As always, chill your can of
unsweetened coconut cream for a few hours, then scrape off the top, solid part.
Not exact matches
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
INGREDIENTS 2 cups heavy
cream 1 1/2 cups
unsweetened cashew milk (or almond or
coconut), divided 1/2 cup cocoa powder (
for sup...
I also tried to keep things plant - based by using
coconut oil
for the fat and
unsweetened almond milk in place of the whole milk and / or sour
cream typically used in muffins.
* 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
Coconut milk is much creamier, almond milk is a little thick but bland if you go
for the
unsweetened kind, and flax milk tastes like melted vanilla ice
cream.
For the Filling: 1 cup heavy
cream 1 cup granulated sugar 3 egg yolks 6 tablespoons butter, cut into small pieces 1/2 teaspoon salt 1 cup pecans, toasted and finely chopped 1 1/3 cups
unsweetened coconut, toasted
3 cups all - purpose flour, plus more
for pans Non-dairy margarine
for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer
for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated
coconut,
unsweetened Frosting 8 - ounce tub Tofutti
cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar
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)
For the cashew
cream base: in the bowl of a high powered blender, combine the soaked cashew, melted
coconut oil, maple syrup, Pacific Foods Cashew
Unsweetened Original Non-Dairy Beverage, cardamom, vanilla, lemon juice and fresh ginger (or sub powdered ginger).
Just 3g of carbs
for all these amazing ingredients: butter, granulated sugar substitute,
unsweetened coconut,
coconut flour, baking powder,
cream cheese, egg and vanilla extract.
2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and chopped (about 3 cups) 1/2 pound sunchokes, peeled and chopped (about 1 cup) 4 - 5 garlic cloves, chopped 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon salt, plus more
for seasoning 2 cups water 1 1/2 cups low - sodium vegetable broth 1 1/2 cups
unsweetened coconut milk or
unsweetened coconut cream 1 tablespoon fresh lemon juice freshly ground pepper farro, barley or brown rice, cooked (optional)
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
* 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
If you're cutting back on sugar, you can swap out the white chocolate and
coconut topping
for unsweetened whipped
cream and fresh strawberries.
4 TBS organic butter or
coconut oil 2 oz
unsweetened baking chocolate 5 TBS heavy
cream or
coconut milk 1/2 cup powdered * erythritol (or Confectioners Swerve) 2 tsp stevia glycerite NOTE: OR melt a ChocoPerfection Bar
for an easy chocolate coating
Lucuma sweet
cream 1 can (13.5 oz) full fat
coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch of turmeric,
for color (optional) Pinch of vanilla sea salt 3 tablespoons (36g)
unsweetened almond milk 1 tablespoon (11g) refined
coconut oil (optional)
You would be amazed as to how you can lighten this up by swapping out just a few ingredients, like substituting heavy
cream for Silk
Unsweetened Coconut Milk.
You can replace the
coconut milk
for unsweetened non dairy creamer (or one with little sugar) if you want to make it vegan or light
cream if you are ok with dairy.
Spoon out the 1/2 cup of vegan
cream cheese to a bowl (or regular,
unsweetened coconut yogurt will work), and let it sit
for a minute.
For serving: 1/2 cup toasted almonds, chopped (optional) 1/4 cup toasted shredded
unsweetened coconut (optional) Coconut whipped cream, whipped cream, or Greek yogurt (op
coconut (optional)
Coconut whipped cream, whipped cream, or Greek yogurt (op
Coconut whipped
cream, whipped
cream, or Greek yogurt (optional)
for the
coconut almond filling: 2 egg yolks 130 grams (2/3 cup) sugar 1/2 teaspoon kosher salt 160 grams (2/3 cup) half - and - half or single
cream 2 teaspoons cornstarch 55 grams (4 tablespoons) butter 1 1/2 cups
coconut chips (or
unsweetened flaked) 1/2 cup sliced almonds
I made a double batch of dough last night with a few minor alterations
for on - hand items - Half brown rice syrup, half SF maple syrup
for the real maple syrup, finely minced crystallized ginger
for the regular, half Smart Balance 50/50 Blend, half
unsweetened creamed coconut for the
coconut oil and I added some cinnamon.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp
coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and
unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy
cream if cow dairy is not a concern
for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o
for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt
coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
Top with a recipe I found in Keto Clarity
for chocolate magic shell topping, involving
unsweetened chocolate,
coconut oil, and water (I used heavy
cream) melted in the microwave and then poured on top.
Spoon out the 1/2 cup of vegan
cream cheese to a bowl (or regular,
unsweetened coconut yogurt will work), and let it sit
for a minute.
Some items I like to keep stocked at home (I choose organic and local whenever possible):
unsweetened, full - fat
coconut products (oil, butter, milk,
cream); MCT oil; cold - pressed olive oil; grass - fed beef and jerky; pastured poultry and eggs; wild - caught seafood; seaweed like nori (great
for «burritos»); grass - fed, full - fat, cultured dairy like butter oil, ghee, and heavy whipping
cream; raw milk and cheese; fermented cod liver oil; raw nuts and seeds (especially macadamia nuts) and nut butters; olives; fermented foods like sauerkraut and kimchi; non-starchy vegetables and leafy greens; avocados; low - glycemic berries; lemons and limes; whey protein powder; stevia; apple cider vinegar; sea salt; garlic; onions; mustard; fresh and dried herbs spices (especially turmeric, cinnamon, and fresh ginger root); salsa; grass - fed beef and pastured chicken stock and vegetable stock.
Non-dairy milk products Almondmilk (
unsweetened,
unsweetened vanilla, etc.) Almondmilk creamer Soy creamer Full fat
coconut milk (the BEST
for coconut whipped
cream)