Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ coconut cream
• date
• walnut
• vegan chocolate chip
• coconut oil
• cocoa powder
• raspberry

Instructions

1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
2. 2 Place chocolate chips and coconut oil 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. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

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
• coconut milk
• ginger
• turmeric root
• coconut oil
• vanilla bean
• cinnamon stick
• cardamom pod
• black peppercorn
• honey
• ginger
• turmeric
• cayenne pepper

Instructions

1. 1 Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
2. 2 Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
3. 3 Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
4. 4 Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
5. 5 Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
6. 6 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
7. 7 Serve with a dusting of ground turmeric and ground cayenne.

By Buckwheat Queen

Ingredients

• ✓ coconut cream
• butternut squash
• olive oil
• onion
• garlic
• vegetable stock
• curry sauce
• apple
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

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
• white sugar
• sweetened condensed milk
• butter
• coconut extract
• ginger
• vanilla extract
• angostura bitters

Instructions

1. 1 Line a baking dish with aluminum foil.
2. 2 Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
3. 3 Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
4. 4 Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

By Danielle 'Aminah' Samuels

Ingredients

• ✓ coconut cream
• all-purpose flour
• coconut oil
• white sugar
• salt
• water
• white sugar
• egg
• egg yolk
• lemon
• butter
• salt
• egg white
• white sugar
• salt
• cream of tartar

Instructions

1. 1 Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
2. 2 Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
5. 5 Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
6. 6 Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
7. 7 Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
8. 8 Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
9. 9 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
10. 10 Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

By RusticJoyfylFood

Ingredients

• ✓ coconut cream
• grapeseed oil
• sweet rice
• coconut milk
• water
• palm sugar
• salt
• mango

Instructions

1. 1 Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
2. 2 Scoop rice into a serving bowl and top with mango.

By Ms Tea