Dairy Free Coconut Coffee Creamer Recipes Recipe For Lasagna

DAIRY-FREE LASAGNA

Steps:

• Preheat oven to 425° Fahrenheit.
• Cook the ground turkey in a non-stick pan for about 10 minutes (just add salt and pepper, no additional oils or spices are necessary).
• Pour half of the marinara sauce jar into the bottom of a 9x13 baking dish.
• Layer the lasagna sheets, filling the bottom of the baking dish.
• Cover the sheets with ricotta, followed by the ground turkey, add more marinara sauce and sprinkle it with mozzarella cheese. (Don't skimp on the sauce or the lasagna sheets will lift!!)
• Repeat Steps 3-5 two more times.
• Place baking dish in the oven for 60 minutes.
• Eat up!

COCONUT MILK COFFEE CREAMER RECIPE

Steps:

• Melt the coconut oil in a saucepan.
• Put all ingredients in a blender and mix until well-combined. Use in coffee as desired.
• Add sea salt to taste.

THE EASIEST 3-INGREDIENT NON-DAIRY COCONUT COFFEE CREAMER

Steps:

• Pour ingredients into the pitcher of a blender. Blend on high for 30 seconds. Mix a couple of tablespoons in with your coffee, more or less as desired. Keeps refrigerated in an airtight container for several days.

CHOCOLATE COCONUT COFFEE CREAMER {PALEO, DAIRY-FREE, KETO, VEGAN}

Steps:

• Combine cocoa powder and 1/4 cup of coconut milk in a small saucepan. Whisk well to make a paste.
• Slowly add the remainder of the coconut milk and orange zest (if using) whisking vigorously, and heat over medium heat for five minutes. Don't let it boil. Add maple syrup or honey if using.
• If you're using orange zest and want a super-smooth texture, you can either blend the mixture in a blender, food processor or use an immersion blender. You can also strain the mixture before stirring.

DAIRY-FREE COCONUT CANDY BAR ICE CREAM

Steps:

• Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.