Sentences with phrase «used coconut pudding»

Then, instead of the vanilla pudding, I used coconut pudding.

Not exact matches

So versatile — how about rice pudding, cream pies such as coconut cream, banana cream, use in place of milk with granola and the list goes on and on.

My grandsons love coconut cream pie and i have been making it using coconut instant pudding and adding toasted coconut and coconut milk.

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

I made some substitutes to this pie pudding: used tapioca starch in place of corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than white sugar.

Also, I made your tapioca pudding recipe using coconut milk instead last night but it lacks that certain sweetness that cooked milk has... I will prolly try using half milk and half coconut milk this weekend... any other suggestions?

I have a Tres Leches Rice Pudding recipe in the SK cookbook that we find deadly delicious — it uses sweetened condensed milk, coconut milk, evaporated and heavy cream.

;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

I'm reading this as I eat a delectable serving of your chocolate and coconut pudding (I used a masala from Madagascar instead of curry, I would say they're in the same family, delicious!)

Melting down 100 % cacao chocolate instead of using cacao or cocoa powder makes the pudding much richer and helps it set in the fridge without cooking or thickeners or coconut oil.

We love pudding and most of the time I made a chocolate coconut pudding out of canned coconut milk so why not use this fresh coconut meat?

So, I thought why not use the acai juice as the liquid component for the chia seed pudding instead of coconut milk?

I didn't have vanilla pudding in the house... so I used coconut instant pudding and they came out perfectly.

For this creamsicle chia pudding recipe, I used 2 full cups of peeled clementine segments (because they're just so darn easy to peel) and one can of full - fat coconut milk.

I love using 100 % pure Aroy - D coconut milk (no additives) in this pudding which I buy at a local Asian Grocery for 99 cents per small 8.5 oz carton, but you can also order it online.

The only things you may have to pick up are some shredded coconut (which you can later use in all manner of baked goods, and as a topping for everything from smoothie bowls to chia pudding) and dates.

When I made this quinoa pudding, I was feeling more ginger, less coconut (I know, I don't even recognize myself) so I used Faith's ratios and methodology to create a pudding baby from two of my favorite whole grain pudding recipes in the book.

And, of course, I've used plant - based nondairy milk in the semolina pudding and I've replaced the traditional thick dairy cream topping (called ashta) with whipped coconut cream, which provides an equally luxurious creaminess.

Instead of using almond milk as she did, I went for Coconut Milk to create a refreshing Pineapple Coconut Chia Seed Pudding.

Hi Maria, the Yorkshire Pudding technique works, but you must use coconut oil (butter would burn)-- about 1/2 tsp in each muffin hollow, then pop in the hot oven for about 3 or 4 minutes before adding 1 to 2 tbsp of batter to each.

What I love about chia pudding is that I can use coconut milk, and now they even have coconut milk yogurt... it's a little strange at first but I really like it.

One of my favorites is to use them to make this tapioca - like pudding with coconut milk.

• Using canned coconut milk will make this pudding very rich and dessert - like.

You can culture young coconuts in the way you have described, using my recipe for Cultured Coconut Pudding.

If you use the coconut milk product that I link to in the ingredients portion of the recipe this pudding will be perfectly smooth: --RRB-

I've started a new job this week and I've made two batches of this recipe and used the rest of the almond - coconut milk to make a version of your chocolate chia pudding.

This tapioca pudding is light and refreshing and uses the natural sugars of mango, pineapple, and apple juice to complement the richness of the coconut milk.

If you don't like the pudding texture than leave out the avocado and consider adding in more coconut oil or using a nut butter like almond butter.

You can still use vanilla pudding and just add a little coconut extract to taste.

Same goes for using the toasted coconut variety with the banana - buckwheat chia pudding.

Use organic grated coconut to make delicious treats like macaroons, cakes, puddings or in your favourite sweet and savoury recipes.

My recipe calls for fresh grated coconut meat, and that is best for this pudding, but you could use packaged coconut, just make sure to get unsweetened.

Young coconuts will also contain a soft, pudding - like meat that is high in protein and can be used for a myriad of recipes.

Use dates in puddings, bars and date balls with nuts and coconut.

Finally, many of the benefits of this pudding come from using coconut oil and coconut butter.

For this creamsicle chia pudding recipe, I used 2 full cups of peeled clementine segments (because they're just so darn easy to peel) and one can of full - fat coconut milk.

If you don't like the pudding texture than leave out the avocado and consider adding in more coconut oil or using a nut butter like almond butter.

We generally avoid gums, but using coconut milk with guar gum for pudding or ice cream can give it a consistency that's closer to what you find in restaurants.

I usually use cottage cheese and light coconut milk in my chia pudding, but I'd love to try yours too!

Easy Egg and Dairy Free Strawberry Pudding Ingredients: 2 cups organic berries 1 15 oz coconut milk (in a can, use full fat!!!!) 4 Tbsp chia or ground flax 2 Tbsp of honey or stevia to taste 1 tsp vanilla extract (gluten free) Directions: Put all ingredients in the blender for a few pulses until...

Instead of using traditional nut milk to make this pudding I went for their coconut water.

I use it in my Coconut Curry Chicken and Banana Chia Pudding, as well as a replacement for milk in pancakes and smoothies.

If you are looking for an easy and tasty way to get more coconut oil into your diet, then check out this easy and quick no - bake recipe that uses coconut oil and coconut cream concentrate to make either a tasty chocolate pudding or a tasty chocolate fudge!

You can blend it into smoothies, use it to top oatmeal or chia pudding, or even thin it out with a bit of coconut milk over low heat on the stove to make the absolute best drizzle to top ice cream with.

If you make this with stevia and either omit the chocolate coconut almond butter or use very little of it, this becomes a vegan keto chocolate chia pudding.

An easy low carb and Paleo Pumpkin Pudding Recipe that uses coconut cream as it's base.

I'm still getting used using coconut in recipes, and I liked the flavor of the regular cream with the pudding!