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.
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.
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.
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.