Type what you have

Ingredients

• ✓ coconut milk
• white sugar
• vanilla extract

Instructions

1. 1 Refrigerate can of coconut milk, 8 hours or overnight.
2. 2 Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
3. 3 Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
4. 4 Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

By Karen Gaudette Brewer

Ingredients

• ✓ coconut milk
• agave syrup
• peppermint extract
• dark chocolate

Instructions

1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Ingredients

• ✓ coconut milk
• cane sugar
• vanilla extract
• long grain white rice

Instructions

1. 1 Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
2. 2 Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

By Bananatini

Ingredients

• ✓ coconut milk
• water
• white sugar
• coconut flakes

Instructions

1. 1 Pour coconut milk into a container. Add water to the empty can, swirl, and pour into the container. Whisk in sugar until dissolved, then stir in coconut flakes. Cover and freeze until chilled, about 30 minutes.
2. 2 Pour coconut mixture into an ice cream maker and churn according to the manufacturer's instructions until soft and creamy, 15 to 20 minutes.

By lpattan

Ingredients

• ✓ coconut milk
• maple syrup
• vanilla extract
• salt

Instructions

1. 1 Combine coconut milk, maple syrup, vanilla extract, and salt in a blender; blend until smooth. Taste; adjust sweetness.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 6 hours.

By Cool Runnings Foods

Ingredients

• ✓ coconut milk
• coconut
• white sugar
• egg yolk

Instructions

1. 1 Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
2. 2 Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
3. 3 Fill a large bowl with ice and cold water; set aside.
4. 4 Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
5. 5 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

By John Wironen

Ingredients

• ✓ coconut milk
• sugar
• pineapple
• banana
• kiwi

Instructions

1. 1 Place coconut milk and sugar in a blender; blend to combine. Add pineapple and banana; blend until smooth.
2. 2 Pour blended mixture into ice pop molds; divide and press kiwi into mixture in molds. Freeze until solid, 8 hours to overnight.

By MsNingyoo

Ingredients

• ✓ coconut milk
• cornstarch
• white sugar
• salt

Instructions

1. 1 Place cornstarch, sugar, and salt into a saucepan; stir in 1/2 cup coconut milk to make a smooth paste. Stir in remaining 1 1/2 cups coconut milk,; bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13-inch baking dish; refrigerate until cold.
2. 2 Cut chilled pudding into 24 squares and serve cold.

By Hawaiian Deelit

Ingredients

• ✓ coconut milk
• white sugar
• cornstarch
• butter
• egg yolk
• coconut extract

Instructions

1. 1 Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Cook, whisking continuously, until thickened, about 4 to 7 minutes.
2. 2 Pour pudding into individual portions and chill before serving, at least 15 to 20 minutes.

By photobug843

Ingredients

• ✓ coconut milk
• avocado
• agave nectar
• lime juice
• vanilla extract
• salt

Instructions

1. 1 Place avocado, coconut milk, agave nectar, lime juice, vanilla, and salt in a blender; blend until smooth, about 1 minute. Pour mixture into ice pop molds. Freeze until solid, 2 to 3 hours.

By Allison Fletcher Acosta

Ingredients

• ✓ coconut milk
• cocoa powder
• white sugar
• raspberry
• almond extract
• popsicle stick
• popsicle mold

Instructions

1. 1 Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high speed until mixture is thick and fluffy like pudding, about 2 minutes.
2. 2 Pour mixture into disposable cups, smoothing over the tops. Insert sticks and freeze until solid, at least 3 hours.
3. 3 To serve, run hot water over the bottoms of the cups until fudge pops slide out easily.

By Myrna Sobernheim

Ingredients

• ✓ coconut milk
• pearl tapioca
• salt
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Bring tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer for 5 minutes. Stir in sugar until dissolved.
2. 2 Beat egg in a medium bowl until smooth. Whisk in about 1/2 cup hot tapioca mixture, 1 tablespoon at a time, then scrape egg mixture into tapioca mixture; stir. Simmer gently until pudding is thickened, 3 to 5 minutes. Remove from heat and allow to cool for 10 minutes.
3. 3 Stir in vanilla until incorporated. Serve warm or chilled.

By Jennifer

Ingredients

• ✓ coconut milk
• avocado
• cocoa powder
• brown sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla, and cinnamon in a blender until smooth. Transfer pudding to a container with a lid; refrigerate until chilled, about 30 minutes.

By ki8deslr

Ingredients

• ✓ coconut milk
• cashew
• water
• agave syrup
• vanilla extract
• rose water
• pomegranate seed

Instructions

1. 1 Cover cashews with cold water in a bowl and soak for 2 to 3 hours or overnight. Drain.
2. 2 Combine cashews, coconut milk, agave syrup, vanilla extract, and rose water in a blender; blend until smooth. Pour into a bowl and garnish with pomegranate seeds.

By Rita

Ingredients

• ✓ coconut milk
• avocado
• lemon
• lime
• lemon
• lime
• agave nectar
• corn syrup

Instructions

1. 1 Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
2. 2 Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

By Countess

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• gingersnap cookie
• margarine
• goat cheese
• white sugar
• egg
• all-purpose baking flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
2. 2 Stir gingersnap crumbs and melted margarine in a bowl until well combined. Press crumb mixture into the bottom of the prepared pan and place in the freezer.
3. 3 Beat chèvre and sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating until incorporated after each addition. Mix in coconut milk. Mix in coconut yogurt, flour, and vanilla just until incorporated. Pour batter into chilled crust.
4. 4 Bake in the preheated oven for 1 hour. Turn the oven off, keep the door closed, and allow cheesecake to cool inside for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

By MATHGOD

Ingredients

• ✓ coconut milk
• all-purpose flour
• baking soda
• salt
• white sugar
• vegan margarine
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Sift flour, baking soda, and salt into a bowl.
3. 3 Beat sugar and vegan margarine in a mixing bowl with an electric mixer until creamy, about 2 minutes.
4. 4 Mix in vanilla. Stir in flour mixture until incorporated, then add coconut milk, 1 tablespoon at a time, until dough comes together.
5. 5 Wrap dough in plastic wrap and refrigerate for 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
7. 7 Roll chilled dough on a floured surface to a thickness of 1/4 to 1/2 inch. Dip a cookie cutter in flour and cut out cookies, re-flouring as needed. Place cookies onto the prepared baking sheets.
8. 8 Bake in the preheated oven until just turning golden, about 10 minutes.

By Fioa

Ingredients

• ✓ coconut milk
• mochiko
• powdered sugar
• baking powder
• butter
• evaporated milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
2. 2 Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
3. 3 Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
4. 4 Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

By Rachelle Zhang

Ingredients

• ✓ coconut milk
• pie crust
• milk
• sugar
• water
• cornstarch
• semi-sweet chocolate chip
• heavy cream
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from the oven and cool.
2. 2 Whisk coconut milk, milk, and 1 cup sugar in a medium saucepan. Mix water and cornstarch in a separate bowl until smooth. Bring coconut mixture to a boil; reduce to a simmer and slowly whisk in cornstarch mixture. Continue stirring over low heat until thickened, about 3 minutes.
3. 3 Place chocolate chips in a microwave-safe bowl; microwave until melted, about 1 minute. Divide coconut pudding evenly into two bowls. Stir chocolate into one portion; spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate pie for about 1 hour.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Layer the cream on top of pie.

By HOKU3

Ingredients

• ✓ coconut milk
• cooking spray
• sugar cookie dough
• all-purpose flour
• butter
• confectioners' sugar
• coconut extract
• colored sugar
• candy sprinkle
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
2. 2 Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
3. 3 Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
4. 4 Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
5. 5 Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
6. 6 Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.

By foodelicious

Ingredients

• ✓ coconut milk
• cake flour
• baking powder
• salt
• butter
• white sugar
• egg
• almond extract
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
2. 2 In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
3. 3 Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

By Cathy Egan

Ingredients

• ✓ coconut milk
• water
• white rice
• white sugar
• salt
• milk
• egg
• coconut oil
• vanilla extract
• coconut extract
• pineapple

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
3. 3 Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
4. 4 Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge, if desired.

By Rene Bakewell

Ingredients

• ✓ coconut milk
• milk
• egg yolk
• milk
• butter
• arborio rice
• white sugar
• salt
• vanilla extract
• mango
• five-spice powder

Instructions

1. 1 Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.
2. 2 Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.
3. 3 Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
4. 4 Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.
5. 5 Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.

By John Mitzewich

Ingredients

• ✓ coconut milk
• sweetened condensed milk
• milk
• egg yolk
• cornstarch
• coconut
• cocoa powder
• heavy cream
• milk
• ladyfinger
• coconut
• dark chocolate

Instructions

1. 1 Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.
2. 2 Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
4. 4 Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.
5. 5 Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.
6. 6 Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.

By terezinha

Ingredients

• ✓ coconut milk
• water
• salt
• quinoa
• granulated sugar
• egg
• lime juice
• lime zest
• vanilla extract
• coconut whipped cream
• mango
• coconut

Instructions

1. 1 Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
2. 2 Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
3. 3 Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
4. 4 Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ coconut milk
• pumpkin
• cooking spray
• white sugar
• applesauce
• cinnamon
• ginger
• allspice
• nutmeg
• salt
• clove
• pie shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
3. 3 Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Scoop cooked pumpkin into a bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves; beat with an electric mixer until smooth.
6. 6 Divide pumpkin mixture among pie shells.
7. 7 Bake in the preheated oven until edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 45 to 50 minutes more. Let cool completely on a wire rack, at least 1 hour.

By autumn

Ingredients

• ✓ coconut milk
• gluten-free flour
• white sugar
• coconut
• walnut
• baking powder
• baking soda
• xanthan gum
• salt
• vegetable oil
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

By Christy E

Ingredients

• ✓ coconut milk
• half-and-half
• white sugar
• cornstarch
• egg
• salt
• coconut
• vanilla extract
• pie crust
• egg white
• white sugar
• cream of tartar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir half-and-half, coconut milk, 3/4 cup sugar, cornstarch, eggs, and salt together in a saucepan, stirring constantly; slowly bring to a boil over low heat. Cook until thick, about 30 minutes. Off heat, fold in 3/4 cup flaked coconut and vanilla extract; pour into pie crust.
3. 3 Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons white sugar and cream of tartar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over pie. Sprinkle remaining 1/2 cup flaked coconut over top.
4. 4 Bake in the preheated oven until top golden brown, 12 to 15 minutes. Cool completely to the touch on a wire rack, about 1 hour. Refrigerate at least 3 hours before serving.

By Mad Butcher

Ingredients

• ✓ coconut milk
• water
• basmati rice
• sugar
• salt
• milk
• egg
• butter
• vanilla extract
• cinnamon
• nutmeg
• peach
• raisin

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
3. 3 Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.

By awakenedone

Ingredients

• ✓ coconut milk
• all-purpose flour
• plant-based brick
• water
• brown sugar
• salt
• granulated sugar
• brown sugar
• all-purpose flour
• cinnamon
• salt
• apple
• almond milk
• granulated sugar

Instructions

1. 1 For crust, add 2 cups flour in medium bowl. Cut in Becel® Unsalted Plant-Based Bricks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 tablespoons ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
2. 2 For caramel sauce, combine coconut milk, 1/2 cup brown sugar, and salt in a medium saucepan over medium heat. Bring to a simmer and cook for 25 to 30 minutes, stirring frequently, or until darkened and thickened.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Unwrap larger disc of dough and roll on floured surface from center to edges to form 13-inch (33 cm) circle. Press into 9-inch (23 cm) pie plate; set aside.
4. 4 For filling, combine 1/4 cup granulated sugar, brown sugar, 1/4 cup flour, cinnamon, and sea salt in large bowl. Add apples; toss until coated. Transfer apples to pie crust and drizzle with half the salted caramel sauce.
5. 5 Unwrap remaining pie dough and roll on lightly floured surface to form 10-inch (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with almond milk and sprinkle with 1 tablespoon granulated sugar.
6. 6 Place pie on baking sheet and bake 10 minutes. Decrease oven to 375 degrees F (190 degrees C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack. Drizzle with remaining salted caramel sauce before serving.

By Becel