Sentences with phrase «strong flavor of coconut»

Don't like the strong flavor of coconut?

Not exact matches

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

And although I don't like to much of a strong coconut flavor I think I will try these out.

Instead of cilantra (that I absolutely lvoe), you can use parsely (especially the stronger flavored american parsley) or basil; instead of sunflower oil, you could use (less of) peanut oil, which is strongr but blends well with basil and coconut.

Honestly, I didn't find the lychee flavor too strong either, it was more of a subtle compliment to the coconut... but adding 50 should change that!

I also think it has the perfect amount of coconut, not too strong of a flavor but enough that I can taste it because I love the flavor of coconut.

Avoid plant - based milk with strong flavor — such as coconut milk — and with high protein content — such as soy milk — because milk proteins easily curdle in the presence of acidic medium.

It has a hint of coconut flavor, but it isn't strong.

I personally don't like coconut milk here because of its strong flavor, but I think almond milk is great.

When you buy store bought coconut oil often times it has been stripped of a lot of its major nutrients and good fats and antioxidants in order to remove that subtle yellow color and the strong flavor and smell so that it is appealing to customers.

I used coconut flour, which is not the texture of normal coconut, it is very fine and when combined with all of the other strong flavors in this cake, it's flavor will not stick out.

I'm not really a fan of coconut cream because of the strong coconut flavor, so I love that you added a peanut butter option.

1 ripe banana Small handful of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon Pinch of sea salt Lemon juice — 1 - 2 teaspoons Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped

Hi Hank, I have tried a flax bread recipe with coconut oil before, but it had a really strong flavor (even though Im used to cook with it); the texture was just fine, but just because of that I will try now to prepare it again with olive oil.

Different brands of coconut milk have a stronger coconut flavor than others.

This smoothie is a refreshing and unique blend of the two foods, balancing out the strong cherry flavor with both coconut milk and coconut flakes, along with a splash of vanilla yogurt for some added texture and taste.

What makes this smoothie so good is the strong fruit flavors of pineapple and coconut.

I used honey because I didn't have coconut sugar and the cocoa powder flavor was a bit strong for me so I added a couple tablespoons of stevia and they turned out great!

I personally love coconut milk and always add it in place of dairy because for me I never find that it has too strong of a coconutty flavor or in any way compromises a dish.

You do get a stronger coconut flavor because of the frosting I used, so if you'd prefer to avoid that and have no dairy sensitivities, a whipped cream frosting would be my suggestion.

You can purchase plain or toasted sesame oil, and while I love the flavor of the toasted, it is pretty strong, so with cooking, I often go half toasted sesame and half coconut oil to mellow it out and avoid any burning smells or flavors.

For some, the taste of turmeric may be a little too strong, so it's important to pair it with some masking flavors to please the palate.One turmeric smoothie recipe combines oranges, carrot, mango, coconut water, hemp seeds, and ginger.

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I personally don't care for the strong taste of coconut unless it's countered by an equally strong flavor such as chocolate or mint.

We also get a bit of sweetness from honey and coconut aminos, which is balanced out by the strong and savory flavors of the sesame oil.

Because of the strong aroma / flavor / taste of coconut sugar (that molassesy type thing goin on), I only use enough to cut the bitterness (satisfy my sugar craving, perhaps?)

I've been on a cashew cream kick lately and here soaked, pureed cashews add body to coconut cream and temper the strong flavor of canned coconut milk, adding nutty depth that blends beautifully with the berries.