Sentences with phrase «use less coconut»

You would need to use less coconut flour than almond flour.

Can I use less coconut oil to make it a little more firm?

Hi Natalie, I haven't tried it with coconut flour but if I were to substitute it, I would use less coconut flour and more liquids (add an egg) as coconut flour is a lot more absorbent (I generally use about 1/3 cup coconut flour per cup of almond flour).

If you want the korma to be less thick, use less coconut flour or decrease the liquid to 3/4 can of coconut milk.

I might go use less coconut butter if I want to keep it light.

think I'll use less coconut oil, and just heat the coconut oil until soft, not runny.

You need to use less coconut flour when subbing for another flour.

1/8 to 1/4 cup coconut milk or other non-dairy milk 1 cup cubed papaya 1/2 cup frozen cubed mango 1 large frozen banana (about 1 cup of frozen banana chunks) Optional: 1/2 cup frozen cubed pineapple (gives it more sweetness, but overpowers the papaya a bit — depends on your preference for papaya) Optional: Vodka or Rum — if adding, use less coconut milk as too much liquid will result in a smoothie rather than soft - serve

Can I use less coconut oil to make it a little more firm?

If you want something more towards the sorbet / sherbet end of the spectrum, use less coconut cream.

Incidentally, if you want to use less coconut aminos, you could maybe try beef broth with it.

If you don't want this, try to experiment with the oils: use less coconut fat and more canola oil.

But it's hard to know for sure — though if that's his reaction I would definitely use less coconut oil in the smoothies and just use it somewhere else instead.

I tend to use less coconut flour in my recipes than other bloggers which results in a better texture.

Uses less coconut cream than you would think.

The only thing I plan on doing differently next time is using less coconut oil and slightly more almond milk.

I used less coconut and more chips.

Not exact matches

You could try using a little less coconut oil next time too.

Hi Ella, I've just had this for breakfast today for the first time (I added fresh raspberries, toasted coconut flakes & a spoonful of granola for crunch); very moreish & decadent!!!! Next time I would use less chia sedes (maybe just 1 teasp) as I feel overfull (I can almost feel them expanding in my tum!!!)

I haven't tried it myself but you could use a little bit of sunflower oil, just make sure to use less than stated for the coconut oil x

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Note: You can use almond milk instead of coconut milk but the result won't be as creamy and will contain less fat.

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.

Also, if I replace the butter with coconut oil, do you think I should sub the same amount or use less?

My Gluten Free Healthy Hummingbird Cake, well, I'll be honest, to be completely perfect, it could probably use a little less banana, maybe a bit of coconut flour to absorb some of the moisture, and a little more time in the oven.

Even for the milk that she says, «low fat is fine, no fat is not» — I use low fat coconut milk that actually has more fat than skim milk but less carbs and calories so it's even BETTER than skim milk.

I have an slightly altered version to use papaya as the bottom layer, will tweak it a bit more to add a little more honey and a little less coconut oil but it's still very nice!

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

The amount of trees in the Philippines used for the collection of sap is very small - less than 1 % of the total coconut trees in that country.

Instead of cilantra (that I absolutely lvoe), you can use parsely (especially the stronger flavored american parsley) or basil; instead of sunflower oil, you could use (less of) peanut oil, which is strongr but blends well with basil and coconut.

I used less heat according to my company's preference and served with coconut rice.

I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

I've been making them for a while, I recently started replacing the agave for raw coconut nectar, I use less than 1/2 a cup but a bit more than 1/4.

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.

I didn't think there was enough sugar despite using sweetened coconut and brown sugar (I used a little less sugar than the 1/4 cup).

To make real chocolate you don't use coconut oil, you use cocoa butter and cocoa powder (or cacao versions which are less processed if you want to get really authentic) and a sweetener like ricemalt syrup.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is veryCoconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is verycoconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

I don't measure anymore when I make this — sometimes I use coconut palm sugar, less nuts, more butter... This is a very forgiving recipe — just taste it before roasting to adjust seasoning but it always comes out good

However, if you can't use it, you could substitute coconut oil for a 1/3 less than the amount of buttery spread that is called for (2/3 cup coconut oil).

I just made these — but used coconut sugar and homemade «jam» (frozen blackberries and raspberries, honey, and a tad of cornstarch in a pot on the stove) for less sugar content.

But for those of us who are a tad less put together, we use the humble blender for our Honey Coconut Matcha Lattes.

Since using coconut oil on my skin / hair, I have a lot less redness in my cheeks and no darkness around my eyes.

I like using witch hazel after using coconut oil to remove makeup, too, especially in the summertime when I like a little less oil on my skin.

Skip the step of soaking the coconut in water and sugar if you want a less sweet cookie or are using sweetened coconut.

I only use 1/8 cup of the honey and a little less coconut oil than the recipe calls for, but I use chocolate chips, less than 1/4 cup.

If anyone is looking to do the same, I used buckwheat for the rye, and brown rice and coconut flours for the all - purpose / ww (not respectively — but still significantly less coconut than rice), and cut back a little bit on the flour and added about 2 T cornstarch.

I used lower quality coconut oil for a while and decided to get the expeller pressed organic coconut oil from Tropical Traditions and it has made a HUGE difference in a day... less than a day!

If you are sautéing, however, I have found that you need less coconut oil than you may initially think (due to low water content), so use it very sparingly.

The last Nutiva coconut oil product I used, which I am now out of, melted at over 76 degrees which was great for medicinal use, because it also re-solidified, or became gel like anyway, back again at less than 76 degrees.

There are variants; according to Wikipedia the dulce de leche of El Salvador has a soft, crumbly texture, and is almost crystallized; in Colombia and Venezuela, it's called «Arequipe» and may contain cornstarch for a custard - like texture; in the Dominican Republic, the texture is more fudge - like (less milk is used); in Puerto Rico, a coconut milk version is apparently popular, but I have found much else about this yet; and in Mexico, cajeta is most popular, which is dulce de leche made with goat's milk.