3/4 cup + 1
Tbsp full fat coconut milk (Whip stick 2 Tbsp of coconut butter (also called coconut cream) with 3/4 cup warm water; let rest a few minutes to thicken.)
Not exact matches
2 cups dried mung beans, soaked in water for 8 - 12 hours 1
tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can
full fat coconut milk
1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of
full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2
tbsp of rice flour
1/2 frozen banana (in slices or chunks) or 1/2 banana plus a few ice cubes 1 large sweet potato 5
tbsp full fat Greek yoghurt 300 ml milk of choice 1 tsp cinnamon 2
tbsp dessicated
coconut 2
tbsp flaxseed powder (optional) 2
tbsp chia seeds (optional)
1 can
full -
fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of
coconut ~ 3
tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz
coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
coconut milk,
full fat 1
Tbsp corn starch + 1
Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod + beans
After 4 hours on high, I took out chicken, shredded it and puréed most of the soup and then added back in the chicken plus 2 dashes of hot sauce and 2
tbsp of
full fat coconut milk.
1 litre
full -
fat coconut milk (2.2 cans) 2
tbsp cornstarch 1 tsp vanilla extract 1/2 tsp sea salt EITHER: 1/2 cup brown sugar 2
tbsp honey OR: 1/3 cup brown sugar 2
tbsp glucose syrup
Wet Ingredients: 1/4 cup
full fat coconut milk 3/4 to 1 cup water (start with 3/4 and add the extra water if too dry) 1/4 cup maple syrup 1 flax egg (1
tbsp.
Ingredients: 1
tbsp virgin
coconut oil 2 cloves garlic, minced 1 onion, cut into crescents 1/2
tbsp turmeric 1/2
tbsp cumin 1
tbsp coriander 1/2 tsp onion powder 1 small butternut squash, peeled and diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and cut into pieces 1 can
full fat coconut milk
3 bananas 2 cup rolled oats 1 Tsp baking powder 1 Tsp cinnamon 1
Tbsp chia seeds 1 1/2 cup chopped pineapple 1 medium mango, cubed 1 can
coconut milk (I used
full -
fat, but you could certainly try light) 3
Tbsp maple syrup 3/4 cup shredded
coconut
3 tins of
full -
fat coconut milk, chilled in the fridge overnight (700g total, or 24.5 oz) 4
tbsp icing sugar 2 tsp coffee extract a drop of vanilla extract
After dinner, we headed back to the resort and I made my usual keto dessert: tea latte (freshly brewed hot tea,
full fat coconut milk, 1
tbsp coconut oil, and stevia blended... MUST be blended) + SunButter sandwich on cinnamon bread which I prepped at home and brought with me.
Filling 1 can of
full fat coconut milk, stashed in the fridge overnight 1
tbsp of agave 1/4 tsp of spirulina powder a few drops of peppermint extract
Peanut butter whip 1 can
full fat coconut milk, refrigerated overnight 1/4 cup creamy peanut butter, or more 1/2 tsp pure vanilla extract 1
tbsp powdered cane sugar
Cashew Butter Frosting 1/2 cup of smooth, unsweetened cashew butter 3
tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2
tbsp of
full fat coconut milk 1 tsp of vanilla extract
1 can
full -
fat coconut milk, refrigerated overnight 1
tbsp powdered sugar (or more, if desired) 1/2 tsp pure vanilla extract
1 tsp of
coconut oil 1
tbsp fresh, minced ginger 1
tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of
full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup
coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (
coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup
full -
fat coconut cream, chilled 3
Tbsp maple syrup 1 tsp vanilla bean paste
You can probably leave out the
coconut oil in this case as 1/2 can of
full -
fat coconut milk in the can is equivalent to 2
tbsps of
coconut oil.
1 3/4 cups
full fat coconut milk 1 3/4 cups light
coconut milk 1 cup pumpkin puree 2/3 cup sucanat 1
tbsp pure vanilla extract 2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves
The Wayfare sour cream was used to fatten it up a little, it's optional (you could also add 1 or 2
Tbsp of
full fat canned
coconut milk, or omit altogether).
A 14oz can (400 ml) Can
Coconut Milk (
Full Fat or
Coconut Cream if you can find it) 1/2 Cup Cashews, soaked in boiling water for 30 minutes 2
Tbsp.
Filling: 1 2/3 cup cashew nuts 1/2 cup
full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2
tbsp organic lemon zest, grated 2
tbsp honey or maple syrup 1
tbsp coconut oil 1/2 tsp vanilla powder
1 block firm tofu, drained 3 +
tbsp nutritional yeast 1/4 tsp salt, or to taste 1 +
tbsp dried fenugreek leaves 1
tbsp dijon mustard 1/2 cup
full -
fat coconut milk 1/2 onion, diced 1 +
tbsp vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
Batter 3/4 cup ground almonds (100 g) 2
Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2 tsp baking powder a pinch of salt 1
Tbsp melted
coconut oil or butter 1 egg, whisked Around 1/5 cup
full fat coconut milk (50 ml)
1/3 cup almond meal 1
tbsp buckwheat flour 1/2 tsp baking powder 2
tbsp cocoa powder or raw cocoa 2 - 3 tsp brown sugar 1/4 tsp vanilla paste or powder Tiny pinch salt 2 tsp milk (use non-dairy milk for vegan option) 1 tsp
coconut oil, melted 1 tsp
full -
fat youghurt or aquafaba (for vegan option)
1 can
full fat coconut milk, refrigerated for 24 hours 1 - 2
tbsp powdered cane sugar 1/2 tsp pure vanilla extract
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or
coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4
tbsp full -
fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2
tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepper
caramelized onion cream ingredients: 1
tbsp oil + extra if needed 1 medium cooking onion, sliced into thin half moons 1 - 2 sprigs of thyme, leaves chopped (optional) 1 - 2 cloves of garlic, sliced big splash of sherry vinegar salt + pepper 1 can of
full fat coconut milk, chilled overnight
Dairy Free Caramel 2 c
full fat coconut milk (from the can, just the solid part, when cooled) 10
tbsp dairy free margarine (we recommend Earth Balance Soy Free) 2 tsp salt 3 1/2 c granulated sugar 1 c water 1 / 4c non dairy milk
Skip the essential oils & go for V E G A N egg nog instead too... Ingredients Serves 4 - 6 4 cups pistachio nut mylk -LCB- try my recipe at The Chalkboard Mag -RCB- 3/4 cups
full fat coconut cream Bourbon or dark rum -LCB- as little as 4 oz as much as 8 oz -RCB- 1 - 3
Tbsp Royal Rose Anise syrup if you like it sweet 2 tsp nutmeg 1 tsp cloves 1 tsp sea salt Note: If using canned
coconut cream, chill can, take cream from top,...
6 Eggs 8
Tbsp Coconut Flour 6
Tbsp Organic Classic
Full Fat Coconut Milk 3 Tsp Raw Organic Honey, melted (optional) 1/2 Tsp Real Salt
Coconut Oil for pan
The Filling: 5 medium avocados 1/2 cup organic
full -
fat coconut milk 20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple
Tbsps of lime zest from the limes, depends on their size) 1 tsp pure liquid stevia 1
Tbsp vanilla extract pinch of sea salt to enrich flavors
Basic instructions for
coconut yogurt: Warm 2 cups of
coconut milk (
full fat) on the stove until it simmers, then add 1 tsp agar agar and whisk until the mixture thickens, cool, add 1/2 tsp of probiotics, 1/2
tbsp raw honey or syrup, and mix well (or blend).
● 6 organic Granny Smith apples ● 25 large pitted medjool dates ● 3/4 cup canned
coconut milk,
full fat ● 6
tbsp.
Chia Pudding Layer: 1/4 cup chia seeds 1/4 cup
full fat coconut milk (room temp) 1/2 cup unsweetened almond milk 2
tbsp honey 3
tbsp unsweetened cocao powder
2 1/2 cups chopped frozen organic broccoli 1 - 2 cups frozen organic peas 6
Tbsp homemade ranch dressing mix 2 cans organic
full -
fat coconut milk 1
Tbsp arrowroot powder 2 cups shredded cooked free - range chicken 1/2 cup organic mozzarella cheese 1 cup raw cheddar cheese sea salt & pepper, to taste
:) Almond Joy Ice Cream Makes 6 Servings 2 cups unsweetened almond milk 1 cup
full -
fat coconut milk 3 free - range egg yolks 1
Tbsp arrowroot powder 1/2 tsp pure...
1 can organic
full fat coconut milk 1 cup strawberries, fresh or frozen 2
Tbsp raw honey 2
Tbsp lemon juice A few pinches of Celtic sea salt
You can probably leave out the
coconut oil in this case as 1/2 can of
full -
fat coconut milk in the can is equivalent to 2
tbsps of
coconut oil.
1 can of
full fat coconut milk 12 ounces of strawberries fresh or frozen 1 medium size very ripe banana 1 - 2 tsp vanilla 1 - 2
tbsps.
Easy Paleo, Low Carb Strawberry Panna Cotta Pudding with Healing Gelatin Ingredients: 1 15 oz can of
full fat coconut milk 1 lb package of organic strawberries (strawberries are on the EWG dirty dozen for pesticides and fungicides) 1
tbsp of lemon juice 2 Tbsp of grass fed gelatin 8 - 10 drops of liquid stevia o
tbsp of lemon juice 2
Tbsp of grass fed gelatin 8 - 10 drops of liquid stevia o
Tbsp of grass fed gelatin 8 - 10 drops of liquid stevia or...
3
Tbsp Bragg's liquid aminos 1/4 c
coconut milk (
full fat, organic, no sugar added, BPA - free can too!)
Marinade: 3
Tbsp Bragg's liquid aminos1 / 4 c
coconut milk (
full fat, organic, no sugar added, BPA - free can too!)
ground or sliced beef 5 — 7 cloves garlic 1 inch piece ginger 13 ounce can
coconut milk (
full fat is best) 10 ounces shredded cabbage 1 orange bell pepper 5
Tbsp.
15 oz organic pumpkin (or any other winter squash), either canned (unsweetened) or fresh roasted 1 cup organic lima beans, drained and rinsed 8 cups organic sodium - free vegetable or chicken stock 1 large organic carrot, peeled and chopped 1 medium onion, peeled and chopped 4 large cloves garlic, sliced 2 c
full -
fat organic
coconut milk 1
Tbsp organic
coconut oil Sea salt and pepper to taste
1
Tbsp Unflavored Gelatin 1/2 cup water 2 oz Unsweetened Dark Chocolate 1 can
coconut milk, (use canned,
full fat) 1/2 tsp ground nutmeg
● 3/4 cup organic pumpkin puree, canned / boxed ● 2/3 cup
full -
fat canned
coconut milk * ● 3 pasture - raised eggs ● 2
tbsp.
Filling: 1 2/3 cup cashew nuts 1/2 cup
full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2
tbsp organic lemon zest, grated 2
tbsp honey or maple syrup 1
tbsp coconut oil 1/2 tsp vanilla powder