolate through the whipped coconut cream before layering.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

3 egg yolks 1 can evaporated milk (12 oz) 1 can cream of coconut (14 oz) 1 can sweetened condensed milk (14 oz) 1/2 cup white rum 1/2 cup water 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract

I also used 14 oz of creamed coconut (not coconut cream) which you buy on Amazon.

* To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade CoconuCoconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconucoconut cream concentrate to every 6 oz of water or make Homemade Coconut cream concentrate to every 6 oz of water or make Homemade CoconutCoconut Milk.

- In a blender (VitaMix was used for the recipe), add 1 can of organic coconut cream, 2 ounces of almonds milk, 1 oz.

Ingredients: 10 oz (250 g) sweet potatoes, peeled and diced into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5 Tbsp coconut sugar (I used 3 Tbsp) 4 Tbsp rice flour or powdered skim milk 1 tsp vanilla extract Whipped cream or fruit sauce of your choice (optional)

For the cake: 8 oz (2 sticks) butter, at room temperature (plus additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream of coconut

Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, Yellowbird Habanero Condiment, and 3 cups ice (about 15 oz.)

Lucuma sweet cream 1 can (13.5 oz) full fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (optional)

Pin It Ingredients: Brownie: A double batch of my Flourless Classic Brownies recipe Mint Chocolate Chip Ice Cream: two 16 oz cans of coconut milk 1/4 cup Arrowroot Starch 1/4 cup unfiltered honey or maple syrup 2 eggs 1 Tbsp... Continue Reading →

Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.)

Glaze Ingredients: 6 oz Tofutti non-dairy cream cheese 1 cup unrefined powdered sugar 1/2 tsp vanilla bean paste (or extract) 2 - 3 tbsp almond / coconut milk to thin the glaze a bit squeeze of orange juice (optional)

* Use 1 teaspoon of coconut cream concentrate for every 6 - 8 oz of water for coconut cream milk.

For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6 - 8 oz of water for coconut cream milk.

1/4 cup thick coconut cream (from top of 14 oz.

Creamy Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple of recycled vanilla beans 13.5 oz can of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, toCoconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple of recycled vanilla beans 13.5 oz can of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut, toasted *

For the cake: 8 oz (2 sticks) butter, at room temperature (plus additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream of coconut

RMS Beauty Coconut Cream, $ 18 for 2.5 oz, comes in an understated jar that looks more like you got it from Sephora than Sprouts, spreads on like a dream, and can remove stubborn mascara, hydrate skin, and banish chapped lips like the best of them.

Nut - free alternatives: Instead of 2/3 cup almond flour, use 4 heaped tablespoons (48 g / 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese.

For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6 - 8 oz of water for coconut cream milk.

Egg - free version: Use 2 tbsp chia seed meal (16 g / 0.6 oz) instead of 1 egg + 1/4 cup coconut milk or heavy whipping cream + 1 tsp psyllium husk powder.