Sentences with phrase «used coconut flavored»

I used coconut flavored almond milk, which added some fantastic flavor to the smoothie.

I used coconut flavored almond milk, which added some fantastic flavor to the smoothie.

accidentally used coconut flavored almond milk instead of regular.

Also didn't use coconut flavoring bc I didn't have any.

To lower the level even further, I suggest using a coconut flavoring.

Not exact matches

I have started alternating my use of the coconut yogurt and honey vanilla yogurt for a different sweet flavor.

We used cacao nibs, and love the subtle flavor from the coconut oil.

You could try using refined coconut oil which has no flavor at all.

I used applesauce, coconut milk and lemon juice to lighten up the texture and flavor while keeping them moist.

If you use refined coconut oil, then in my experience the berry flavor really does shine through, despite the fact that there's twice as much oil as berries in the recipe.

OMG Elysia, that thai coconut sauce sounds to die for, I love how you used it on the meatballs, this dish is a bomb of flavor.

I used melted ghee, but you can also use avocado oil, melted coconut oil, or light flavored olive oil.

Black Raspberry Coconut Flour Muffins The incredible flavor of black raspberries drives these muffins, and you'll love that they're using coconut flour to keep it grain free and hCoconut Flour Muffins The incredible flavor of black raspberries drives these muffins, and you'll love that they're using coconut flour to keep it grain free and hcoconut flour to keep it grain free and healthy.

You could use refined coconut oil to cut back on the coconut flavor, since its completely flavorless

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

There is a version from The New York Times that uses coconut milk (NOT low or non fat) for a slightly Asian flavor.

First time using coconut oil, didn't realize it hardens so quickly so had to re-melt it a couple times but other than that really liked the flavor it gives the bread.

Your choice to use the Silk Coconut Milk sounds perfect, I bet it adds a really nice flavor to this dish.

I personally just buy expeller - pressed in bulk and use it for everything — it doesn't have a coconut flavor or smell, but for me that just makes it more versatile.

Unrefined coconut oil does lend a distinct coconut flavor to your baked goods if you use more than a few tablespoons, so if that doesn't vibe with the flavors of your dessert, try using refined coconut oil (disclaimer: the refining process removes some of the nutrients found in coconut oil).

Just to play with the flavor, I used coconut oil in place of the butter and I used coconut flour in place of the all purpose flour, but of course, you could do these either way and they'd still be great.

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.

I didn't have coconut oil so used canola to keep the flavor neutral.

Exceptional Flavor, Taste and Aroma - use coconut flour to make delicious breads, cookies and muffins without the «after - guilt» commonly experienced with refined baked goods.

I use this in my homemade coconut milk ice cream to change it to coffee - flavored and wow it's awesome.

I've used the Naturally Pomegranate Vanilla Flavored Cashew Glazed Mix by Sahale Snacks on top of my Pomegranate Coconut Smoothie for a tasty crunch and an extra bit of healthy fats and protein.

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'm not fond of cocnut flavor and her cocnut oil definitely tastes of coconut, so I used olive oil.

For added flavor, I often use coconut milk instead of dairy.

I've used curry powder and coconut together in several dishes in the past, so I knew the flavors would still work well.

I've cooked and baked with the refined coconut oil before with excellent results (I don't at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK!

I always use refined coconut oil since I have picky family / taste testers who would prefer I left the coconut flavor out of many things That crumb topping is gorgeous!

You will always get a stronger coconut flavor using instant pudding because it is heavily flavored with artificial coconut flavoring.

I used a little bit of cream cheese to give it a cherry cheesecake flavor, but you can omit the cream cheese or substitute coconut cream and a dash of lemon juice if you're avoiding dairy.

I have some family members that strongly dislike the coconut oil as well, but I've been using the «Ultra Clean Expeller Pressed» coconut oil from Wilderness Family Naturals (http://www.wildernessfamilynaturals.com/category/expeller-pressed-organic-coconut-oil.php) and no one ever detects a coconut flavor.

I was considering using a flavored rum, most likely coconut.

But combined with garlic powder to counteract the flavor of the coconut, it's awesome for breading chicken and using as a binder for zucchini cakes, meatballs, etc..

2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)

As a part of Choctoberfest 2016, Barlean's sent me the butter - flavored coconut oil I used.

Also, not that this is gluten - free, but I also use 1 T coconut oil in place of 1 T of the canola oil, and I think I'd like to substitute the entire amount next time, as I think the slight hint of coconut flavor lends itself well to the Thai flavors.

for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2 cup (100g) white granulated sugar 3 tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)

We don't do much deep frying — but for latkes I've been using expeller pressed coconut oil — it's great for those that don't like the coconut flavor.

We used expeller - pressed coconut oil that doesn't have a coconut flavor, so the chocolate chips really make the cookies.

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.

Ann, I've been using expeller pressed coconut oil since my family doesn't like the coconut flavor of the raw coconut oil, but the expeller pressed has been fine for sauteing onions etc... I also like using ghee which is a clarified butter.

I use twice the spices and an entire 12 oz can of organic coconut milk (like my flavors and fat!).

Using coconut milk condensed milk will double the coconut flavor which sounds pretty good to me!

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

I decided to use coconut oil for a more tropical flavor, and toasted the walnuts (because why not?)