Sentences with phrase «too coconut tasting»

i would rather not make a whole batch and not eat it because its too coconut tasting.

Not exact matches

Hi Amanda, yes coconut milk would taste delicious too.

The spices make them taste really festive, while the mix of honey, coconut sugar and maple syrup make them extra sweet and indulgent, which is great, as you don't want to spend Christmas feeling too healthy and a bit deprived!

If you are concerned you can definitely try using coconut oil instead, although I'm not too sure if this would leave a coconut taste.

The taste of this is pretty insane too, the caramel - like dates work so well with the coconut oil, sweet apple puree, zesty ginger and chocolaty cacao to create something totally divine.

I used raw manuka honey and extra almond butter instead of the coconut oil, the coconut taste can be too distracting for me sometimes.

Also, if coconut flavoring would taste too artificial.

Remember to add coconut milk last as if you add it too early or cook it too long on high heat, the coconut milk will turn into coconut oil and you will lose the creamy texture and taste.

i have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of flour... also i had to add some flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not good for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.

The coconut milk tastes really good in it too — sometimes I substitute it just for the fun of it.

For those who are trying to eat more coconut oil in their diets but have trouble with the taste or texture, here are a few of the ways we consume it without the taste or texture becoming too overpowering:

Coconut oil can taste rancid if it is too old and could definitely ruin the pie!

Flat, dry, crumbly, bland, too strongly coconut flour tasting.

I also think it has the perfect amount of coconut, not too strong of a flavor but enough that I can taste it because I love the flavor of coconut.

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.

Instead of olive oil I used patan ghee and the taste was too delicious... The taste had little fragrance of coconuts... Cheers

I don't care for the taste or texture of the yogurts made with only coconut cream, as I think they taste too rich and fatty, but feel free to go that route if you'd like to.

Nothing in this Paleo - friendly, vegan bar will distract your tastebuds from the pure chocolatey goodness — it's made solely using organic, fair trade cacao and cocoa butter, unrefined organic coconut sugar, and just an accent of caramel for a pure taste that's neither too bitter nor too sweet.

Or they're grainy, or they fall apart, or they taste too much like coconut when I don't want them to.

It tastes great with water and with almond or coconut milk too.»

I also added a tbsp of cocoa powder and it tastes like a chocolate chai latte... mmm... And for for those with nut / coconut allergies, I mostly don't make this recipe including the nut / coconut butter (for the most part because I never have them in my house as I have either finished them off or am too lazy to go to the store...) and it still turns out great: P

A frozen banana adds a creaminess and garnishing it with coconut and cacao nibs tastes great, adds a crunch and looks cute, too.

Each bag features all - natural, unsulphured, dried coconut shreds that taste great in both sweet and savory dishes, and can be good for you, too, with tons of healthy fats, vitamins, and minerals.

3 large slices of Turkey breast 1 - 2 peppers sliced (I used pablano tonight but red or green peppers work too) 1 large organic onion sliced 1 - 2 tsp Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp Ancho Chili Pepper Salt and Pepper to taste

It may taste too «fatty» but might work even if you can not blend it - coconut oil will solidify in the fridge.

Hi there... I was very interested in this recipe since I am trying to ingest more coconut oil on a daily basis and I find it too much like just putting slightly better tasting shortening in my mouth... well this is a bit like putting bitter butter in my mouth..

2 tablespoons canola oil (melted coconut oil works too, but again, it changes the taste and texture a bit)

Without that extra flavoring you taste too much sweet coconut and lose the authentic blend of sweet and sour.

since it is sweet and made along with coconut it tastes good with idli and dosas too

I add 2 tsp of sweetleaf coconut stevia too it and it really tastes wonderful!

That coconut flour makes things very dry or am I just too accustomed to the taste of very soft, moist cakes and bread????

1 pound U / 15 shrimp (your preference on size) 1 cup corn (fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup white wine Sea Salt & Pepper to taste

I made some coconut chocolate chip cookies last night and they have a great taste, but are a little too dry... any suggestions?

Notes — If it is too tart for you, add a few drops of maple syrup, honey, coconut nectar, or stevia to taste.

It is just a nutritious as if it came directly out of a young coconut and tastes like it too.

Coconut milk added at the end of the recipe creates a nice fullness and additional flavour, however if coconut is not your thing then feel free to leave it out as it tastes pretty good with out Coconut milk added at the end of the recipe creates a nice fullness and additional flavour, however if coconut is not your thing then feel free to leave it out as it tastes pretty good with out coconut is not your thing then feel free to leave it out as it tastes pretty good with out it too.

If the icing sounds like one step too many for you though, feel free to leave it off — I assure you this slice tastes just as good un-iced (especially if you keep it on the slightly underdone side of baked) and eat it fresh out of the oven with a dollop of coconut yoghurt.

After making the base with coconut milk and coconut sugar, I added lightly toasted almonds (not too toasted or they'll taste burnt!)

You can add a bit of extra maple syrup to the Vegan Buttercream if using that recipe too, simply make it to the quantities then add more to taste per the notes and add a touch more coconut oil to maintain texture.

Regular coconut milk offers the best flavor for this dish, as the taste of light coconut milk is too subtle.

Always the coconut fan, using coconut oil & sugar gives these a great taste and texture alongside the cinnamon / nutmeg / vanilla — not a processed ingredient in these, too right!

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

Making them with all coconut oil gives them too much of a coconut taste.

Kelly - I think I'll just stick to your original almond flour version (or the coconut perhaps), rather than my half Oat flour & half almond flour substitution that I tried, which was just too «glueey» and chalky tasting.

I used ground hazelnut flour instead of almond, and I threw in not only pumpkin seeds, sunflower seeds, and coconut, but a quarter cup of sesame seeds, too and they tasted GREAT!

I've not used Almond flour before and I'm not sure if the almond taste would be too overpowering, kinda like with Coconut flour.

The coconut cream pie lovers I served this too thought they never tasted better.

I was worried that the light coconut milk wouldn't come through in this soup, but it was excellent (not too strong of a coconut taste, but you could tell it was there - I added the whole 14oz can).

The rhubarb adds a delicious tangy taste and it goes so well with a side of natural or coconut yogurt too.

A bit of a late reply but I just tried this recipe, and tasting «too coconut - y» was also what I was worried about.