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Fruishi Spring Rolls
Appetizer

Fruishi Spring Rolls

4.5

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the peaches and cook uncovered until peel starts to come away, about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges.
  2. 2 Bring water, rice, cream of coconut, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Uncover saucepan and cool rice completely.
  3. 3 Gently rinse rice paper wrapper until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry slices atop the preserves, a layer of peaches atop the strawberries, a layer of orange sections atop the peaches, a layer of grapefruit atop the oranges, and fresh mint leaves atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers, rice, and fruit. Cut rolls in half and serve with yogurt for dipping.

By Magickkitchen

Coconut Ice Cream
Dessert American

Coconut Ice Cream

4.8

Prep
5 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream of coconut and milk in a food processor or blender; mix thoroughly. Stir in cream and flaked coconut (if using) until combined.
  3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 25 minutes. Transfer ice cream to an airtight container and freeze until firm or desired consistency.

By SUEMB

Coconut-Pineapple Ice Cream
Dessert American

Coconut-Pineapple Ice Cream

5.0

Prep
10 min
Cook
Total
220 min

Instructions

  1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
  2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

Coconut Poke Cake
Dessert American

Coconut Poke Cake

4.7

Prep
30 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
  2. 2 While cake is still hot, poke holes with a fork all over the top.
  3. 3 Mix cream of coconut and sweetened condensed milk together in a bowl.
  4. 4 Pour over the top of hot cake. Let cake cool completely.
  5. 5 Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
  6. 6 Enjoy!

By Leslie

Blue Hawaiian Cocktail
Drink American

Blue Hawaiian Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine crushed ice, pineapple juice, rum, blue Curacao, and cream of coconut in a blender.
  2. 2 Blend on high speed until smooth and an even blue color.
  3. 3 Pour into a chilled highball glass. Garnish with a slice of pineapple and a maraschino cherry.

By Allrecipes

Bill's Famous Piña Colada
Drink American

Bill's Famous Piña Colada

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour light rum, amber rum, pineapple juice, sweet and sour mix, cream of coconut, and half-and-half cream into the pitcher of a blender with ice; blend until cocktail has a slushy texture. Pour slushy mixture into a glass.
  2. 2 Slowly and gently drizzle dark rum over the drink, so it just floats on top; serve.

By bill r

Coconut Cheesecake Bars
Dessert American

Coconut Cheesecake Bars

5.0

Prep
15 min
Cook
60 min
Total
315 min

Instructions

  1. 1 Adjust oven rack to middle position. Heat oven to 350 degrees F (175 degrees C). Line 9x13-inch cake pan with foil so that 2-inch foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12 to 15 minutes; set aside to cool.
  2. 2 Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut, and salt on medium-high speed until well combined, 3 to 4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
  3. 3 Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake are puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
  4. 4 To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

By Goya

Vegan Whipped Cream
Dessert

Vegan Whipped Cream

3.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
  2. 2 Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.

By Allrecipes Member

Pineapple-Coconut Sauce

Pineapple-Coconut Sauce

4.4

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
  2. 2 Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By josiekana

Creamy Coconut Cake
Dessert

Creamy Coconut Cake

4.8

Prep
20 min
Cook
35 min
Total
145 min

Instructions

  1. 1 Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  2. 2 In a small bowl combine cream of coconut and condensed milk.
  3. 3 Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  4. 4 Serve chilled.

By Julia

Curried Lentils
Side Dish

Curried Lentils

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

By MELANIESAYSHI

Malibu-Bailey's Colada
Drink

Malibu-Bailey's Colada

3.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix the Irish cream liqueur, rum, pineapple juice, and cream of coconut together in a large pitcher. Pour 1/2 cup into a blender container. Add the ice cubes and blend to desired consistency. Pour the ice mixture into two glasses, dividing equally, and fill with the remaining rum mixture.

By Amy C

Quick Brazilian Lemonade
Drink Latin American

Quick Brazilian Lemonade

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine cold water and sugar in a bowl until sugar dissolves; chill in the refrigerator.
  2. 2 Cut ends off each lime; cut each lime into 8 segments.
  3. 3 Place chilled sugar-water mixture and lime segments, in batches, in a blender; pulse several times. Pour lime mixture through a strainer into a pitcher.
  4. 4 Stir cream of coconut into lime mixture until well combined. Serve immediately.

By kndritter

Five-Ingredient Red Curry Chicken
Dinner Asian

Five-Ingredient Red Curry Chicken

4.1

Prep
10 min
Cook
19 min
Total
29 min

Instructions

  1. 1 Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
  3. 3 Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

By Culinary Envy