Not exact matches
2
packages of plain Tofutti
cream cheese fat from 1 can full - fat unsweetened Thai
coconut milk 3 tablespoons honey 1 teaspoon vanilla extract generous squeeze
of lemon juice
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
150g
coconut cream, from a
package or scoop out the solid bits from a tin
of coconut milk, and save some extra to drizzle on top
1 1/2
packages of 1/3 less fat
cream cheese at room temperature 2 1/3 cups
of powdered sugar, I use 1 3/4 cups 1 tablespoon
coconut extract 1 cup
coconut chips to decorate cake, you can also use chopped nuts instead to decorate
Frosting: Two
packages Vegan
Cream Cheese 1/4 cup Maple syrup or 1/4 to 1/2 cup confectioner's sugar 1 tsp vanilla Juice
of 1/2 lemon 1/4 cup organic
coconut
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,...
Ingredients for four: 1 yellow onion 1 - 2 teaspoon
of thyme 3 - 4 dl cooking
cream or
coconut cream if you want a bit more exotic version (light
cream, if it suits better into your diet, also all plant - based cooking
creams will work well) 500 g
of salmon fillet 1 lemon, zested, juiced (use only yellow part
of the zest) salt black pepper splash
of oil 1
package (250g)
of red lentil pasta
So I made a pudding with 1 litre
of milk and three
packages of coconut pudding, cooled it and then spooned it onto Greek jogurt + whipped
cream and it looks perfect..
Ingredients: • 1 pound pasta (
of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp
coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup
of heavy
cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to
package directions • In a small sauce pan melt
coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
packages cream cheese at room temperature (use same amount
of Tofu
cream cheese or
coconut yogurt
cream cheese)
sour
cream (I like Daisy or Breakstone brands) 1/4 cup sugar (optional) Re-hydrate the Dried
Coconut Supreme ™ using the package of coconut
Coconut Supreme ™ using the
package of coconutcoconut cream.