Sentences with phrase «regular coconut milk»

I also use regular coconut milk in the pumpkin pie that I put into the crust and no hint of coconut at all.

I used 1 can of regular coconut milk and I cup of water.

Is the coconut milk regular coconut milk or the full fat coconut milk in the can?

Use half regular coconut milk and half water to substitute.

Regular coconut milk offers the best flavor for this dish, as the taste of light coconut milk is too subtle.

If you buy regular coconut milk make sure to put the can in the freezer the night before and that should work the trick.

So, if you don't consume milk, just use regular coconut milk.

I didn't have time to go to an Asian market to get the powdered coconut milk so I substituted regular coconut milk for the whole milk portion of the recipe.

The flavors balance nicely when using the whole 14oz can of regular coconut milk in lieu of the heavy cream.

But one day while making regular coconut milk kefir, I accidentally dumped my water kefir grains (instead of the milk kefir grains) and about 1/4 cup of pre-made water kefir into the wrong container.

1/2 Cup Brown Sugar, firmly packed 1/4 Cup White Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/4 Teaspoon Ground Nutmeg or Allspice 1/4 Teaspoon Ground Cloves 1/2 Teaspoon Salt 2 Large Eggs (or, for vegans, susbstitute Enger - g «egg» powder + water) 1 15 - ounce Can Pumpkin Puree 1 Teaspoon Vanilla Extract 1 Cup Regular Coconut Milk (or unsweetened for fewer calories) 1 Unbaked Pie Shell (gluten - free version listed below — or skip the crust altogether)

But one day while making regular coconut milk kefir, I accidentally dumped my water kefir grains (instead of the milk kefir grains) and about 1/4 cup of pre-made water kefir into the wrong container.

I was wondering why not regular coconut milk (from carton), since it's hard to open a full can and leave some unused.

Even regular coconut milk doesn't seem to even work to incubate properly; I still end up with watery coconut milk..

Use baby bok choy or REGULAR Bok choy and add the chopped tender leafy parts last, the stalks go in with sweet potatoes, carrot matchsticks and other veggies that need longer cooking time... Also add fresh bean sprouts to the top of the soup... REGULAR coconut milk tastes much better this soup is packed with veggies and the flavor of coconut milk is key!..

I would use regular coconut milk next time.

You can try substituting regular coconut milk, but you might need to increase the water before the dal is done cooking.

I would definitely recommend using regular coconut milk.

The soup came out a nice consistency, but you lose that coconut intensity by using lite and I wound up adding half a cup of regular coconut milk to adjust the flavor.

Add the garlic and cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the can).

And it has 60 % less calories and fat than regular coconut milk.

Use this USDA Organic certified alternative just as you would regular coconut milk.

I doubled the recipe, used regular coconut milk (I did not have light at home), an orange bell pepper instead of red (due to freshness of red).

I followed the recipe almost exactly except I couldn't find unsweetened canned coconut milk, so I used 1 can of low fat cocunut milk and 1 can of regular coconut milk.

Next time I will try it with the regular coconut milk.

It's fine if you can't find the So Delicious brand, just make sure to get «culinary» coconut milk for this recipe as it has a different consistency than regular coconut milk.

If you just can't find any, substitute regular coconut milk and add some corn starch to thicken

Regular coconut milk, coconut oil, coconut flakes, and of course avocado are all high in fat so that's where the vast majority of the calories come from, although granted six ears of corn would contribute ~ 600 calories, making it the second highest contributor of calories in the recipe.

Half the calories and 59 % less fat than regular coconut milk.

Yes, I am referring to the regular coconut milk in the can, not the light or what's in the refrigerated section.

I used regular coconut milk, and used lemongrass in place of lemon zest.

No I use regular coconut milk, I don't like using the light versions.

I also use brown sugar and regular coconut milk (I find it has more flavor than light).

For the best curries, I recommend using regular coconut milk, despite the high amount of fat.

That's probably why lite coconut milk, which contains 60 % less calories and fat than regular coconut milk, was so big in 2016.

I started with a saute of onion and garlic (and some garlic scapes because they are in season), and used regular coconut milk.

Also, the lite coconut milk doesn't give nearly the flavor or thickness of regular coconut milk, it may be worth the calories to just use regular coconut milk.

It tends to be thinner than regular coconut milk.

Is this the kind in the can OR is it regular coconut milk like from Silk or other brands?

If you like yogurt, try making dairy - free yogurt from creamed coconut milk by using this technique, just use creamed coconut milk instead of regular coconut milk.