I have never
used coconut milk powder before and now I am on the look out for it wherever I go.
In the first one,
I used coconut milk powder, while in the second one, I substituted half of the coconut milk powder with homemade sweetened keto condensed milk.
After some trial and error,
I used coconut milk powder, which is not only keto but also paleo - friendly, and it was the closest I got to «proper» white chocolate.
In place of the nonfat dry milk,
use coconut milk powder, which is much more widely available than it used to be.
I did
use the coconut milk powder and toasted coconut.
So I followed the recipe exactly
using coconut milk powder, arrowroot starch, and canned mushrooms.
But you are on the right track — for milk chocolate, you will just need to add milk powder (
I use coconut milk powder for vegan chocolate).
I wouldn't suggest
using coconut milk powder for this recipe at all.
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or
coconut milk 6 tablespoons cacao
powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons
coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I
used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca
powder (optional) 2 tablespoons lucuma
powder (optional)
Hi Ella... I'm planning on making overnight oats
using coconut milk (made from
powder).
Add
coconut milk, maple syrup, spirulina, vanilla, and xanathan gum / arrowroot
powder, if
using and blend until smooth.
39 ml cartoned
coconut milk 16g of organic whey protein
powder (I'm
using this one by the Organic Protein Co which is absolutely STUPENDOUS!
Raw Ferrero Roche Truffles These truffles are made with smooth chocolate hazelnut butter (
use homemade to avoid additives),
coconut oil, cacao
powder,
coconut milk, vanilla bean paste, and more.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or
use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
You'll need your greens
powder, chia seed, orange, banana, pineapple Greek yogurt, and
milk — if you need to, you can
use coconut or almond yogurt and
milk.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can
use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp
coconut oil 4 cubes of frozen
coconut milk (about 1/2 cup
coconut milk)
*** i was out of almond &
coconut milk on one of my many attempts at baking this, so i
used 1/3 c water mixed with 1/3 scoop vanilla protein
powder and mixed it in a shaker bottle to make my own «vanilla
milk»... it worked great!
1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking
powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can
use chickpea flour] 7 T soy
milk 2 T lemon juice 1/2 t grated lemon zest 2 T
coconut oil, melted [you can
use margarine]
I made this
using Juice Plus + Complete Dutch Chocolate
Powder,
Coconut cream (reconstituted with water to make coconut milk), and dash a cinnamon and a dash of cayenne
Coconut cream (reconstituted with water to make
coconut milk), and dash a cinnamon and a dash of cayenne
coconut milk), and dash a cinnamon and a dash of cayenne pepper.
Using my Ninja, I blended one cup of unsweetened almond /
coconut milk, a medium banana, one scoop of the protein
powder, and a few ice cubes.
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
curry
powder 1/2 cup canned
coconut milk (I
used light) pinch cayenne pepper 2 lbs.
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 very
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 very
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 very thick.
1 can
coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean
powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or
use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
Mark, I
used to
use instant
coconut milk powder, but stopped
using it after I turned Primal.
I
use unsweetened original almond
milk, solid
coconut oil, and have even
used 1/2 baking soda 1/2 baking
powder because I didn't have a whole tablespoon of baking
powder at the time - still turn out great!
2 T.
coconut oil 2 T. arrowroot
powder 1 T. brown rice flour 2 c.
coconut milk (here's how to make your own) 3 c. cooked corn (I
used some multi-colored Indian corn) salt, to taste
-1 head cauliflower -1 cup unsweetened non-dairy
milk (I
used unsweetened
coconut milk)-1 / 2 cup brown rice flour -1 T garlic
powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I
used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)
The other option is to
use the whole tin and add the contents of a 50g packet of
coconut milk powder.
Ingredients makes about 12 small pancakes - recipe can be doubled easily - I
use a griddle 2 eggs 1 very ripe banana 1/4 cup almond butter - where to buy nut butters 2 Tbsp raw
milk, kefir or
coconut milk 1 tsp baking
powder 1 tsp cinnamon Pinch salt 1... Continue Reading
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking
powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup
coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I
used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond
milk 1.25 almond flour 1.25 cup gluten - free flour blend (I
used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
1 1/2 cup raw cashews (soaked overnight then drained and rinsed) 3 tbsp maple syrup 1/4 cup
coconut oil, melted 1/3 cup almond
milk 1/2 tsp mint extract (can also
use vanilla extract) 1 - 2 tsp matcha
powder
1 medium butternut squash (about 2 pounds) 1 tablespoon refined
coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut
milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot
powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I
used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao
Powder 1 tbsp
coconut milk (
use the fat on top) 2 tbsp maple syrup (or sweetener of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1 pinch salt (generous)
2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking
powder 1/2 tsp salt 1 lemon, zest and juice 1 cup
milk (I
used almond
milk) 4 Tbsp butter, softened 1/2 cup or more sugar (I
used 1/2 cup
coconut sugar)
1 tablespoon chia seeds, whole 1 tablespoon raw
coconut butter 2 tablespoons raw cacao
powder 1 fresh medjool date, pitted pinch of pink salt pinch of ground cinnamon pinch of vanilla bean seeds 1 cup plant
milk (I
use homemade hemp
milk) 2 to 3 ice cubes
1/2 cup softened vegan butter or margarine (can also
use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based
milk (I
use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa
powder 1 tsp baking soda 1 tsp baking
powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
25g raw grass - fed butter (for a vegan option
use 25g
coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala
powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli
powder 1/4 tsp Himalayan pink salt 1 tbsp
coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp
coconut milk 4 spring onions
Using a large stock pot, combine
coconut milk, stock, curry
powder, salt and the blended mixture from step one.
Sponge: 2 1/2 gluten - free flour mix (I
used 1 1/2 cups almond flour, 3/4 cup oat flour, 1/4 cup
coconut flour, and 1 tsp xanthan gum) 1 tsp baking
powder 1/2 cup erythritol, xylitol or
coconut sugar (I
used erythritol) 2 eggs, beaten 1/3 cup
milk or non-dairy
milk (I
used almond
milk)
2 cups Oreo cookie crumbs 6 tablespoons butter, melted 6 tablespoons
powdered sugar 1 can (14 ounces) sweetened condensed
milk 3-3/4 cups
coconut 1 cup almond slivers (best if toasted) 1 cup chocolate chips 1/4 cup whipping cream (we
used evaporated
milk) 1/2 cup white chocolate chips
• 1 cup cornmeal (we
used Bob's Red Mill, medium grind) • 3 cups all — purpose flour • 1 1/3 cups sugar • 2 tablespoons baking
powder • 1 teaspoon salt • 1 fresno pepper, chopped • 1/3 cup liquid
coconut oil • 2/3 cup unsalted butter, melted • 2 1/2 cups whole
milk (we
used goats
milk) • 2 tablespoons Yellowbird Habanero Hot Sauce • 2 tablespoons honey • 4 eggs, beaten
MOMA's
Coconut & Chia Porridge Pots are made using a delicious blend of jumbo and fine gluten free oats and coconut milk powder, making it both gluten and dair
Coconut & Chia Porridge Pots are made
using a delicious blend of jumbo and fine gluten free oats and
coconut milk powder, making it both gluten and dair
coconut milk powder, making it both gluten and dairy free.
Ingredients: 1/2 cup of plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of
coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of
coconut oil — melted 2 tablespoons of almond
milk A pinch of salt 1/2 teaspoon of baking
powder A dash of vanilla extract
1/2 cup
coconut flour (OR 2 cups blanched almond flour) 1/2 tsp baking
powder 1/4 cup Swerve confectioners (or erythritol and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1 cup unsweetened almond
milk 2 TBS melted butter or
coconut oil 7 eggs (4 if
using almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric
powder 500 ml low - sodium chicken broth 135 ml light
coconut milk (I
used this brand) 1 tsp tamarind puree (I
used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
1/2 cup quinoa 1 1/2 cups unsweetened
coconut or almond
milk in carton 2 Tbsp unsweetened cocoa
powder 2 tsp natural sugar, such as
coconut sugar, erythritol, or xylitol Toppings of your choice (I
used cinnamon, walnuts,
coconut flakes, and raspberries)
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy
milk (I wouldn't recommend
using rice / oat or
coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein
powder 2 tablespoon of raw cacao
powder 1 1/2 teaspoon of baking
powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted
coconut oil 1/4 cup of maple syrup A pinch of sea salt
Then each morning I would reheat the pancakes (toaster oven is my favorite for reheating because it brings back the texture perfectly), assemble on a plate, sprinkle on some «snow» (I
used unsweetened
coconut flakes, but
powdered sugar would work also), and serve with a tall glass of cold
milk!
Speaking of German Chocolate Cake, I made a new version of your «Faux Meal»
using: 3/4 cup of warm unsweetened Chocolate almond
milk 2 TBS freshly ground golden flaxseeds 1 scoop chocolate whey protein (Jay Robb) 1 TBS unsweetened coco
powder 1 TBS vanilla extract 1 drop of stevia glycerite 1/4 tsp of xanthan gum 2tbsp unsweetened shredded
coconut 8grams Chopped Pecans You inspired me Maria:) Thank you!