That is what I hate about coconut flour + vegan baking - It's ALL about the liquids - They don't have
a strong coconut flavour, but I did need to add more non dairy milk to the vegan version.
I originally tried to make these with minimal ingredients, but the coconut butter in particular is vital to keep the filling from crumbling, and helps add to
the strong coconut flavour.
I didn't have any coconut, so I used coconut milk, which I think probably gave the soup a slightly
stronger coconut flavour than it was meant to have, but that was okay.
Not exact matches
I used
coconut milk for the creaminess here and the
coconut flavour wasn't too
strong for me when combined with plenty of garlic, earthy leeks and spinach as well as a good dose of nutritional yeast, but if you're not a fan then you could swap in any other non-dairy cream (soy,
coconut etc - there are various available commercially these days).
Pancakes were fluffy and they had a nice colour, but according to my taste it was a bit too dry and the
coconut flavour was too
strong.
Canned
coconut milk doesn't have a
strong flavour to it anyway, but as soon as it's mixed with that much dark chocolate, it loses any hint it may have.
I doubled the proportions for a large loaf however found the end result a tad bit too egg - y in
flavour rather than the
strong coconut essence I was hoping for.
The already sweet mango is elevated by adding a touch of honey, which also balances the sometimes
strong flavour of the
coconut cream.
Yes, you can taste the
coconut, but it's not a
strong taste and it disappears as soon as your taste buds get busy with other
flavours.
Generally more modern properties with a higher standard of accommodation and amenities than 1
Coconut grade but still with a
strong Fijian
flavour.