Sentences with phrase «use coconut shreds»

I've just been tossing it, but it might be nice in muffins or anywhere you'd use coconut shreds (except making coconut butter since the fat has been removed).

** For a paleo compliant version omit sprinkles and use coconut shreds, and make your own paleo marshmallows, recipe HERE.

Not exact matches

Hi Katerine, you can still use it just you need more water Coconut milk is 1 part shredded coconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part ofCoconut milk is 1 part shredded coconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part ofcoconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part ofcoconut cream is 4 parts shredded coconut with 1 part ofcoconut with 1 part of water!

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

We used almonds in the absence of walnuts (soaked with salt, in true Nourishing Traditions style), and topped with coconut milk, shredded coconut, pomegranate, pineapple & banana.

I was planning on frying the other half using the shredded coconut too!

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

This is very finely shredded, unsweetened coconut that is great to use in a variety of different baked goods.

To decorate mine, I used shredded coconut, seeds and candied orange peel.

Last time I veganized it by substituting the egg with an additional banana; I also used mostly whole flour and added some shredded coconut.

Blend the coconut shreds or sprinkles in a high speed blender to make finer shreds or use sprinkles.

So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour.

Most of the flavor comes from the antioxidant - heavy dark chocolate and mineral - rich shredded coconut (use the unsweetened kind to keep the sugar count low).

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

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)

HS: Hi Chelsea - shredded coconut:) You could try it with fresh if you have access to fresh coconut, but yeah, in the video I use shredded from the bag...

The first time I made it I used fresh shredded coconut and it was amazing, but that added a lot of time and effort onto a recipe that is alreagy very time consuming.

Using the coconut milk in the custard gives the pie a perfect subtle coconut flavor that you can't get from shredded coconut alone.

I haven't found a way to make it not gritty, so while I use this kind for cooking recipes, for drinking I blend the shredded organic coconut with hot water and strain.

Coconut shreds are easy to find, however, and making your own «milk» to use in recipes is a breeze!

If you want them to have a bit more of the German Chocolate Cake Icing texture, use shredded coconut instead but they're delicious either way.

* Just squeeze between paper towel to drain, I wound up with about 1/2 cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat coconut milk or you can purchase canned coconut cream

pure vanilla extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded coconut + extra for topping (If you use sweetened coconut you could reduce the sugar further)

It reminds me of Indian coconut chutney using shredded unsweetened coconut instead of the milk, doting a fish fillet & then wrapped in a lettuce leaf, drizzled w / o.

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 itcoconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave itCoconut, Nuts (walnuts or almonds) or just leave it plain.

I'm not a huge fan of coconut, so I skipped the shredded coconut and used grapeseed oil instead of the coconut / olive oil.

I made this recipe last night and went with organic WW flour since that's what I had on hand, I also used unsweetened vanilla almond milk, added shredded coconut, and chia seeds.

I was thinking about using coconut flour or maybe a mix of shredded and flour.

This recipe is really quick and easy to make, using only four simple ingredients you likely have on hand right now: sweet potatoes, cacao or cocoa powder, shredded coconut and sugar.

First, make sure to use the full 3 cups of shredded coconut that the recipe calls for so that these don't deflate.

Feel free to use any frozen fruit you want, just make sure it is unsweetened.Top with additional fruit, raw coconut shreds or any toppings of your choosing.

Instead of a regular lemon slice biscuit base, this supercharged slice uses a delicious mix of shredded coconut, coconut butter and creamy cashews.

I found yours while searching for a recipe that used unsweetened shredded coconut and less sugar than my long - time favorite recipe which I recently found to be too sweet.

When I made the batter I used pineapple juice in place of the water called for on the box and I stirred in some of the shredded coconut into the batter.

This typically happens when flaked coconut is used instead of shredded: --RRB-

Here, you'll use almond meal and shredded coconut to create a gluten - free crust.

1/3 cup of raw almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded coconut flakes 3 tablespoons of maple syrup Pinch of pink Himalayan salt

Since I was using 2T coconut oil, I put an «almond joy» spin on it and added a little bit of shredded coconut as well.

I used my KitchenAid mixer to easily form soft peaks out of my egg whites before gently folding in the coconut sugar, vanilla, grapefruit juice, pinch of salt, shredded coconut, and grapefruit zest.

Shredded coconut can be used as a condiment, added to trail mixes, added to granola and muesli, and used as a dessert topping.

Use coconut flakes instead of shredded coconut for a smoother butter if using a food processor.

I used coconut flour instead of shredded coconut as I didn't think my kids would like the texture.

coconut flakes (I only use flakes in granola and granola bars, not shredded coconut, which tastes like dental floss in granola)

Made the cashew coconut cream frosting and I used a little extra honey and whipped it up in our magic bullet it turned out pretty good, then I frosted the cake with it and sprinkled shredded coconut over the frosting and put the cake in fridge It was a wonderful frosting thanks for sharing it.

For the topping I used a crumble with walnuts, shredded coconut, coconut oil or ghee, and a pinch of coconut sugar.

Meanwhile, toast the shredded coconut by stirring it in a dry pan (don't use oil) over a medium heat until it starts to turn brown.

Use shredded or flaked coconut the same way you'd use desiccated, ground coconUse shredded or flaked coconut the same way you'd use desiccated, ground coconuse desiccated, ground coconut.

I buy macaroon shredded coconut in bulk then use a coffee grinder to grind it up.

Come back, add any toppings (I use frozen raspberries, frozen cranberries, Nuttzo Original Seven Seed and Nut Butter, and raw coconut flour or shredded coconut.

3/4 cup sweetened, shredded coconut or whole rolled oats (I went with the coconut, but used unsweetened since that's what I had on hand)