Type what you have

Ingredients

• ✓ coconut cream
• vegan butter
• vegetable broth
• potato
• carrot
• onion
• celery
• ginger
• curry powder
• salt
• black pepper

Instructions

1. 1 Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
2. 2 Puree soup in batches in a food processor or high-speed blender until smooth.
3. 3 Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

By Hrdlicka

Ingredients

• ✓ coconut cream
• canola oil
• red curry paste
• shallot
• garlic
• sardine
• oil

Instructions

1. 1 Heat canola oil in a skillet. Stir in red curry paste; cook and stir 3 to 5 seconds. Add shallot and garlic; cook and stir until fragrant. Add sardines; cook and stir until skins slightly browned and coated in paste mixture. Gently stir in coconut cream; toss to coat sardines. Bring mixture to a boil and cook until sauce thickens, about 5 minutes.

By Cyn

Ingredients

• ✓ coconut cream
• jasmine rice
• water
• turmeric
• salt
• coconut oil
• garlic
• fish sauce

Instructions

1. 1 Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
2. 2 Combine rice, 1 ½ cups water, coconut cream, turmeric, and salt in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours to overnight.
3. 3 Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer; cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce; cook, stirring, until fully combined and heated through, about 2 minutes.

By Yana Gilbuena

Ingredients

• ✓ coconut cream
• potato
• salt
• green chile pepper
• curry leaf
• cayenne pepper
• saffron
• garlic
• water

Instructions

1. 1 Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
2. 2 Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

By dylani

Ingredients

• ✓ coconut cream
• chicken breast
• chicken broth
• water
• garlic chile paste
• coconut aminos
• lime juice
• salt
• ginger
• thai basil
• cilantro

Instructions

1. 1 Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

By Fioa

Ingredients

• ✓ coconut cream
• olive oil
• chicken breast
• cayenne pepper
• salt
• black pepper
• onion
• garlic
• cherry tomato
• spinach
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
2. 2 Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
3. 3 Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.

By Angie Bergman

Ingredients

• ✓ coconut cream
• russet potato
• curry powder
• flour
• chili powder
• red pepper flakes
• cayenne pepper
• green bell pepper
• red bell pepper
• onion soup mix
• water
• carrot
• green pea
• cilantro

Instructions

1. 1 Place the potatoes into the bottom of a slow cooker.
2. 2 Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
3. 3 Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

By CYBERGIFTS

Ingredients

• ✓ coconut cream
• carrot
• sweet potato
• cauliflower
• celery
• garlic
• turmeric
• olive oil
• onion
• salt
• black pepper
• dill
• lemon

Instructions

1. 1 Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
2. 2 Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
3. 3 Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
4. 4 Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.

By Kara D

Ingredients

• ✓ coconut cream
• beef chuck roast
• cornstarch
• kosher salt
• black pepper
• canola oil
• massaman curry paste
• beef broth
• potato
• water
• lime
• jasmine rice
• cashew
• cilantro
• fresno chile
• lime wedge

Instructions

1. 1 Pat beef dry with paper towels, trim, and cut into 1 1/2- to 2-inch pieces. Place in a bowl with 2 tablespoons cornstarch, salt, and pepper; toss to coat beef evenly.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until beef is browned on all sides, about 6 minutes (do not overcrowd the skillet to ensure browning). Repeat process with remaining beef, using any residual oil in the skillet. (Do not wipe skillet clean.) Place browned beef in an ungreased 6-quart slow cooker.
3. 3 Once all beef has been browned, lower heat to medium and add curry paste, stirring to release any browned bits from the skillet. Add beef broth and coconut cream to skillet, stirring to combine ingredients. Pour mixture over beef in slow cooker. Add potatoes to slow cooker; cover and cook on HIGH for 4 hours, or LOW for 6 hours, or until beef is very tender when pierced with a fork.
4. 4 Remove beef and potatoes to a large bowl, and carefully pour liquid from slow cooker into a heatproof glass measuring cup or bowl and allow to stand until fat settles on top of liquid, about 2 minutes. Remove fat from the surface of the liquid with a ladle and discard.
5. 5 Pour remaining liquid into a saucepan and bring to a boil, undisturbed, over medium-high heat. Whisk remaining 1 1/2 tablespoons cornstarch with 2 tablespoons cold water together in a small bowl; add to boiling liquid in saucepan, whisking until mixture thickens, 2 to 5 minutes. Return meat and potatoes to thickened sauce; stir in lime zest and juice.
6. 6 Serve family-style, or place 1/2 cup rice into each of 6 bowls, spoon 1 1/3 cups beef, potatoes, and sauce mixture over rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.

By Karen Rankin

Ingredients

• ✓ coconut cream
• olive oil
• yellow onion
• salt
• black pepper
• carrot
• garlic
• vegetable broth
• parsley
• ginger
• thyme
• sage
• coconut milk
• pesto
• maple syrup
• sour cream

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
2. 2 Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
3. 3 Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
4. 4 Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
5. 5 Ladle into serving bowls and add a dollop of sour cream to each bowl.

By Allrecipes Member

Ingredients

• ✓ coconut cream
• green onion
• turmeric
• oyster mushroom
• shiitake mushroom
• kitchen string
• cheesecloth
• bay leaf
• black peppercorn
• garlic
• shallot
• garlic
• chicken leg quarter
• coconut oil
• brown sugar
• coffee
• soy sauce
• cane vinegar

Instructions

1. 1 Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
2. 2 Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
3. 3 Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
4. 4 Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
5. 5 Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

By Yana Gilbuena

Ingredients

• ✓ coconut cream
• shrimp
• water
• tamarind pulp
• cumin
• coriander powder
• red chili powder
• water
• turmeric
• salt
• tomato
• onion
• fenugreek powder
• ginger-garlic paste
• curry leaf
• black mustard seed
• coconut oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
2. 2 Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
3. 3 Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

By Jiya Ann

Ingredients

• ✓ coconut cream
• red pepper flakes
• green onion
• cilantro
• greek yogurt
• chicken broth
• tamarind paste
• bay leaf
• red lentil
• apple
• tomato
• potato
• tomato paste
• celery
• carrot
• yellow onion
• ginger
• garlic
• cayenne pepper
• coriander
• mustard
• black pepper
• cumin
• garam masala
• curry powder
• salt
• chicken thigh
• vegetable oil
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
3. 3 While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
4. 4 Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
5. 5 While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.
6. 6 Stir in tomato paste and continue to cook for 3 minutes more.
7. 7 Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
8. 8 Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
9. 9 Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
10. 10 Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

By John Mitzewich

Ingredients

• ✓ coconut cream
• honey

Instructions

1. 1 Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high.
2. 2 Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.

By Buckwheat Queen

Ingredients

• ✓ coconut cream
• orange juice
• ginger

Instructions

1. 1 Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.

By In the Kitchen with Cookie

Ingredients

• ✓ coconut cream
• heavy cream
• milk
• white sugar

Instructions

1. 1 Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
2. 2 Freeze cream mixture in an ice cream maker according to manufacturer's instructions.

By Patrice Mspiggybaby Pilgrim

Ingredients

• ✓ coconut cream
• pumpkin
• brown sugar
• pandan leaf

Instructions

1. 1 Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.
2. 2 Combine the pumpkin, coconut cream, brown sugar, and pandan leaves in a pot over medium-low heat. Cook, stirring frequently, until mixture is thick and smooth, about 1 hour; remove leaves and discard. Cool kaya before serving; refrigerate unused portion.

By CAMTHALION CALAELEN

Ingredients

• ✓ coconut cream
• banana
• milk
• ice cube

Instructions

1. 1 Blend banana, milk, coconut cream, and ice cubes in a blender until smooth.

By Food Lover

Ingredients

• ✓ coconut cream
• milk
• white sugar
• avocado
• lemon juice

Instructions

1. 1 Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
2. 2 Allow ice cream to soften in refrigerator for 10 minutes before serving.

By THANISLIM

Ingredients

• ✓ coconut cream
• egg
• coconut milk
• white sugar
• vanilla extract

Instructions

1. 1 Whisk eggs for about 30 seconds and set aside.
2. 2 Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
3. 3 Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Allrecipes Member

Ingredients

• ✓ coconut cream
• coconut water
• lime juice
• lime zest
• coconut extract

Instructions

1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Ingredients

• ✓ coconut cream
• pineapple
• banana
• vanilla extract
• honey
• coconut

Instructions

1. 1 Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.
2. 2 Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.
3. 3 Divide coconut mixture among the silicone muffin cups.
4. 4 Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.

By Bibi

Ingredients

• ✓ coconut cream
• banana
• banana liqueur
• irish cream liqueur
• ice

Instructions

1. 1 In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.

By Andrew and Amy Welch

Ingredients

• ✓ coconut cream
• ice
• tequila
• triple sec
• coconut

Instructions

1. 1 Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.

By Clifford Randall Lyde

Ingredients

• ✓ coconut cream
• coconut milk
• water
• long-grain rice
• vanilla bean
• cinnamon stick
• brown rice syrup
• dark rum

Instructions

1. 1 Place coconut milk and coconut cream in the refrigerator.
2. 2 Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
3. 3 Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
4. 4 Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
5. 5 Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ coconut cream
• banana
• coconut milk
• sugar
• salt

Instructions

1. 1 Bring coconut milk to a boil in a pot. Add bananas and cook until tender, about 15 minutes. Stir in sugar and salt until dissolved, then stir in coconut cream. Remove from the heat and serve hot.

By wiley

Ingredients

• ✓ coconut cream
• egg
• palm sugar
• pandan leaf
• agar-agar
• water
• white sugar

Instructions

1. 1 To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
2. 2 Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.

By wiley

Ingredients

• ✓ coconut cream
• chicken stock
• peanut butter
• tamarind pulp
• red chile pepper
• ginger root
• garlic
• hoisin sauce
• fish sauce
• soy sauce

Instructions

1. 1 Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.

By Alessandra

Ingredients

• ✓ coconut cream
• coconut milk
• taro root
• white sugar
• palm sugar
• salt

Instructions

1. 1 Bring coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Add taro root; simmer until tender, 15 to 20 minutes.
2. 2 Stir white sugar, palm sugar, and salt into taro root mixture until sugars entirely dissolved. Stir in coconut cream; continue cooking until just hot.

By wiley

Ingredients

• ✓ coconut cream
• water
• steel-cut oat
• almond
• pear
• cane sugar
• coconut flake
• flax seed
• coconut oil
• salt
• vanilla extract

Instructions

1. 1 Place water, oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a 6-quart or larger slow cooker. Stir to combine.
2. 2 Cook on Low until thoroughly combined, about 8 hours.

By JW