y cooking the water, butter, unsweetened coconut (2 1/2 cups) and
t the end of the recipe.
Add stock and bring
old in the macadamias, ginger, coconut, and carrots.
divide the
Mix unsweetened coconut, 1 tablespoons Splenda & melted butter
Stir in the chicken broth, coconut milk, salt, squash and shredded
Pour the coconut milk into a pan and
Place chia seeds in a bowl.
Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
Stir pudding and top with strawberries.
ith parchment paper.
Put unsweetened coconut in bowl of food processor
take out 1/4 cup unsweetened coconut. I usually use frozen and
Prepare oatmeal according to package directions on stove top or in microwave, using oats and water.
Peel and slice banana in half. In a separate bowl, mash half banana with a fork and stir into the oatmeal along with coconut extract. Stir in sugar or sugar substitute if desired. Slice the other half of banana into slices.
Top oatmeal with unsweetened coconut and banana slices, and chopped walnuts, if desired.
In a large saucepan, saute onions, and butter until onions soften.
Add cabbage and cook, stirring, until cabbage begins to lose its crispness.
Stir in unsweetened coconut milk, and season with salt and pepper.
Simmer 5 minutes or more or until cabbage and onion is done to your liking.
hick syrup.
Add the coconut, stir well, and cook another
cook 1 minute.
Add coconut milk, water, and salt, and
onstick spray. Mix egg white, coconut, sugar, butter, and salt with
25 degrees F. Spread the coconut evenly onto a baking sheet
utter mixture, alternating with the coconut milk, until all are incorporated
n maple syrup- fold in coconut.
Drop in spoonfuls onto
tir in sugar, desiccated coconut, zest, egg and coconut cream- be careful
fork, stir flour with coconut,baking powder and salt.
In a sauce pan, bring sugar, cocoa and milk to a boil. Add in butter and remove from heat.
Stir in 1 cup sweetened coconut and oats. Chill for 30 minutes or cool to touch.
Shape into 1 inch balls and roll in 1 cup unsweetened coconut and store in freezer.
Its better to eat them from the freezer in my opinion. If you serve them thawed its too soft for my liking =) Try both ways and see what you like!