Not exact matches
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy
creamer 1/2 cup
coconut milk (can
use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
I
used So Delicious
Coconut Milk Creamer in this recipe but for strict Paleo you can
use So Delicious
Coconut Milk.
I typically
use an unsweetened
coconut milk creamer from the market but have more recently fallen in love with homemade cashew
milk in there instead (after the coffee has cooled down quite a bit, the
milk just separates and falls to the bottom of a super hot cup).
Instead of almond
milk I
used non-dairy
coconut creamer and I
used half white flour / half wheat flour.
I
use the
coconut milk for my coffee
creamer and some baking.
For a coffee
creamer, I
used So Delicious
coconut milk creamer.
It depends on how thick the
coconut milk was, if you
used coconut creamer it would have made a difference but
coconut milk shouldn't have made that big of a difference.
The lactose intolerant population is growing and
coconut cream can be
used as a dairy replacer in products like coffee
creamers and ice cream, but also as a replacement for
milk when poured over cereal.
We
use coconut milk and almond
milk,
coconut butter and
coconut oil, and, I think, almond
creamer.
But it is «separation» rather than creaming It is possible to «cream» / fluff up
coconut milk too if you
use an electric beater or an Isi
creamer (in this case you need to
use both the creamy part and the liquid part).