I use 15.5 oz can crushed tomatoes, 15 oz can chickpeas, and 13.5
oz can coconut milk.
1/2 stick butter (4 tablespoons), at room temperature 4 tablespoons coconut oil 4 eggs 12 oz can evaporated milk 14
oz can coconut milk 1 1/2 teaspoons vanilla extract 3 cups glutinous rice flour, like Mochiko (available at Japanese markets) 1/2 to 1 cup sugar 2 teaspoons baking powder 2 tablespoon matcha powder 1 big handful of shredded coconut
6 large eggs, room temperature 2 cups half & half cream 1 15 - 16
oz can coconut milk, shake before opening 1 tablespoon vanilla extract
extra firm tofu, cut into 1 ″ long columns 1 14
oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1 lime 2 shallots, sliced into rings 1/3 cup chopped fresh cilantro
2 15 -
oz cans coconut milk (set 1/2 cup aside) 3/4 cup organic sugar 2 1/2 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder ⅛ tsp sea salt shredded, unsweetened coconut for garnish
Not exact matches
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or
coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2
oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
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.
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light
coconut milk 3/4 cup water 16
oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
13.5
oz fresh or
canned organic
coconut milk (if
canned, I prefer Native Forest or Natural Value brands) 1 tsp raw honey (or real Maple Syrup) 2 - 3 raw egg yolks from pasture - raised hens
I used a 14
oz can of pumpkin, 14
oz can of lite
coconut milk, 1 1/2 tsp of curry paste, and two tbsp of butter.
1
can (15
oz)
coconut cream 1 1/2 whipping cream 1 cup milk 1/2 cup sweetened flaked
coconut zest from 2 limes graham crackers, broken
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon
coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14
oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of
coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4
oz bar) but you
can also use 1/2 cup of chocolate chips as well
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
I use twice the spices and an entire 12
oz can of organic
coconut milk (like my flavors and fat!).
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14
oz (1
can)
coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1/2 cup olive oil, or
coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you
can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12
oz dark chocolate chips
1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14
oz can of full fat
coconut milk 1/2 14
oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
Recently found Native Forest
Coconut Cream in 5
oz can (same size as a small tomato paste
can) totally solid.
Dairy - free Unsweetened
Coconut Milk Extra Thick Cream Lactose Free Kosher 13.5 -
oz Can - Pack of 2 - By Ushia
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).
1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5
oz)
can unsweetened
coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper
Ingredients: 6 egg whites (180 g or 6
oz) 4 lemons (240 ml) 4 dl water (1 1/3 cup) 120 g sugar (2/3 cup) we used
coconut sugar, but you
can use any kind you like.
What's in it: 2 tablespoons
coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 -
oz can light
coconut milk 1/4 cup red curry paste 1/4 tsp.
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10
oz) 1 (13 - to 14 -
oz)
can unsweetened
coconut milk 1 14
oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
My
coconut milk was in 13.5
oz cans so I didn't add the 1/2 cup of extra milk.
Filling 1 1/2 cups / 200 g cooked black beans (equivalent to 1
can drained and rinsed beans) 5 dates, pitted 1 tbsp
coconut oil 2 shots / 1/4 cup / 60 ml strong coffee 1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk) 3,5
oz / 100 g dark chocolate (70 %)
Coconut milk
can = 13.5
oz Medium beet is about the size of a small fist.
can coconut milk 3/4 t. turmeric 1/4 t. crushed red pepper flakes 1 (8
oz.)
Seriously I've found the best way to do this is to bring a
can of
coconut milk to simmer, add chopped chocolate, or chocolate pieces (about 3
oz) to the Vitamix.
1 (13.66
oz)
can unsweetened vanilla almond milk (to measure, I poured my almond milk into the empty
coconut milk
can)
(4
oz chocolate to 4 ounces
coconut cream) Refrigerate the leftovers for a few hours and you
can roll them up into truffles.
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
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1
can 400g / 14
oz coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod + beans
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 (8
oz) 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.
1
can sweetened condensed
coconut milk (11.25
oz.)
2 Cups Forbidden rice 1
Can Light
Coconut Milk (13
oz.)
Ingredients 16
oz strawberries 1 cup dark chocolate chips 1 tablespoon
coconut oil 5.4
oz coconut milk (BPA - free
can or homemade) 1/4 cup organic powdered sugar
Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup
canned light
coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75
oz cellophane noodles
Ingredients: 1 1/2 cups cooked chickpeas (or 1 15 -
oz BPA - free
can drained and rinsed) / 1 large avocado / 1/4 cup fresh lime juice / 2 TBSP Carrington Farms
Coconut & Avocado Cooking Oil Blend / 1 large clove garlic, chopped / 1/2 tsp sea salt / 1/4 tsp ground cumin / 1/8 ground cayenne pepper.
I love using 100 % pure Aroy - D
coconut milk (no additives) in this pudding which I buy at a local Asian Grocery for 99 cents per small 8.5
oz carton, but you
can also order it online.
1 c strong - brewed coffee, cooled 1 c almond milk 3
oz dark chocolate, melted 2 tsp raw honey 2 c ice 1 tbsp shredded
coconut, toasted and separated into 1/2 tsp amounts 1/2 c
canned coconut milk, whipped 1 tbsp caramel (you
can use store - bought or try making this paleo caramel sauce which is amazing) Chocolate shavings
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
10
oz pitted medjool dates (approximately 1 cup, condensed) 1/2 cup almonds 1 tbsp cocoa powder 1 tsp cinnamon pinch of sea salt 2
oz almond paste (
canned or use recipe below) cocoa powder,
coconut & ground pistachios, for rolling
- In a blender (VitaMix was used for the recipe), add 1
can of organic
coconut cream, 2 ounces of almonds milk, 1
oz.
Can I ask how you measure your
coconut flour (heaped or flat cup) or if you have it measured in
oz or gm.
2
cans 13.5
oz coconut milk 6 organic chicken breasts 2 tablespoons
coconut oil (to sauté chicken in) 8
oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons ground ginger root 1/4 teaspoon Herbamere 8 - 14
oz bamboo shoots (drained) 8
oz can water chestnuts (drained) 1/4 teaspoon pink salt 1 tablespoon crushed garlic 4 bay leaves 1 teaspoon ground turmeric powder
2 - 3 (14
oz)
cans full fat
coconut milk, refrigerated for 2 - 3 days 4 teaspoons (24g) pure maple syrup 2 (20 billion CFU) probiotic capsules
Ingredients 2
cans 13.5
oz coconut milk 6 organic chicken breasts 2 tablespoons
coconut oil (to sauté chicken in) 8
oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons ground...
You
can buy
coconut cream, in a 5.4
oz can.