coconut cream

One of the world’s most popular summer cocktails, the Piña Colada tastes refreshing and sweet. It´s super easy to make and perfect to enjoy with friends. It’s no surprise why it’s a favorite in beach bars everywhere!

Piña Colada

ml Malibu Original

ml Pineapple juice

ml Coconut cream

This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.

Banh gan (coconut creme caramel)

(1 cup) white sugar

water

x coconut milk

milliliters (1 1/2 cups) milk

eggs, lightly whisked

(1/2 cup, firmly packed) brown sugar

vanilla bean paste

Toasted shredded coconut, to serve

lime

This sweet and sticky rice and mango dish is great when served with coconut milk.

Sweet sticky mango rice

rice

white sugar

mangoes,

A creamy and dairy free coconut ice cream recipe you can make at home, no ice cream maker required!

Coconut Ice Cream

coconut milk

sweetener of choice, (such as sugar

salt

tsp pure vanilla extract

ingredients

*Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream.Stir all ingredients (minus optional add-ins) together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.View Nutrition Facts

https://www.youtube.com/watch?v=k7NEzyXDlDA&feature=emb_title

Learn how to turn a can of coconut milk into homemade coconut ice cream - with just 4 ingredients: http://chocolatecoveredkatie.com/2017/05/15/coconut-ice-cream-recipe/

Homemade Coconut Ice Cream - 4 Ingredients!

An easy creamy vegan chocolate mousse recipe you can make in under 5 minutes!

Vegan Chocolate Mousse

cocoa powder

tbsp dutch cocoa powder

sugar

peanut butter

Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there’s always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts

https://www.youtube.com/watch?v=VYyZIM7ydz8&feature=emb_title

How to make the best creamy vegan chocolate mousse recipe in less than 5 minutes, using basic ingredients you might already have in your kitchen! https://chocolatecoveredkatie.com/

For more healthy dessert recipes, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

Vegan Chocolate Mousse - With Only 3 Ingredients!

Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic

Sticky rice & mango

sticky rice

mangoes

coconut cream (you can freeze the rest)

sesame seeds

banana leaves

Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.

Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.

Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.

Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.

It&#039;s *almost* too beautiful to eat (but let&#039;s get real here).

Coconut-Lemon Crepe Cake

For the Crepes:

milk

all-purpose flour

lemon zest

coconut extract

eggs,

unsalted butter, melted,

For the Filling:

mascarpone

confectioners' sugar

lemon juice

For the Garnish:

Confectioners' sugar

Toasted coconut flakes

Lemon zest

Impress Everyone You Know with This Coconut-Lemon Crepe Cake

The Pina Colada is a delicious tropical treat that tastes like pineapple and coconut. If you blend it, the texture is like a smoothie. Over ice, it's rich and thick. This particular recipe adds some special touches to enhance the original recipe.

Pina Colada Recipe

jigger of white rum

dark rum

pineapple juice

heavy cream

Angostura bitters

Blender

Hurricane Glass

Put everything in a blender with ice.

Blend for about 15 seconds.

Pour it into a hurricane glass.

Garnish with a slice of pineapple and/or maraschino...

Garnish with a slice of pineapple and/or maraschino cherry. 

Don’t mistake this impressive layer cake for a modest banana bread. It’s a billowing, head-turning dessert covered in white swirls of coconut frosting. Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch. It’s best served the day it is made, but will keep, lightly covered and refrigerated, for up to two days.

Banana-Coconut Layer Cake

Nonstick cooking spray,

bananas,

shredded sweetened coconut

baking soda

granulated sugar

eggs

unsalted butter (2 sticks), melted

sour cream

vanilla extract

lime juice

coconut cream (see Note)

unsalted butter

confectioners’ sugar

coconut extract, dark rum

fine sea salt

Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line bottoms with parchment paper.

Place unpeeled bananas on a rimmed baking sheet and roast until blackened and juices have begun to seep out, about 30 minutes. Set aside to cool, then peel and set aside in a bowl. Discard peels, but add any pan juices to the bowl.

While bananas are roasting, spread coconut out on another rimmed baking sheet and toast in the same oven until golden brown, 5 to 10 minutes, stirring once. Set aside and let cool.

In a large bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix bananas (with juices) until mashed. 

At low speed, add sugars and mix to combine. Mix in eggs, one at a time, then add butter, sour cream, vanilla extract, and lime juice. Mix in flour and 1 cup toasted coconut, mixing only until just combined. (Save remaining coconut for topping cake.)

Divide batter between prepared pans and bake, rotating halfway through, until top is golden and springs back, 40 to 55 minutes. Cool in pans for 10 minutes, then unmold and transfer to a wire rack. Let cool completely.

To prepare frosting, open can of coconut cream and scoop 1/2 cup of the solid cream off the top into a measuring cup. Remaining cream can be frozen for up to 6 months.

In an electric mixer fitted with the whisk attachment, beat the butter until soft and fluffy. Beat in softened cream cheese, one chunk at a time, until mixture is very smooth. Beat in coconut cream and sugar until smooth. Beat in extract and salt. If frosting seems too soft, refrigerate 15 to 30 minutes to help it set (not longer, or it may become too firm to spread).

Spread a little less than half the frosting over one cake layer and sprinkle with half the reserved toasted coconut. Top with second layer, spread remaining frosting on top, and sprinkle with remaining toasted coconut, leaving sides of cake bare.

With only a handful of ingredients, the quick and easy curry is perfect for school nights. The whole family will love the creamy coconut flavour!

17-minute creamy Japanese chicken curry recipe

peanut oil

Lilydale Free Range Chicken Tenderloins

red onion,

blocks S&B Golden Curry Sauce Mix

broccolini, trimmed, halved lengthways

pkt baby spinach

Lime wedges, to serve

rice,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Malibu Original

½ parts Pineapple juice

½ part Coconut cream

An easy to make, mild Thai curry with a nice flavour. This is our family's favourite slow cooker recipe.

Slow Cooker Massaman Curry Recipe

chuck beef steak,

chat potatoes

brown onion

massaman Thai curry paste

tbs plain flour

Massel Chicken Style Liquid Stock

tbs fish sauce

tbs brown sugar

white rice *to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5478374156001&=domain=br

How to make Slow Cooker Massaman Curry Recipe

5348771529001-5478374156001

The best dairy-free ice cream recipe, made with coconut milk and honey.

Salty Honey Coconut Milk Ice Cream {dairy-free}

tapioca starch (or arrowroot starch)

(14.5 ounce) can full-fat coconut milk

(14.5 coconut cream

raw honey (divided)

vodka (optional)

flaky Maldon sea salt]

Large bowl filled

To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.

In a large saucepan, bring remaining coconut milk, coconut cream, and 1/3 cup honey to a boil. Stir in tapioca starch slurry and boil for 1 1/2 minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.

Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.

Pour ice cream mixture into your ice cream maker. I churn mine with my KitchenAid stand mixer attachment, on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in 1/2 tablespoon salt and churn for 30 more seconds.

Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.

Drizzle 2 tablespoons honey and 1/2 tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.

This Thai Curry-inspired recipe for braised pork ribs is easy and delicious. Made using authentic flavors of galangal (Siamese ginger), dried chilies and coriander, this one-pot dinner is served with rice and broccolini.

Braised Thai Curry Pork Ribs

pork ribs (thawed)

salt (divided)

black pepper (divided)

garlic (minced)

shallot (thinly sliced)

galangal (or ground ginger)

coriander

cumin

anchovy paste

thai chiles

thai basil or traditional basil (chopped)

jalapeno peppers (sliced)

coconut milk (2 cans)

coconut cream (1 can)

fish sauce

bamboo shoots (drained)

broccolini (or broccoli)

baby bok choy (sliced)

jasmine rice (for serving)

fresh basil, cilantro, lime wedges and sliced chiles (for garnish (optional))

Using paper towels, pat the pork ribs dry and then season, on all sides, with 1 teaspoon of salt and 1/2 teaspoon of pepper. Next, In a preheated wok or skillet over medium-high heat, sear the pork ribs on all sides until brown, about 10-12 minutes. Remove from the wok and set aside on a towel-lined plate. Reduce the heat to medium.

Next, add the shallots, garlic to the wok and saute for 1-2 minutes until softened and fragrant. Add galangal, coriander, and cumin and then stir in anchovy paste, whole Thai chilis, fresno peppers, basil, lime zest and lime juice. Season with remaining 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 2-3 minutes over medium-low until fragrant and then add the coconut milk, coconut cream, sugar and fish sauce Whisk to combine and then bring the mixture to a simmer.

Return the pork to the cooking liquid and cover with a lid. Braise for 45-60 minutes. When the meat is tender, remove it from the pan and transfer to a plate. 

Then, using an immersion blender, puree the cooking liquid until smooth. The liquid should thicken slightly as you blend it. Note: If you don&#x27;t have an immersion blender, you may also carefully transfer the sauce to a blender or food processor to puree and then return to the wok once smooth.

Place the cooked pork ribs back into the thai curry sauce and then add the bamboo shoots, broccolini and sliced bok choy to the wok. Simmer until the vegetables are tender, about 8-10 minutes. Turn off the heat.

To serve, plate a scoop of rice in each bowl. Top with a pork rib and then spoon a few scoops of the vegetables and thai curry sauce over the top. Garnish with fresh basil, cilantro, sliced chiles and lime wedges, if desired.

Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that’s what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.

Coconut Caramels

shredded, unsweetened coconut flakes

Coconut oil

(13-ounce coconut cream coconut milk

corn syrup

ginger

cardamom

Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.

Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.

In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.

Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.

Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.

Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

Fresh seafood and authentic Thai flavours mingle together in this fabulous Asian hot pot.

Top 40 coconut cream recipes from across the web

The most viewed coconut cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed coconut cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine