Orange Coconut Water KARA

Orange and Coconut Water Refresher (5 Ingredients!) Healthy Nibbles

Preheat oven to 350 degrees. Spray two 9 inch cake pans with nonstick baking spray. In a large bowl, combine the cake mix, the orange juice, vegetable oil, eggs, and orange zest. Beat on low speed until combined. Pour the batter into the prepared pan. Bake cakes according to times on package directions.

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Cut oranges and grapefruits in half. Using a handheld or electric juicer, squeeze juice from fruit, discarding seeds. In a pitcher, mix together juices and coconut water. Stir to combine. Add lime wedges, if desired, to pitcher or serve with individual glasses. Serve with ice or chill in fridge for 2-3 hours.

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1 (6 oz.) can frozen orange juice, thawed. 1 tsp. vanilla. 1 c. chopped pecans. 8 oz. pkg. shredded coconut. Pulse vanilla wafers into fine crumbs in food processor. In a large bowl, add sugar and chopped nuts to wafers, stirring together to combine. Add melted butter, vanilla, and thawed orange juice concentrate and mix together. (Mixture will.

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Gently fold into batter. Step 5. Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool. Make the Frosting. Step 6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese.

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Orange and Coconut Water Refresher. This five-ingredient orange and coconut water refresher is a great beverage for any occasion. It is naturally sweetened by fresh orange juice and coconut water! Prep Time5 minutesmins. Total Time5 minutesmins.

Orange and Coconut Water Refresher (5 Ingredients!) Healthy Nibbles

Pour the orange juice, orange zest, 1 cup of coconut milk, vanilla extract, and honey into a blender. Blend on high until the ingredients are mixed well. Add in the collagen powder if using, and blend again to incorporate. Step 2. Then fill the popsicle molds with the orange coconut creamsicle mixture. Step 3.

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This drink is between smoothie and juice, more delicate than a smoothie and more foamy and bubbly than juice. The Flavor: Orange Coconut Smoothie has a vibrant taste and flavor of orange. But a teaspoon of vanilla makes it like an orange creamsicle. At the same time, coconut flavor makes it a perfect tropical drink.

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I tried regular orange juice, and it just doesn't cut it. And since my husband is on a dairy-free diet (just temporarily, thank God!), I used coconut milk and a little bit of cream of coconut to boost the coconut flavor. If you don't have cream of coconut, no need to run to the store for it though. By the way, coconut + orange = HEAVEEEN.

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Zest the orange to obtain 1 tablespoon zest. Juice orange to obtain ¼ cup juice. Set aside. In a large bowl, beat 1¼ cups sugar and coconut oil on medium speed for 1 minute. Add juice, zest and vanilla and beat again. Add flour, ½ cup coconut, cornstarch, baking powder, and salt; beat again until combined. In a bowl, combine remaining ¼ cup.

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Instructions. Combine milk and coconut and let stand at room temperature for 30 minutes. Grease and flour a 9"x5" loaf pan. In a medium bowl, combine all-purpose flour, baking powder, and baking soda. Stir to get well mixed. Preheat oven to 350°F (180°C).

Orange Coconut Water KARA

Directions. Combine orange chunks, yogurt, orange juice, almond milk, 2 tablespoons coconut, brown sugar, and vanilla extract in a blender; process until smooth. Add ice cubes and puree until smooth and thick. Divide between 2 glasses and garnish with remaining coconut.

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How to make orange coconut balls. Find the full recipe at Dixie Crystals. Step one: Place orange juice concentrate, powdered sugar, orange zest, pecans, vanilla, cookie crumbs, and softened butter in a bowl. Step two: Stir to combine with a spatula or an electric mixer. Step three: Scoop the mixture with a cookie scoop or spoon.

Orange and Coconut Water Refresher (5 Ingredients!) Healthy Nibbles

In a large mixing bowl, combine vanilla wafer crumbs, nuts, confectioners sugar, orange juice concentrate, and melted butter. Mix until well combined.*. Roll into small balls, approximately 1-inch in diameter. Immediately roll each ball in coconut. Place in an airtight container and chill.

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In a large mixing bowl fitted with the paddle attachment, mix cake mix and instant pudding together. Add eggs, orange juice and zest, and oil and mix again for about 2 minutes on medium speed. Fold coconut in. Step 2: Divide and evenly pour between 2 cake pans and smooth the top with a spatula.

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In a medium sized bowl, add the flour, baking powder, salt, and orange zest. Whisk to blend for 30 seconds. Set aside. In another bowl or measuring cup, combine the sour cream, milk, orange juice concentrate (thawed), coconut extract, and orange extract. In the bowl of your mixer, beat the softened butter until smooth.

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For the cake: Preheat the oven to 350 degrees (f). In a medium bowl, sift together the flour, baking powder, and cornstarch. In another bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers to release the fragrant oils. Add the eggs with vanilla extract.