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.
COMBSIE'S ICE CREAM LASAGNA
A kid's birthday favorite! Can be made up to 2 weeks ahead of time or the day-of!
Provided by BetsyInVT
Categories Desserts Chocolate Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 5
Steps:
- Line a 9x13-inch baking dish with mini ice cream sandwiches. Spread 1 container of whipped topping over ice cream sandwiches. Sprinkle half of the milk chocolate pieces and toffee bits over whipped topping. Drizzle chocolate syrup on top. Repeat layers once more.
- Serve or cover and freeze until firm, at least 1 hour or up to 2 weeks.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 70.2 g, Cholesterol 47 mg, Fat 23.8 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 15.9 g, Sodium 110.4 mg, Sugar 51.9 g
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 :
BLACK BEAN LASAGNA II
Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!
Provided by Chris J
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
- In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
- Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
- Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 39.7 g, Cholesterol 34.7 mg, Fat 14.4 g, Fiber 6 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 1067.2 mg, Sugar 7.2 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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