Step # 4: Once the salmon is finished, remove it from the pan and drizzle
the remaining coconut lime sauce over the salmon.
Not exact matches
Mix key
lime zest, juice, and
remaining 2/3 cup
coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake).
Add
remaining 2 cups
coconut milk, 1 1/2 cups vegetable stock,
lime leaves, and chiles; stir to blend, scraping up browned bits.
I juiced my little pineapple, enjoyed the first glass straight, and proceeded to use the
remaining in this quencher - made with
coconut water,
lime, and straight ginger juice.
Mix together
remaining 3 ounces plain
coconut yogurt,
lime zest and juice.
Add the carrots, 2 3/4 cups of broth, the
lime juice, the 15 large cilantro sprigs, and the
remaining coconut milk and bring to a boil over high heat.
place 1/2 teaspoon key
lime filling onto one cut end, add some
coconut and then sandwich with the
remaining donut hole half.
Top with another pineapple ring, drizzle the pineapple ring with the
lime sauce, and sprinkle with the
remaining 2 tablespoons of toasted
coconut.
Spoon into bowls and top with cinnamon sugar mixture,
remaining toasted
coconut, diced mango, a sprig of mint and spritz with a wedge of
lime.