For coconut milk make homemade coconut milk or use 1
teaspoon of coconut cream concentrate for every 6 - 8 oz of water for coconut cream milk.
For coconut milk make homemade coconut milk or use 1
teaspoon of coconut cream concentrate for every 6 - 8 oz of water for coconut cream milk.
* Use 1
teaspoon of coconut cream concentrate for every 6 - 8 oz of water for coconut cream milk.
* To make Coconut Cream Milk stir approximately 1
teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.
You can mix 1 or 2
teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut milk drink.
Not exact matches
Yogurt
Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2
teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus 1 cup
coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Kuchen Ice -
Cream 2 cups raw cashews — soaked overnight 2 cups meat
of fresh young Thai
coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener
of choice zest
of 2 oranges 2
teaspoons ground cinnamon 1/2
teaspoon ground nutmeg 1
teaspoon ground ginger 3/4 cup
coconut oil
2 packages
of plain Tofutti
cream cheese fat from 1 can full - fat unsweetened Thai
coconut milk 3 tablespoons honey 1
teaspoon vanilla extract generous squeeze
of lemon juice
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy
cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded
coconut, unsweetened 1/2 cup golden raisins 1
teaspoon cinnamon, for dusting
Beat the heavy whipping
cream on high speed, adding 1
teaspoon of coconut extract and powdered sugar slowly during mixing.
cake 10 large egg whites, at room temperature 1 cup cake flour 1 1/4 cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4
teaspoon salt 1
teaspoon cream of tartar 1
teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat
coconut milk
1 can
coconut milk (not light), or 1 3/4 cup
cream 6 eggs 3 tablespoons honey 1
teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2
teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
for the filling: 120 grams (1/2 cup)
cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2
teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons)
coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated
coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
2
teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8
teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4
teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about 1/3 cup chopped pistachios whipped
cream, either dairy
cream or
coconutcoconut cream
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
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro
Cream Cheese 1 cup meat
of fresh young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2 cup water
of fresh young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3 cup
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1
teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs
of your choice — chopped
2 cups Heavy
Cream 1/4 cup plus 3 Tablespoons
Coconut Sugar 1/2 cup chopped, sugar free Dark Chocolate * 1
teaspoon Pure Vanilla Extract 5 large Egg Yolks Dash
of Salt 3 Tablespoons
Coconut Sugar, for assembling
can organic
coconut cream unsweetened 1/2 small onion 2 garlic clove 6 large, fresh basil leaves 1/2
teaspoon grated fresh ginger 1/2
teaspoon Lemon Zest 1
teaspoon kosher salt 4 - 6 Cranks
of fresh ground Black Pepper
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1
teaspoon baking powder 1/4
teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2
teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
* 1 1/2 sticks butter at room temperature * 4 ounces
cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4
teaspoon xanthan gum * 1
teaspoon salt * 1/3 cup dried, unsweetened
coconut, plus extra for sprinkling
I feel like you could possibly make an «icing» with a plant based saturated fat food like thick
coconut cream blended with maple syrup or agave plus a
teaspoon of jam.
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4
teaspoons coconut sugar 6 eggs, at room temperature 1
teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup
coconut cream from a can
of coconut milk * (or heavy
cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
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
Vegan Mango
Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
Coconut Ice
Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure va
Cream 1 can (14 ounces) unsweetened
coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut milk (do not use light or
cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure va
cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2
teaspoon pure vanilla
1) 2 cups
of almond meal 2) 1/3 cup + 1 tablespoon
of ground flaxseeds 3) 1
teaspoon of whole flaxseeds + more for garnish 4) 1/2
teaspoon of salt 5) 2
teaspoons of baking powder 6) 1/2 cup
of tapioca flour (or arrowroot powder) 7) 6 tablespoons
of butter (or
coconut oil) 8) 4 eggs, whisked very well 9) 1
teaspoon of apple cider vinegar 10) 1/2 cup
of unsweetened plain Greek yogurt (or
coconut cream)
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
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2
teaspoons)
coconut oil 150 grams (5.4 ounce can)
coconut cream 78 grams (2 tablespoons) maple syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon pinch sea salt 1/2
teaspoon cinnamon 1/4
teaspoon ground ginger 1/8
teaspoon ground cloves
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or
coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream of tartar 1/4
teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
2 cups cashews 1 cup
coconut cream 1/4
teaspoon vanilla powder 2 tablespoons honey Juice and zest
of 1.5 lemons Juice and zest
of 1.5 limes
2 cups cashews 1 cup
coconut cream 1/4
teaspoon vanilla powder 2 tablespoons maple syrup Flesh
of 6 mangoes
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g
coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1
teaspoon alkaline free baking powder — 1/2
teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g
coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame
cream)-- 1 vanilla bean, split and seeded (you can substitute with 1
teaspoon pure vanilla extract)-- pinch
of sea salt
First - way too many eggs... my recipe is: 1 cup flaxmeal, 1/2 cup buckwheat flour, 1/2 cup
coconut flour, 1/2
teaspoon sea salt, 1.5
teaspoon baking powder, «whey» from a can
of coconut milk (liquid from bottom
of an unshaken can -
cream should be separate), 4 large eggs, 1/4 cup olive oil.
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice Pinch
of sea salt 2
teaspoons matcha 1
teaspoon ground ginger 1 1/2 cups whole milk or light
coconut milk 1 1/2 cups heavy
cream or full - fat
coconut milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw sugar or
coconut sugar 2
teaspoons vanilla extract INSTRUCTIONS... Continue reading →
Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2
teaspoons Vanilla Extract 3 cups
Coconut sugar, powdered 1/4 cup Flour
of choice 3 - 6 Tablespoons Full Fat
Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1
teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened
coconut milk 1/4 cup unsweetened cocoa powder 2
teaspoons of Kahlúa (optional) 1
teaspoon vanilla extract 1/4
teaspoon sea salt, plus more to taste Whipped
cream, for topping Shaved bittersweet chocolate, for topping Directions
I used 2 cans
of coconut milk, 2 cans
of coconut cream (about 1.5 liters or 1.5 quarts), 1 1/2
teaspoons of gelatin, 3 tablespoons
of sugar and 1 packet
of Culture for Health Vegan yogurt starter.
Notes: For super thick yogurt, use 14 ounces
of coconut cream or increase the pectin (and calcium water) to 1
teaspoon each.
2 cups Spelt Flour 1
teaspoon Sea or Pink Salt 1/2
teaspoon Baking Soda 1
teaspoon Baking Powder 1/3 cup Soy Free Earth Balance Butter 3 Tablespoons Unsweetened Applesauce 1
teaspoon Pure Vanilla Extract 1/3 cup Honey 1 1/2 cups
Coconut Sugar, divided 3 Large Egg Yokes 4 Large Egg Whites 1/2
teaspoon Cornstarch (non-GMO) 1/8
teaspoon Cream of Tartar 1 cup Sugar Free Chocolate Chips
Icing 1 cup granulated sugar 1/3 cup water 1/4
teaspoon cream of tartar 3 large egg whites 1
teaspoon coconut extract
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces
coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2
teaspoons baking powder * 1/2
teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2
teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic
coconut milk (I used organic, unsweetened full - fat
coconut milk from Native Harvest, and I stirred it very well to mix in the
cream after I opened the can) * 1/4 cup organic raisins
1 tsp maple syrup or melted honey (for eggs) 1 1/2 tablespoons thick
coconut milk (I used the hardened fat from refrigerated canned
coconut milk but any thick
coconut milk should work) 1/4
teaspoon cream of tartar
Pin It Ingredients: 6 eggs 3 tablespoons
coconut flour 3 tablespoons arrowroot flour 1/4 cup melted
coconut oil 2
teaspoons vanilla 1
teaspoon baking powder 1/2
teaspoon cream of tarter 1/2
teaspoon stevia liquid 1/4
teaspoon salt 3 Ingredient Strawberry... Continue Reading →
Raw
cream — about 2 tablespoons
Coconut oil — large spoonful Flax seed oil — about 1
teaspoon Pinch
of sea salt Water if needed to thin it out 2 raw egg yolks (from pastured hens)
3 cups Full - Fat
Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3 cup
Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2 Tablespoons Arrowroot Powder 2 Tablespoons Gluten - Free Flour, or Flour
of choice 2
teaspoons Pure Vanilla Extract 1
teaspoon Liquid Stevia Extract
** Serve day - old cake in «
cream» puddle
of 1/2 cup
coconut milk and 1/2 cup heavy
cream simmered for a couple minutes with 4 star anise and 2
teaspoons of sugar.
For a tropical version, add 1/4 cup
of coconut milk powder to the confectioners» sugar and sift them both together before adding to the whipped
cream; beat in 1/4
teaspoon of coconut flavoring in addition to the vanilla extract.
Using a
teaspoon, fill each liner with a scoop
of coconut cream mixture.
Once the
coconut cream has hardened, place 1/2
teaspoon raspberry jam in the center
of each one, then cover with the remaining
coconut cream mixture.
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup
coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup
coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2
teaspoons vanilla extract 1
teaspoon tequila optional pinch
of salt or more to taste