Sentences with phrase «place of the coconut milk for»

SUBSTITUE MALIBU RUM OR VODKA in place of the coconut milk for my spiked version of this recipe.

Not exact matches

I'm thinking for us, we can use coconut cream in place of sweetened, condensed milk.

I loved that it was also for the most part dairy free — I used some dairy free butter and coconut milk in place of the cream in the glaze and I was really happy with it, as were the rest of my family.

I also tried to keep things plant - based by using coconut oil for the fat and unsweetened almond milk in place of the whole milk and / or sour cream typically used in muffins.

to separate the coconut cream: Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight.

Place cans of coconut milk in the fridge for at least 4 hours to cool.

Leslie developed this recipe for Nutiva and recommends Nutiva Organic Extra Virgin Coconut Oil, and in place of coconut milk, you can try 1/2 cup Nutiva Organic Coconut Manna plus 3 cupsCoconut Oil, and in place of coconut milk, you can try 1/2 cup Nutiva Organic Coconut Manna plus 3 cupscoconut milk, you can try 1/2 cup Nutiva Organic Coconut Manna plus 3 cupsCoconut Manna plus 3 cups water.

It can be used in place of coconut milk in recipes by diluting it with water, or you can use it for dishes and desserts that require thick, heavy cream (which you'll see below).

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

The night before, place the can of coconut milk in the fridge for the strawberry vanilla mousse layer and soak the pistachio nuts for the pistachio orange cream layer.

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

You still want to use great tomatoes, and you can easily make this vegan by using coconut milk or a thick nut milk in place of the heavy cream called for.

Make chia «pudding» by placing a tablespoon in a cup full of coconut milk, allow to sit in the refrigerator for at least 15 minutes, and enjoy mixed with some almond butter or raw honey!

Alternatively, you can place 2 cans of coconut milk in the refrigerator for at least 2 hours, then scoop the thick creamy part out of the can.

For the caramel sauce, remove the chilled can of full fall coconut milk from the refrigerator, open, scoop out 1 cup of the thick cream that should have separated from the water, and place it in a small sauce pan on the stove.

Simply substitute coconut oil in place of butter, and almond milk for whole milk.

at 325 *), pre-soaked the dried coconut in canned coconut milk first to hydrate it, also, used canned coconut milk in place of the whole milk called for in the recipe, toasted a little extra coconut on the side in the oven for 5 min and scattered this across the top of the cake just before baking.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

I swapped the sugar for coconut sugar and in place of almonds, I used a combination of almond milk and almond flour.

I used almond milk in place of water for extra creaminess and full fat coconut milk.

I personally love coconut milk and always add it in place of dairy because for me I never find that it has too strong of a coconutty flavor or in any way compromises a dish.

So I've read (and re-read) this post and your more recent Canned Coconut Milk + Coconut Cream 101 post, and I'm wondering what you think about using whipped coconut cream in place of whipped dairy cream in a classic icebox cake (see this one for example: http://sevenspoons.net/blog/2009/4/21/one-ribbon-tied-package-and-a-winner.html?rq=iCoconut Milk + Coconut Cream 101 post, and I'm wondering what you think about using whipped coconut cream in place of whipped dairy cream in a classic icebox cake (see this one for example: http://sevenspoons.net/blog/2009/4/21/one-ribbon-tied-package-and-a-winner.html?rq=iCoconut Cream 101 post, and I'm wondering what you think about using whipped coconut cream in place of whipped dairy cream in a classic icebox cake (see this one for example: http://sevenspoons.net/blog/2009/4/21/one-ribbon-tied-package-and-a-winner.html?rq=icoconut cream in place of whipped dairy cream in a classic icebox cake (see this one for example: http://sevenspoons.net/blog/2009/4/21/one-ribbon-tied-package-and-a-winner.html?rq=icebox).

To get the fat to separate from the water in a can of full - fat coconut milk, place the jar into the refrigerator for a few hours or overnight.

-LSB-...] Add some milk & heat through for a quinoa porridge, great with cinnamon and fruit — or you could use it in place of barley for a Coconut Chai Porridge.

For a vegan or Paleo version of this recipe, use coconut milk, or almond milk in place of the dairy milk.

I just made these using coconut sugar for the sugar, and unsweetened vanilla rice milk instead of water, oh and a «flax egg» in place of the egg.

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 kidsPlace 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 kidsplace 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

Then I just place the contents of the bag into the blender with some almond or coconut milk for a quick and healthy breakfast.

This traditional snow cream can be made with coconut milk in place of dairy milk for a grain free, dairy free, cold weather treat that kids love.

You can use shortening or butter in place of coconut oil, and almond milk, dairy milk, or kefir for the coconut milk.

While the pudding is setting, place a can of coconut milk in the fridge for 4 hours.

For the dough: I used almond milk instead of regular milk, Earth Balance instead of butter, coconut sugar instead of regular sugar, coconut oil instead of olive oil, and 198 grams of Pamela's GF Artisan Flour in place of the potato starch, brown rice flour and tapioca starch.

We use it in place of cream & milk in recipes, always opting for coconut cream rather than milk to increase the fat and thickness of the end product.

Monday: Minestrone (I'll set aside some of the soup for myself before I add the gluten - free pasta for my guys) and salad with dairy - free Ranch dressing Tuesday: Sea Bass with Mediterranean Sauce Wednesday: Pork with Apples, Calvados and Apple Cider (I will use coconut oil instead of the butter and canned coconut milk in place -LSB-...]