Top the mixture with the 1 tablespoon
remaining coconut shreds.
Not exact matches
Add the
remaining walnuts and oats to the bowl as well as the
shredded carrot and
coconut then set aside.
Decorate top with additional sliced banana,
remaining whipped
coconut cream and
shredded coconut if desired.
I used cacao powder, and made 12 chocolate cup cakes, while those were baking I threw in a bunch of
shredded coconut into
remaining batter and had 8 more.
Spoon
remaining glaze over each roll and sprinkle with additional
shredded coconut Cover and place in a warm place to rise until double in bulk.
Mix
coconut oil with salt
remaining shredded coconut and line parchment paper with oil mixture.
Add
shredded coconut or «lettuce» on top of thin mint, then top with
remaining vanilla wafer.
Place the
remaining 1 1/2 cups
shredded coconut on a large baking tray.
Roll into the
remaining 1/4 cup of
shredded coconut, if desired.
Add
remaining shredded coconut to a plate and roll the balls in the flakes.
Line a baking sheet with parchment or wax paper and add the
remaining shredded coconut to a small bowl.
(Though the theme of
shredded coconut runs through each of my favorite combos, if you're not a fan, just omit the
coconut because... the basic chocolate chip cookie
remains the same.
I also only had about 4/5 cup of rolled oats left so I used
shredded coconut for the
remaining 1/5.
Place the
remaining 1/2 cup
shredded coconut in a flat - bottomed bowl or on a plate, then invert the cookies and dip the chocolate - covered top straight down in the
coconut to coat.
Add in 1/2 cup
shredded coconut flakes and 1/2 cup chopped almonds, reserve the
remaining 1/2 cups of each to roll the truffles in once cooled
Shred the chicken and add the chicken and diced cauliflower to the pot, along with the
remaining ingredients: fish sauce, basil, parsley,
coconut aminos, sea salt, and pepper.
Add to a mixing bowl with
remaining cup of oats, pumpkin seeds,
shredded coconut, flaxseed, cinnamon, cloves, cardamon, and sea salt.
Add half of oats mixture to 2 mason jars, then 1/2 cup of fruit in each jar,
shredded coconut, then top off with
remaining oats to each jar
Place 1/2 cup
shredded coconut and
remaining ingredients in the bowl of a food processor (saving 1/2 cup of
shredded coconut for rolling bites in).
Then mix in the
coconut yogurt,
shredded zucchini and
remaining melted oil or vegan butter until well mixed.