For Marshmallows 2 envelopes Unflavored Gelatin 8 tablespoons Cold Water 1 1/2 cups Sugar 1/3 cup Cold Water 2
teaspoons Coconut Extract 1 teaspoon Vanilla Bean Paste 1/4 teaspoon Salt Powdered Sugar, for sprinkling
2 packets of gelatin 8 tablespoons of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2
teaspoons coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt powdered sugar for sprinkling 8 ounces high - quality dark chocolate, melted 1 tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted
Remove the pudding from the heat and stir in the butter, vanilla extract and 2
teaspoons coconut extract.
In a medium bowl, whip the egg white with a whisk until they are foamy but not quite holding peaks; whisk or mix the 1
teaspoon coconut extract into the egg white.
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2
teaspoon coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy milk 1/2 cup shredded unsweetened coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini chocolate chips
1/2 cup butter, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla 1
teaspoon coconut extract 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup shredded coconut, divided 1/2 cup mini chocolate chips 2 tablespoons sliced almonds 6 snack size Almond Joy candy bars, chopped
1 cup unsweetened shredded coconut 1
teaspoon coconut extract or vanilla extract 1 cup dark chocolate chips, most of the times I just use 1/2 cup
Ingredients: Cake 2 1/2 cups cake flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 3/4 cup shortening 1 2/3 cups sugar 1 teaspoon clear vanilla 1
teaspoon coconut extract 4 egg whites 1 1/4 cups buttermilk
cream cheese room temp 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible) 1
teaspoon coconut extract 4 cups powdered confectioners sugar 1 Tablespoon Dark Rum (or whipping cream)
Ingredients: Cake 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs, separated 1 cup coconut milk 1/2
teaspoon coconut extract
Icing 1 cup granulated sugar 1/3 cup water 1/4 teaspoon cream of tartar 3 large egg whites 1
teaspoon coconut extract
If you'd like to use some coconut ingredients in this cake, you can add about 4 drops of coconut flavor to the batter (or you can use 1/8 to 1/4
teaspoon coconut extract, which is less concentrated than coconut flavor).
3 cups all - purpose flour 1 teaspoon salt 1 cup sugar 1 tablespoon baking powder 2 cups finely grated fresh coconut 1/3 cup raisins (optional) 1/2 cup evaporated milk 1/2 cup fresh coconut water 2 sticks (1 cup) unsalted butter, melted and cooled 1 large egg, lightly beaten 1 teaspoon mixed essence or vanilla extract 1/2
teaspoon coconut extract 6 ounces Collection Etienne Chucuri 65 % Bittersweet chocolate, chopped
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
about 5 clementines — divided 2/3 cup
coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla
extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon
coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1 ripe starfruit — optional
4 cups Oat Flour 1 cup Maple Syrup Powder 1/2
teaspoon Sea Salt 1/2 cup
Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla
Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla
extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
4 tablespoons
Coconut Oil 4 tablespoons Almond Butter 1/2 cup
Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1
teaspoon Vanilla
Extract 1 1/2 cup Oat Flour 1
teaspoon Baking Soda 1/4
teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla
extract pinch of salt 1.
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive oil 2
teaspoons vanilla
extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai
coconut 1 1/4 cup
coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1
teaspoon vanilla
extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup
coconut oil — melted
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1
teaspoon vanilla
extract 1 quart water 3 cups sugar 1
teaspoon vanilla
extract 2 cups freshly grated
coconut 6 medium dried apricots, cut into thin strips for garnish
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
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup
coconut flakes 1/2 cup soft dates — pitted, more if needed 1
teaspoon vanilla
extract pinch of sea salt
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons
coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups
coconut milk — see panna cotta recipe 3
teaspoons vanilla
extract 1 1/2 vanilla bean — seeds matcha powder — to taste
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted
coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2
teaspoon baking soda 1/2
teaspoon guar gum or xanthan gum 1/4
teaspoon salt 1/2 cup extra-virgin
coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1
teaspoon pure vanilla
extract 1 cup semisweet chocolate chips
1/3 cup sifted
coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2
teaspoon guar gum or xanthan gum ⅛
teaspoon salt 1/3 cup extra-virgin
coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened
coconut milk, lite or full fat 1
teaspoon pure vanilla
extract
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4
Teaspoons Baking Powder 1
Teaspoon Salt 2/3 Cup Water 2 Cups
Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2
Teaspoons Vanilla
Extract -LSB-...]
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1
teaspoon (5 ml) vanilla
extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
20 ounce can crushed pineapple 1/3 cup
coconut rum (or any rum you have on hand) 3/4 cup
coconut milk 2
teaspoons vanilla
extract 1 1/2 cups all - purpose flour 1
teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's
coconut (if using unsweetened, increase the sugar by 1/4 cup)
Filling: 300 g (1 cup plus 1/4 cup) vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2 tablespoons chickpea flour 2
teaspoons vanilla
extract 2 tablespoons melted, refined
coconut oil optional: 50 g (1/4 cup) sugar (I made mine without since the yoghurt is already sweetened.
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1
teaspoon pure vanilla
extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8
teaspoon salt 1/2 cup soy creamer 1/2 cup
coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
Banana &
Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1
teaspoon vanilla
extract (where to find vanilla
extract) 2 Eggs 160 ml
Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
Coconut Milk (where to find
coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2
teaspoons Baking Powder (where to find baking powder) 1/2
teaspoon Bicarb Pinch of Salt
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1
teaspoon pure vanilla
extract 2 tablespoons light brown sugar, packed 1/4
teaspoon ground cinnamon 1/2
teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup
coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2
teaspoon vanilla
extract 3 tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3 tablespoons Anthony's...
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of
coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1
teaspoon of vanilla
extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1
teaspoon vanilla
extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted
coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts or almonds) or just leave it plain.
2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla
extract 1 1/2
teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened
Coconut Milk) 2 cups blueberries (fresh or frozen)
For the chocolate sauce 2 tablespoons
coconut oil, softened 2 tablespoons honey 3 tablespoons Navitas Organics Organic Cacao Powder 1
teaspoon vanilla
extract 1/2
teaspoon sea salt
Beat the heavy whipping cream on high speed, adding 1
teaspoon of
coconut extract and powdered sugar slowly during mixing.
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup
coconut oil, melted 1/4
teaspoon pure almond
extract 1
teaspoon pure vanilla
extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
1/2 cup olive oil, or
coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla
extract (I sometimes use chocolate
extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2
teaspoon aluminum free baking powder 12 oz dark chocolate chips
Gluten - Free Vanilla Wafers 1/3 cup Anthony's
Coconut Sugar 1/2 cup cold butter, chopped 1 egg 2
teaspoons vanilla
extract 1/2 cup Anthony's Cassava Flour 1-1/2 cups Anthony's Blanched Almond Flour 1/4
teaspoon salt 1/4
teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet.
Chocolate Chia Bars 5 tablespoons butter, chopped 1/3 cup Anthony's
Coconut Sugar 1/4 cup water 4 tablespoons Anthony's Chia Seeds 1/3 cup Anthony's
Coconut Flour 1
teaspoon Anthony's Psyllium Husk Powder 1/2
teaspoon vanilla
extract 1/4 cup finely chopped dark chocolate...
Filling: 2 cups Pumpkin Puree 5 Tablespoons
Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2
teaspoon Sea Salt 2 Tablespoons Cornstarch 2
teaspoons Pure Vanilla
Extract 1
teaspoon Cinnamon 1/2
teaspoon Pumpkin Pie Spice Mix
1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons
coconut sugar 2 tablespoons pure maple syrup 1
teaspoon vanilla
extract 1/2
teaspoon baking soda 1/4
teaspoon salt 3/4 cup dark chocolate chips
1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup
coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1
teaspoon of
coconut oil, melted 1
teaspoon of vanilla
extract Pinch of pink Himalayan salt Topping: Shredded
coconut flakes
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's
Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Coconut Oil, melted 1/3 cup Anthony's
Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1
teaspoon vanilla
extract 1/2
teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat
coconut milk 1/3 cup Anthony's Coconut Sugar 1
coconut milk 1/3 cup Anthony's
Coconut Sugar 1
Coconut Sugar 1 cup...
14 ounces (397 grams) full fat
coconut milk 3/4 cup (150 grams) light brown sugar, packed (or a mixture of half light brown / half dark brown sugar) 1
teaspoon vanilla
extract
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2
teaspoons ground cinnamon 1
teaspoon ground nutmeg 1
teaspoon vanilla
extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)