Sentences with phrase «used cream of coconut»

I've never used cream of coconut with chocolate, but I have used condensed milk and that didn't cause it to seize.

I've never used cream of coconut with chocolate, but I have used condensed milk and that didn't cause it to seize.

Re: adding coconut milk - Having just experienced a huge debacle involving the use of coconut milk as a sub in with a recipe I'll just say that if you want to try this you want to use cream of coconut, NOT coconut milk!

Not exact matches

The menu was like a snapshot of my youth, with offerings like Filipino - style spaghetti (it's a bit sweeter than what most Americans are used to) and «Halo - halo» (literally translated, «mix - mix»), a delicious dessert made up of shaved ice, evaporated milk, fruit, coconut, ice cream... and boiled sweet beans.

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

I recommend throwing a chunk of these brownies to your smoothie or layer in a parfait glass with ice cream made from Ella's recipe or as I do — I make mine in the ice cream machine using full fat coconut milk instead of cream and traditional milk..

Hi Katerine, you can still use it just you need more water Coconut milk is 1 part shredded coconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part ofCoconut milk is 1 part shredded coconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part ofcoconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part ofcoconut cream is 4 parts shredded coconut with 1 part ofcoconut with 1 part of water!

I use the coconut cream which comes in a solid block, you can find it in most health stores, online or in the Asian section of most supermarkets x

When you say coconut cream block... can I just put a can of coconut milk in the fridge overnight and use the top half that solidifies into a thick cream?

Re coconut milk — could you tell me which brand you favour — i find some have a sort of synthesis taste, do you use coconut cream and add water or stock?

Can I ask what brand of coconut cream you use?

I use a coconut cream block — it comes as a solid white block which you can find in the Asian section of most supermarkets or any health food store!

Hi Ella, I want to make these for Easter Sunday but one of my guests is allergic to Coconut — is there a substitute for the cream you could suggest I use?

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.

1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting

* I use the solid component of a 270 ml tin of coconut cream that has been stored in the fridge.

Using coconut milk yogurt and coconut cream instead of classic yogurt this pud is dairy free and lighter than a usual iced yogurt.

In the sauce you could use thickened dairy cream in place of coconut cream.

To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.

This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of carrot cake... we used the leftover carrots / apples / celery and who knows what else from the morning's juice (my dad's a bit of a health nut) and turned it into an amazing cake, complemented by walnuts, pineapple and, of course, decadent cream cheese frosting, covered with fresh toasted coconut... it was so moist and delicious... the making of it a wonderful memory and the eating of it sublime.

Could I use coconut milk if have run out of cream or does it need the density of the cream?

I've made this dairy free by using a can of sweetened coconut cream (Coco Lopez) instead of condensed milk.

You can buy canned coconut cream or you can «make it» yourself by simply refrigerating a can of coconut milk for at least 24 hours and then using only the hardened / solid cream portion (save the liquid portion for another use).

I'm thinking for us, we can use coconut cream in place of sweetened, condensed milk.

I used raw cashews as those were more easily available to me because of where I purchased them from...), and have also expanded on your recipe to create a coconut banana cream pie smoothie.

I forgot to mention that you can use just 3 tablespoons of coconut oil, but I think using this coconut cream / fat from chilled coconut milk helps cut down the fat a bit.

This rich, fragrant and delightfully thick curry sauce is handmade using a medley of fresh Roma tomatoes, mixed vegetables, ginger, coconut cream and blended with warming aromatic spices.

I cut back on 1/2 cup and used xilitoyl in place of sugar and used vegan marg, coconut cream and earth balance chocolate in the glaze it was amazing!

What kind of coconut cream do you use to get smooth icing?

I loved that it was also for the most part dairy free — I used some dairy free butter and coconut milk in place of the cream in the glaze and I was really happy with it, as were the rest of my family.

-LSB-...] Jerk Sloppy Joes With Coconut Creamed Spinach Post Punk Kitchen Vegan Baking & Vegan Cooking I made that a few nights ago, except I used extra lean ground beef instead of seitan.

I used just the base (cauliflower, zucchini, chicken broth, coconut milk, lemon juice, and ghee) and made it into cream of chicken soup.

I used coconut milk for the creaminess here and the coconut flavour wasn't too strong for me when combined with plenty of garlic, earthy leeks and spinach as well as a good dose of nutritional yeast, but if you're not a fan then you could swap in any other non-dairy cream (soy, coconut etc - there are various available commercially these days).

It's sweetened with just a touch of coconut sugar (you can also use honey or maple syrup) and stevia and uses brewer's yeast, vanilla extract, cream of tartar, and lemon zest.

* Just squeeze between paper towel to drain, I wound up with about 1/2 cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat coconut milk or you can purchase canned coconut cream

What everyone else (besides me) is using is the «cream» off of a can of coconut MILK.

Becca uses So Delicious Unsweetened Coconut Milk Beverage in this easy cream of celery root soup to thin, but maintain a creamy consistency.

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 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.

I used a small can, chilled drained of any water, or 1/2 cup coconut cream (thick part) from a 13.6 oz can full fat coconut milk

For some of them, I did the same thing I did last year, where I had a layer of cupcake, then ice cream (sorbet in this case), then frosting (again, I used up some coconut cream cheese frosting I had in the fridge).

Hi Jenni, I use Ayam (straight, not light) coconut cream and coconut milk for pretty much everything as I think it is one of the best tasting ones out there and they don't add any thickeners or fillers.

Open the can of coconut milk and use a spoon to scoop out the hard, cream part that has separated from the water.

Use it to make hot cacao with coconut cream and almond milk this season and you will never want the standard version of hot chocolate again!

Wet ingredients: 4 tbsp vegan butter, melted — or you can use coconut oil 150 ml plant - based milk of choice, warmed 7g sachet of yeast 3 tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Booja

Also, I need to figure out the correct usage of creamed coconut when used instead of coconut milk.

Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup * Sea salt and freshly ground pepper, to taste

I made some mods that other users talked about, as in subbing all the coconut milk instead of using 1/2 heavy cream.

What if I combined coconut and banana to use instead of a vegan cream and incorporated it into a caramel?

Open the can of coconut milk and scoop the «cream» off of the top of the can, discard the liquid of use for something else.