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Ingredients: 2 cups milk 1 cup sugar 2 teaspoons salt 1/4 cup milk, plus more for sprinkling on top (1 cup) 1 cup shredded coconut 1/2 cup unsweetened shredded coconut oil 1/3 cup unsalted butter, melted 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon vegetable oil Directions: 1.
In a large bowl, whisk together the milk, sugar, salt and coconut oil until blended.
Add the shredded coconut and stir well until the coconut mixture becomes light and fluffy.
Slowly add the melted butter, cinnamon, vanilla and vegetable oil.
Spread the batter on a parchment-lined baking sheet or a wire rack.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Serve with a splash of maple syrup.
Source: PETA Ingredients: 3 cups all-purpose flour 1/8 teaspoon baking powder 1/6 teaspoon baking soda 1/16 teaspoon salt 1 cup whole milk 1 1/ 2 cups shredded coconut 2 tablespoons coconut oil, melted, plus 1 tablespoon for sprinklings 1/1 cup chopped pecans (optional) Directions: Preheat oven to 350°F.
Line a large baking sheet with parchment paper or aluminum foil.
2 1/ 3 cups of the milk and 1 1 1 / 2 cups of sugar will be required for this recipe.
In the bowl of an electric mixer, cream the butter and sugar until light and creamy.
3 in the bowl, combine the coconut oil and the milk.
Mix on low speed until smooth.
Add in the shredded and pecan-based coconut, coconut oil mixture and vanilla.
Add a splash or two of maple or other syrup.
4 in the batter, sprinkle the pecanned coconut.
5 in the oven, bake for 20-25 minutes or for an hour until a fork inserted in center comes away clean.
Remove the parchment paper from the oven and allow to cool for 5 minutes.
Meanwhile, in the same bowl of the electric mixer or with a spatula, combine 1 cup of the shredded shredded coconut with the milk mixture.
Pour the coconut milk mixture into a medium saucepan and cook over medium-high heat, stirring occasionally, until the mixture is thick and creamy and the coconut starts to thicken, about 10 minutes.
Turn off the heat and let the mixture cool completely before serving.
To make the pecan topping, combine all ingredients except coconut oil in a large saucepan over medium heat until boiling.
Stir until smooth and smooth.
Add coconut oil to a bowl and stir in the pecoran, cinnamon and maple syrup until well combined.
Return the coconut to the heat, and mix in the melted coconut oil.
Spoon the peccan-heavy filling into the center of each cake.
Bake in a preheated oven for 20 to 25 minutes or on a cookie sheet for 30 minutes until a skewer inserted in one of the centers comes out a clean.
Allow the cake to cool completely.
Recipe Notes: * If you do not have coconut oil for baking, you can substitute 1 tablespoon coconut oil or butter for the coconut water.
If you cannot find coconut oil at your local health food store, you may want to purchase it online.
* I am not a big fan of coconut milk, and coconut water is not a great source of protein.
If I had to pick one recipe for coconut milk and a cup of coconut water, this would be it.
It is very thick, creamy, and has a mild flavor.
I would recommend keeping coconut water out of the recipes if you are not a fan of that flavor.
Nutrition Facts Poke Bowl at Home – A Guide To All You Get to Do With The Poke Company Recipe Amount Per Serving (1 bowl) Calories 275 Calories from Fat 65 % Daily Value* Total Fat 7g 9% Saturated Fat 1g 5% Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 25mg 13% Sodium 467mg 17% Potassium 518mg 20% Total Carbohydrates 15g 4% Dietary Fiber 5g 30% Sugars 1g Protein 17g 34% Vitamin A 4.7% Vitamin C 0.7 % Calcium 6.4% Iron 5.4 % * Percent Daily Values are based on a 2000 calorie diet.