#coconut sugar powder
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aleaqmcure01 · 17 days ago
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Sehatpal Coconut Palm Sugar: Buy organic coconut sugar online
Sweeten your life naturally! Buy Sehatpal's organic coconut palm sugar powder online. Delicious, healthy & best for baking, beverages & more at Aleaqmcure.
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morethansalad · 5 months ago
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Tan Tan Ramen (Vegan)
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foodshowxyz · 7 months ago
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Coconut Lavender Tartlets Recipe
Ingredients:
For the Tart Shells:
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1-2 tablespoons ice water
For the Coconut Custard:
1 cup coconut milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)
For the Whipped Coconut Cream:
1 can (14 ounces) coconut cream, chilled overnight
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For Garnish:
Toasted coconut flakes
Lavender buds
Powdered sugar for dusting
Instructions:
Make the Tart Shells:
In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.
Press the dough into tartlet molds and prick the bottom with a fork.
Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.
Prepare the Coconut Custard:
Whisk together sugar and cornstarch in a saucepan.
Gradually whisk in coconut milk, ensuring no lumps form.
Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.
Make the Whipped Coconut Cream:
Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.
Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Tartlets:
Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.
Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.
Serve:
Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.
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drumlincountry · 26 days ago
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Oh to wear a cute dress and dangly earrings and have a 4 hour conversation about art and politics with a group of lovely people while eating delicious food and drinking a little more red wine than you really planned
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certifiedceliac · 7 months ago
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3 Ingredient Chocolate Mousse (via Cafe Delites)
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itshomobirb · 1 month ago
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cause of death: choking on the peanut butter i was eating straight out of the jar
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parveens-kitchen · 10 months ago
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Everything Good Banana Bread Mini Loaves
Title: Mini Delights: Everything Good Banana Bread in Adorable Loaves. Welcome to a delightful twist on the classic banana bread – the Everything Good Banana Bread in mini loaves! These cute, individual servings are made with a blend of wholesome ingredients that will tantalize your taste buds. Join me on this baking adventure as we create these heavenly mini banana breads filled with fresh…
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angelkin-food-cake · 2 years ago
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Strawberry Jelly and Vanilla Cream Brioche Doughnuts with Lilac Sugar
Lilac Sugar:
1 cup granulated sugar
1 cup fresh lilac petals
1 vanilla bean seeds removed
Doughnuts:
1¼ cups warm milk
2 Tbsp. active dry yeast
1 Tbsp. granulated sugar
6 Tbsp. butter softened/lightly melted
1 egg
3½ cups all purpose flour
1 tsp. salt
Strawberry Jelly:
1 quart fresh or frozen strawberries diced
¼ cup coconut or granulated sugar
2 Tbsp. lemon juice
1 tsp. vanilla bean seeds removed
Cream:
1 cup heavy whipping cream
1 Tbsp. powdered sugar
1 tsp. vanilla bean seeds removed (or 2 vanilla)
½ tsp. flaky sea salt
Lilac Sugar:
In a bowl, combine the sugar with the lilacs and vanilla bean seeds. Pour the sugar into a glass jar and store at room temperature for up to 2 weeks. The longer it sits, the more flavor the sugar will have.
Doughnuts:
In a large mixing bowl (I like to use my stand mixer), combine the warm milk with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread.
To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour and the salt. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining  ½ cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the jelly, at least 15 minutes.
To make the jelly, combine the strawberries, sugar, lemon juice and vanilla in a small sauce pot. Bring the mixture to a boil and then cook over high heat, mashing the strawberries as they cook down until the jelly is thick, about 5 minutes. Remove from the heat and allow to cool completely before mixing with the cream.
To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a ½ -inch thickness. Using doughnut or cookie cutters, cut out 1½ -inch-diameter rounds. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap while the oil heats.
In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown,1 to 2 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool completely before filling.
To make the cream, add the heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Stir in the powdered sugar and vanilla. Add the cold jelly and gently fold it into the cream to create swirls.
Spoon the jelly and cream into a pastry bag fitted with a tip or just use a ziplock bag with the corner snipped off. Pierce the base of each cooled doughnut with piping tube and pipe a little filling into each doughnut. Generously sprinkle each doughnut with lilac sugar.
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theygender · 2 years ago
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I hate how coconut milk is becoming like THE milk replacement in health foods. Like bro what do I do if I'm lactose intolerant AND allergic to coconuts 😭 please just give me something I can eat
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askwhatsforlunch · 1 year ago
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Coconut Oat Pancakes
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These light and fluffy Coconut Oat Pancakes, with their sweet tropical flavour make a deliciously cheering breakfast on a wet, grey (and rather chill) Summer day!
Ingredients (makes 4 pancakes):
2 tablespoons unsalted butter
1/4 cup whole rolled oats
1/4 desiccated coconut
1/2 cup plain flour
2 tablespoons demerara sugar
1/2 teaspoon baking powder
1 large egg
1/2 cup Oat Milk
1/2 teaspoon Homemade Vanilla Extract
1 tablespoon unsalted butter
Melt butter in a small saucepan, over a low flame.
Spoon whole rolled oats in a mortar, and grind thoroughly with the pestle. Add desiccated coconut, grinding again until well-combined. Spoon oat and coconut mixture into a medium bowl.
Add plain flour, demerara sugar and baking powder. Give a good stir.
Dig a well in the middle of the dry ingredients, and break in the egg. Pour in Oat Milk and Vanilla Extract. Give a good stir, gradually adding melted butter until well but just blended.
Cover with a tea towel, and allow to rest, at least half an hour.
Melt a little of the butter in a large, flat, non-stick skillet over medium-high heat.
Spoon as many ladles of pancake batter as you can in the skillet, spacing them a little as they will grow. When bubble start forming on the edges of the pancakes, wait a couple of minutes, and flip pancakes on the other side. Cook, a couple of minutes, then transfer to serving plate keeping them warm. Repeat, adding a little butter to the pan between each batch, until you have four beautiful pancakes!
Serve Coconut Oat Pancakes warm, topped with Manuka Honey Mango or other fresh fruit.
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thedisablednaturalist · 10 months ago
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Subjected to eating green goop for my health
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aleaqmcure01 · 1 month ago
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Sehatpal Coconut Palm Sugar: Buy organic coconut sugar online
Sweeten your life naturally! Buy Sehatpal's organic coconut palm sugar powder online. Delicious, healthy & best for baking, beverages & more at Aleaqmcure.
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morethansalad · 8 months ago
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Roasted Cauliflower Green Goddess Salad (Vegan)
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naturessuperfoods · 1 year ago
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Coconut sugar is a healthy alternative to regular white sugar. Coconut sugar is considered a sustainable and ethical sweetener choice for culinary delights because of its exceptional nutritional value and health benefits. These benefits include improved heart health, healthy weight loss and management, and controlled spikes in blood sugar levels.
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mthevlamister · 1 year ago
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Hot chocolate is so easy to make why did no one tell me this?
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certifiedceliac · 1 year ago
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Banana Pudding Dessert (Gluten and Dairy Free) (via Healthy Taste of Life)
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