Sentences with phrase «what about the coconut»

Sounds so good, but what about coconut allergy?

What about coconut flakes?

(What about coconut flour in its place?)

We have all heard of Soy Milk, Rice Milk and Hazelnut Milk before, but what about Coconut Milk, Almond Milk and Hemp Milk?

And what about coconut flour instead of the almond flour?

What about coconut flour?

What about coconut water.

And what about coconut oils — are you good with that?

The coconut is easy to eliminate from the recipe, but what about the coconut oil?

And what about all you coconut haters out there?

OK, but what about coconut oil?

What about coconut water, which is often touted as an all - natural improvement on sports drinks?

What about coconut water kefir (which I also consume)?

Or what about coconut flour?

You probably already know a lot about the uses and benefits of coconut oil — but what about coconut water?

Dear nutritionfacts - User and owner, what about coconut - sugar (palm - sugar or coconut - flower sugar, i do not know the accurate english word for it) in comparison with date sugar?

What about coconut oil, in particular?

What about coconut yogurt?

Secondly what about Coconut water from an actual fresh green coconut and pure cacao powder or bits?

what about the coconut cream and ginger for the topping?

What about coconut chicken or tiger prawn curry as a main?

Not exact matches

Just made do I put them in a baking tray about 11/2 inches thick and still cook 4 45 mins and what do I use to line it grease proof paper, that I don't have can I just put coconut oil to grease pan

Just curious about what a coconut block is...?

I'm about to start using coconut oil as a moisturiser but wondered what you use when going away / travelling as my coconut oil is in a big glass jar?

What's the big deal about coconut water?

To learn more about the benefits of eating fat bombs, which is what these coconut melts are, click here.

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)

The texture didn't come out quite right though, and I'm wondering if it has to do with what you said above about coconut flour.

I know what you are probably thinking — another post about coconut flour?

These days, I use coconut aminos, soy sauce and tamari (gluten - free soy sauce) interchangeably, but since everyone knows what soy sauce is, let's talk about coconut aminos instead.

What I especially love about it is that you can can use a 1:1 measure with most traditional white flour recipes, which is a nice change from the tricky nature of coconut flour.

And what about the fact that coconut oil is composed of medium chain fatty acids as opposed to the badder kinds?

What I love about this recipe is that it's made with lots of whole wheat flour, they're not too sweet, and they include my favorite baking ingredient: coconut oil!

What do you think about using coconut butter?

Actually about a week ago I got a bag of coconut from Trader joe and didn't know what to do with it!

I know what you are probably thinking — another post about coconut... Read More

Seriously, what not to love about this pea and coconut spread?!

Your recipe is specific about folding the coconut in but really many people may not know what that means.

A few notes about the ingredients; the crust can be made with whole almonds and unsweetened coconut, but if you really want that shortbread texture and color blanched almonds or almond meal is what you're looking for.

I dint lime recipe posts that just talk about the recipe I like the random stuff then oh by the way I have this delicious recipe to try... which by the way this looks delicious and I'm probably the only one bit what is coconut palm sugar?

What's not to love about pineapple, mango, guava and coconut?

What about emulsifying coconut milk to use in hot tea or in other non-baking applications that want for a creamy topping?

What I love about this recipe is that it involves a handful of affordable and accessible ingredients, is effortless, can be made in bulk, pairs perfectly with toast, has a hint of sweetness with the coconut milk and apples, and will compliment any meal or can even be enjoyed by itself!

I really wouldn't know Yemz, I've never tried extracting oil from a coconut before, so I don't even know what kind of product you are dealing with... sorry about that.

I've been thinking about what I could add to make the straight whipped coconut oil more of a stable lotion.

But what about cookies full of chocolate chips, white chocolate chips, peanut butter chips, coconut, heath bits, tortilla chips, and pretzels?

What about the chemicals that have to be used to rid it of the coconut taste and smell.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

Each one only yields about 2 cups of coconut milk, so that's $ 0.75 per cup (twice what I pay by using coconut chips).

What about canned coconut milk from the health food store?