Their organic expeller pressed coconut oil is economical with a very neutral, clean taste (not
too coconutty).
Unfortunately it turned out way
too coconutty and the oil overpowered the brownies.
This recipe was pretty good, but I found the flavor to be
too coconutty.
I didn't, because I was just a bit afraid of it being «
too coconutty».
I thought I'd never be able to have scones and cream again, but this is wonderful and the cheater clotted cream doesn't taste
too coconutty, either.
Not
too coconutty to be fair; tastes just like the white chocolate ferrero roche which is a win win.
Not exact matches
I
too love anything
coconutty, mango - y, and avocado - y.
The rich, creamy, buttery, ultra chewy,
coconutty and peanutbuttery cookies were just
too much to resist.
Along with chocolate, coconut is my top choice for dessert (I hope it's becoming one of yours
too with all the
coconutty ingredients I use in my recipes!).
The flavor on these is great: not
too sweet, and very
coconutty.
Even though muffins work
too, donuts are just more happy - making somehow I love coconut butter for frosting, you barely need to sweeten it with that natural
coconutty flavor
too!
So tasty, very
coconutty, not
too sweet and just yum!
I personally love coconut milk and always add it in place of dairy because for me I never find that it has
too strong of a
coconutty flavor or in any way compromises a dish.
Tangy and salty but not
too much of either, it also has coconut milk in the sauce — which doesn't make it taste
coconutty, but rather cuts the sourness of the sauce and gives it some nice body.
Up above, Jennifer stated that using unrefined coconut oil would probably make these
too «
coconutty», and I can offer my observations here because I've only made them with unrefined (multiple times!)