Not exact matches
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
Becca uses So Delicious
Unsweetened Coconut Milk Beverage in this easy
cream of celery root soup to thin, but maintain a creamy consistency.
Replace 1 cup yogurt with one
of the following: 1 cup soy yogurt or
coconut yogurt 1 cup soy sour
cream 1 cup
unsweetened applesauce 1 cup fruit puree
Dairy - free
Unsweetened Coconut Milk Extra Thick
Cream Lactose Free Kosher 13.5 - oz Can - Pack
of 2 - By Ushia
As always, make sure you get the
unsweetened coconut cream — NOT
cream of coconut.
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 cup cashews 1 14 - ounce cans
coconut cream OR full fat
coconut milk 2/3 cup
unsweetened cocoa or cacao powder powder 1/4 cup
coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch
of salt 1 vegan chocolate bar (salted Caramel yes please)
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
As always, chill your can
of unsweetened coconut cream for a few hours, then scrape off the top, solid part.
To make the whipped
cream, scrape off the top solid part
of a can
of unsweetened coconut cream, and beat with a stand mixer until thick, stiff peaks form.
Some brands
of full - fat
unsweetened coconut really have the
cream emulsified throughout the milk and you won't have it separated.
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)
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.
I used the powder instead
of the soda &
cream of tartar; substituted the milk with
unsweetened coconut milk and added a bit
of lemon zest.
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
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
* 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
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)
1/2 plain,
unsweetened coconut milk beverage, a pinch
of nutritional yeast, 1 Tbsp Wayfare sour
cream (optional) and cinnamon, cloves and black salt to taste.
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.
Take 1 1 cup (210g) toasted
coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup aquafaba, reduced to 1/4 cup Pinch
of cream of tartar 2 cups (168g)
unsweetened shredded
coconut 1/4 cup (28g)
coconut flour 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt
Take 7 1 cup (210g) toasted
coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup (55 - 60g) Pinch
of cream of tartar 1/4 cup (28g)
coconut flour 2 tablespoons (20g) potato starch 1/2 teaspoon (2g) fine sea salt 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (168g)
unsweetened shredded
coconut
Take 3 1 cup (210g) toasted
coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup Pinch
of cream of tartar 2 cups (168g)
unsweetened shredded
coconut 1/4 cup (28g)
coconut flour 1 tablespoon (10g) potato starch 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt
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
Whip a small container
of mascarpone with a quarter cup
of unsweetened coconut and a splash
of cream.
Banana
Cream Pie Smoothie Makes 1 large serving 1 1/2 cup
unsweetened almond milk 2 or 3 big handfuls
of spinach, kale or both 1 small banana 2 large, or 3 small pitted dates 1/2 tbsp
coconut...
1 cup
of unsweetened vanilla almond milk (note: you can substitute with
coconut milk, which will make the ice
cream even creamier).
1 cup heavy whipping
cream (or
coconut cream, see variation below) 1/4 cup
unsweetened cocoa powder 1 teaspoon xylitol (xylitol is optional: or a couple
of stevia or no sweetener)
Ingredients: 1 1/2 c almond flour 1/3 c psyllium husk flour 1/2 c
coconut flour 1/2 c hemp flour 1 tsp baking soda 2 tsp
cream of tartar 1 tsp each
of sesame, caraway and cumin seeds Mix all dry ingredients 6 whole eggs 1/4 c melted salted butter 3/4 c
unsweetened almond milk Mix all wet ingredients separately from dry ones.
I used (per serving): 1/4 cup heavy whipping
cream or
coconut milk 3/4 cup
unsweetened almond milk or cashew milk 1 - 2 tbsp almond butter or any nut / seed butter 1 tbsp cacao powder 1/4 cup whey protein powder or plain glass - fed collagen 1 tbsp MCT oil pinch
of cinnamon or vanilla (1/4 -1 / 2 tsp) Erythritol (sometimes I skip sweeteners, or use 1 tbsp powdered Erythritol or a few drops
of stevia) Optionally ice - I hope this helps!
I love putting a handful
of frozen
unsweetened coconut and chopped almonds on my ice
cream.
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.
To make «
coconut ice
cream» spoon a couple
of tablespoons
of 100 %
coconut butter into your bowl with a couple spoonfuls
of unsweetened shredded
coconut.
2 cups organic yellow or green zucchini / squash, diced 2 cups crumbled
coconut bread 1/2 cup
coconut oil or raw butter, melted 2 tsp dried sage 2 tsp garlic powder 1 1/2 cups
cream of mushroom soup 2 eggs, beaten 1 onion, chopped 1/4 cup organic
unsweetened almond milk Sea salt and fresh pepper to taste
I like to use
unsweetened vanilla almond milk but you can use
coconut milk,
coconut cream if you like more fat or a combination
of the two.