Type what you have

Ingredients

• ✓ water
• white sugar
• pineapple
• coconut milk
• lime juice

Instructions

1. 1 Bring sugar and water to a boil in a small saucepan over high heat; boil and stir until liquid becomes clear, about 1 minute. Set simple syrup aside to cool.
2. 2 Add pineapple to a blender or the bowl of a food processor; blend until very smooth and frothy. Whisk simple syrup, pineapple purée, coconut milk, and lime juice together in a bowl; refrigerate until chilled, about 3 hours.
3. 3 Pour pineapple-coconut mixture into an ice cream maker and freeze according to the manufacturer's directions. Transfer to an airtight container and freeze until firm or desired consistency.

By CALLALILLIE

Ingredients

• ✓ water
• coconut
• cinnamon
• white sugar
• lime juice

Instructions

1. 1 Chop the coconut meat into pieces about 1/2 inch square.
2. 2 Place water in a saucepan, and bring to a boil over medium-high heat. Stir in cinnamon and sugar until dissolved. Boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. Add the lime juice, and turn off heat.
3. 3 Place spoonfuls of sugared coconut mixture into small paper cups. Cool in cups until hardened.

By Linda

Ingredients

• ✓ water
• coconut milk
• white sugar
• vanilla extract
• salt
• cornstarch
• cinnamon

Instructions

1. 1 Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
2. 2 Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
3. 3 Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
4. 4 Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

By Allrecipes Member

Ingredients

• ✓ water
• egg
• sugar
• lime zest
• vanilla extract
• self-rising flour
• powdered sugar
• guava paste

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan.
2. 2 Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar.
4. 4 Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content.
5. 5 Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes.
6. 6 Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.

By Milly Suazo-Martinez

Ingredients

• ✓ water
• ✓ water
• cinnamon stick
• clove
• anise seed
• white sugar
• bread
• evaporated milk
• egg
• vanilla extract
• salt
• butter

Instructions

1. 1 Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.
2. 2 Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5-inch loaf pan. Set aside to allow caramel to harden.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.
5. 5 While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
6. 6 Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
8. 8 Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.
9. 9 When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

By Nande

Ingredients

• ✓ water
• vanilla wafer crumb
• butter
• sweetened condensed milk
• key lime zest
• key lime juice
• egg yolk
• vanilla extract
• rhubarb
• strawberry
• sugar
• fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

Ingredients

• ✓ water
• ✓ water
• sugar
• all-purpose flour
• cornmeal
• baking powder
• cornstarch
• cinnamon
• nutmeg
• coconut milk
• evaporated milk
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
3. 3 Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

By Sharice McLean

Ingredients

• ✓ water
• all-purpose flour
• salt
• butter
• shortening
• egg
• plantain
• white sugar
• vanilla extract
• nutmeg
• red food coloring
• egg white
• white sugar

Instructions

1. 1 Combine flour and salt in a bowl; rub in butter and shortening until incorporated, and mixture takes on a sandy appearance. Combine whole egg and water; stir into flour mixture until a dough forms. Transfer to a work surface; knead dough for a few turns to bring together. Wrap well in plastic wrap; chill in the refrigerator for 3 hours.
2. 2 While dough chilling, peel plantains; cut into thirds. Heat in a saucepan with a little water; bring to a simmer. Steam until tender, 5 to 10 minutes (depending on how ripe your plantains are). Once soft, discard water; mash plantains with 1/4 cup sugar, vanilla, nutmeg, and food coloring. Set aside to cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4- or 5-inch-round cookie cutter. Spoon a little plantain filling into center of each circle; fold in half, to form half-moon shapes. Place tarts on a baking sheet; brush with beaten egg white and sprinkle with sugar.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Allow tarts to cool to room temperature before serving.

By Kelsey

Ingredients

• ✓ water
• orange gelatin

Instructions

1. 1 Stir boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is completely dissolved. Pour into 13x9-inch pan.
2. 2 Refrigerate at least 3 hours or until firm.
3. 3 Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.

By JELL-O

Ingredients

• ✓ water
• ✓ water
• ✓ water
• gelatin
• fruit-flavored gelatin mix
• sugar

Instructions

1. 1 Dissolve the unflavored gelatin in 2 ½ cups cold water in a bowl.
2. 2 Combine the fruit-flavored Jell-O, sugar, and hot water in a large saucepan; bring to a boil. Stir the unflavored gelatin mixture into the boiling mixture; cook and stir until the gelatin and sugar are completely dissolved, about 5 minutes.
3. 3 Remove the saucepan from heat. Stir 1 cup cold water into the gelatin mixture; pour into a 13x9-inch dish.
4. 4 Refrigerate until the gelatin is firm, about 3 hours; cut into squares to serve.

By Alley

Ingredients

• ✓ water
• ✓ water
• sugar
• cocoa powder
• salt

Instructions

1. 1 Whisk 1 cup plus 2 tablespoons warm water, sugar, cocoa powder, and salt together in a large bowl until smooth.
2. 2 Refrigerate mixture until chilled, 30 minutes to 1 hour.
3. 3 Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, 15 to 20 minutes.

By TeenChef14

Ingredients

• ✓ water
• ✓ water
• pearl sago
• palm sugar
• coconut milk

Instructions

1. 1 Bring 10 cups water to a boil in a large pot. Gradually stir in sago so it does not clump. Return to a boil, then reduce heat to low; cook until sago turns translucent, stirring occasionally, about 30 minutes. Pour sago into jelly molds, and refrigerate 8 hours to overnight.
2. 2 Combine palm sugar and 1/2 cup water in a small saucepan. Bring to a boil; cook until sugar has dissolved. Strain through a fine-mesh sieve to remove grit.
3. 3 Unmold puddings; serve with coconut milk and palm sugar syrup (gula melaka).

By bentwookie

Ingredients

• ✓ water
• powdered sugar
• peanut butter

Instructions

1. 1 Stir together the water, sugar, and peanut butter until smooth.

By QTCHEF

Ingredients

• ✓ water
• gelatin
• fruit flavored gelatin mix

Instructions

1. 1 Stir water and both gelatins together in a saucepan until a dough forms. Warm over medium heat until melted.
2. 2 Pour mixture into candy molds or onto a rimmed baking sheet. Freeze until firm, about 10 minutes.
3. 3 Unmold candies, or cut shapes with cookie cutters.

By Bliss22

Ingredients

• ✓ water
• sweetened condensed milk

Instructions

1. 1 Make 2 small holes (the size of a finishing nail) on top of can of sweetened condensed milk on opposite sides using a bottle opener.
2. 2 Place can into a small saucepan; pour water to reach high up sides of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can until it turns light to medium brown and becomes thicker, 3 to 4 hours. Add more water to the saucepan as it evaporates to maintain the level.
3. 3 Remove lid from can; transfer dulce de leche to a bowl. Whisk to break up any lumps and to incorporate thicker caramel from bottom into rest of sauce.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• tapioca pearl
• taro root
• coconut milk
• rock sugar

Instructions

1. 1 In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
2. 2 Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

By meeshiepoo

Ingredients

• ✓ water
• sugar
• lime juice
• watermelon

Instructions

1. 1 Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

By Sam H

Ingredients

• ✓ water
• sugar
• banana

Instructions

1. 1 In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
2. 2 When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
3. 3 Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.

By MERYL THE YOUNG CHEF

Ingredients

• ✓ water
• sugar
• peanut butter

Instructions

1. 1 Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.

By MsRonnie7

Ingredients

• ✓ water
• semisweet chocolate chip
• egg

Instructions

1. 1 Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.

By Sharon

Ingredients

• ✓ water
• white sugar
• pear
• semisweet chocolate

Instructions

1. 1 In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
2. 2 In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.

By Mariana Helena e Margarida

Ingredients

• ✓ water
• ✓ water
• gelatin
• lemon juice
• white sugar
• egg white

Instructions

1. 1 Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.
2. 2 In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.
3. 3 Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.

By Sara

Ingredients

• ✓ water
• ✓ water
• gelatin powder
• milk
• white sugar
• almond extract
• lychee

Instructions

1. 1 Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.

By Kimmee

Ingredients

• ✓ water
• ✓ water
• sugar
• powdered gelatin
• mango pulp
• evaporated milk

Instructions

1. 1 Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
2. 2 Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
3. 3 Refrigerate until set, at least 4 hours.

By Emily

Ingredients

• ✓ water
• honey
• meyer lemon juice
• lemon zest

Instructions

1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Ingredients

• ✓ water
• chocolate
• heavy cream

Instructions

1. 1 Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
2. 2 Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
3. 3 Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

By Chris D Williams

Ingredients

• ✓ water
• white sugar
• berry juice blend

Instructions

1. 1 Mix sugar and water together in a glass, microwave-safe, 8x8-inch dish. Microwave on high for 2 minutes. Mix with a fork until all sugar is dissolved. Stir in juice.
2. 2 Freeze for 1 hour. Scrape mixture with a fork. Return to the freezer in increments of 30 minutes, scraping with a fork to create small granules after each one. The granita is ready when it resembles icy sand, about 3 hours total.

By FrackFamily5 CACT

Ingredients

• ✓ water
• ✓ water
• strawberry flavored gelatin mix
• ice
• whipped topping
• graham cracker crust
• strawberry

Instructions

1. 1 In large bowl, stir boiling water into gelatin at least 2 minutes until completely dissolved. Mix cold water and ice to measure 3/4 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
2. 2 Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon filling into crust. Refrigerate 4 hours or overnight. Garnish with sliced strawberries before serving.

By Melissa

Ingredients

• ✓ water
• ✓ water
• gelatin powder
• milk
• sugar
• almond extract

Instructions

1. 1 Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
2. 2 Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

By YELLOWMNM81

Ingredients

• ✓ water
• sugar
• apple cider vinegar

Instructions

1. 1 In a saucepan, stir together the sugar, water and vinegar. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
2. 2 When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.

By John J Pacheco