You will be left with
pure coconut cream in the can.
You can use
pure coconut cream as well if you can find it in your grocery store!
Not exact matches
1/2 cup quinoa, rinsed well 1 cup
coconut cream 1/4 cup water 1/8 teaspoon cinnamon 1 1/2 tbsp
pure maple syrup * 1 tbsp almonds
I know I say this a lot but the combination between the chocolate base, the
coconut cream and the strawberries is just
pure heaven!
For the cake: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp sugar 2 tbsp milk or
cream 1/2 tbsp
coconut oil 2 tbsp
pure pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp pumpkin pie spice
Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2 cup
cream or whole (not «lite»)
coconut milk * 1/2 cup
pure maple syrup * Sea salt and freshly ground pepper, to taste
Filling: 2 cups Pumpkin Puree 5 Tablespoons
Coconut Butter, softened or Vegan
Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons
Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
Necessary Ingredients: - Carrot - 500 grams (grated) Khoya - 250 grams (1 cups), Sugar - 250 grams (1 cups), Full
cream milk - 1 cups, Grated
Coconut — Grated
Coconut — 1/2 cup,
Pure ghee...
Soaked cashews,
coconut cream, refined
coconut oil (no
coconut flavor), lemon juice and zest and
pure maple syrup are blended up and poured over the crust.
There's over 80 amazingly brilliant vegan ice
cream recipes for ice
cream, pops, ice
cream sandwiches, ice
cream cake, smoothies etc. ~ creamy, rich, decadent with so many flavours and interesting combinations of ingredients... YET we settled for a simple
Coconut Water Cooler recipe... but that's exactly why I loved this book so much — it has a
pure, natural and even simple way to eat healthier ice
cream treats.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or
pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed
cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
1 cup cashews 1 14 - ounce cans
coconut cream OR full fat
coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup
coconut sugar or 8 Medjool Dates 1 bean or 1 tsp
pure vanilla extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
2 cups Heavy
Cream 1/4 cup plus 3 Tablespoons
Coconut Sugar 1/2 cup chopped, sugar free Dark Chocolate * 1 teaspoon
Pure Vanilla Extract 5 large Egg Yolks Dash of Salt 3 Tablespoons
Coconut Sugar, for assembling
Raw cacao butter *,
coconut sugar *, raw cacao powder *, cashew nuts *, lucuma powder *, inulin powder *, pink Himalayan salt (0.6 %),
pure caramel extract (from raw dairy
cream, 0.2 %).
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g
coconut oil, to be melted 40 g
pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable
cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons
coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or
pure vanilla extract) 1/2 cup
coconut cream from a can of
coconut milk * (or heavy
cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
3 cups all - purpose flour, plus more for pans Non-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons
pure vanilla extract 2 cups sugar Egg replacer for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated
coconut, unsweetened Frosting 8 - ounce tub Tofutti
cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar
Caramel: 1 cup Honey or Maple Syrup * 1 cup Organic Butter 3/4 cup Heavy
Cream or Full - Fat
Coconut Milk (white portion only) 1 1/2 teaspoons
Pure Vanilla Extract
Salted Caramel Sugar 3/4 cup sugar flakey sea salt Gingerbread Latte 2 cups lite or full fat canned
coconut milk (OR your favorite milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons molasses 2 tablespoons
pure maple syrup 1 tablespoon vanilla extract 1/4 -1 / 2 cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped
Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla ext
Cream 1 cup heavy whipping
cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla ext
cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
In a medium bowl,
cream together the
coconut oil, maple syrup,
pure vanilla extract until smooth.
1 cold can of
coconut cream or
pure coconut milk (If you can find it, I highly recommend using
coconut cream — especially if you'll be whipping it by hand.)
If you blend frozen mango + bananas to get a puree and pour over little bit of
coconut cream, it's just
pure summer bliss < 3
The difference in this recipe (besides the crust) and the one I used is that I used
cream instead of
coconut milk,
pure sugar instead of honey and used pumpkin pie spice from Trader Joes.
Vegan Mango
Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
Coconut Ice
Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure va
Cream 1 can (14 ounces) unsweetened
coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut milk (do not use light or
cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure va
cream of
coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon
pure vanilla
For this reason I didn't add any additional sweeteners to this, but if you want a sweeter version you can always use alternative sweeteners (which aren't as harsh on the body as refined sugar) and add a touch of
pure maple syrup to the lemon
coconut whipped
cream or drizzle the parfait with honey.
cream cheese room temp 1/2 teaspoon vanilla extract (always use
pure vanilla extract if possible) 1 teaspoon
coconut extract 4 cups powdered confectioners sugar 1 Tablespoon Dark Rum (or whipping
cream)
Ingredients: Almondmilk (Water, Almonds),
Coconut Cream,
Pure Cane Sugar, Natural Flavors, Sunflower Lecithin, Calcium Carbonate, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum
Chocolate Buttercream Frosting: 2 2/3 cups
Coconut Sugar 1 1/2 Tablespoons Cornstarch 1 cup Unsalted Butter, softened 1 2/3 cups Cocoa 2 teaspoons
Pure Vanilla 6 - 7 Tablespoons Heavy
Cream 1/8 teaspoon Salt
Ingredients: Almondmilk (Water, Almonds),
Coconut Cream,
Pure Cane Sugar, Natural Flavors, Caramel (Sugar, Water), Sunflower Lecithin, Calcium Carbonate, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum
Original Better Half Creamer Ingredients: Almondmilk (Water, Almonds),
Coconut Cream,
Pure Cane Sugar, Natural Flavors, Calcium Carbonate, Sunflower Lecithin, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum.
Almondmilk (Water, Almonds),
Coconut Cream,
Pure Cane Sugar, Natural Flavors, Calcium Carbonate, Sunflower Lecithin, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g
coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g
coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame
cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon
pure vanilla extract)-- pinch of sea salt
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons
pure maple syrup 1/3 cup unsweetened
coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped
cream, for topping Shaved bittersweet chocolate, for topping Directions
2 cups Spelt Flour 1 teaspoon Sea or Pink Salt 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/3 cup Soy Free Earth Balance Butter 3 Tablespoons Unsweetened Applesauce 1 teaspoon
Pure Vanilla Extract 1/3 cup Honey 1 1/2 cups
Coconut Sugar, divided 3 Large Egg Yokes 4 Large Egg Whites 1/2 teaspoon Cornstarch (non-GMO) 1/8 teaspoon
Cream of Tartar 1 cup Sugar Free Chocolate Chips
Lauric acid has anti-microbial and anti-viral properties, so
pure coconut milk,
cream, and oil can strengthen your immune system, and fight off harmful bacteria in your digestive tract.
peanut butter caramel 1 cup
coconut cream (2 cans full fat
coconut milk, chilled overnight) 1 cup
pure maple syrup 1/4 cup natural peanut butter, salted 1/4 teaspoon ground cinnamon
Ingredients: 2 1/4 cup (s) all - purpose flour 1/2 cup (s) sugar, divided 2 tablespoon (s) sugar 1/4 teaspoon (s) salt 1 cup (s) unsalted butter 3 tablespoon (s)(add more as needed) ice water 2 cup (s) heavy
cream 1 cup (s) shredded
coconut 6 large egg yolks 1/2 teaspoon (s) lemon zest 1 teaspoon (s)
pure vanilla extract
Hazelnut Almondmilk Creamer Ingredients: Almondmilk (Water, Almonds),
Coconut Cream,
Pure Cane Sugar, Natural Flavors, Sunflower Lecithin, Calcium Carbonate, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum
Almondmilk (Water, Almonds),
Coconut Cream,
Pure Cane Sugar, Natural Flavors, Sunflower Lecithin, Calcium Carbonate, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum
Mint Filling: 1/4 cup ripe, soft Avocado 1 Tablespoon Full - Fat
Coconut Cream or Heavy
Cream 1/2 cup Powdered Xylitol 3/4 teaspoon
Pure Peppermint Extract 1 drop Natural Green Food Coloring (for this brand, use 1 drop blue, 1 drop yellow) 2 Tablespoons White Spelt Flour or White Flour
The bottom layer is
pure crunchy chocolate goodness, followed by a creamy coffee layer and topped with a delicious vanilla
cream based on cashew nuts and
coconut cream.
3 cups Full - Fat
Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3 cup
Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2 Tablespoons Arrowroot Powder 2 Tablespoons Gluten - Free Flour, or Flour of choice 2 teaspoons
Pure Vanilla Extract 1 teaspoon Liquid Stevia Extract
Add the
pure maple syrup and vanilla extract to the heavy
coconut cream, then screw the lid onto the mason jar.
Since
Coconut Cream Concentrate (CCC) contains about 70 % fat which is pure coconut oil, there are a lot of the same be
Coconut Cream Concentrate (CCC) contains about 70 % fat which is
pure coconut oil, there are a lot of the same be
coconut oil, there are a lot of the same benefits.
Coconut Cream Concentrate, on the other hand, has NO water, and is pure c
Coconut Cream Concentrate, on the other hand, has NO water, and is
pure coconutcoconut.
Ingredients: Almondmilk (Water, Almonds),
Pure Cane Sugar,
Coconut Cream, Natural Flavors, Sunflower Lecithin, Calcium Carbonate, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum
Take 1 1 cup (210g) toasted
coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup aquafaba, reduced to 1/4 cup Pinch of
cream of tartar 2 cups (168g) unsweetened shredded
coconut 1/4 cup (28g)
coconut flour 1/4 cup (65g)
pure maple syrup 2 teaspoons (8g)
pure vanilla extract 1/4 teaspoon (1g) fine sea salt
cream 3 — 13.5 - ounce (398 ml each) cans
coconut milk, refrigerated overnight 3 to 4 tablespoons maple syrup 1 1⁄2 teaspoons
pure vanilla extract Shaved dark chocolate, or cacao powder, for decorating
-LSB-...] brown sugar or more
Pure Maple Syrup here) 1 heaping teaspoon (or two)
Coconut Whipped
Cream (see this great tutorial.
Take 7 1 cup (210g) toasted
coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup (55 - 60g) Pinch of
cream of tartar 1/4 cup (28g)
coconut flour 2 tablespoons (20g) potato starch 1/2 teaspoon (2g) fine sea salt 1/4 cup (65g)
pure maple syrup 2 teaspoons (8g)
pure vanilla extract 2 cups (168g) unsweetened shredded
coconut