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Instructions. Place coconut into a ziploc and add a few drops of food coloring. You want to use a different ziploc bag for each color that you are making. Close the bag well after your food coloring and coconut are in the bag. You want to make sure that you are closing the bag tightly.

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In this color mixing video tutorial I want to show you How To Make Coconut Green Paint Color by mixing Primary Colors to make Coconut Green Paint ColorCoconu.

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Preheat the oven to 275F; line a large baking sheet with parchment paper. Process the kale and cold water in a blender until the kale is completely liquefied (about 30 seconds in a high-speed blender). Strain the juice through a fine-mesh sieve to remove any larger bits of kale. Combine the kale juice, coconut, and stevia in a bowl and let it.

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Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!! Add chicken broth and coconut milk, mix to dissolve paste. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.

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Steps. 1. Place coconut in resealable food-storage plastic bag. Add about 8 drops liquid food color; seal bag and shake to mix. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.

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Step 1 - Add white coconut needed to a zip loc baggie. Break up the coconut flakes as much as possible so there are not large clumps. Step 2 - Add in drops of green food coloring. Seal the bag and shake it. Keep shaking until the dye is evenly spread. If you find that it is not evenly spreading you can add in a teaspoon of water and keep.

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Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces. Step 2. In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.

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Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up.

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First, consider using natural food coloring to achieve a vibrant green hue. You can mix a few drops of green food coloring with shredded coconut in a ziplock bag, seal it, and shake it until the coconut is evenly coated. This method is great for those who prefer to use natural ingredients and avoid artificial colorings.

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Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy. Add kale, another pinch of sea salt, remaining curry powder (1 tsp as original recipe is written), and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale.

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Drain all the water and set aside. Blend or grind the coriander leaves, grated coconut, roasted chana dal, ginger, green chili, sugar, lemon juice, salt with ½ cup water or as needed. Grind to a fine consistency. Taste the chutney and add more salt, sugar or lemon juice if required. Stir and mix well.

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Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute. Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to.

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Heat a large, rimmed skillet or pot over medium heat. Once hot, add oil, garlic, shallot, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned. Add curry powder and frozen spinach and cook for 3-4 minutes, stirring occasionally. Then add coconut milk, coconut sugar, and sea salt (about 1/4 tsp to start).

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Learn how to cut and open a young green coconut at home with a knife. This is very easy to doWatch it and try itAfter learning this technique you can bring t.

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Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places. ️ Here's a simple gre.

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Sauté the onion over medium-high heat in a large skillet until softened. Add the diced chicken to the skillet and cook until done. Add the garlic, ginger, and coriander and cook until fragrant. Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and reduce the heat.