From Newsgroup: comp.lang.mumps
<div>Like most coconut flour recipes, this one does require more eggs than a recipe using any other type of flour. Coconut flour is freakishly absorbent, and because of that it requires eggs for both structure and moisture.</div><div></div><div></div><div>If you are still in love with the original version, I only changed 3 things: I reduced the number of bananas from 4 to 3, I added a teaspoon of baking powder to help it rise even more, and I increased the coconut sugar from 1/4 cup to 1/3 cup. Feel free to change these things back if you prefer the original recipe.</div><div></div><div></div><div></div><div>download never by coco finger</div><div></div><div>Download 🌟
https://t.co/J638KOAyKm</div><div></div><div></div><div></div><div></div><div></div><div></div><div>Yes, I also turned them into muffins using a Wilton Silicone 6-muffin pan and it made 12 servings. 350 degrees F for 45 minutes in a countertop oven worked great for me. I also substituted coconut sugar with Lankanto powdered Monkfruit Sweetener and it turned out great!</div><div></div><div></div><div>Love this recipe it was easy to make and I changed it up and made muffins. I used very ripe mini bananas which are great for taste in baked goodies. I also used about 1/2 cup coconut flour with 1/4 cup flaxseed meal. Crushed a few almonds, hemps seeds, chia seeds, walnuts, and cashews which i sprinkled with cinnamon and used as a topper. They turned out great! I think I ended up baking them for about 30-35 min (less for dark pans). Thanks again!</div><div></div><div></div><div>Just made this recipe and it turned out amazing! I was short one banana so I substituted sugar free apple sauce. I also added dark chocolate chips. Baking with coconut flour can be tough but this recipe makes it so easy. This will definitely be my go to banana bread recipe. Thank you!</div><div></div><div></div><div>If you just pour cold water and room temperature coconut milk over the rice, it takes a good 10 to 15 minutes for the liquid to heat up in the oven during which time the rice is just wallowing in lukewarm liquids which causes it to bloat and cook unevenly.</div><div></div><div></div><div></div><div></div><div>The 5 stars is for the old stove top recipe that I had to dig up! I missed the extra hour needed (rice soaking) in the prep so thank you to whoever posted the old recipe link! Which worked brilliantly! So fluffy and tasty (definitely use full fat coconut milk). Next time though I will try the oven method. Would be worth updating the prep time to over an hour!</div><div></div><div></div><div></div><div></div><div>This was my first time making rice without a rice cooker so I was nervous, but this turned out so fluffy and was so easy! Instead of water I used coconut water for extra coconut flavor (I left out sugar since coconut water has natural sweetness). Also mixed in a generous handful of toasted coconut flakes at the end and it was perfect! Thank you for sharing this stress free method</div><div></div><div></div><div></div><div></div><div></div><div></div><div>I made this today and it was awesome! I was lazy and did it all in the rice cooker. I rinsed the rice and put it in the rice cooker with the water. Then I dissolved the sugar into the coconut milk and poured that over the rice. It came out fluffy and delicious! Thank you for the recipe!</div><div></div><div></div><div></div><div></div><div>Made the coconut powder version to accompany your Beef Rendang. It was delicious but I wonder if you have any tips on how to stop the rice sticking to the base of my saucepan. I have an induction cooktop so very precise when it comes to heat distribution.</div><div></div><div></div><div>Van Huit feeds the wild birds in his neighbourhood twice a day, so he had lots of birdseed on hand - and Chuck was hungry. When he had finished his meal, Chuck climbed up on Van Huit's finger, then kept climbing up his arm and rode on Van Huit's back into his house.</div><div></div><div></div><div>Thanks for this great post Jules. My mother made yogurt for years, and I did too. It is a lovely thing and I enjoy it far more than what is available at the grocery store. I appreciate you sharing the coconut milk yogurt. Goats milk works pretty well too. I also think there is no shame in owning a yogurt maker, especially if you make and eat yogurt every week.</div><div></div><div></div><div>I made the coconut yogurt, leaving it in the fridge for another 12 hours really made a differance :) As Im intollerant to eggs I excluded the egg white powder. Any ideas on what might work, as the yogurt turned out so runny, deliciuos but runny? Xanthan Gum?</div><div></div><div>Thank you for the great work you do :)</div><div></div><div></div><div>For the vegan version of coconut milk yogurt you can also add a bit of Agar powder to the mix to thicken the yogurt. I prefer not to because if you use the full fat coconut milk it comes out just fine.</div><div></div><div></div><div>Thanks Jules! I had never thought of making yogurt at home until I bumped into your website a couple of weeks ago, and I tried immediately! I have experimented with 24% fat coconut milk, organic soy milk and coconut milk beverage (with 2% fat) so far. I found out yogurt culture often has whey and thus is not vegan, so I used dairy-free probiotic capsules instead at the ratio of 1 capsule per 500ml coconut / soy milk. I put the liquid in a wide-neck soup flask to keep it warm during fermentation.</div><div></div><div></div><div>I make coconut yoghurt using 30g of glucose powder (Lotus brand, and I use this for all yoghurt I make with non lactose containing milk) and around 100ml of starter per 1 litre of long life coconut cream (Kara brand). I use an electric yoghurt maker (Easy Yoghurt, which holds just over 1 litre). I warm the coconut cream in the microwave for about 90 secs and then stir in the glucose powder and the starter culture. I used a commercial culture which I obtained fromGreen Living Australia ( _culture_soy.html) for my first batch, but now store some of each batch to use in the next one. The yoghurt is so thick that you can stand a spoon up in it, and I recently drained a batch through cheesecloth to make a fantastic cheesecake.</div><div></div><div></div><div>All in all, it worked out well and this is how i will continue to make my coconut yoghurt, the pectin gives it the perfect texture, you could use about 3 or 4 heaped tablespoons for a batch using 3 cans of coconut milk.</div><div></div><div></div><div>I read, with interest, your blog on yogurt. Years ago, I made all my own yogurt. My kids were raised on it. Now, one of my daughters lives in Cambodia. I am thinking she might want to try your coconut yogurt.</div><div></div><div></div><div>Hi Jules, I have been making cow-milk yogurt for a while now. I am in the Bahamas and we have plenty of coconut trees around. Would it be advisable to use real fresh coconut water for yogurt making? Would I need to heat it first?</div><div></div><div></div><div>I realize my comment on Feb. 5th is confusing because I wrote calcium milk instead of coconut milk. So let me ask my question again. Do you think I could use coconut milk from a carton found in the cold section instead of coconut milk from a can? If so would I need to boil it first?</div><div></div><div></div><div>Hi Jules,</div><div></div><div>I make yogurt and kefir at home, often from homemade oatmilk and sometimes store bought goatmilk. Because I have read that coconut oil and milk are antibacterial, I never culture coconut milk, have avoided adding coconut milk to cultured smoothies, and even put a couple hours between consuming coconut items (and other antibacterials like heavy garlic) and cultured items. Have you heard this and can you confirm it? Despite all the cultured coconut items available in stores, it has long given me pause.</div><div></div><div>Thanks</div><div></div><div></div><div>I am so ready to try making coconut milk yogurt but am having trouble finding egg white powder here in Canada. Is egg white protein powder the same thing? or should I be looking for something different. the only other thing I can find is meringue powder that has a whole bunch of nasty ingredients in it.</div><div></div><div>thanks!</div><div></div><div></div><div>For those who want more simple still. I use powdered milk and supermarket yoghurt as a starter, glass jar always, and wrap the glass jar +mix in a black plastic bag and leave in the sun all day (if air temp 20-35C- I havnt tried cooler or hotter). never failed</div><div></div><div></div><div>Thank you for the question and answer about the Kultured Wellness. I am on my 4th batch of both the coconut yogurt and the coconut kefir and have been impressed with the results. The thought of having to pay so much to get more starters was bothering me though. Could we put some probiotic capsules in to extend the life of the yogurt?</div><div></div><div></div><div>I was planning to make my own coconut milk and use the milk for yogurt to make gluten free challah, and the dried coconut remains and egg whites from the challah in macarons. The challah uses 4 yolks, I just hate discarding all those whites!</div><div></div><div></div><div>I think for most of us there's nothing to make a site alluring like being told we can't dive it for one reason or another; or that it's "too expensive", "too cold", "too remote", or "too anything". Two of us dove Lake Gatun in Panama a few years ago. The cost was something like 4 times what a nice 2-tank dive in the ocean would be. The hassle was great, the visibility was about what you'd expect from a warm water inland lake. I loved every minute of it, I will never forget it, I'm thrilled I did it, and I'll never do it again. :)</div><div></div><div></div><div>Have you tried topping these bars with coconut whipped cream instead of regular whipped cream? I might try that unless there are recommendations against it, if it might throw off the sweetness factor or something!</div><div></div><div></div><div>icwas sitting at table with my morning coffee looking for a different kind of birthday cake. I love coconut (so does the birthday boy) so I decided to pin it. What a transformation of attitude for me!!! Not only did I find execs toy what I was looking for with the eye watering and mouth salivating pictures but my grumpiness turned into a lift in spirit when I read the story. Thank you for sharing this inspiring and meaningful life experience. By the way, I did Google turtle penis. Thanks again. You made my day.</div><div></div><div></div><div>Thank you for the coconut cream recipe. I love animals but when I click on a recipe in Pinterest I expect food recipe not a long story about turtles to scroll through. May I suggest we stick to topic animals with animals food with food</div><div></div><div></div><div>And while I am never one to turn away a piece of crispy chicken, I can say that switching up the usual breadcrumbs for coconut (in the case) is a welcome variation! Even my non-coconut loving child loves these!</div><div></div><div></div><div>Thanks! I'm making this chicken today for the big game, but sticking a skewer in each piece so it is "chicken on a stick" and thus finger food. ? But you better believe I am making extra so I have some for lunches this week!</div><div></div><div> df19127ead</div>
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