Type what you have

Ingredients

• ✓ evaporated milk
• coconut milk
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
2. 2 Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

By Mightymiri

Ingredients

• ✓ evaporated milk
• long grain white rice
• water
• white sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Place the rice in a bowl with enough water to cover it and let it soak overnight.
2. 2 Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
3. 3 Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

By LatinaCook

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• cream of coconut
• coconut milk
• rum
• cinnamon

Instructions

1. 1 Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, rum, and cinnamon into a large container with a lid. Shake or stir well to combine.
2. 2 Refrigerate until chilled, at least 1 hour. Shake or stir before serving.

By ims316

Ingredients

• ✓ evaporated milk
• egg
• lime zest
• sweetened condensed milk
• rum
• aromatic bitters
• nutmeg

Instructions

1. 1 Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy.
2. 2 Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
3. 3 Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
4. 4 Serve over crushed ice.

By CRYSTAL_CLARE

Ingredients

• ✓ evaporated milk
• cream of coconut
• sweetened condensed milk
• rum
• water
• vanilla bean ice cream
• vanilla extract
• cinnamon stick
• clove
• cinnamon
• nutmeg

Instructions

1. 1 Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
2. 2 Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
3. 3 Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

By GFern

Ingredients

• ✓ evaporated milk
• water
• cinnamon stick
• clove
• anise seed
• white sugar
• water
• bread
• 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

• ✓ evaporated milk
• coconut milk
• coconut cream
• cinnamon
• nutmeg
• ginger
• milk
• cornstarch
• white sugar
• vanilla extract
• orange blossom water
• salt
• lime zest
• cinnamon

Instructions

1. 1 Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
2. 2 Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
3. 3 Remove the saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
4. 4 Remove tembleque from the refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of the pan in a bowl of warm water for 1 minute. Carefully separate tembleque from the pan by running a thin knife around the edges. Place a serving dish on top of the pan and invert tembleque onto the dish; garnish with cinnamon.

By MKCortes Latin Goddess

Ingredients

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

• ✓ evaporated milk
• red kidney bean
• cinnamon stick
• sweet potato
• milk
• coconut milk
• sugar
• sweetened condensed milk
• cinnamon
• nutmeg
• clove
• raisin
• butter
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

Ingredients

• ✓ evaporated milk
• sugar
• brown sugar

Instructions

1. 1 Combine evaporated milk, sugar, and brown sugar in a saucepan over medium-low heat and whisk together. Heat to a simmer and cook until thick, 15 to 20 minutes.

By nanny129

Ingredients

• ✓ evaporated milk
• muscovado sugar
• shortbread pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
3. 3 Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

By GARRY67

Ingredients

• ✓ evaporated milk
• white sugar

Instructions

1. 1 Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

By lauren11

Ingredients

• ✓ evaporated milk
• sucralose sweetener
• vanilla extract

Instructions

1. 1 Combine evaporated milk, sweetener, and vanilla extract in a small saucepan; bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from heat; cool before using or place in an airtight container and refrigerate.

By itsallrelevant

Ingredients

• ✓ evaporated milk
• peanut butter
• honey
• brown sugar

Instructions

1. 1 Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

By tiffanyrenee

Ingredients

• ✓ evaporated milk
• white sugar
• root beer

Instructions

1. 1 Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.

By higgie2006

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• lemon juice
• mexican maria cookie

Instructions

1. 1 Combine evaporated milk, condensed milk, and lime juice in a bowl; whisk until mixture is thick and smooth.
2. 2 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
3. 3 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

By Chapita

Ingredients

• ✓ evaporated milk
• sugar
• butter
• peanut butter
• marshmallow creme
• vanilla extract

Instructions

1. 1 Grease an 8x8 inch dish.
2. 2 In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

By Pam

Ingredients

• ✓ evaporated milk
• corn
• cream cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
2. 2 In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.

By Susie T

Ingredients

• ✓ evaporated milk
• brown sugar
• walnut
• butter
• vanilla extract

Instructions

1. 1 Butter an 8- or 9-inch square baking dish.
2. 2 Stir together brown sugar and evaporated milk in a large, heavy saucepan. Bring to a boil over medium-high heat. Cook until temperature reaches between 234 and 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Remove from heat and stir in walnuts, butter, and vanilla. Continue to beat with a sturdy spoon until mixture loses its gloss. Pour into the prepared pan. Score into squares with a knife, then set aside until firm, about 5 minutes.
4. 4 Cut into squares. Store in an airtight container in the refrigerator.

By KAYKWILTS

Ingredients

• ✓ evaporated milk
• ✓ evaporated milk
• caramel
• chocolate cake mix
• butter
• pecan
• milk chocolate chip

Instructions

1. 1 Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
2. 2 Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
3. 3 In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
4. 4 Bake for 8 minutes.
5. 5 Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
6. 6 Bake for an additional 20 minutes. Remove and let cool.

By Barbara Hodge

Ingredients

• ✓ evaporated milk
• chicken breast
• cream of mushroom soup
• american cheese

Instructions

1. 1 In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

By Diane Mick

Ingredients

• ✓ evaporated milk
• lime flavored gelatin mix
• water
• vanilla wafer

Instructions

1. 1 In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
2. 2 When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
3. 3 Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.

By Cookn Gma

Ingredients

• ✓ evaporated milk
• sugar
• salt
• water
• egg
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
3. 3 Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

By Kay

Ingredients

• ✓ evaporated milk
• chocolate drink mix
• sugar
• sweetened condensed milk

Instructions

1. 1 In a 16 ounce glass, combine chocolate drink mix, sugar, sweetened condensed milk, and evaporated milk. Add water to fill the glass.
2. 2 Place in microwave and cook on High for 1 1/2 to 2 minutes. Stir and serve.

By Brad G Reynolds

Ingredients

• ✓ evaporated milk
• semisweet chocolate chip
• brandy
• vanilla wafer
• walnut
• confectioners' sugar

Instructions

1. 1 In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, frequently stirring until smooth.
2. 2 Remove from heat and stir in crushed vanilla wafers and brandy until well blended.
3. 3 Roll dough into small balls and roll the balls in chopped walnuts and then in confectioners' sugar. Store covered in the refrigerator.

By Nancy

Ingredients

• ✓ evaporated milk
• butter
• confectioners' sugar
• peanut butter
• marshmallow cream

Instructions

1. 1 Butter a 9x13-inch pan.
2. 2 Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
3. 3 Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

By Crazy About Cooking

Ingredients

• ✓ evaporated milk
• white sugar
• salt
• marshmallow
• semisweet chocolate chip
• vanilla extract
• walnut

Instructions

1. 1 In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

By Jackie Boehm

Ingredients

• ✓ evaporated milk
• white sugar
• cocoa powder
• vanilla extract
• peanut butter

Instructions

1. 1 Combine the sugar, cocoa, and milk in a medium saucepan. Bring to a boil, and cook for 3 minutes. Stir in the vanilla and peanut butter. Mix well. Spread over hot cake while frosting is also still hot. Let frosted cake cool before cutting.

By Karin Christian

Ingredients

• ✓ evaporated milk
• sugar
• egg yolk
• butter
• vanilla extract
• coconut
• macadamia nut

Instructions

1. 1 Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
2. 2 Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
3. 3 Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
4. 4 Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

By Linda Waddy

Ingredients

• ✓ evaporated milk
• white sugar
• butter
• butterscotch pudding mix
• oat

Instructions

1. 1 In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

By TIGGER68