Type what you have

Ingredients

• ✓ cream of coconut
• white sugar
• vanilla extract

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

Ingredients

• ✓ cream of coconut
• milk
• heavy cream
• coconut

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

Ingredients

• ✓ cream of coconut
• white cake mix
• sweetened condensed milk
• whipped topping
• coconut

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

Ingredients

• ✓ cream of coconut
• half and half
• pineapple
• pineapple juice
• coconut flake
• coconut extract

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

Ingredients

• ✓ cream of coconut
• white cake mix
• sweetened condensed milk
• whipped topping
• coconut

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

Ingredients

• ✓ cream of coconut
• water
• sugar
• mint leaves
• lime juice
• lime zest
• sparkling water

Instructions

1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen

Ingredients

• ✓ cream of coconut
• coconut
• white sugar
• egg
• half-and-half
• vanilla extract
• coconut
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
2. 2 Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
3. 3 Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
4. 4 Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

By billie caren

Ingredients

• ✓ cream of coconut
• yellow cake mix
• vanilla pudding mix
• rum
• vegetable oil
• egg
• pineapple
• rum

Instructions

1. 1 Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
2. 2 In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
3. 3 Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
4. 4 Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

By MARBALET

Ingredients

• ✓ cream of coconut
• white sugar
• all-purpose flour
• salt
• butter
• coconut extract
• egg
• milk
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
2. 2 Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
3. 3 Bake in the preheated oven until set, 45 to 50 minutes.
4. 4 Chill completely before serving, at least 1 hour.

By Yoly

Ingredients

• ✓ cream of coconut
• almond milk
• orange juice
• arborio rice
• salt
• egg
• orange extract
• orange zest

Instructions

1. 1 Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
2. 2 Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
3. 3 Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

By lutzflcat

Ingredients

• ✓ cream of coconut
• short-grain white rice
• water
• white sugar
• mango

Instructions

1. 1 Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
2. 2 Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

By Island Girl

Ingredients

• ✓ cream of coconut
• sugar
• egg
• sweetened condensed milk
• pineapple juice
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
3. 3 In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
4. 4 Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
5. 5 Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

By Leticia

Ingredients

• ✓ cream of coconut
• white cake mix
• vegetable oil
• egg
• sour cream
• confectioners' sugar
• cream cheese
• milk
• vanilla extract
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 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.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. 4 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.

By Linda Easley

Ingredients

• ✓ cream of coconut
• white cake mix
• water
• egg
• vegetable oil
• coconut extract
• sweetened condensed milk
• heavy cream
• sugar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
3. 3 Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.
4. 4 Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.
5. 5 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; spread over cooled cake. Sprinkle top with flaked coconut.

By Gwen

Ingredients

• ✓ cream of coconut
• all purpose baking flour
• sugar
• baking soda
• baking powder
• water
• vegetable oil
• vanilla extract
• vanilla extract
• white sugar
• peach
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 3 8-inch cake pans and line with parchment paper.
2. 2 Combine flour, sugar, baking powder, and baking soda in a large bowl. Whisk together water, oil, and vanilla extract in a second bowl. Make a well in the center of the flour mixture and pour in water-mixture. Mix well with a wooden spoon until batter is well combined, 3 to 5 minutes.
3. 3 Divide cake batter evenly into prepared cake pans. Rest for 15 minutes.
4. 4 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Carefully remove from oven. Cool for 5 minutes in pans and turn out onto wire racks. Cool completely before filling and decorating.
5. 5 Pour coconut cream in a mixing bowl and chill in freezer for 5 minutes. Remove from freezer and whisk in vanilla extract. Whisk in sugar gradually until stiff peaks form. Spoon coconut cream into a piping bag with a large tip.
6. 6 Place one of the cakes on a serving plate. Pipe about half of the cream in concentric circles to cover the top of the cake. Arrange half of the peaches on this first layer. Add the second cake layer and repeat, using up the rest of the cream and the peaches. Lightly dust the top of the cake with confectioners' sugar and serve.

By Fioa

Ingredients

• ✓ cream of coconut
• brown sugar
• butter
• coconut flakes
• all-purpose flour
• baking powder
• salt
• egg white
• sugar
• butter
• pineapple chunk
• egg yolk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
2. 2 Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
4. 4 Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
5. 5 Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
6. 6 Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

By Carl1121

Ingredients

• ✓ cream of coconut
• cashew
• brown sugar
• salt
• almond
• date
• coconut oil
• dark chocolate
• instant coffee granules
• water
• silken tofu
• white sugar
• cocoa powder
• vanilla extract
• dark chocolate

Instructions

1. 1 Soak cashews in enough water to cover for 2 to 3 hours.
2. 2 Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.
3. 3 Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.
4. 4 Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.
5. 5 Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.
6. 6 Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.
7. 7 Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

By Christina's Creations

Ingredients

• ✓ cream of coconut
• sugar
• egg
• cream cheese
• sweetened condensed milk
• coconut milk
• evaporated milk
• rum
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sugar in a heavy-duty saucepan over medium-low heat, stirring with a wooden spoon, until melted and golden, about 10 minutes. Carefully pour hot caramel into a 9-inch round, 3-inch deep baking dish; swirl dish to cover bottom and sides. The caramel will harden as it cools.
3. 3 Combine eggs, cream cheese, and sweetened condensed milk in a blender; blend on high until well combined. Transfer egg mixture to a large bowl. Add cream of coconut, coconut milk, evaporated milk, rum, and vanilla extract to the blender; blend on high until well combined. Add cream of coconut mixture to egg mixture; whisk until well combined. Pour flan mixture into caramel-coated baking dish.
4. 4 Line a large roasting pan with a damp kitchen towel; place baking dish on the towel. Transfer roasting pan to the preheated oven. Add enough boiling water to roasting pan to come halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until flan is set and a knife inserted in center comes out clean, about 1 hour. Transfer baking dish to a wire rack to cool. Refrigerate flan until ready to serve.
6. 6 Run a knife around edges of the baking dish; invert flan onto a serving platter. Spoon any caramel remaining in the baking dish over flan.

By Milly Suazo-Martinez

Ingredients

• ✓ cream of coconut
• butter
• chocolate maria cookie
• sugar
• cream cheese
• salt
• egg
• vanilla extract
• coconut

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

Ingredients

• ✓ cream of coconut
• yellow cake mix
• water
• egg
• vegetable oil
• pineapple
• milk
• heavy cream
• white sugar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir together yellow cake mix, water, eggs, and vegetable oil in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple until incorporated. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center of cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from the oven.
4. 4 Whisk together cream of coconut and milk in a medium bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
5. 5 Whip together heavy cream and sugar in a separate bowl using an electric mixer until soft peaks form. Frost the top of cake with whipped cream and sprinkle with toasted coconut.

By Isabel

Ingredients

• ✓ cream of coconut
• egg replacer
• water
• white sugar
• vanilla extract
• coconut extract
• all-purpose flour
• baking powder
• salt
• sweetened condensed coconut milk
• heavy whipping cream
• vanilla extract
• coconut extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
2. 2 Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
4. 4 Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
5. 5 Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

By Yoly

Ingredients

• ✓ cream of coconut
• pecan
• cream cheese
• salt
• vanilla extract
• butter
• powdered sugar
• pecan
• egg
• shortening
• butter
• white sugar
• baking soda
• salt
• baking powder
• cake flour
• vanilla extract
• buttermilk
• coconut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
2. 2 Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
3. 3 Place coconut in a blender and grind into a fine powder.
4. 4 Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
5. 5 Beat sugar, butter, and shortening until fluffy.
6. 6 Add eggs, one at a time.
7. 7 Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
8. 8 Divide batter between the pans.
9. 9 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
10. 10 Remove cakes from pans and cool on wire racks, at least 20 minutes.
11. 11 Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
12. 12 Place 1 cooled cake on a serving platter and spread frosting all over.
13. 13 Place the other cake on top; coat with remaining frosting.
14. 14 Press remaining pecans around and on top of the cake to garnish.

By Yoly

Ingredients

• ✓ cream of coconut
• coconut oil
• chicken breast
• red thai curry sauce
• rice stick vermicelli noodle

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

Ingredients

• ✓ cream of coconut
• vegetable oil
• onion
• garlic
• ground pork
• fish sauce
• black pepper
• green chile
• winged bean

Instructions

1. 1 Heat oil in a nonstick skillet over medium heat. Sauté onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; sauté until it starts to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more.
2. 2 Stir green chile into the pork mixture; sauté until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium-low; let simmer until coconut cream thickens, about 5 minutes more.

By Arlene Tengonciang

Ingredients

• ✓ cream of coconut
• pineapple
• heavy cream

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

Ingredients

• ✓ cream of coconut
• light rum
• pineapple
• ice

Instructions

1. 1 Combine rum, cream of coconut, pineapple, and ice in a blender. Puree on high speed until smooth. Pour into chilled Collins glass and serve with a straw.

By Allrecipes

Ingredients

• ✓ cream of coconut
• amaretto liqueur
• white creme de cacao
• heavy cream

Instructions

1. 1 Fill 1/2 a cocktail shaker with ice; pour in amaretto, cream of coconut, creme de cacao, and cream. Cover shaker and shake; strain into a glass.

By CHERYL BLUE

Ingredients

• ✓ cream of coconut
• pineapple
• strawberry
• vanilla extract

Instructions

1. 1 Blend pineapple, strawberries, cream of coconut, and vanilla extract together in a blender until smooth.

By Miss Rose

Ingredients

• ✓ cream of coconut
• banana
• rum
• banana liqueur
• ice

Instructions

1. 1 In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.

By Mary Young

Ingredients

• ✓ cream of coconut
• lentil
• water
• curry paste
• salt

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