HOMEMADE COCONUT CREAM
Coconut cream fresh from your kitchen. Found on About.com when researching recipes for ZWT5. To be used in savory dishes, desserts, and drinks. Use within five days.
Provided by Julie Bs Hive
Categories Beverages
Time 35m
Yield 1 quart
Number Of Ingredients 2
Steps:
- In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.
- Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.
- The remaining coconut flesh may be air-dryed and/or toasted for other uses.
- Refrigerate the coconut cream and use within 5 days.
Nutrition Facts :
COCONUT CREME CARAMEL
Steps:
- Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.
CREAMY COCONUT MARGARITA
A refreshing cross between a margarita and a pina colada!
Provided by MrsFisher0729
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend cream of coconut, ice, tequila, lime juice, and orange liqueur in a blender until smooth.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 48.4 g, Fat 12.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 10 g, Sodium 40.1 mg, Sugar 46.7 g
COCONUT CREME CARAMEL - DAIRY FREE
Make and share this Coconut Creme Caramel - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 300.
- Put half the sugar in a saucepan over medium heat.
- Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
- In a small pan, heat the coconut milk over allow heat until warm.
- In a bowl, beat eggs with the remaining sugar until light and creamy.
- Gradually add the coconut milk, beating as you do.
- Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
- bake for 30 - 40 minutes, until the coconut caramels are set.
- When cool, refrigerate the remekins.
- To serve, run a knife around the edges of the bowl and invert onto plate.
- Make 4 individual custards.
Nutrition Facts : Calories 562.2, Fat 20, SaturatedFat 17.1, Cholesterol 122.8, Sodium 84.5, Carbohydrate 92.9, Fiber 0.2, Sugar 90.9, Protein 5.4
COCONUT CREAM CAKE I
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Provided by GPAIN
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 8h50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g
COCONUT CREAM CAKE II
This recipe is really moist and wonderful in flavor. It's our favorite!
Provided by Linda Easley
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 42.5 g, Cholesterol 37.7 mg, Fat 12.9 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.4 g, Sodium 195.1 mg, Sugar 35.9 g
COCONUT CREME CAKE
Make and share this Coconut Creme Cake recipe from Food.com.
Provided by Mary at Food.com
Categories Dessert
Time 25m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat over to 350.
- 2. Melt butter and mix with other crust ingredients.
- 3. Press and spread crust over a 9X13 pan and bake for 15 to 20 minute.
- 4. Let cool.
- 5. Melt cream cheese and mix with other 2nd layer ingredients.
- 6. Spread 2nd layer over 1st layer.
- 7. Prepare 2 small packages of coconut cream pudding as stated on package but only use 3 cups of milk for both packages.
- 8. Let cool.
- 9. Spread on this last layer.
- 10. Put remainder of cool whip on top.
- 11. Brown coconut for about 5 minutes. Be careful as it will burn easily.
- 12. Then sprinkle coconut over cool whip.
Nutrition Facts : Calories 687.3, Fat 44.3, SaturatedFat 30.5, Cholesterol 74.8, Sodium 417.3, Carbohydrate 66.9, Fiber 5.6, Sugar 40.9, Protein 9
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