Nowadays, I make my version of Jamaican sweet potato pudding vegan and gluten-free. I quickly peel and chop the potatoes. Process in a food processor, add canned coconut milk, gluten-free flour, and ...

11/2 cups water. 3/4 cup uncooked Arborio rice. 2 1/4 cups unsweetened almond and coconut milk (such as Silk brand), divided. 2/3 cup sugar. 1 large egg yolk ...

Once the chia is soft and ready, grab four 16-ounce mason jars, coconut yogurt, cashew butter, and the glazed banana mixture. Start to build your chia puddings.

Mayonnaise (it contains egg, plus provides great moisture for baked goods) How to get 12+ grams of protein elsewhere. Two eggs deliver about 12 grams of protein.

When the coconut milk comes to a gentle steam, whisk in the cornflour slurry. Cook over a medium heat for 10 minutes, whisking and occasionally using a spatula to ensure the mixture isn’t ...

Step 1. Add your oat milk, vegan coconut condensed milk, nutmeg and a frozen banana to a blender and blend it up until it's smooth. Make sure you get a grown up when using a blender.

Normal coconut oil still works, but it adds a coconut flavour. This dish keeps well if covered in the refrigerator for up to 4 days, or wrapped and frozen for up to 3 months.

You might think that you can pick any old container of coconut milk off the shelf at the grocery store, but you'd be dead wrong. Let an expert explain.