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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

Crunchy Coconut and Lime Burgers
Dinner

Crunchy Coconut and Lime Burgers

4.2

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
  2. 2 Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  4. 4 Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.

By The Messy Cook

Gising-Gising
Dinner Asian

Gising-Gising

Prep
20 min
Cook
25 min
Total
45 min

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

Chicken In Coconut Sauce
Dinner Southeast Asian

Chicken In Coconut Sauce

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Mix cream of coconut with hot water until smooth and well blended; set aside.
  2. 2 Heat oil in a large skillet over medium-high heat; place chicken breasts into hot oil and fry until golden brown but still pink inside, about 5 minutes per side. Transfer chicken breasts to a paper towel-lined plate; sprinkle with lemon juice, ginger, chili powder, salt, and pepper.
  3. 3 Place onions and garlic into the skillet over medium heat; cook and stir until soft and translucent, about 5 minutes. Return chicken breasts to the skillet on top of cooked onions and garlic; pour coconut cream mixture over chicken. Reduce heat to medium-low; simmer until chicken is cooked through and sauce has thickened, about 35 minutes.

By JAZZYCHAZZY

Vegan Keto-Friendly Thai Yellow Curry
Dinner Thai

Vegan Keto-Friendly Thai Yellow Curry

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
  2. 2 Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
  3. 3 Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
  4. 4 Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
  5. 5 Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
  6. 6 Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

By Stevie Youssef

Coconut Cheese Flan (Flan de Coco y Queso)
Dessert Mexican

Coconut Cheese Flan (Flan de Coco y Queso)

4.6

Prep
20 min
Cook
70 min
Total
90 min

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

Tres Leches Piña Colada Cake
Dessert Mexican

Tres Leches Piña Colada Cake

4.7

Prep
15 min
Cook
30 min
Total
105 min

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

Vegan Tres Leches Cake
Dessert Mexican

Vegan Tres Leches Cake

Prep
20 min
Cook
30 min
Total
350 min

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

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

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

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

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

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