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Italian Christmas Cream Cake
Dessert Italian

Italian Christmas Cream Cake

4.0

Prep
20 min
Cook
30 min
Total
80 min

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

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

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

Coconut Poke Cake
Dessert American

Coconut Poke Cake

4.7

Prep
30 min
Cook
60 min
Total
120 min

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

Killer Virgin Cocojito Ice Cream
Dessert

Killer Virgin Cocojito Ice Cream

5.0

Prep
15 min
Cook
5 min
Total
110 min

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

Toasted Coconut Ice Cream
Dessert

Toasted Coconut Ice Cream

5.0

Prep
5 min
Cook
10 min
Total
60 min

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

Pina Colada Cake III
Dessert

Pina Colada Cake III

4.5

Prep
Cook
Total

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

Frosted Almond Coconut Cream Coffee
Drink

Frosted Almond Coconut Cream Coffee

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
  2. 2 Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

By Allrecipes Member