Sentences with phrase «sweetened cream of coconut»

Not exact matches

I've made this dairy free by using a can of sweetened coconut cream (Coco Lopez) instead of condensed milk.

I'm thinking for us, we can use coconut cream in place of sweetened, condensed milk.

It's sweetened with just a touch of coconut sugar (you can also use honey or maple syrup) and stevia and uses brewer's yeast, vanilla extract, cream of tartar, and lemon zest.

Serve with a side of Sweetened Honey Cream, whipped cream or Dairy Free Coconut Whipped CCream, whipped cream or Dairy Free Coconut Whipped Ccream or Dairy Free Coconut Whipped CreamCream.

Maple sweetened, broiled grapefruits are elevated to a whole new level with the pairing of this vanilla ginger coconut cream.

2 packs of coconut cream pudding mix, cold milk, and sweetened coconut!

I have been making this cake for years, with a twist, I take a small can of crushed pineapple and add the liquid from it to the cream of coconut and sweetened condensed milk, before I pour it on the cake and put the crushed pineapple on top of the cake, before I chill it overnight.

Also, I used the can of cream of coconut but mixed it with only 1/2 of the can of sweetened condensed milk.

I have made this for years but i don't use the condenseed sweetened milk I just poor the cream of coconut over the cake in the holes.

The base eliminates panna cotta's typical heavy cream and instead features a combination of greek yogurt and coconut milk, whisked with a healthy dose of matcha powder, sweetened with a touch of wildflower honey, and chilled until set and creamy.

FOR THE FROSTING 1 1/2 cups sugar 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/3 cup water 2 egg whites 1 1/2 teaspoons vanilla 2 cups sweetened shredded coconut

6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish

Super easy mousse parfaits made of coconut whipped cream and strawberries, sweetened with vanilla bean and agave nectar.

The base of the ice cream is not a custard, but rather a combination of coconut milk, cream, and sweetened condensed milk.

We break that up into chunks that get nice and chewy once the pop is frozen and it's just kind of magical when it's mixed with the melted ice cream base of sweetened coconut milk and sour cream.

3 egg yolks 1 can evaporated milk (12 oz) 1 can cream of coconut (14 oz) 1 can sweetened condensed milk (14 oz) 1/2 cup white rum 1/2 cup water 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract

* Coconut cream is different from Cream of coconut, which is sweetened and used in drinkCoconut cream is different from Cream of coconut, which is sweetened and used in drink mcream is different from Cream of coconut, which is sweetened and used in drink mCream of coconut, which is sweetened and used in drinkcoconut, which is sweetened and used in drink mixes.

Ingredients: 1 strawberry cake mix 2 Tablespoons strawberry Nesquik powder 1 — 14 ounce can sweetened condensed milk 1 — 15 ounce can cream of coconut 1 — 8 ounce container Cool... Continue Reading →

A chewy cookie sandwich stuffed with coconut whipped cream, sweetened with pureed dates and chock full of coconut!

Coconut Cream Frosting (see recipe below), without the addition of the sweetened flaked coconut, for topping the baked cCoconut Cream Frosting (see recipe below), without the addition of the sweetened flaked coconut, for topping the baked ccoconut, for topping the baked cupcakes

Coconut cream is not to be confused with cream of coconut, which is a sweetened product used for cocCoconut cream is not to be confused with cream of coconut, which is a sweetened product used for coccoconut, which is a sweetened product used for cocktails.

To serve, top each bar with a dollop of the sweetened coconut cream, chopped walnuts and a sprinkling of cinnamon; no one will believe these delectable holiday treats are grain and dairy free.

To make the coconut whipped cream simply use the remaining coconut cream and whip it with a whisk or in a mixer until light and fluffy, you can add a splash of maple syrup or honey to sweeten it up if desired.

Do not substitute for Cream of Coconut, which is extremely thick and heavily sweetened.

Both of these liquids are extracts from coconut and it is important to differentiate them from the highly sweetened, canned coconut cream (or syrup) that is used to make drinks called piña coladas.

They are topped with a homemade vanilla cream cheese frosting and a generous sprinkling of sweetened shredded coconut.

Creamy Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple of recycled vanilla beans 13.5 oz can of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, toCoconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple of recycled vanilla beans 13.5 oz can of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut milk for a vegan version) 1/3 cup sweetened shredded coconut, tococonut, toasted *

Whether it's just a bowl of mixed berries with coconut whip cream, a batch of healthy raspberry brownies or a simple berry crisp like we've got today, there's nothing more refreshing than using seasonal produce to sweeten up your meals.

Whether it's just a bowl of mixed berries with coconut whip cream, a batch of healthy raspberry brownies or a simple berry crisp like we've got today, there's nothing more refreshing than using seasonal produce to sweeten up your meals.

I tend to go for the easy filling of whipped cream or coconut whipped cream sweetened with maple syrup, but you can fill them with pastry cream, jams or fruit butters, lemon curd, chocolate sauce, even ice cream.

You can experiment adding some raw honey (or sweeten the ice cream with xylitol or stevia), coconut cream, lemon juice, plant - based milk, a little bit of carob powder, ground cashew or other nuts to improve the flavour.

It's sweetened with just a touch of coconut sugar (you can also use honey or maple syrup) and stevia and uses brewer's yeast, vanilla extract, cream of tartar, and lemon zest.

Keeping to a basic, old - fashioned breakfast menu is fine and dandy — eggs (prepared any way: scrambled, poached, boiled, fried, omelet) with a side of sausage or bacon from pastured animals; soaked porridge loaded with butter, coconut oil, nuts, seeds and berries; or French toast (made with properly prepared sour dough or sprouted bread) served with sausage, butter and a maple syrup - sweetened fruit sauce with a side of berries and cream.

This 4th of July recipe for Paleo Red White & Blue Fruit Pizza has a crust made of almond and coconut flours, coconut flakes, eggs, and coconut oil, sweetened with honey and topped with a coconut cream, honey, and vanilla extract base... Continue reading →

(Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream.

However, since sometimes more is more, I add a generous amount of silky coconut cream for a tropical and lavish finish, then I pump it up even more with a garnish of very lightly toasted sweetened coconut seasoned with lime zest and a sprinkle of salt.