COCONUT VINEGAR SUBSTITUTE RECIPES
COCONUT BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING RECIPE ...
Serve up a winner to the chocolate lovers in your family. This towering German chocolate cake needs three layers to show off its sweet chocolate cake and creamy coconut-pecan frosting. It's a tower of delicious homemade German Chocolate Cake that will make eyes go wide when you add it to the table. This dessert reaches new heights as the must-make cake for every celebration.
Provided by Pillsbury Kitchens
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
- In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
- In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
- Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.
Nutrition Facts : Calories 560 , CarbohydrateContent 63 g, CholesterolContent 145 mg, FatContent 6 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 46 g, TransFatContent 1 g
More about "coconut vinegar substitute recipes"
COCONUT-MISO SALMON CURRY RECIPE - NYT COOKING
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 577 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 577 per serving
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
See details
LEMON COCONUT CAKE WITH LEMON CURD FILLING | MY CAKE SCHOOL
You'll love these moist lemon cake layers with coconut baked right into the batter. The filling of lemon curd and whipped coconut cream cheese frosting is heavenly!
From mycakeschool.com
Reviews 4.5
Total Time 0S
From mycakeschool.com
Reviews 4.5
Total Time 0S
- For the Lemon Coconut CakePreheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Fold in the shredded coconut. Divide batter between three prepared 8 inch cake pans. Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out. For the Lemon Curd FillingCombine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate. This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved. (I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes about 1 1/4 cups.) For the Coconut Whipped Cream Cheese Filling and FrostingFreeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step. In another bowl combine the cream cheese, powdered sugar and extracts. Beat until very smooth. Fold the whipped cream into this mixture. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while. Assembling the CakePlace the first cake layer on the pedestal or cake base. Spread with lemon curd (stopping about 1/4 to 1/2 inch from the edge of the cake layer. Spread the curd with a layer of the whipped cream cheese frosting. Repeat steps for the next layer, and top with the third layer. *I had enough lemon curd leftover to spread the top with lemon curd as well. Fill in any gaps between the cake layers with frosting- I do this by loading the frosting into a disposable piping bag with the tip snipped away. This step helps to keep the filling contained. (Normally I would pipe a dam of buttercream when working with soft fillings but we aren't working with buttercream today. This is why it's a good idea not to take the filling all the way to the edge of the cake.). Frost around the sides of the cake with the coconut whipped cream cheese frosting. Press coconut into the sides. Lemon curd is on top of the cake and I'm leaving that exposed. I piped a border using a 2D piping tip with the remaining frosting.
See details
COCONUT-MISO SALMON CURRY RECIPE - NYT COOKING
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 577 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 577 per serving
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
See details
LEMON COCONUT CAKE WITH LEMON CURD FILLING | MY CAKE SCHOOL
You'll love these moist lemon cake layers with coconut baked right into the batter. The filling of lemon curd and whipped coconut cream cheese frosting is heavenly!
From mycakeschool.com
Reviews 4.5
Total Time 0S
From mycakeschool.com
Reviews 4.5
Total Time 0S
- For the Lemon Coconut CakePreheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Fold in the shredded coconut. Divide batter between three prepared 8 inch cake pans. Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out. For the Lemon Curd FillingCombine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate. This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved. (I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes about 1 1/4 cups.) For the Coconut Whipped Cream Cheese Filling and FrostingFreeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step. In another bowl combine the cream cheese, powdered sugar and extracts. Beat until very smooth. Fold the whipped cream into this mixture. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while. Assembling the CakePlace the first cake layer on the pedestal or cake base. Spread with lemon curd (stopping about 1/4 to 1/2 inch from the edge of the cake layer. Spread the curd with a layer of the whipped cream cheese frosting. Repeat steps for the next layer, and top with the third layer. *I had enough lemon curd leftover to spread the top with lemon curd as well. Fill in any gaps between the cake layers with frosting- I do this by loading the frosting into a disposable piping bag with the tip snipped away. This step helps to keep the filling contained. (Normally I would pipe a dam of buttercream when working with soft fillings but we aren't working with buttercream today. This is why it's a good idea not to take the filling all the way to the edge of the cake.). Frost around the sides of the cake with the coconut whipped cream cheese frosting. Press coconut into the sides. Lemon curd is on top of the cake and I'm leaving that exposed. I piped a border using a 2D piping tip with the remaining frosting.
See details
COCONUT SUGAR SUBSTITUTE (THE 14 BEST ALTERNATIVES ...
Feb 26, 2021 · Both of these sugars are great alternatives to coconut sugar and can be used in the same amount as the coconut sugar called for in a recipe. 9. Piloncillo or Panela (Mexican Brown Sugar) Best Low-Carb Substitutes 10. Stevia. Stevia is a plant-based sugar substitute …
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SUBSTITUTE COCONUT CREAM FOR COCONUT MILK - FOOL PROOF GUIDE
Dec 21, 2020 · Methods to Substitute Coconut Cream for Coconut Milk When cooking, it’s natural to lack a particular ingredient, but that shouldn’t stop you from making your ideal dish. There are several ways on how to thicken coconut milk into cream to substitute that …
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Jan 20, 2022 · The Best Coconut Shrimp Dipping Sauce Recipes on Yummly | Thai Peanut Dipping Sauce, Dipping Sauce For Coconut Shrimp, Soy Ginger Dipping Sauce. ... garlic, sugar substitute, fresh ginger and 3 more. Soy Dipping Sauce Fine Cooking. rice vinegar…
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HOW TO SUBSTITUTE FOR COCONUT MILK: 4 CLEVER SWAPS - PUREWOW
Sep 14, 2020 · The Best Coconut Milk Substitutes. 1. Greek Yogurt. Greek yogurt makes an excellent 1:1 substitute for coconut milk in curries, soups, and savory dishes of all kinds says cookbook author Jules Clancy.But there is one thing to keep in mind with …
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HOW TO MAKE BUTTERMILK SUBSTITUTE WITH VINEGAR OR LEMON ...
Oct 04, 2018 · Other Buttermilk Substitutes: BONUS! There are other ways to substitute buttermilk in a recipe! Here they are: Cream of Tarter – Simply whisk together 1 cup of milk with 2 teaspoons of cream of tartar. Let the mixture sit at room temperature for …
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From foodfolksandfun.net
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11 DELICIOUS SUBSTITUTES FOR COCONUT MILK
Sep 11, 2019 · Evaporated milk is an excellent substitute for coconut milk in soups or creamy dishes and can be used at a 1:1 ratio. It’s made by heating cow’s milk to remove up to 60% of its water content.
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Jan 09, 2022 · Mix one tablespoon of fruit vinegar with half a spoon of brown sugar to replace one tablespoon of balsamic vinegar in your recipes. If you need balsamic vinegar for the fish marinade, you can use fruit vinegar and honey to create almost the exact effect as if you used balsamic vinegar…
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THESE SUBSTITUTES FOR VINEGAR ARE NEAR-PERFECT ...
There are various types of vinegar, that vary with the raw material used. They include apple cider vinegar, persimmon vinegar, rice vinegar, balsamic vinegar, palm vinegar, malt vinegar, sherry vinegar, and coconut vinegar. While vinegar is widely used in food recipes…
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Jul 01, 2021 · While tamari and soy sauce are often interchangeable in recipes, tamari is also an effective substitute for coconut aminos. Ratio: You can substitute coconut aminos with tamari using a 1:1 ratio. However, to ensure the tamari doesn’t add too much …
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Mar 30, 2021 · In the event you’re caught without lemon juice or vinegar, you can use this alternative. For 1 cup buttermilk in baked recipes, use 1 cup milk plus 1-1/2 teaspoons cream of tartar. Yogurt. Yogurt is great for baking and all your applications. Substitute an equal amount of plain yogurt for the buttermilk …
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KETO COCONUT-FLOUR BREAD - RECIPE - DIET DOCTOR
May 23, 2017 · This reaction is most common in recipes using sunflower seeds or meal but has been known to happen with other flours as well. To prevent this from happening you can reduce the amount of baking powder by one third and/or add a couple of teaspoons of vinegar …
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More often coconut aminos are used as a substitute for soy sauce in recipes. But if you find yourself out of coconut aminos and need to substitute something you can use soy sauce or tamari (tamari is a gluten-free option). You can also try Liquid Aminos. Braggs …
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Jul 08, 2021 · In most recipes, you need only a small amount of coconut flour. It absorbs lots of liquid, so using it as a 1-to-1 substitute for flour will result in an extremely dry product unless you add extra ...
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May 23, 2017 · This reaction is most common in recipes using sunflower seeds or meal but has been known to happen with other flours as well. To prevent this from happening you can reduce the amount of baking powder by one third and/or add a couple of teaspoons of vinegar …
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WHAT IS COCONUT AMINOS? | EATINGWELL
More often coconut aminos are used as a substitute for soy sauce in recipes. But if you find yourself out of coconut aminos and need to substitute something you can use soy sauce or tamari (tamari is a gluten-free option). You can also try Liquid Aminos. Braggs …
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Apr 29, 2020 · How to Make Buttermilk With Vinegar or Lemon Juice . This first method is a really easy method. Just add one tablespoon of lemon juice or vinegar to one cup of milk and let it sit out at room temperature for about 10 minutes. If you need more than a cup, just …
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From thecoconutmama.com
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From wikihow.com
From wikihow.com
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THE BEST SALT SUBSTITUTE FOR KIDNEY PATIENTS - THE KIDNEY ...
Low Sodium Diet for Kidney Disease. A low sodium diet is a pillar of healthy eating for nearly every health condition that affects the kidneys. People with Chronic Kidney Disease, Polycystic Kidney Disease, FSGS, nephrotic syndrome and kidney stones should all …
From thekidneydietitian.org
From thekidneydietitian.org
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BUKO PIE (FILIPINO COCONUT PIE - KAWALING PINOY
May 02, 2018 · Buko pie is a Filipino-style coconut pie made of fresh, tender young coconut meat combined with a creamy filling and enclosed in a flaky pie crust. The pie is a favorite pasalubong item mostly bought from the area of Laguna where it’s known to have …
From kawalingpinoy.com
From kawalingpinoy.com
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KETO CAKE EXISTS! THESE 22 RECIPES ARE HERE TO PROVE IT
Nov 22, 2017 · Ingredients: coconut flour, cocoa powder or cacao powder, Stevia, cinnamon, eggs, unsweetened almond or coconut milk, raw unsweetened coconut butter melted (optional), coconut oil or butter melted, coffee extract, baking soda, apple cider vinegar, almond flour or meal, coconut flour, cinnamon, unsweetened coconut …
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From ketosummit.com
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