Sentences with phrase «vanilla coconut milk»

Good with a little sweetened vanilla coconut milk!

vanilla coconut milk yogurt 1 banana, broken into 4 pieces 1 1/2 cups frozen berries 1/2 cup Natalie's Carrot Tomato Celery Juice 1/2 cup Natalie's Orange Juice 1 cup -LSB-...]

I decided to use So Delicious vanilla coconut milk and a blend of tropical frozen fruits that included banana, mango, pineapple and peaches.

I've tried the Coconut Milk Kefirs (plain & strawberry), the straight coconut milk, hazelnut coffee creamer... ice creams are good too (especially the Green Tea and the Coconut Almond), and also the Stick Bars (vanilla coconut milk ice cream with chocolate covering, yum)... So anyway I think it would be the Sorbet, yea — final answer (oh and the Raspberry one at that!!).

My son (he is 7 and his birthday is 7/28) would choose the vanilla coconut milk.

AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and...

Then I blend it with some coconut cream and some vanilla coconut milk, adding a few drops of honey for sweetness.

They cook up great in the microwave, as well as stovetop using vanilla Coconut milk.

I had my doubts when I was folding in the coconut milk (I used So Delicious vanilla coconut milk, but used closer to 3/4 cup than a full cup).

I found your lovely recipe via Pinterest and was SOOOOO excited, but I just tried it and ended up with clumpy burnt sugar (which is still kinda tasty, so I'm gonna throw a bunch of the crumbly chunks into the vanilla coconut milk ice cream I'm making — waste not, want not!).

If you've never tried roasting your fruit before, this roasted strawberry and vanilla coconut milk ice cream recipe is the perfect place to start.

For those busy weeknights, when you need a sweet fix, this 3 - ingredient vanilla coconut milk ice cream is delicious, quick, and naturally good for you.

Chocolate coating tops rich vanilla coconut milk ice cream -LSB-...]

However I really liked using a vanilla coconut milk for this recipe.

I love all desserts but my top favorites would have to be fudge brownies and blackberry pie with vanilla coconut milk ice cream

I made a few alterations which I would recommend — I used vanilla coconut milk instead of regular milk.

Anyways, I buy the So Delicious French Vanilla Coconut Milk Creamer from Whole Foods — it's made without carrageenan and without titanium dioxide so it's pretty magical and has only 0.5 g of fat for 1 tablespoon.

I'm always curious in these recipes if people are using plain coconut milk, or sweetened vanilla coconut milk.

Bits of gluten - free chocolate chip cookie dough in vanilla coconut milk ice cream.

These vegan vanilla coconut milk cupcakes are rich, flavorful and topped off with a dollop of chocolate whipped coconut cream.Here's a secret about what goes through my head when I try a new recipe.

I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!

Hands down my favorite vegan yogurt I have found is So Delicious Greek Style Vanilla Coconut Milk Yogurt!

Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.

AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.

Our bellies no likey My latest obsession with So Delicious Vanilla Coconut Milk has caused a whirlwind of reinventing my old recipes.

In a small bowl, mix together the So Delicious French vanilla coconut milk creamer, chia seeds, and Saigon cinnamon.

Seriously, now instead of coffee in the morning and evening, I now drink So Delicious Vanilla Coconut Milk.

1/2 cup So Delicious French Vanilla coconut milk creamer 1/8 cup chia seeds 1/4 teaspoon Saigon cinnamon 8 large kiwi fruit 1 strip dried mango 16 dried goji berries

After making my Curry Corn Fritters I knew I had to try a sweet recipe for the So Delicious snackable contest, this time featuring the So Delicious French Vanilla coconut milk creamer.

I use strawberries, blueberries, raspberries, ice & So Delicious vanilla coconut milk.

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)

Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and bring to a slow simmer.

Add oats, 1/4 cup coconut, almond milk, chia egg (or regular egg), coconut oil, vanilla, baking powder, and cinnamon.

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder.

Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional

Place the almond milk, maple syrup, cashew butter, coconut oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk 3 tablespoons honey 1 teaspoon vanilla extract generous squeeze of lemon juice

Add coconut milk, maple syrup, spirulina, vanilla, and xanathan gum / arrowroot powder, if using and blend until smooth.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch salt

Lamington: Dairy milk chocolate with raspberry jam flavoured pieces, vanilla cake flavoured pieces and coconut

Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)

This is my favorite dairy - free vanilla ice cream because the coconut milk gives it a thick, creamy texture, but the natural sweeteners mask the intense coconut flavor that coconut - based ice creams can have.

1/3 cup sifted coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extract

Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.