|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
Tip: Try extract substitute for more results.
1 - 10 of 26 for coconut extract substitute
Result Page: 1
Preheat oven to 350°F. Grease a 9x13-inch pan and dust with flour; shake out any excess. Combine all ingredients, mixing with a wooden spoon. Batter ...
Melt chocolate in ... Cream butter, sugar substitute and fructose until ... Remove from heat; stir in vanilla and pecans. Cook slightly and pour over cake.
Combine chopped dates ... over dates. Add coconut, butter, and sugar substitute to date mixture, ... 24 bars; store in airtight container in refrigerator.
In a mixing ... the milk, pecans, coconut and vanilla; mix ... frozen for up to 3 months before dipping in chocolate. Thaw in refrigerator before dipping.
Mix the above ingredients together in a large bowl. Drop by teaspoon on a cookie sheet, sprayed with a low calorie vegetable spray. Bake at 350 ...
Cream butter, cream ... yolk and vanilla extract. Stir in ... or until nicely golden brown. Remove from cookie sheet to wire rack to cool. Yields 3 dozen.
Skin bananas and ... in sugar and coconut milk. Remove from heat. May be served warm or cool. Samoans eat suafa'i hot for breakfast or cool for dessert.
Preheat oven to 375 degrees. In large mixing bowl combine first 7 ingredients; set aside. In small mixing bowl combine remaining ingredients; add to ...
In blender container combine milk, bananas, extract and sugar substitute, if desired. ... to four cups chilled or frozen strawberries may be substituted.
In a heavy ... constantly. Add the coconut and simmer over ... or until the cookies are a delicate golden brown. Cool and serve. Makes about 40 cookies.
Result Page: 1
top of page