Put the ghee or coconut oil in a saucepan, warm
salt, baking powder, and shredded coconut.
Add eggs, one at
ugar until smooth. Add the coconut milk to a saucepan, bring to
elp the bread absorb the coconut milk without sogging out.
While
Bake yellow cake as directed in two 9-inch round cake pans. Poke holes in cake.
Mix can of condensed milk and coconut milk together and pour over cake while still warm and let stand until mixture is absorbed in the cake.
When cool, cover cake with Cool Whip and sprinkle cake with coconut.
). Grease a 9x13-inch cake pan.
Beat sugar, butter
br>Add 400 ml of coconut milk. Stir constantly in the first
nd refrigerate overnight.
Combine coconut milk, lemongrass and two of the
Pour coconut milk into sauce pan.
Add regular milk, brown sugar.
Heat till hot.
Add chopped white chocolate.
Stir until all is smooth and creamy and hot.
Pour into mugs.
Add Grand Marnier to taste.
Dollop with whipped cream and sprinkle cinnamon on top.
Enjoy!
Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
Stir in cream, sugar and coconut rum until sugar is dissolved.
Pour into ice cream maker and freeze according to manufacturers directions.
Spoon into container,cover well and place in freezer to harden off.
If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix cake mix, coconut milk, eggs, oil, and water together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
large saucepan, heat the coconut oil and olive oil over
coop 1/4 cup of coconut cream from the top of
Rinse rice in several changes of water.
Drain, discard water and set aside.
In a medium pot, over medium heat, bring coconut cream to a boil.
Add rice, sugar and salt.
Add coconut milk and return to a boil.
Cook, partially covered, stirring occasionally, about 3 minutes.
Reduce heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.
he casserole, then pour the coconut milk, stir constantly, then add the
In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
When the liquid is cooled, chill it in the freezer for 30 minutes.
Transfer to the container of an ice cream maker and follow manufacturer's instructions to make ice cream.
If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
Infuse love and serve or store in the freezer.
tiff porridge.
For the coconut milk:
Makes about 3 cups
br>In a bowl, beat coconut milk and sugar until frothy. Add
Add cake mix to bowl.
Add oil, eggs, pudding mix and thawed coconut milk.
Blend.
Mix for 2 minutes with mixer.
Line 9 x 13-inch pan with waxed paper.
Pour in batter.
Bake at 350\u00b0 for 35 minutes.
Cake may be eaten plain or with a frosting of your choice.
Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.
Recipe from: http://www.robertochicco.com/international/ann/lodchong_eng.htm.